Creamy Garlic & Ginger Pearl Barley with Coriander


  • 3 cups / 500 g dry pearl barley
  • 9 cups boiling water
  • 4 vegetable cubes (10 g each)
  • ½ lime juice
  • 4 tbs ready minced ginger & garlic (or about 2 tbs each)
  • 1 – 2 sweet red pointed peppers or red bell peppers (diced)
  • ½ bunch of coriander, handful (chopped)
  • 3 tbs crème fraîche or use extra virgin olive oil for even healthier option
  • sea salt – to taste

healthier pasta alternative - pearl barley


  1. In a large pot place barley, water and cubes, bring to boil.
  2. Reduce fire and cook covered for about 40-50 minutes, until almost all water is gone.
  3. Turn of the fire, leave covered for another 10 minutes.
  4. Separate barley with a fork, stir in cream or oil, lime juice, ginger & garlic mince.
  5. Wait until the barley is not too hot before adding coriander and peppers, otherwise they will get wilted.
  6. Season to taste with salt if necessary and enjoy either while still warm, at a room temperature or cold.

Serves 6 people as a part of meal or more as a salad.

how to cook pearl barley


If you are looking for more barley salads, then try Pearl Barley Spinach Salad with Garlic and Chilli Flakes I made a while ago.

For other recipes calling for barley take a look at this Krupnik – Polish Pearl Barley SoupTomato & Mushroom Pearl Barley Stew or Barley Stew with Smoked Garlic, Mushrooms & Lemon Thyme.

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