Recipes with pearl barley
218 recipes
Kidney Bean & Barley Chili
In this recipe, we use both salsa and tomato sauce to make this quick and delicious chili. We like serve this warm chili over a toasted hamburger bun, but just having it directly from the pot is absolutely divine.
Breakfast Barley
The barley gains flavor from orange juice combined with apricots and nuts. A healthy breakfast loaded with complex carbohydrates that tastes great too.
Weekday Barley Casserole
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
Barley Buttermilk Corn Bread
Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.
Barley Mushroom Soup (Vegan)
Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.
Grandma's Chicken & Barley Soup
The way my Grandma used to make it. Very hearty and comforting.
Butternut Squash & Pearl Barley Pilaf
Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.
Mushroom & Barley Soup (Shulman)
Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.
Vegetable Me'Lange
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.
Double Stout
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
Double Stout
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
BARLEY PUDDING WITH LAMB
Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.
Redibase Beef & Barley Soup
Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.
Favourite Vegan Mushroom & Barley Soup
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.
Garlic Soup with Barley & Wild Rice
Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.
Butternut Squash Soup with Honey & Roasted Barley Risotto
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.
In this recipe, we use both salsa and tomato sauce to make this quick and delicious chili. We like serve this warm chili over a toasted hamburger bun, but just having it directly from the pot is absolutely divine.
The barley gains flavor from orange juice combined with apricots and nuts. A healthy breakfast loaded with complex carbohydrates that tastes great too.
Very flavorful. I used baby bella mushrooms and it gave it more depth. If you want to double it be sure to add extra cooking time.
Old fashioned classic with a twist, a little barley boosts the fiber along with corn kernels makes it more filling. Fills the kitchen with a lovely smell whilst baking.
Very warm and filling. Lots of mushroom flavor and the barley was tender and plump. I used a bit of olive oil to sauté the veggies along with a healthy dose of garlic. Easy to make with easy to find ingredients, perfect for a cool fall or winter day.
The way my Grandma used to make it. Very hearty and comforting.
Sweet butternut squash is cooked with pearl barley, fresh lemon zest and lemon juice, tossed with cilantro or parsley. Serve it as a tasty side dish or a delicious and wholesome main course.
Hearty vegetarian mushroom barley soup with white wine, fresh dill, and a splash of dry sherry. Simmered slowly with pearl barley for thick, satisfying comfort in a bowl.
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.
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.
Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.
Hearty beef and barley soup with tender chuck cubes, pearl barley, potatoes, carrots, celery, tomatoes, peas, and mushrooms. A one-pot meal scented with paprika and marjoram.
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.
Vegan garlic soup with pearl barley, wild rice, potatoes, carrots, and celery. Built on a base of 25 mashed garlic cloves simmered in water. Hearty, restorative, and gluten-free with tamari.
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.
