Name: Mushroom Barley Bowl
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 cup pearl barley (dry, rinsed and drained); 3 cups water (or broth); kosher salt and pepper, to taste; 3 tbsps extra virgin olive oil (plus more for drizzling); 2 shallots, sliced in thin rings; 12 oz mushrooms (shiitake and oyster mix is great), stem removed from shiitake; 4 eggs; 1/2 lemon, juiced and zested; 4 cups arugula; 1 cup crumbled goat cheese (or feta); nanami togarashi, for garnish (optional)

Jump to Recipe·Print Recipe

Planning lunches that are actually exciting can be a challenge. I remember doing it for ten years when I worked in my 9-5. And if I didn’t have leftovers or something stashed in my freezer, I would struggle with what to bring to work. These mushroom barley bowls are perfect for a work lunch. You can easily prep the barley and eggs ahead to save time. And it can be reheated or served cold or room temperature easily. If you don’t want to do a poached egg, do a medium boiled egg instead. And feel free to add in two eggs for more protein.

Why You’ll Love These Barley Bowls

This barley bowl is so versatile, so feel free to change it up to suit your needs. Here are some reasons why I think you’ll love them.

Packed with ingredients that will fill you up and keep you feeling nourished.
Endlessly versatile to suit your tastes and needs.
Easy to prep ahead for lunches or dinner.
Lots of flavour!
Simple ingredients.

Ingredients

Here are all of the ingredients you’ll need to make this mushroom barley bowl. See substitutions for swaps and options.

pearl barley
water (or broth)
kosher salt and pepper
extra virgin olive oil
shallots
mushrooms (shiitake and oyster mix)
eggs
lemon
arugula
crumbled goat cheese (or feta)
nanami togarashi, for garnish (optional)

Which Type of Barley to Use?

There are two main types of barley, pearl barley and pot barley. Feel free to use whichever you prefer.

Pearl barley:

More readily available (easier to find at stores).
All of the husk has been removed and is polished looking (hence the name, pearl barley).
More refined than pot barley and not considered a whole grain.
Does not need to be soaked.
Takes about 25 to 35 minutes to cook.

Pot barley:

Harder to find.
The outer husk only has been removed, which gives it a nuttier flavour.
Less refined and considered a whole grain and more nutritious than pearl barley.
Requires soaking overnight.
Takes about 45 to 50 minutes to cook.

How to Make These Barley Bowls

This mushroom barley bowl is fairly easy to make, it just has a few components to it. But while the barley is cooking and resting afterwards, you can prep all the other ingredients.

The first thing to do is cook the barley. The timing of this will of course depend on which type of barley you’re using.

Combine the pearl barley and water (or broth) in a medium sized pot. Add a good pinch of kosher salt. Bring to a boil over medium-high heat and then reduce the heat, cover and cook for 25 to 35 minutes, until cooked through and fluffy. Start checking around 25 minutes to see if its cooked through. It will likely take between 30 and 35 minutes. Once cooked, turn off the heat, stir and cover and remove from the heat. Let it stand for five to ten minutes.

Meanwhile, heat a large skillet over medium heat. Add 1 tbsp of oil and once hot, add the shallots. Cook until softened and just starting to brown, about five minutes, reducing the heat if needed to avoid burning. Remove the shallots and set aside on a plate and season with salt and pepper.

In the same skillet, add the remaining oil over medium heat. Add in the mushrooms (in batches) and cook until browned and crispy on one side, then flip and continue cooking until browned on the other side, about six to eight minutes. Season with salt and pepper and set aside.

How to Poach Eggs

Everyone has their own method or tips for poaching eggs. I personally love making poached eggs at home and this is the way I do it.

In a medium sized pot, bring water to a boil for the eggs and then reduce the heat so the water is just simmering. Adding a splash of vinegar is an option, but not something I personally do.

Carefully crack the eggs in a short drinking glass (or a mug) or small ramekin. You can crack the egg into a small sieve which helps to remove excess whites from the egg that would otherwise float around and just won’t make the poached egg look as nice, it’s not necessary though.

Swirl the water in the pot with a wooden spoon to create a vortex (nothing crazy though, just a gentle swirl). Carefully pour the egg from the mug/glass or ramekin into the water and cook for three to four minutes (depending on preference), until the whites are set and the yolk is still runny.

Remove with a slotted spoon and set aside on a paper towel lined plate and repeat with the remaining eggs.

If you feel comfortable doing more than one poached egg at a time, by all means, go for it.

barley bowl with mushrooms and poached egg

How to Assemble Barley Bowls

Fluff the barley and add a drizzle of olive oil, half the lemon juice and zest. Season with more salt and pepper if needed.

Divide the barley into bowls and top with the shallot, mushrooms and eggs.

Add the arugula and squeeze on more lemon juice and a drizzle of olive oil over top. Top with goat cheese and nanami togarashi if using. Enjoy!

Tips

Save time & prep ahead: you can easily cook the barley ahead to save time as well as the mushrooms and even the eggs. This will make assembling the barley bowls a breeze.
Add more eggs: feel free to add two eggs per bowl to add more protein and make medium or hard boiled eggs if that’s easier to manage.
Add a dressing: if you want more of a dressing on top, mix together some olive oil and vinegar and drizzle that over top of the barley bowl.
Add more seasoning: I like using nanami togarashi for these bowls, but feel free to use another seasoning blend if you prefer. Or just use a mix of chili flakes and sesame seeds.
Don’t forget to dress the greens: add a splash of lemon juice and olive oil with a pinch of salt and pepper before eating.

Substitutions

Nanami Togarashi: this is a great seasoning blend of citrus peel, sesame seeds, seaweed and sesame seeds. I love it and use it all the time, like in this savory miso oatmeal. If you can’t find it or don’t want to use it, try seasoning the barley bowls with chili flakes, sesame seeds and more lemon zest.
Barley: farro is also a great option if you don’t have barley.
Mushrooms: use any mixture you like, or if you don’t want to use mushrooms, try using a vegetable instead. It won’t be the same because nothing replaces mushrooms, but it will work 😉
Poached eggs: feel free to make the eggs another way, such as medium or hard boiled, or even a fried egg.
Arugula: use another type of green such as baby spinach, kale or mixed greens.
Dairy free: omit the goat cheese, or use a dairy free cheese similar to feta or goat.

Other Bowl Recipes to try

Are you ready to make this? Let’s get to it!

If you make these Mushroom Barley Bowls please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing from you!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.