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Vegetable barley

Author
Cookinero 4 Nov 2022
17530
Vegetable barley

A hearty, healthy and bright side dish will be very useful for the winter, especially since it is easy to prepare.

How to cook Vegetable barley

Step 1

Vegetable barley

Chop vegetables (can be frozen) and simmer until tender with vegetable oil.

Step 2

Vegetable barley

Boil barley pre-soaked overnight or a couple of hours, about 60 minutes-1.5 hours.

Step 3

Vegetable barley

Add vegetables to almost ready barley, simmer everything together for 10 minutes.

Vegetable barley - FAQ About Ingredients, Baking Time and Storage

Yes! You can substitute barley with farro, brown rice, or quinoa. Adjust cooking times according to the grain you choose.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water to prevent drying.
Absolutely! Swap barley for gluten-free grains like quinoa, millet, or buckwheat. Ensure all other ingredients, like broth (if used), are gluten-free.
Carrots, celery, onions, bell peppers, and zucchini are great choices. Frozen mixed vegetables also work well for convenience.
Yes! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge and reheat with a little water or broth to refresh the texture.
Stir in cooked lentils, chickpeas, or diced tofu during the last few minutes of cooking. For non-vegetarian options, try shredded chicken or turkey.
Serve it as a hearty main dish with a side of crusty bread or a fresh green salad. It also pairs well with a dollop of yogurt or a sprinkle of fresh herbs.
Yes, but it will take longer (about 1.5–2 hours). Pre-soaking reduces cooking time and improves digestibility, but it’s not mandatory.
Sauté the vegetables with garlic, ginger, or spices like cumin or paprika before simmering. A splash of lemon juice or a sprinkle of Parmesan cheese at the end also adds depth.

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