Barley and Mushroom Bowl with Crispy Shallots
Nutty pearl barley meets sautéed mushrooms, spinach, and roasted root vegetables in a savory vegetarian bowl. Topped with crispy shallots and a bright lemon-tahini drizzle for texture and tang.
- Total time
- 45 min
- Servings
- 4
- Calories
- 418
- Protein
- 14g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Toss carrots with 1 tbsp olive oil, salt, and pepper on a sheet pan.
Step 2
Roast carrots for 20 minutes, stirring halfway through, until golden and tender.
Step 3
Bring 4 cups water to a boil in a medium pot. Add barley and a pinch of salt.
Step 4
Simmer barley 25-30 minutes until tender but with slight chew. Drain and set aside.
Step 5
Heat 1 tbsp olive oil in a large skillet over medium-high. Sauté mushrooms 5-6 minutes until golden.
Step 6
Remove mushrooms to a plate. Add remaining 2 tbsp oil to skillet. Sauté shallots 3-4 minutes until crispy.
Step 7
Return mushrooms to skillet with thyme. Cook 1 minute until fragrant, then remove from heat.
Step 8
Add spinach to hot skillet in handfuls, stirring until wilted, about 60 seconds total.
Step 9
Whisk tahini, lemon juice, garlic, 3 tbsp water, and salt until smooth and pourable.
Step 10
Divide cooked barley among bowls. Top with roasted carrots, sautéed mushroom-spinach mixture.
Step 11
Drizzle tahini dressing over each bowl. Serve warm.
Tools you’ll need
- sheet pan
- medium pot
- large skillet
- wooden spoon
- measuring cups and spoons
- whisk
- cutting board and knife
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