Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Tracey Seaman
Author: Bon Appétit Test Kitchen
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Ching He Huang
You'll fall for our vegan mushroom barley soup! Soy sauce, balsamic, a mix of dried and fresh mushrooms, and spinach lend a modern take to this classic recipe.
Author: Sheryl Julian
Save time while making risotto and sub in barley as your grain.
Author: Will Gilson
Author: Alain Ducasse
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Author: Jean Robert de Cavel
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Author: Lillian Chou
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco
In the height of summer, corn is so fresh and sweet that you can eat it raw, which is how we use it in this salad.
Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant.
Author: Jeanne Kelley
A delicious soup made with pearl barley, green lentils, onions and dried mint leaves. 134
Super tasty and loaded with goodness. This is one of my favorite stew that I'd like to make on a chilly day. It warms me up instantly with tons of great flavor and lots of good-for-me nutrients. I like...
A rustic whole-grain free-form loaf barley bread recipe. Wonderfully rich and complex flavors with a hearty texture that's great when toasted and spread with your favorite toast topper.
Simple One-Loaf Barley Bread recipe 702