Herbed Barley Roasted Tomato Bowl (Printable Version)
Hearty barley tossed with roasted tomatoes, crisp vegetables, and aromatic fresh herbs in bright lemon dressing.
# Ingredient List:
→ Grains
01 - 1 cup pearled barley
02 - 3 cups water
03 - 1/2 teaspoon salt
→ Vegetables
04 - 2 cups cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 2 cups baby spinach, roughly chopped
07 - 1/2 English cucumber, diced
→ Fresh Herbs
08 - 1/3 cup fresh parsley, chopped
09 - 2 tablespoons fresh dill, chopped
10 - 2 tablespoons fresh basil, chopped
→ Lemon Dressing
11 - 3 tablespoons extra virgin olive oil
12 - Juice of 1 lemon (about 3 tablespoons)
13 - 1 teaspoon Dijon mustard
14 - 1 garlic clove, minced
15 - 1/4 teaspoon black pepper
16 - 1/2 teaspoon salt
→ Optional Toppings
17 - 1/2 cup crumbled feta cheese
18 - 2 tablespoons toasted pine nuts
# How to Make It:
01 - Preheat oven to 400°F for roasting the vegetables.
02 - Arrange cherry tomatoes and red onion on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes until tomatoes are blistered and onions are tender.
03 - Rinse barley under cold water. In a medium saucepan, combine barley, water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer covered for 25-30 minutes until barley is tender. Drain any excess liquid.
04 - In a large bowl, whisk together remaining olive oil, lemon juice, Dijon mustard, minced garlic, black pepper, and 1/2 teaspoon salt until emulsified.
05 - Add cooked barley to the bowl with dressing. Toss thoroughly to coat. Allow to cool for 5 minutes.
06 - Add roasted tomatoes, red onion, spinach, cucumber, parsley, dill, and basil to the barley. Toss gently to combine without crushing the vegetables.
07 - Divide among serving bowls. Top with crumbled feta cheese and toasted pine nuts if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The roasted tomatoes become little pockets of sweetness that burst when you bite into them
- Barley has this incredible nutty chew that makes you feel satisfied without that overstuffed feeling
- The herbs make everything taste bright and fresh, even though its a cooked grain bowl
02 -
- Barley naturally contains gluten, so swap in quinoa or brown rice if you need to avoid it
- The roasted tomatoes release juices that thin the dressing slightly, which is actually perfect
- This bowl tastes even better after sitting for 20 minutes, giving flavors time to meld
03 -
- Toast the pine nuts in a dry pan over medium heat until golden and fragrant, watching carefully as they burn fast
- Leftover dressing keeps in the fridge for a week and is delicious on simple green salads