Turmeric Pearled Black Barley

Turmeric Pearled Black Barley

Recipe by Ellie Markovitch Course: Basic Prep, Side Dish, Main Course


Side Portions
Prep time


Cooking time



Turmeric perfumes the barley and makes a great side dish that can be eaten hot or at room temperature. Fresh turmeric should smell earthy, bright with ginger and citrus hints. Use fresh turmeric if you can find it. Add vegetables and protein to the prepared dish for a one bowl meal.


  • 1 Cup 1 of Maine Grains Pearled Black Barley

  • 3 tbsp 3 of olive oil

  • 1/2 cup 1/2 onions, chopped

  • 2 garlic cloves, minced

  • 1 1/2 tsp 1 1/2 turmeric powder or 1 tbsp of freshly grated

  • 4 cups 4 vegetable broth or bouillon diluted in water

  • 1 tsp 1 of salt

  • black pepper to taste

  • 3 tbsp 3 parsley, chopped

  • Garnish with red pickled onion

  • Quick red pickled onions
  • 1 small red onion, thinly sliced

  • 1/2 cup 1/2 of water

  • 1/2 cup 1/2 of white vinegar

  • 1 tsp 1 of salt

  • 1/2 tsp 1/2 of sugar


  • In a pot, bring to a boil the bouillon with 4 cups of water or 4 cups of vegetable broth and the turmeric.
  • Meanwhile, in a large pot, heat up the oil on medium heat. Add the onions and saute for 1 minute.
  • Add the barley to the onions, keep stirring for 2 minutes. Add the garlic and continue stirring taking care not to burn the garlic. Lower the heat if necessary. saute for another minute.
  • Carefully add the boiling broth to the barley and cook on medium low for 30-40 minutes until the grain has absorbed the liquid and is al dente. Add more water if needed.
  • Before serving, add the parsley and garnish with the pickled onions.


  • Quick pickled Onions: combine and marinate while the barley is cooking or make ahead and keep in the fridge

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By Ellie Markovitch
IG @EllieMarkovitch
Facebook @storycookingmedia