White Bean Escarole Barley Rice

Name: White Bean Escarole Barley Rice
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 tablespoons (45 ml) extra-virgin olive oil; 4 cloves garlic cloves, minced; 1 cup (200 g) pearl barley, rinsed; ¾ cup (150 g) pearl rice or short-grain white rice, rinsed; 5 cups (1200 ml) vegetable broth; 1½ cans (15 oz each) (420 g) canned white beans (cannellini or great northern), drained and rinsed, drained and rinsed; 8 ounces (225 g) fresh escarole, trimmed, washed, and roughly chopped; to taste kosher salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) red pepper flakes (optional); 2 tablespoons (8 g) fresh flat-leaf parsley, finely chopped (optional); ½ teaspoon (2 g) lemon zest (optional)

From the MyKitchenBank Kitchen

A rustic Italian one-pot side dish combining pearl barley, pearl rice, creamy white beans, and tender escarole in a savory vegetable broth. Finished with garlic, olive oil, and a touch of fresh herbs, this protein-packed grain dish works equally well as a vegetarian main course or a substantial side to roasted meats or fish.

Prep: 15 min
Cook: 45 min
Total: 1 hr
Makes: 6 servings (about 1½ cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the pearl barley and pearl rice under cold water until the water runs mostly clear
Trim and wash the escarole, removing any yellowed or damaged outer leaves
Have vegetable broth ready at room temperature
Measure all ingredients before you begin cooking

1
Toast the grains
- Heat the olive oil in a large heavy-bottomed pot over medium heat for 1 minute.
- Add the rinsed pearl barley and pearl rice, stirring constantly for 2–3 minutes until the grains become slightly fragrant and begin to turn a pale golden color.
- This toasting step brings out their nutty flavor.
+ Show details− Hide details
Ready when: Grains smell fragrant and are beginning to turn pale golden
Tip: Keep stirring to prevent scorching; if the heat feels too aggressive, reduce it slightly.
2
Add garlic and bloom
- Add the minced garlic and red pepper flakes (if using) to the toasted grains.
- Stir constantly for about 30 seconds until fragrant.
- The quick cooking will mellow the raw garlic flavor without burning it.
+ Show details− Hide details
Ready when: Garlic becomes aromatic
Tip: Don't let garlic sit without stirring or it will scorch and taste bitter.
3
Pour in broth
- Carefully pour in all 5 cups (1200 ml) of vegetable broth.
- Stir well to combine with the grains and garlic, breaking up any clumps.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and cover partially with a lid.
+ Show details− Hide details
Ready when: Broth reaches a rolling boil
Tip: Partially cover the pot so liquid doesn't boil away too quickly, but you can still see what's happening.
4
Simmer grains
- Maintain a gentle simmer over medium-low heat for 30 minutes, stirring occasionally.
- The barley and rice should be mostly tender but still have a slight bite to them.
- The broth will be mostly absorbed but not completely dry.
+ Show details− Hide details
Ready when: Barley and rice are tender with a slight firmness, and most liquid is absorbed
Tip: Stir every 10 minutes to ensure even cooking and prevent sticking on the bottom.
5
Add beans and escarole
- Stir in the drained and rinsed white beans and the chopped escarole.
- The escarole will wilt as the mixture simmers.
- Stir well to distribute the beans and greens throughout the pot.
- Increase the heat slightly to medium if needed to return to a gentle simmer.
+ Show details− Hide details
Ready when: Escarole begins to wilt and beans are heated through
Tip: Don't overcrowd the pot when adding the escarole; it will reduce significantly as it cooks.
6
Finish cooking
- Continue simmering, partially covered, for another 8–10 minutes.
- The escarole will become completely tender, and the grains will absorb any remaining liquid.
- The mixture should be creamy and cohesive but not wet.
- Season with kosher salt and freshly ground black pepper to taste.
+ Show details− Hide details
Ready when: Escarole is fully tender and any remaining liquid is mostly absorbed
Tip: Taste and adjust seasoning; the broth provides base saltiness, but you may need to add more.
7
Rest and finish
- Remove from heat and let the dish rest, uncovered, for 2 minutes.
- This allows the flavors to settle and any excess moisture to evaporate slightly.
- Stir gently, then transfer to a serving bowl.
- Garnish with fresh chopped parsley and lemon zest if desired.
+ Show details− Hide details
Tip: The lemon zest adds brightness; add it just before serving to preserve its fresh flavor.

Good to know

Tips

Toasting the barley and rice before cooking unlocks nutty flavors and helps them maintain their texture—don't skip this step.
Stir occasionally during the simmering phase to prevent sticking and ensure even cooking, especially the barley which is denser than rice.
If the mixture seems too dry at the end, add a splash of broth or hot water (¼ cup at a time) and stir until you reach the desired consistency.
This dish is equally delicious served warm, at room temperature, or even chilled the next day. It makes an excellent packed lunch.

Make ahead

You can prepare this dish up to 1 day ahead. Store in an airtight container in the refrigerator. To reheat, place in a pot with a splash of vegetable broth (about ¼ cup) and warm over medium heat, stirring occasionally, for 5–7 minutes until heated through. The flavors often improve after a day of resting.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 4 days in an airtight container. Freezer: up to 3 months (thaw overnight in the refrigerator before reheating). Reheat gently on the stovetop with a splash of broth.

Substitutions

pearl rice or short-grain white rice → Arborio rice or other short-grain white rice. Arborio will create a slightly creamier texture due to its higher starch content. Use the same amount.
canned white beans (cannellini or great northern), drained and rinsed → Chickpeas or borlotti beans. Both work well and maintain the hearty, protein-packed character. Use the same amount drained and rinsed.
fresh escarole → Spinach, kale, or Swiss chard (chopped into 2-inch pieces). All are mild-flavored greens that wilt into the dish. Hearty greens like kale may need an extra 2–3 minutes to soften.
vegetable broth → Chicken broth or a mixture of water with 1 teaspoon of dried Italian herbs. Chicken broth adds richness; plain water works but may taste less flavorful. Add herbs to compensate.