Winter Barley with Vegetables (Printable)
A warm barley dish featuring seasonal vegetables and aromatic herbs for cozy dinners.
# What You’ll Need:
→ Grains
01 - 1 cup pearl barley, rinsed and drained
02 - 3 cups vegetable broth
→ Vegetables
03 - 1 medium onion, finely chopped
04 - 2 cloves garlic, minced
05 - 2 medium carrots, diced
06 - 2 parsnips, diced
07 - 1 small leek, sliced
08 - 1 cup chopped kale or Swiss chard
09 - 1 celery stalk, diced
→ Herbs & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper to taste
→ Optional Garnishes
15 - 2 tbsp chopped fresh parsley
16 - Grated Parmesan cheese (omit for dairy-free)
# How-To Steps:
01 - Rinse pearl barley under cold running water until water runs clear. Drain thoroughly and set aside.
02 - Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, parsnip, leek, and celery. Sauté for 5-7 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in the rinsed barley, dried thyme, rosemary, and bay leaf. Cook for 2 minutes, stirring constantly to coat the grains with oil and herbs, allowing them to lightly toast.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat to low, cover tightly, and simmer for 30 minutes until barley begins to soften.
05 - Add chopped kale to the pot and continue cooking uncovered for 10-15 minutes, stirring occasionally, until barley is tender and most liquid has been absorbed. The mixture should be creamy but not soupy.
06 - Remove and discard bay leaf. Season generously with salt and freshly ground black pepper. Serve hot in bowls, garnished with fresh parsley and grated Parmesan if desired.
# Expert Advice:
01 -
- The way barley slowly absorbs all those vegetable flavors creates something far more complex than its humble ingredients suggest
- It is one of those rare dishes that actually tastes better the next day, making it perfect for lazy weekday lunches
02 -
- Barley continues to absorb liquid as it sits, so you may need to add a splash of water or broth when reheating leftovers
- The difference between tender barley and unpleasantly chewy barley is about 5 minutes, so taste it frequently at the end
03 -
- Toast your barley a bit longer than you think you should, almost until you can smell it becoming nutty
- Use parsnips that are on the smaller side, as large ones can develop a woody core