Warm Pearl Barley with Mushroom Salad
This isn’t your average salad. We’re talking chewy pearl barley, juicy mushrooms, fresh herbs, and that perfect bite of peppery watercress — all brought together in a warm, hearty dish that fits any season, any mood, any day.
It’s not a traditional Caribbean dish, but the ingredients are simple, accessible, and totally adaptable to your kitchen. Add your own twist, spice it up, or make it a one-bowl wonder with your favorite protein.
This is a Cozy, Earthy Salad That’s Good Any Time of Year!
Why You’ll Love This Recipe
- Simple Ingredients – No wild goose chases at fancy grocery stores.
- Customizable – Add your favorite mushrooms, veggies, or proteins.
- Healthy & Satisfying – Packed with fiber, umami, and feel-good vibes.
- Meal Prep Friendly – Stores like a dream and tastes even better the next day.
A version from Food & Wine inspires this recipe, but I gave it a Caribbean twist — adding bold spices to the barley, using fresh garlic instead of shallots, and finishing with watercress for a fresh, peppery kick.
What Is Pearl Barley, Anyway?
If you’ve never cooked with pearl barley, get ready to meet your new pantry MVP. This tiny grain may not be a Caribbean staple, but it definitely deserves a spot in your healthy kitchen rotation.
Pearl barley is a type of barley that’s been polished to remove its outer hull and bran layer, which helps it cook faster and gives it a smoother texture. It’s chewy, nutty, and super satisfying — perfect in warm dishes like this salad, but also great in soups, stews, grain bowls, or even breakfast porridge.
It’s a fiber-rich whole grain (yes, even with the polishing!) and a total team player in the kitchen. You can easily flavor it up with herbs and spices — like I did here with a bouquet garni — or use it as a base for just about anything.
Want to learn more about this powerhouse grain, including how to buy, store, and cook it?
Check out my full post: Pearl Barley: How to Cook It, Use It, and Love It
Let’s Talk Ingredients
Before we get into cooking, let’s break down why each ingredient is pulling its weight:
- Pearl Barley: This hearty grain is the soul of the dish. Slightly nutty, chewy, and full of fiber, it’s satisfying without being heavy.
- Bouquet Garni: A simple bundle of herbs (thyme + parsley here) infuses the barley with subtle, savory flavor while it cooks.
- Mushrooms (Portobello or Shiitake): Earthy, meaty, and loaded with umami. You can even mix in cremini or oyster mushrooms if you like.
- Onion & Garlic: The flavor foundation. I swapped out shallots for onions to make it more pantry-friendly.
- Italian Seasoning or Herbes de Provence: Adds herbaceous depth — you can also mix your own with thyme, rosemary, oregano, and marjoram.
- Lemon Juice: A bright hit of acid to balance the rich flavors.
- Watercress: Optional, but highly recommended for that fresh, peppery bite on top.
- Parmesan (Optional): For a creamy, salty finishing touch.
Pair It With…
This warm barley salad is a solid main, but it also plays well with others. Here are some perfect pairings:
Protein:
- Grilled shrimp with a spicy jerk rub
- Oven-roasted chicken thighs
- Seared tofu or tempeh (for a plant-based twist)
Veggies:
- Roasted Brussels sprouts or butternut squash
- Sautéed callaloo or kale with garlic
- Steamed green beans with lemon zest
On the Side:
- A glass of dry white wine or a cool glass of soursop juice
- Warm, crusty bread or flatbread
- A tangy vinaigrette-dressed green salad
More Cooking Tips
- Rinse your barley before boiling to remove extra starch.
- Season your boiling water with salt and herbs — the grain absorbs flavor early.
- Don’t overcrowd the mushrooms — they’ll steam instead of brown. Cook in batches if needed.
- Use a heavy-bottom or cast-iron pan to prevent sticking and encourage even cooking.
- Want to make it in advance? Cook everything, store in the fridge, and reheat gently with a splash of olive oil or broth.
Where to Buy Pearl Barley
Good news — you don’t need a fancy health food store to find pearl barley. It’s more common than people think, and with a little aisle-hopping, you’ll be stocked up in no time.
Look for it:
- In the grains aisle at most major supermarkets (near rice, lentils, or couscous)
- Health food stores and bulk bins — great for zero waste shoppers!
- Online from retailers like:
- Amazon (try Bob’s Red Mill or 365 by Whole Foods)
- Thrive Market
- Walmart.com or Target.com
- Caribbean or international grocery sites
When shopping online, search for “pearl barley” — not hulled barley or barley flour, unless that’s your jam. Pearl barley cooks faster and has that soft, chewy texture perfect for warm salads and soups.
Bonus Tip: Buy in bulk if you cook grains regularly. Store it in an airtight jar or reusable container and keep it cool and dry — it’ll last for months.
Enjoy,
Warm Pearl Barley with Mushroom Salad
Ingredients
- 1 cup pearl barley
- 1 bouquet garni 1 sprig parsley + 1 sprig thyme
- ¼ cup extra virgin olive oil
- 2 cloves garlic finely chopped
- 2 cups portobello mushrooms or your fave mix like shiitake or cremini
- 2 teaspoons Italian seasoning or Herbes de Provence
- 1 medium onion chopped
- 2 tablespoons fresh lemon juice
- Kosher salt & freshly ground black pepper to taste
- Fresh watercress for garnish
- Grated Parmesan optional, but worth it if you’re feelin’ cheesy
Instructions
Cook the Barley:
- In a large saucepan of boiling water, add the bouquet garni and barley. Cook until tender (about 30 minutes). Drain, discard the herbs, and set aside.
Sauté the Mushrooms:
- Heat olive oil in a heavy-bottom skillet or cast iron pan (trust me, it’s worth it). Add the onion, garlic, mushrooms, and seasoning. Sauté for 5–7 minutes, or until the mushrooms release their juices and the onions are soft and fragrant.
Bring It All Together:
- Stir in the lemon juice and cooked barley. Season with salt and pepper. Cook for another 2 minutes to let the flavors come together.
Finish & Serve:
- Remove from heat. Serve warm, topped with fresh watercress and a sprinkle of Parmesan if desired.
Notes
- Rinse your barley before boiling to remove extra starch.
- Season your boiling water with salt and herbs — the grain absorbs flavor early.
- Don’t overcrowd the mushrooms — they’ll steam instead of brown. Cook in batches if needed.
- Use a heavy-bottom or cast iron pan to prevent sticking and encourage even cooking.
- Want to make it in advance? Cook everything, store in the fridge, and reheat gently with a splash of olive oil or broth.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
Corn Allergy:
Always choose ingredients without corn or corn derivatives.
Originally published May 10, 2017. Updated.
