Charred Scallion Miso Barley Rice

Name: Charred Scallion Miso Barley Rice
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: ¾ cup (150 g) pearl barley; ¾ cup (150 g) short-grain white rice (arborio or sushi rice); 2½ cups (600 ml) unsalted vegetable or chicken broth; 3 tablespoons (54 g) white miso paste (shiro miso); 8 medium scallions (200 g) scallions (green onions), white and light green parts sliced into 2-inch pieces, dark green tops reserved; 2 tablespoons (30 ml) toasted sesame oil; 1 tablespoon (15 ml) extra-virgin olive oil; 1½ tablespoons (22 g) unsalted butter; 3 cloves (15 g) garlic cloves, minced; 1 teaspoon (5 g) fresh ginger, minced; 2 tablespoons (18 g) toasted sesame seeds (black or white) (optional); to taste kosher salt; to taste freshly ground white pepper

From the MyKitchenBank Kitchen

A Mediterranean-Asian fusion grain side combining pearl barley and white rice cooked together in a miso-enriched broth, finished with charred scallions and toasted sesame oil. The result is nutty, umami-forward, and visually striking with crispy scallion pieces scattered throughout.

Prep: 10 min
Cook: 35 min
Wait: 8 min
Total: 53 min
Makes: 4 servings (about 3.5 cups total)

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Ingredients

4 servings

¾ cup (150 g) pearl barley
¾ cup (150 g) short-grain white rice (arborio or sushi rice)
2½ cups (600 ml) unsalted vegetable or chicken broth
3 tablespoons (54 g) white miso paste (shiro miso)
8 medium scallions (200 g) scallions (green onions), white and light green parts sliced into 2-inch pieces, dark green tops reserved
2 tablespoons (30 ml) toasted sesame oil
1 tablespoon (15 ml) extra-virgin olive oil
1½ tablespoons (22 g) unsalted butter
3 cloves (15 g) garlic cloves, minced
1 teaspoon (5 g) fresh ginger, minced
2 tablespoons (18 g) toasted sesame seeds (black or white) (optional)
to taste kosher salt
to taste freshly ground white pepper

Equipment (5)

Large heavy-bottomed saucepan or Dutch oven (4-quart)
Medium skillet or cast iron (for charring scallions)
Wooden spoon for stirring
Measuring cups and spoons
Knife for slicing scallions

Steps

Before you start

Measure out your grains and broth before you begin.
Have all aromatics prepped and ready to go—the cooking moves quickly once you start.
Make sure your miso paste is at room temperature for smooth incorporation.

1
Char the scallion whites
- Heat a medium skillet or cast iron over medium-high heat until very hot (about 2 minutes).
- Lightly brush the white and light green scallion pieces with a tiny bit of the olive oil.
- Working in batches if needed, char them in the hot dry pan for 2–3 minutes, stirring occasionally, until they have deep golden-brown spots and are slightly softened but still have some snap.
- Transfer to a plate and set aside.
- Do not use the dark green tops yet.
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Ready when: Scallion pieces have deep golden-brown charred spots
Tip: Work quickly so the scallions char without burning; they should still have a slight crunch.
2
Toast the grains
- In a large heavy-bottomed saucepan or Dutch oven, melt the butter over medium heat.
- Add the pearl barley and white rice, stirring constantly for 2–3 minutes until the grains smell fragrant and nutty and turn from white to pale golden.
- Stir in the minced garlic and ginger, cooking for 1 minute more until aromatic.
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Ready when: Grains are pale golden and smell nutty; garlic and ginger are fragrant
Tip: Toasting brings out the grain's natural nuttiness and prevents a starchy, dull flavor.
3
Add broth and miso
- Pour the vegetable or chicken broth into the pan.
- In a small bowl, whisk the white miso paste with 3 tablespoons (45 ml) of the warm broth to dissolve it smoothly, then pour this mixture back into the pan, stirring well to combine.
- Bring to a simmer over medium-high heat.
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Ready when: Liquid comes to a full simmer with gentle bubbles rising
Tip: Dissolving miso separately prevents lumps; never boil miso directly, as heat destroys its probiotic benefits.
4
Simmer covered until grains are tender
- Once simmering, reduce heat to low, cover the pan with a lid, and cook for 22–25 minutes, stirring once halfway through.
- The barley and rice are done when they are completely tender, the liquid is fully absorbed, and the bottom of the pan has a light, nutty crust (do not stir this crust—it adds flavor).
- If the liquid is absorbed but the grains are still firm, add 2–3 tablespoons (30–45 ml) more broth and continue cooking for another 2–3 minutes.
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Ready when: Barley and rice are fully tender and creamy; liquid is absorbed and a light crust forms on the bottom
Tip: Resist the urge to lift the lid frequently; undisturbed heat helps the grains cook evenly.
5
Finish with oils and seasonings
- Remove from heat.
- Drizzle the toasted sesame oil over the grain mixture and fold gently with a wooden spoon to distribute evenly.
- Taste and season with a pinch of kosher salt and white pepper as needed (the miso provides significant salt already, so taste before adding).
- Fold in most of the charred scallion pieces, reserving some for garnish.
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Ready when: Sesame oil is evenly distributed and grains are glossy
Tip: Sesame oil is potent; add it off heat to preserve its toasted aroma.
6
Rest and garnish
- Let the risotto sit, covered, for 5 minutes to allow the flavors to meld.
- Transfer to a serving bowl or individual bowls.
- Top with the reserved charred scallion pieces, the reserved dark green scallion tops (sliced thin if preferred), and toasted sesame seeds if using.
- Drizzle with a few more drops of sesame oil if desired.
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Ready when: Grains are fluffy and fragrant
Tip: Resting allows the miso and sesame to flavor every grain evenly.

Good to know

Tips

Toasting the grains before adding liquid is key to their nutty flavor and helps prevent mushiness.
White miso is milder and more delicate than red miso; if you prefer deeper umami, use 2 tablespoons (36 g) red miso plus 1 tablespoon (18 g) white miso, or swap entirely.
Charring the scallions in a dry or nearly dry pan creates deep caramelization and smoky flavor. If your pan sticks, use just a light brush of olive oil.
The light crust that forms on the bottom of the pan (called a *socarrat* in Spanish cooking) is a prized feature—scrape it gently onto the top of the finished dish for extra flavor.

Make ahead

You can cook the grains ahead through step 4 and cool them to room temperature (up to 2 hours ahead). Reheat gently over low heat with a splash of broth, then proceed with step 5. The charred scallions should be prepared fresh just before serving for the best texture and aroma.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding 2–3 tablespoons (30–45 ml) broth or water to restore creaminess. Do not microwave, as it can dry out the barley. Freeze in airtight containers for up to 2 months; thaw overnight in the refrigerator and reheat as directed above. The charred scallion garnish does not freeze well, so prepare it fresh if reheating.

Substitutions

white miso paste (shiro miso) → red miso paste (aka miso). Use the same amount. Red miso is deeper and earthier; the dish will taste more assertive and less delicate. Start with 2 tablespoons (36 g) and taste, adding more if desired.
short-grain white rice (arborio or sushi rice) → farro or additional pearl barley. Use 0.75 cup (150 g) farro or more barley. Farro has a slightly chewier bite; barley will make the dish more uniform in texture. Add 2–3 minutes to the cooking time if using farro.
toasted sesame oil → roasted walnut oil or hazelnut oil. Provides a rich, nutty finish without sesame flavor. Use the same amount. These oils are slightly more delicate, so add them off heat as directed.
unsalted vegetable or chicken broth → dashi (Japanese stock) or seafood broth. Either deepens the umami profile beautifully. Use the same amount. Dashi will lean the dish toward Japanese; seafood broth adds a subtle oceanic note.