Spinach Zucchini Barley Bowl (Print Version)
A hearty morning bowl with nutty barley, sautéed greens, zucchini, and a perfectly cooked egg.
# List of Ingredients:
→ Grains
01 - 1 cup pearl barley
02 - 2½ cups water
03 - ½ teaspoon kosher salt
→ Vegetables
04 - 1 tablespoon olive oil
05 - 1 small zucchini, diced
06 - 2 cups fresh baby spinach, roughly chopped
07 - 2 green onions, thinly sliced
08 - 1 clove garlic, minced
→ Protein & Toppings
09 - 2 large eggs
10 - 2 tablespoons feta cheese, crumbled
11 - 1 tablespoon fresh flat-leaf parsley, chopped
12 - Freshly ground black pepper, to taste
# Step-by-step Instructions:
01 - Rinse barley under cold running water. Combine with 2½ cups water and ½ teaspoon salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer for 25–30 minutes until grains are tender and most liquid is absorbed. Drain any remaining liquid and set aside.
02 - Heat olive oil in a large skillet over medium heat. Add diced zucchini and cook for 3–4 minutes, stirring occasionally, until lightly golden and slightly softened.
03 - Stir in minced garlic and sliced green onions. Sauté for 1 minute until fragrant, taking care not to brown the garlic.
04 - Add chopped spinach to the skillet and toss gently until just wilted, about 1–2 minutes. Season with a pinch of salt and freshly ground black pepper. Remove from heat.
05 - In a separate nonstick skillet, cook eggs to your preference — sunny-side up, over-easy, poached, or soft-boiled — until whites are set and yolks are still runny.
06 - Divide cooked barley evenly between two serving bowls. Layer the sautéed vegetable mixture over the barley and top each bowl with a cooked egg.
07 - Finish each bowl with crumbled feta cheese, chopped fresh parsley, and an extra crack of black pepper. Serve immediately while warm.
# Expert Advice:
01 -
- The nutty chew of barley is a game changer for breakfast and honestly more filling than oats ever dreamed of being.
- It uses whatever vegetables are hanging around your fridge, so nothing goes to waste.
- The runny egg yolk mixing into the barley creates its own rich sauce without any extra work.
02 -
- Barley takes longer than you think to cook and undercooked barley is unpleasantly hard in the center, so taste a grain before you drain it.
- Adding the spinach too early turns it into a dark sludge, so always add it last to the vegetable mixture.
03 -
- Stirring a squeeze of lemon juice into the barley right before serving brightens the whole dish and makes the flavors pop in a way that surprises people every time.
- Letting the zucchini sit without stirring for a full minute after it hits the pan gives it golden caramelized spots that taste completely different from boiled looking pieces.