Barley Bowl with Roasted Mushrooms & Thyme Recipe

Prep Time 15 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 55 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 200  C
Servings: 4
Best Season: Fall, Winter
Description

This Barley Bowl with Roasted Mushrooms & Thyme is a hearty, wholesome dish packed with earthy flavors and nourishing ingredients. Nutty pearl barley forms the base, paired with golden roasted mushrooms, caramelized onions, and a touch of fresh thyme. Perfect for a cozy dinner or meal prep, this dish balances comfort and nutrition in every bite.

Ingredients
    For the Barley Base
  • 1 cup pearl barley (rinsed)
  • 3 cups vegetable broth (unsalted, for cooking barley)
  • 0.5 tsp salt
    • For the Roasted Mushrooms
  • 500 g mixed mushrooms (cremini, shiitake, or button, cleaned & sliced)
  • 2 tbsp olive oil
  • 1 tbsp fresh thyme leaves (or 0.5 tsp dried thyme)
  • 0.5 tsp black pepper (freshly cracked)
  • 0.25 tsp salt
    • For the Caramelized Onions
  • 2 medium yellow onions (thinly sliced)
  • 1 tbsp olive oil
  • 0.5 tsp salt
    • For Garnish & Finish
  • 2 tbsp fresh parsley (chopped)
  • 1 tbsp lemon juice (freshly squeezed)
  • 0.25 cup crumbled feta cheese (optional, omit for vegan)
  • 1 tbsp toasted pine nuts (optional for crunch)
Instructions
    Cook the Barley
  1. 1
    Bring 3 cups of vegetable broth and 0.5 tsp salt to a boil in a medium saucepan. Add the rinsed pearl barley, reduce to a simmer, and cook for 35–40 minutes until tender but still chewy. Drain any excess liquid and set aside. Rest for 5 minutes to absorb flavors.
    2. Roast the Mushrooms
  2. 2
    Preheat oven to 200°C. Spread sliced mushrooms on a baking tray, drizzle with olive oil, sprinkle thyme, salt, and pepper. Toss well. Roast for 20–25 minutes until golden brown and slightly crisp at the edges.
    3. Caramelize the Onions
  3. 3
    In a skillet, heat olive oil over medium-low heat. Add sliced onions and 0.5 tsp salt. Cook slowly for 20–25 minutes, stirring occasionally, until onions turn deep golden brown and sweet.
    4. Assemble the Bowl
  4. 4
    Divide cooked barley into four bowls. Top with roasted mushrooms and caramelized onions. Garnish with fresh parsley, a squeeze of lemon juice, and optional toppings like feta cheese or pine nuts.
    5. Serve Warm
  5. 5
    Serve immediately while warm. This dish can also be stored and enjoyed as a meal prep option.
Note

Make Ahead: Barley and caramelized onions can be prepared up to 2 days in advance and stored in the fridge.

Storage: Store leftovers in airtight containers for up to 4 days. Reheat with a splash of broth or water.

Variations:

  • Add roasted vegetables like carrots, zucchini, or bell peppers for more color.
  • Swap barley for farro, quinoa, or brown rice if preferred.
  • For vegan: omit feta and use toasted seeds or nuts for crunch.
Keywords: healthy grain bowl, roasted mushrooms, vegetarian dinner, meal prep friendly, hearty recipe
Read it online: https://petitepanini.com/recipe/barley-bowl-with-roasted-mushrooms-thyme-recipe/