pearl barley

Ale barley lamb shanks

lamb shanks

leeks

umami paste

500 ml of your favourite ale

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!

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It's seriously the simplest, most delicious soup. And it's healthy too!

Comforting Beef Barley Soup (Instant Pot)

½ pounds stew meat, cut into 1¼ inch pieces

baby bella mushrooms, quartered

(just

garlic,

tomato paste

beef broth (or vegetable)

bay leaves

½ teaspoon EACH: dried thyme AND mushroom powder (opt.)

pearl barley,

potato,

SAUTE: Season the stew meat with a good...

SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

VEGGIES: If needed, add a little more oil...

VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.

INSTANT POT: Add the stew meat, mushrooms, bay...

INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

SLOW COOKER: to make the soup in the...

SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

Coconut Barley Pilaf With Corn, Chicken and Cashews

chicken breast (about 10 ounces), rinsed and patted dry

salt, plus more to taste

black pepper

extra virgin olive oil

salted roasted cashews, roughly chopped

onion, diced small (about 1 cup)

jalapeño pepper, diced

pearled barley

(15-ounce) coconut milk

corn, kernels

cilantro

Cut chicken into 1-inch chunks; season with salt and pepper.

Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.

Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.

Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.

Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.

Pea Barley Risotto, a take on risotto, this dish combines fresh sweet peas and pearl barley. Finish it with butter and Parmigiano, like a classic risotto, or omit both to keep it vegan.

Pea Barley Risotto

sweet peas, shelled

green onion, chopped

garlic clove, whole, smashed

Tbsp evo oil

salt & pepper

vegetable broth

white wine

Cook peas in a pot of boiling salted water until crisp-tender, about 3 minutes. Drain under cold water. Set aside.

Prepare the vegetable broth in a medium/large pot and keep warm over low heat.

Heat 2 tablespoons evo oil in a saucepan (I like to use a Dutch oven) over medium heat. Add onion and garlic and cook, stirring, until softened, about 3-4 minutes. Add barley and salt. Stir to coat with the onion/garlic mixture for 1-2 minutes, or until lightly toasted. Add wine and cook, stirring, until evaporated.

Add 1 cup of broth and cook, stirring for about 5 minutes or until almost all absorbed.

Continue cooking for about 20 minutes, adding 1/2 cup warm broth at a time, stirring, waiting to add more until the liquid is nearly absorbed after each addition.

At about 15-minute cooking time add the peas, adjust with salt, stir, and continue to cook for about 5 minutes or until barley is tender but still al dente.

Turn off heat, add 1 Tbsp butter and a handful of Parmigiano (optional). Stir and let rest for a couple of minutes before serving.

Serve with some freshly cracked pepper on top.

I love risotto, and I’ve made it with pearl barley before but with squash and pancetta and it was very wintery. This sounds a little bit lighter, and lovely for the summer. Can’t wait to give it a go!

Lovvvving the simple ingredients and use of barley! What a delightful combination. Pinning to make soon!

Such a comforting dish..I love using barley in place of rice sometimes too. Is there a special Italian name for this? I always call it 'barlotto' LOL

One dish summer perfection:-) I love the fresh brightness of the peas and the healthy wholesomeness of the barley. Great tips on finishing with the butter and Parmesan!

Like you, I’m pea crazy! But it’s been way too long since I had them fresh... When I do, I’ll definitely be making this!

This hearty vegan minestrone is sure to warm you up this winter.

Pearl barley and smoked paprika minestrone soup

olive oil

brown onion,

peeled,

celery sticks,

zucchini, cut into 1 cm dice

garlic cloves, crushed

tsp smoked paprika

tomatoes

(500 milliliters) Massel vegetable liquid stock

(65 grams) pearl barley

can borlotti beans, rinsed, drained

kale,

parsley

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Freekeh is dried green wheat, harvested while the grains are still soft, then sun-dried. It is very common in the Middle East and North Africa, and is used in the same way as bulgur, couscous or pearled spelt. It works well as an accompanying pilaf or a salad, in this case with pomegranate seeds, pistachios, mint and spring onion.

Each serving provides 347kcal, 6g protein, 46g carbohydrates (of which 7g sugars), 18g fat (of which 3g saturates), 1.5g fibre and	0g salt.


Freekeh salad

200 grams/7 ounces freekeh, pearled spelt or pearled barley

spring onions, finely chopped

pomegranate, seeds only

pomegranate molasses

tbsp pistachios, roughly crushed

salt and black pepper

With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it’s still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don’t add it until serving time.

Beef Barley Soup With Lemon

beef stew meat,

salt,

black pepper, more as needed

olive oil, more as needed

celery stalks, diced

fennel bulb, diced

garlic cloves, finely chopped

coriander

cumin

sweet paprika

cayenne,

stock

sage

rosemary

carrots,

parsnips,

turnips,

baby spinach or baby kale

jalapeños

Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.

Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.

Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.

Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.

Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.

Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.

A hearty winter soup is given a bright new twist with the addition of spinach and lemon.

Feed the family for under £5. This healthy recipe only costs 72p per serving. It is quick and easy to rustle up and a great way to use leftover chicken.

Warm chicken and barley salad

(5 ounces) pearl barley, rinsed well

salt

(4 ounces) frozen peas

spring onions, trimmed and sliced

spinach leaves

mint leaves

(8 ounces) cooked chicken, roughly shredded

Salt and black pepper

(½oz) flaked almonds, toasted

This salad combines sweet carrots with the liquorice bite of a slightly acidic dressing and creamy blue cheese - a simple lunch or side dish

Warm pearl barley & roasted carrot salad with dill vinaigrette

carrots

banana shallots

garlic

fennel seeds

pack dill

blue cheese

fennel

tbsp white wine vinegar

lemon

Heat oven to 180C/160C fan/gas 4. Put the sliced carrots in a large roasting tin with the shallots, garlic and fennel seeds. Drizzle over the oil, toss everything together and season. Roast for 35-40 mins until everything has caramelised and the carrots are tender.

Meanwhile, boil the pearl barley in a large pan of salted water until al dente, about 30 mins. Make the dressing by whisking all the ingredients together with some seasoning. Remove the carrots from the oven.

Strain the pearl barley and toss through the dressing, carrots, dill, parsley and half the cheese. Finish with a few of the fennel tops and the remaining cheese. Serve warm or cold with a slice or two of warm buttered soda bread, if you like.

Here is a fairly basic recipe for stew, a low-and-slow variety that calls for simmering lamb (though you could use beef) with barley and root vegetables, then adding some kale at the end so that it doesn’t entirely collapse. It’s a simple equation that takes in whatever ingredients you have on hand. Start with meat, sturdy root vegetables (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro), add water and simmer away. Then add kale, cabbage, spinach or chard. Dinner! 

Scotch Broth with Kale

lamb stew meat

coarse kosher salt,

black pepper,

celery stalk, diced

thyme branches, tied into a bouquet garni

bay leaf

kale, stems removed, leaves

parsley,

Cider lemon

Season meat generously with salt and pepper and let rest for at least 20 minutes.

In a medium pot, combine meat, 2 teaspoons salt, 1/2 teaspoon pepper, potato, carrots, turnips, leek, barley and celery. Drop in thyme and bay leaf. Add 2 1/2 quarts water and bring to a boil.

Reduce heat and simmer gently, turning lamb pieces occasionally and skimming any foam that rises to the surface, until meat is tender and beginning to fall apart, about 2 hours. (If the water level threatens to fall below the meat during simmering, partially cover the pot, or add a little more water.) Stir in kale and continue to cook for another 15 minutes, until lamb is truly spoon tender and kale is soft. Discard thyme bouquet and bay leaf. Taste and add more salt if needed. Ladle into bowls and sprinkle with parsley and a drizzle of vinegar or lemon juice.

This corn and capsicum salsa makes this chicken dish a winning dinner.

Top 30 pearl barley recipes from across the web

The most viewed pearl barley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 30 pearl barley recipes from across the web

The most viewed pearl barley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Ale barley lamb shanks

Mediterranean Roasted Vegetables Ba...

Comforting Beef Barley Soup (Instan...

Coconut Barley Pilaf With Corn, Chi...

Pea Barley Risotto

Pearl barley and smoked paprika min...

Freekeh salad

Beef Barley Soup With Lemon

Warm chicken and barley salad

Warm pearl barley & roasted carrot ...

Scotch Broth with Kale

Lime-spiced chicken with pearl barl...

Yellow chicken & pumpkin curry

Hearty lamb & barley soup

Vegan m'hanncha

Mushroom-Barley Soup

Baked Barley Risotto With Mushrooms...

Indian winter soup

Irish stew

Spring Barley Soup

White wine braised lamb with barley

Wild Rice and Barley Pilaf

How to Cook Barley

Roasted Mushroom and Halloumi Grain...

Walkers' wild mushroom, bacon & bar...

Pearl barley, butternut squash and ...

T’chicha (Barley and Tomato Soup)

Roasted Mushroom and Halloumi Grain...

Lemon barley water

Easy Barley Porridge Recipe (Vegan)

The most viewed pearl barley recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine