Barley with Parsnip

Makes 6 -servings.

This side dish, which combines grains and vegetables, is nutritious and delicious.   It’s a bit sweet, a bit crunchy and quite tasty.


  • 3 tablespoons extra -virgin olive oil
  • 1 onion, finely chopped
  • ½ cup medium pearl barley
  • 2 cups vegetable broth
  • ½ pound parsnips, peeled and coarsely grated (See Note)
  • Kosher salt
  • Freshly ground black pepper
  • Petals from 4 thyme sprigs



  1. Heat 2 tablespoons of oil in a medium saucepan and sauté the onion until soft, about 5 minutes.  
  2. Add the barley and 1 ½ cup of broth. Bring to a boil, lower the heat and cook covered for 30 minutes, stirring from time to time.  The barley should be soft and the broth almost absorbed.
  3. Transfer the barley to a dish.
  4. Heat the remaining oil in the saucepan, add the parsnips and ½ cup of remaining broth. Bring to a boil, lower the heat and simmer, covered until the parsnips are semi-soft, about 5 minutes.
  5. Add the barley and combine. Season with salt, pepper and add thyme.



I use the medium grating attachment of the food processor to grate the parsnips.