Barley rice bowl topped with roasted butternut squash, mushrooms, crispy kale chips, toasted sesame seeds, and a ridiculously delicious soft boiled egg.
Let’s face it. Most weekends are filled with too much sugar, booze, and fried foods. Kick off the week with something a bit healthier and better for your body! This barley rice bowl has become a reoccurring Meatless Monday favorite.
It’s topped with all sorts of flavors and textures to keep eat bite interesting and exciting. Each person can customize their bowl to include their choice of vegetables.
Best of all, everything can be prepped ahead of time! Making this a quick and easy meal to for those busy weeknights.
Grain Bowl Ingredients
All the barley rice bowl components can be made ahead of time. This includes the soft boiled eggs!
- Teriyaki Sauce : Use this homemade teriyaki sauce or your favorite store-bought version. This carrot ginger dressing is another delicious sauce option!
- Soft Boiled Eggs : David Chang’s 5:10 eggs from the Momofuku cookbook is amazing. If you prefer harder yolk, go ahead and hard boil the eggs. Or, simply cook the eggs to your liking- scrambled, fried, poached, etc.
- Brown Rice : Use your choice of rice- white rice, brown rice, forbidden rice, etc. I prefer to use short grain brown rice because it is fluffier and sticker than long grain brown rice.
- Barley: Choose from hulled barley, pearl barley, or quick cooking barley. Barley is a highly nutritious ancient grain. However, if you prefer, you can use another grain such as quinoa, farro, or bulgur.
- Vegetables : Kale, mushrooms and butternut squash are photographed in this recipe. Feel free to swap in our favorite seasonal vegetables. Options included: Brussels sprouts, broccoli, cauliflower, tomatoes, green beans, zucchini, and eggplants.
How to Oven Roast Vegetables
I roast everything. I’m a baker. The oven is my best friend. I don’t like to stand over a stove and waste time stirring and such. Use the oven to cook vegetables using the wonderful set it and forget method! (Meaning: pop it in the oven and set a kitchen timer).
Drizzle butternut squash and mushroom with olive oil. Season with salt and pepper. That’s it!
No need to go crazy with season. The barley rice bowl will be seasoned and flavored with teriyaki sauce.
General Vegetable Roasting Times at 400°F:
- Asparagus: trimmed, whole 10-15 minutes
- Bell Peppers: cut into thin strips 10-15 minutes
- Broccoli: cut into 1 to 2-inch chunks 10-15 minutes
- Brussels Sprouts: halved 20-25 minutes
- Butternut Squash: quartered, 1-inch chunks 30-35 minutes
- Carrots: cut into 1-inch chunks or 1/2-inch sticks 20-25 minutes
- Cauliflower: florets 25-30 minutes
- Onion: chunks or large slices 20-30 minutes
- Sweet Potato (chunks) – 30 minutes
- Zucchini – quartered 15-20 minutes
Assembly
Fill the bowl with 2/3 rice and 1/3 barley. Arrange the butternut squash, mushrooms, and crispy kale.
If you made the eggs ahead of time, gently reheat them back up in warm water. Crack open the egg to let out all the runny yolk goodness.
Then drizzle on the teriyaki sauce and sprinkle some sesame seeds for a little nutty crunch. Mix all the contents of all the bowl together and eat.
I’m a big meat-eater but I didn’t miss it at all with this barley rice bowl!
Related Recipes
- Overnight Miso Barley Oatmeal
- Miso Butternut Squash Soup
- Butternut Squash Mac and Cheese
- Vegetarian Spring Rolls
Barley Rice Bowl with Butternut Squash, Mushroom, and Kale in Teriyaki Sauce
Ingredients
- 1 cup brown rice, , cooked according to package instructions
- ½ cup barley, cooked according to package instructions
- 4 large eggs
- toasted sesame seeds,, , as needed
Roasted Vegetables:
- 1 pound butternut squash,, cut into 1-inch cubes
- 8 oz baby bella mushrooms, cleaned, sliced thin
- 2 Tablespoons olive oil, or cooking oil of choice
- kosher salt and fresh ground black pepper, to season
Kale Chips:
- 1 bunch kale, , stems removed
- 1 Tablespoon olive oil, or cooking oil of choice
- ¼ teaspoon garlic powder
- kosher salt and fresh ground black pepper,, to season
Teriyaki Sauce:
- ½ cup sake
- ½ cup Mirin
- ½ cup reduced sodium soy sauce
- 2 Tablespoon granulated sugar
- 1 ½ Tablespoon cornstarch
Instructions
Soft Boiled Egg:
- Fill a large sauce pot about ⅔ full of water and bring to a boil. Meanwhile, prepare an ice bath. Fill large bowl with cool water and top with ice.
- When water has come to a boil, gently lower eggs one at time into the pot. Set a timer for 5 minutes and 10 seconds. Remove eggs from boiling water and place in ice bath to stop the cooking process.
- After a minute, remove egg from water bath. Tap the bottom of the egg on a hard surface and return to water bath. Allow water to enter the space between the eggshell and cooked egg. Slowly and gently peel the eggshell. Transfers eggs to an airtight container and store in the fridge until ready to serve.
- Before serving, reheat the eggs under warm water for about 60 seconds.
Roasted Vegetables:
- Preheat oven to 400 ℉. Toss butternut squash and mushrooms in oil separately. Season with salt. Place on parchment lined baking sheet, keeping squash and mushrooms separate sides of the pan. Bake for 30 minutes until squash is easily pierced with a fork. Toss vegetables midway through baking to ensure even cooking. If necessary, remove cooked mushrooms and continue to cook squash until ready.
Kale Chips:
- Preheat oven to 300℉. Wash and thoroughly dry kale leaves, discard tough stem centers. Cut kale leaves into 2-inch pieces. Place kale on parchment lined baking sheet. Drizzle with olive oil, making sure to coat each piece. Sprinkle garlic powder and season with salt and pepper. Bake for 15-20 minutes until kale is crisp.
Teriyaki Sauce:
- In a small sauce pot, combine sake, Mirin, soy sauce, and sugar. Bring to a simmer until sugar has dissolved. Make a slurry using cornstarch and 2 tablespoons water. Once smooth, add to sauce pot. Stir to combine. Bring mixture to a boil. Stir and remove from heat.
Notes
- Asparagus: trimmed, whole 10-15 minutes
- Bell Peppers: cut into thin strips 10-15 minutes
- Broccoli: cut into 1 to 2-inch chunks 10-15 minutes
- Brussels Sprouts: halved 20-25 minutes
- Butternut Squash: quartered, 1-inch chunks 30-35 minutes
- Carrots: cut into 1-inch chunks or 1/2-inch sticks 20-25 minutes
- Cauliflower: florets 25-30 minutes
- Onion: chunks or large slices 20-30 minutes
- Sweet Potato (chunks) – 30 minutes
- Zucchini – quartered 15-20 minutes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Barley contains gluten, this recipe should not be described as gluten free
Wow, this looks yummy, now I have to work on my husband to give up the hamburgers.
I love making rice/salad bowls.. they always make for the most healthy yet delicious and easy dinners.. Definitely will be making your barley rice bowls, they look so good and packed full of yummy flavour.
I have to be honest…I’m not a fan of mushrooms and squash. (Whew, it’s a relief to admit that fact since both ingredients are all over the food world right now.) However, I am inspired by the concept of this dish! I picture other veggies…broccoli, zucchini, snow peas, carrots, peppers…added to the bowl for a healthy, delicious meal. Thanks for the ideas! So I vote for the savory additions to the blog.
You’re not alone! It took my boyfriend a long time to like mushrooms. I think it really depends on the way they are cooked. I think this dish would be great with all sorts of vegetables! Looking forward to what you come up with :)
Gah, your photographs are always so beautiful. Only you can make barley look delicious!
You’re so sweet, Jen! Thank you :)