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Barley Rice Bowl with vegetables, soft boiled egg, and teriyaki sauce

Barley Rice Bowl with Butternut Squash, Mushroom, and Kale in Teriyaki Sauce

Barley and brown rice bowl. It's topped with all sorts of flavors and textures: roasted butternut squash, mushrooms, crispy kale chips, toasted sesame seeds, and a ridiculously delicious soft boiled egg.
Course: Main Course
Cuisine: American
Keyword: brown rice bowl, barley rice bowl, vegetable bowl, autumn harvest bowl, teriyaki sauce
Servings: 4
Author: Maryanne Cabrera

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, sliced thin
  • 2 Tablespoons olive oil
  • kosher salt and fresh ground black pepper, to season

Kale Chips:

  • 1 bunch kale, stems removed
  • 1 Tablespoon olive oil
  • 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 2/3 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 degrees F. 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 degrees F. 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.