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- Makes 1 bowl
- Serving size: 3 cups
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This colorful, single-serve barley bowl will put you in the mood for dining outside and is perfect for when the markets are loaded with petite fingerling potatoes and fresh ears of corn. (If you’re making this recipe for more than one person, be sure to adjust the ingredient amounts.) Sweet, pan-roasted corn combines with creamy butter beans, chewy grains of barley, and tender potatoes to create a hearty, satisfying base. Tangy cherry tomatoes and sharp red onion lend color and bold flavor, while chopped dill pickles add a tangy note and fresh parsley greens things up. Mix Dijon mustard with barbecue sauce and drizzle over the top for a quick and easy dressing! Whether serving this for one or making a larger batch and taking it to your next potluck, this scrumptious barley bowl is a winner.
Tips: This recipe calls for cooked hulled barley, so be sure to have that ready. For instructions, see our grains cooking guide. Feel free to substitute another grain, such as quinoa, brown rice, or farro.
If you prefer, substitute ½ cup cooked frozen corn for kernels sliced off the cob.
For more inspiration, check out these tasty ideas:
- Gyro-Style Mushroom Steaks with Barley Salad
- Fresh Pineapple and Barley Salad
- Vegan Waldorf Salad
- Chopped Barley Salad with Pears
By Ellen Boeke,
Ingredients
- 1 ear fresh sweet corn, husk and silks removed
- 3 red fingerling potatoes, halved lengthwise (4.5 oz.)
- 1 tablespoon apple cider vinegar
- ½ cup cooked or canned no-salt-added butter beans, rinsed and drained
- 2 tablespoons chopped fresh parsley
- 3 tablespoons chopped dill pickle
- ¾ cup cooked hulled barley
- ½ cup halved cherry tomatoes
- 2 tablespoons thinly sliced red onion
- 3 tablespoons oil-free barbecue sauce
- 1 teaspoon Dijon mustard
- Freshly ground black pepper, to taste
Instructions
- Soak corn in cold water 10 minutes. Heat a large cast-iron skillet over medium. Add corn and pan-roast 8 minutes or until browned, turning ear to roast all sides. Cool slightly. Cut corn kernels off ear in planks.
- Meanwhile, place potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 8 to 10 minutes or until tender. Toss with vinegar. Let cool.
- In a bowl toss together beans, parsley, and pickle. Arrange in a shallow dish with barley, corn, potatoes, tomatoes, and onion. In a small bowl stir together barbecue sauce and mustard; drizzle over bowl. Season with pepper.
Per serving (3 cups): 470 calories, 98 g carbohydrates, 11 g protein, 3 g total fat, 0 g saturated fat, 0 g cholesterol, 664 mg sodium, 15 g fiber, 11 g sugar
Note: Nutritional information is provided as an estimate only.
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