barley recipe

Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.

Mediterranean Roasted Vegetables Barley Recipe 

163 g dry pearl barley, washed

water

zucchini squash, diced

red bell pepper, cored, diced

yellow bell pepper, cored, diced

red onion, diced

salt and pepper

tsp/ 1.95 g smoked paprika, divided

Early Harvest Greek extra virgin olive oil

scallions (green onions),

garlic clove,

oz / 56 g chopped fresh parsley

tbsp/30 ml fresh squeezed lemon juice

Feta cheese, to taste (optional)

pine nuts, to taste (optional)

Place pearl barley and 2 1/2 cups  (591 ml) water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook for 40 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)

While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.

When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.

Transfer cooked barley to a large mixing bowl.  Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.

Serve warm, at room temperature, or cold! Enjoy.

That is absolutely delicious!! What a wonderful combination of flavors!

I followed this recipe very closely with the exception of the barley.  I used purple hulled barley which is a little chewier but worked perfectly in this recipe. And I swapped the red pepper with what I had--a beautiful long eggplant.  This is so good that I ate a lot while preparing it--haha!  I am going to serve it with the lemon chicken which is cooking now and looks lovely as well.

This is my first visit to your site and my first two recipes are both a 5-star recipe.  Thank you.

Oh my goodness...I made this tonight and could not stop eating...it was amazing!  I had to improvise on the seasonings, as I did not have any harissa...and no feta, because yuck!  I will definitely make again!!  
Thanks! 😊

This was so good! It will definitely be added to our menu.

Wow!  I just made this and tasted it, absolutely delicious!  Always looking for something different to have for lunch.  This one is a keeper, for sure.
Also made the lentil, grape and Kalamata olive salad, also very delicious!

Thanks so much for all your wonderful recipes!

Thank you for posting this! This recipe is delicious. Followed recipe exactly. So good!  What a nice change from rice or pasta.

Absolutely delicious. I left 3/4 of a mixing bowl full of this dish in the refrigerator to serve with dinner and my son ate the whole bowl in one sitting!! I will be making this frequently. 

Thank you for sharing this recipe.

Followed to the letter. Amazing recipe. Adding the toasted pine nuts is a real bonus

Another great hit from Suzie! Didn't have harissa so I used garlic chili sauce. It was great, but will definitely be picking up harissa. I added 1 t salt and it was too salty, so I'll change that next time. Eggplant would be great in it too.

Super tasty and so healthy! Loved the dish I made. I added Kale, Peppers, Red Onions and Tomatoe, basically what I had at home. And the various textures were sublime with the softness of the pearled barley! 
Thanks for the great recipe!

So simple to make. I did not have Harissa so I used Za'Atar. Husband and daughter really loved this. I didn't have a zucchini either (don't like them) and dumped a bag of mixed veggies in with the other veggies. So, maybe I didn't make the exact recipe, but the bones were there! Definitely will keep this and next time try and follow to a tee (without the zuchhini of course!)!

So this was DELICIOUS.  I’m on WW purple and this was 4 points per serving using 1.5 cups Athenos reduced fat feta and 6 tsp of oil m (total for roasting and dressing).  I used beets, zucchini and eggplant.  And it made 6 huge servings!  Barley instructions were so helpful as I never made (or ate) it before.  I substituted cilantro for parsley and it was still delicious.  I never comment on recipes but this was a winner!!  I served it with baked salmon.  Perfection.

Made this for dinner last night and brought to my mom who has been in cooped up at home during shelter in place.  She called to tell me how much she loved it and that she wanted the recipe.  Was easy, healthy and delicious!

This is so good! I couldn't find any harissa so I used a Mediterranean-type herb blend instead. I'm sensitive to dairy so I left out the feta, and didn't use any pine nuts since they're pricey. I'm a big fan of barley and always looking for new ways to eat it - this will definitely be in rotation! I served mine with seared salmon. Leftovers were just as tasty. :)

Delicious!  My 15-year-old daughter remarked, "It looks disgusting,  but tastes really good!"  High praise indeed.  Thank you!

This is so good! I've never used barley as a base this before. Great flavors. I'm glad I doubled it!

This is absolutely delicious and easy to make. 

I’ve prepared it a few times now, both as a stand-alone dish or as a side dish to accompany roast chicken, grilled fish, koftes, skewers etc. I don’t always add the feta or pine nuts as that bumps up the cost of the overall dish. 

The recipe also works well with giant cous cous and bulgar wheat.

If you’re wanting to speed up the veggie aspect of the recipe, you can use frozen diced peppers, red onion, courgette, garlic and flat leaf parsley to reduce chopping and oven time. I think some stores now also stock prepared barley in those little microwave pockets if you’re feeling extra lazy or have a lot of mouths to feed!

All the best!

We love this dish! I've made it twice now to serve with grilled fish and it's wonderful. I didn't have harissa the first time I prepared it so improvised with spices I had on hand. Ordered harissa after that (which we are now hooked on using in all sorts of dishes). The second time preparing it I added broccoli florets to the vegie mix which was also good.  It is nice to have something different for a vegetable/side dish. Plus barley is so nutritious!

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