Creamy Pearled Barley Bowl (Printable Version)

Silky pearled barley paired with oven-roasted vegetables. A hearty, nourishing dish that's both comforting and elegant.

# Needed Ingredients:

→ For the Creamy Barley

01 - 1 cup pearled barley
02 - 4 cups vegetable broth
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 2 tbsp olive oil
06 - 1/2 cup heavy cream
07 - 1/4 cup grated Parmesan cheese
08 - Salt and freshly ground black pepper, to taste

→ For the Roasted Vegetables

09 - 1 medium zucchini, diced
10 - 1 red bell pepper, diced
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cremini mushrooms, quartered
13 - 2 tbsp olive oil
14 - 1 tsp dried thyme
15 - 1 tsp dried oregano
16 - Salt and pepper, to taste

→ Garnish

17 - 2 tbsp fresh parsley, finely chopped
18 - Extra Parmesan (optional)

# Steps:

01 - Preheat oven to 425°F (220°C).
02 - Toss zucchini, bell pepper, cherry tomatoes, and mushrooms with olive oil, thyme, oregano, salt, and pepper on a baking sheet. Roast for 25–30 minutes until golden and tender, stirring halfway through.
03 - Meanwhile, heat 2 tbsp olive oil in a large saucepan over medium heat. Add onion and sauté until soft, about 4 minutes. Add garlic and cook 1 minute more.
04 - Add pearled barley and stir to coat. Pour in vegetable broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until barley is creamy and tender.
05 - Stir in heavy cream and Parmesan. Season with salt and pepper to taste. Simmer for 2–3 more minutes until fully incorporated.
06 - Spoon creamy barley into bowls. Top generously with roasted vegetables. Garnish with fresh parsley and extra cheese if desired.
07 - Serve hot and enjoy.

# Expert Advice:

01 -
  • The barley cooks into a creamy dreamscape without any fussy techniques or weird shortcuts.
  • Everything happens on one baking sheet and one pot, so cleanup doesn't steal your evening.
  • It's the type of meal that satisfies both your hunger and something deeper—pure comfort on a plate.
02 -
  • Stir the barley occasionally while it simmers, or you'll end up with a stuck, scorched bottom and bitter notes that ruin everything—learned this the hard way.
  • Don't crowd the vegetables on the baking sheet or they'll steam instead of roast; give them space and let the oven work its magic for that golden caramelization.
03 -
  • The secret to creamy barley is patience and occasional stirring—rushing it leads to uneven cooking and a broken texture.
  • Finish the whole thing with fresh herbs and a crack of black pepper because those final touches make people think you went to culinary school.
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