Go Back
Print Recipe

Barley Brunch Bowl

Packed with protein and fiber, cooked barley is a perfect bed for your favorite veggies and protein to make a powerful brunch or lunch bowl.
Prep Time15 minutes
Cook Time20 minutes
Soak barley30 minutes
Course: Brunch, Main Course
Cuisine: American, Indian
Keyword: barley, grain bowl, protein bowl, veggies
Servings: 3

Ingredients

For the barley

  • 1 cup barley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1/4 cup cilantro chopped

Veggies

  • 1/2 cup onions thinly sliced
  • 1 cup red cabbage thinly sliced
  • 12 French beans sliced diagonally
  • 2 carrots peeled and cut into sticks
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper

Sides

  • 2 eggs hardboiled
  • 2 tbsp sliced red cabbage fresh or sauerkraut
  • 4 tbsp sriracha yogurt dressing

Instructions

To cook the barley

  • Rinse 1 cup barley under running water and then soak for 30 mins in 3 cups water in a pan.
    Place the pan on medium heat, uncovered and allow the barley to cook. I
    t will take about 20 minutes to become fully cooked and soft.
    Drain the cooked barley on a sieve and place in a bowl.
    Add:
    1 tsp salt
    1/2 tsp pepper
    1 tsp olive oil
    1 tsp lemon juice
    1/4 cup chopped cilantro
    Mix gently and let stand.

Sautéed Veggies

  • Thinly slice 1/2 cup onion.
    Diagonally slice 10-12 French beans.
    Peel and chop 2 carrots into sticks.
    Heat 1 tbsp olive oil in a pan.
    Add the onions and sauté till soft.
    Add the beans and carrots and sauté till soft but still crunchy.
    Prepare the sriracha dressing.

To prepare the eggs

  • Place 2 eggs in a pan with 2 cups water.
    Add a pinch of salt.
    Bring the water to boil and set a timer for 12 mins to make hardboiled eggs.
    Turn the heat off after 12 mins.
    Allow to cool or run under cold water.
    Peel and slice in half.

To prepare the bowl

  • Take 1/2 cup cooked and seasoned barley in a wide bowl or plate.
    Add 1 cup sautéed veggies.
    Add 2 tbsp fresh sliced red cabbage or sauerkraut.
    Add the egg.
    Drizzle the sriracha dressing over everything.
    Serve warm for lunch or brunch or pack in your lunchbox.