93 bailey recipes

A hearty bread machine loaf blending triticale flour, bread flour, and soy flour with fennel seeds and barley malt syrup. Nutty, slightly sweet, and packed with whole grain flavor.

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

A spiced, crunchy snack mix baked with flaked grains, peanuts, almonds, and sunflower seeds tossed in garam masala, turmeric, sesame oil, and soy sauce. Keeps for a month in an airtight jar.

Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Rustic vegetable barley soup simmered with carrots, corn, peas, spinach, and garlic in a blended tomato-marjoram broth. Vegan comfort food that feeds 8 from one pot.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Instead of rice, this Christmas pudding is made with pearl barley, cinnamon and sugar. Pearly barley makes the pudding taste delicious and creamy while provides lots of goodness. Serve it with some chopped nuts and rose water if needed.

Hearty German sour cream soup with bacon, cabbage, barley, rice, and vegetables in a tangy bechamel-enriched broth with caraway and vinegar. A cold-weather classic.

Tri-grain bread machine loaf made with bread flour, barley flour, and oat flour plus wheat germ. Applesauce adds moisture and a subtle sweetness without added fat.

Hot and sour garlic chive soup with silky tofu, cloud ear mushrooms, seaweed, and miso. A vegetarian Asian-style broth with tangy rice vinegar, chili heat, and herbaceous garlic chive garnish.