Barley with Coconut Berbere Dressing - Capital Area Food Bank
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Barley with Coconut Berbere Dressing

By Oscar June 9, 2019

230 calories | 42g carbs | 5g fat (1g sat fat) | 5g protein | 340mg sodium | 8g fiber | 4g sugar  per serving

Serves 4 for $3.30. Total time: 30 minutes.


  • ¾ cup clack or pearled barley
  • 1 medium sweet potato chopped
  • 1 small onion sliced
  • 1 tablespoon oil
  • ½ cup cooked green peas (frozen or canned with no salt added)
  • ¼ cup light coconut milk (substitute: whole milk)
  • 1 tablespoon berbere spice mix (substitute curry powder)
  • ½ tablespoon salt
  • 2 tablespoons cilantro, chopped


  1. Preheat oven to 425F
  2. Place barley in a pot over medium heat with 1½ cups water. Simmer and cook until tender, about 25 minutes.
  3. To roast the vegetables, spread the chopped sweet potato and onion into a single layer on a baking sheet. Roast for about 25 minutes flipping halfway through. When cooked to desired texture, remove from oven and set aside.
  4. In a small bowl, combine coconut milk, spices, and salt. Whisk and set aside.
  5. In a large bowl, combine barley, roasted vegetables, dressing, green peas, and chopped cilantro. Toss well to combine.


  • Substitute barley with quinoa or brown rice to make the dish gluten free.

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