Roasted Mushroom and Halloumi Grain Bowl

By Ali Slagle

Updated September 21, 2022

  • Kelly Marshall for The New York Times. Food Stylist: César Ramón Pérez Medero. Prop Stylist: Melina Kemph.
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Total Time
45 minutes
Rating
5(1,301)
Comments
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Like chickpeas and tofu, halloumi cheese is a sturdy vegetarian protein that browns and crisps when roasted in the oven. Its salty, chewy character is just one of the exciting bits about this grain bowl. Other highlights include crisp mushrooms, which roast alongside the halloumi; dollops of olive-studded yogurt; and whatever bright and crunchy herbs and vegetables you like or need to use up. To easily enjoy the full range of textures in each bite, instead of simply piling each element on top of the grains, layer them as if you are building nachos. It’s a small tweak, but one that makes for an even more satisfying bowl of grains.

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Ingredients

Yield:4 servings

  • 1 pound cremini or button mushrooms, sliced ¼-inch thick

  • 1 bunch scallions, trimmed and cut into 1-inch lengths

  • 8 to 9 ounces halloumi, torn into bite-size pieces

  • 4 tablespoons extra-virgin olive oil, plus more for serving

  • Kosher salt (such as Diamond Crystal) and black pepper

  • 1 cup pearled barley or farro

  • 1 cup Greek yogurt or sour cream

  • ½ cup Kalamata olives, pitted and coarsely chopped

  • 1 lemon

  • 1 ½ to 2 cups thinly sliced raw vegetables (such as brussels sprouts, celery, fennel, cucumbers and radishes)

  • ⅓ cup torn mint, dill or watercress

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

59 grams carbs; 63 milligrams cholesterol; 612 calories; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams saturated fat; 33 grams fat; 13 grams fiber; 986 milligrams sodium; 25 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees. On a parchment-lined sheet pan, toss together the mushrooms, scallions, halloumi and 3 tablespoons oil; season with salt and pepper. (The pan might be crowded, but that’s OK.) Roast on the bottom rack until crisp and golden, 25 to 30 minutes.

  2. Step 2

    Meanwhile, in a large saucepan, cover the barley with 2 inches of water and season with salt. Bring to a boil over high heat. Reduce heat and simmer until tender, 15 to 20 minutes. Drain, rinse under cold water, then leave in the strainer to drain again. Hold onto the saucepan; there is no need to wash it at this stage.

  3. Step 3

    In a small bowl, stir together the yogurt and olives; season to taste with salt and pepper.

  4. Step 4

    When the mushroom mixture is done roasting, finely grate the zest of the lemon over it and stir to combine. Shake the barley to get rid of any water, then transfer it back to the saucepan, along with the raw vegetables, herbs and the remaining 1 tablespoon oil. Halve the lemon and squeeze enough juice into the barley mixture until it tastes peppy and fresh (about 2 tablespoons); season to taste with salt and pepper.

  5. Step 5

    Spoon and spread out a small amount of the barley into bowls, then add small spoonfuls of yogurt and top with a layer of the mushroom mixture. Repeat with another layer of barley, yogurt and mushrooms. Drizzle with olive oil. Leftovers will keep for up to 2 days refrigerated. Adjust seasonings with salt and lemon juice.

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Ratings

5 out of 5
1,301 user ratings
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Comments

notes

Excellent flavors and textures - we loved it! I did fennel, radishes and dill and it was delicious. I recommend roasting for a shorter period of time. After 15 minutes some of the halloumi was too dry and hard.

Mary Lynn

This seemed like a lot of work (I roasted the Brussel sprouts, lots of steps and chopping). I used radishes, celery, and cucumber. I sort of hoped I wouldn't think it was worth it, but it was DELICIOUS! All the textures and flavors! Will certainly make again.

HollyLiz

Sprinkled some pine nuts over the bowls to make it fancy.

Lisa

Fabulous! Appreciate all the helpful comments about roasting time, etc. I made this pretty much as given, but did not include raw vegetables because that didn’t sound appealing or necessary. I did include a summer squash on the roasting tray, which complemented the mushrooms beautifully. Used dill in the barley and a mixture of Greek olives in the Chobani nonfat yogurt, and loved the tanginess against the sweetness of the mushrooms and squash.

Ivy

TEN stars! This is so good! I took tips from other reviewers and my flavors were: fennel, capers, extra dry/ firm tofu, and oyster mushrooms. I'm obsessed!

Seth

I struggled to follow the directions as written. Olives mixed with yogurt? I think next time I’ll just stick carrots in my eyes instead. Needs significantly more mushrooms to create any semblance of a balance. Still grappling with the rationale for layering, rather than just mixing all the ingredients together. Ultimately ends up serving like a pretentious homemade version of a corporate slop bowl, but more putrid and with a less consistent vision. My plate looks like my late aunt’s compost bin she would keep on the counter to remind everyone how ‘earthy’ she was.

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