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Bountiful Barley Bowl

Bountiful Barley Bowl

with Roasted Brussels Sprouts and Pepitas

Rated 3.3 / 4
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Barley has been enjoyed since the Stone Age in everything from cereals and breads to soups and pilafs. When malted, it even serves as an integral ingredient in beer and whiskey. In this recipe, the chewy grain bulks up this veggie bowl and serves as the base for crispy roasted Brussels sprouts, crunchy pepitas, sweet cranberries, and tangy feta.

Tags:Egg freeNut freeVegetarian
Allergens:WheatMilk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

8 ounce

Brussels Sprouts

¾ cup

Pearl Barley

(ContainsWheat)

1 ounce

Dried Cranberries

½ cup

Feta Cheese

(ContainsMilk)

1 ounce

Pepitas

2 tablespoon

Balsamic Vinegar

½ ounce

Honey

1 unit

Shallot

2 ounce

Arugula

Not included in your delivery

7 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values/ per serving
Nutrition Values
/ per serving
Energy (kJ)2406 kJ
Calories575 kcal
Fat30 g
Saturated Fat7 g
Carbohydrate65 g
Sugar19 g
Dietary Fiber14 g
Protein19 g
Cholesterol17 mg
Sodium400 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensils
Strainer
Pot
Large Pan
Large Bowl
Whisk
InstructionsPDF
Instructions
1

Wash and dry all produce. Preheat oven to 400 degrees. Place barley in a medium pot with a large pinch of salt and enough water to cover. Bring to a boil and cook until tender, about 25 minutes. Drain.

2

Halve, peel, and thinly slice shallot. Trim and halve Brussels sprouts through the stem.

3

Heat a large ovenproof pan over medium-high heat. In a large bowl, toss Brussels sprouts with 1 TBSP olive oil, salt, and pepper. Place Brussels sprouts cut side down in one layer in pan. In same bowl, toss shallots with a drizzle of olive oil and a pinch of salt and pepper.

4

Sprinkle shallots on top of Brussels sprouts. Cook (without stirring) 3 minutes. Transfer pan to oven and roast until sprouts are tender, 8-10 minutes.

5

In a large bowl, whisk together 1 TBSP balsamic vinegar, 1 tsp honey, and 1 TBSP olive oil. Toss in drained barley, arugula, and half the cranberries. Toss to combine and season to taste with salt and pepper.

6

Plate barley salad and top with Brussels sprouts, shallots, feta, pepitas, and remaining cranberries.