354 barley recipes

Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Hearty one-pot stew with rabbit, veal, or chicken simmered with pearl barley, leeks, garlic, and sage until the meat falls off the bone. No thickener needed.

Mushroom and barley soup made in the pressure cooker, loaded with carrots, celery, leeks and two kinds of mushrooms. Chewy pearl barley and a bright dill finish make this a hearty, meatless one-pot bowl.

A hearty healthy barley risotto is cooked with winter vegetables and fresh greens, definitely will bring some refreshing taste into your Thanksgiving dinner and a good appetizer for a start.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Easy Barley Mushroom Casserole with French Onion Topping recipe

Homemade granola with four rolled grains, honey, nuts, cinnamon, and nutmeg toasted golden brown. A multi-grain breakfast cereal you can customize with your favorite dried fruit.

Brooklyn bagels: chewy, shiny New York-style bagels made the real way, with a stiff high-gluten dough boiled in barley-malt water before baking. Hand-shaped, egg-washed, and seriously chewy.

Five-ingredient peanut butter cookies sweetened with honey and built on whole grain brown rice and barley flours. No eggs, no dairy, ready in 20 minutes.

Creamy vegan tomato, potato, and mushroom soup with soy milk, tamari, barley malt, and basil. Pureed potatoes do the thickening, no dairy needed. A wholesome 30-minute one-pot soup.

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.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.