Spinach Herb Barley Bowl (Printable Version)
Nutty barley topped with sautéed spinach, fresh herbs, and a perfectly cooked egg for a hearty morning meal.
# Ingredient List:
→ Grains
01 - 1 cup pearled barley
02 - 2 1/2 cups water
03 - 1/2 teaspoon salt
→ Vegetables & Greens
04 - 2 cups fresh spinach, roughly chopped
05 - 1/4 cup scallions, thinly sliced
06 - 1/4 cup fresh parsley, chopped
07 - 1 tablespoon fresh dill, chopped (optional)
→ Dairy & Eggs
08 - 2 large eggs
09 - 1/4 cup crumbled feta cheese (optional)
→ Seasonings
10 - 2 tablespoons olive oil
11 - 1 small garlic clove, minced
12 - 1/2 teaspoon freshly ground black pepper
13 - 1/2 teaspoon smoked paprika (optional)
14 - Zest of 1/2 lemon
→ Garnishes
15 - 1 tablespoon toasted sunflower seeds or pumpkin seeds
16 - Lemon wedges for serving
# How to Make It:
01 - Rinse barley thoroughly under cold running water. Combine barley, water, and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover with lid, and simmer for 30 to 35 minutes until grains are tender. Drain any remaining liquid and set aside.
02 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and sliced scallions, sautéing for approximately 1 minute until fragrant and softened.
03 - Add chopped spinach to the skillet and cook for 2 to 3 minutes until completely wilted. Stir in fresh parsley and dill, then season with half the black pepper and smoked paprika if using. Remove from heat and set aside.
04 - Heat remaining olive oil in a small frying pan over medium heat. Crack eggs directly into the pan and cook to desired doneness, approximately 3 to 4 minutes for sunny side up or over easy.
05 - Fluff cooked barley with a fork and incorporate lemon zest. Divide barley evenly between two serving bowls. Layer sautéed spinach and herb mixture over the barley base.
06 - Top each bowl with a cooked egg. Sprinkle with crumbled feta if desired, toasted seeds, and remaining black pepper. Serve immediately with fresh lemon wedges on the side.
# Expert Advice:
01 -
- The chewy texture of barley paired with velvety spinach and a runny yolk creates a breakfast that feels like a small luxury.
- It reheats beautifully so you can cook the grains ahead and assemble in minutes all week long.
02 -
- Do not skip rinsing the barley or you will end up with a gummy texture instead of distinct tender grains.
- The spinach will continue wilting from residual heat so pull it off the stove while it still has some life left.
03 -
- Toast the barley grains in a dry pan for two minutes before adding water to deepen their nutty flavor significantly.
- Cover the eggs with a lid for the last minute of cooking to set the whites perfectly without flipping.