Charred Barley Nutty Flavor (Printable)

Smoky, nutty barley cooked with garlic and paprika, garnished with fresh parsley and lemon wedges.

# What You’ll Need:

→ Grains

01 - 1 cup pearl barley, rinsed

→ Liquids

02 - 3 cups vegetable broth or water

→ Aromatics & Seasonings

03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 2 garlic cloves, minced
06 - ½ teaspoon smoked paprika
07 - ½ teaspoon sea salt, plus additional to taste
08 - ¼ teaspoon freshly ground black pepper

→ Garnish (Optional)

09 - 2 tablespoons chopped fresh parsley
10 - Lemon wedges for serving

# How-To Steps:

01 - Heat a large, dry skillet over medium-high heat. Add the rinsed barley and toast, stirring frequently, until grains are fragrant and deeply golden with charred spots, about 5 to 8 minutes. Transfer to a bowl and set aside.
02 - Reduce heat to medium in the same skillet, add olive oil, and sauté the onion until translucent, approximately 3 to 4 minutes. Stir in garlic and cook for an additional 1 minute.
03 - Add toasted barley, smoked paprika, salt, and black pepper to the skillet. Stir to combine evenly.
04 - Pour in vegetable broth or water. Bring mixture to a boil, then reduce heat to low. Cover and simmer for 30 to 35 minutes, or until barley is tender and liquid is fully absorbed. Stir occasionally to prevent sticking.
05 - Remove from heat and let stand, covered, for 5 minutes. Fluff barley gently with a fork before serving.
06 - Adjust seasoning as needed. Serve warm, garnished with chopped parsley and a squeeze of lemon, if desired.

# Expert Advice:

01 -
  • It's embarrassingly easy to make but tastes like you spent hours coaxing flavor from the stovetop
  • The charring step transforms ordinary barley into something with real personality and smokiness
  • It plays beautifully with almost anything—roasted vegetables, sautéed mushrooms, grilled proteins, or even on its own
02 -
  • Don't skip or rush the toasting step—this is where the dish gets its character. Undertoasted barley tastes flat and one-dimensional, no matter what else you add.
  • Once you've added the liquid, resist the urge to stir constantly. Let the grains mostly do their thing; too much stirring releases starch and makes them stodgy.
03 -
  • Make this ahead—charred barley actually tastes better the next day as the flavors settle and deepen. Reheat gently with a splash of water or broth.
  • If your broth is already salty, reduce the added salt slightly and taste as you go. Store-bought broths vary wildly in sodium.

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