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RecipeBeef, Barley, and Butternut Squash Stew with Blue Cheese Croutons
Cool nights call for a warming, satisfying stew. Top this one with the salty blue cheese and walnut croutons, breaking them up into the stew as you eat.
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RecipeRoot Vegetable & Barley Soup with Bacon
If you store this for more than a day, the barley will absorb some of the liquid and you’ll need to thin it with a little water when you reheat…
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RecipeBarley Minestrone
This rendition of the classic Italian vegetable and bean soup uses barley instead of pasta. Simmering a piece of the rind from Parmigiano-Reggiano in the soup is a traditional way…
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RecipeBarley & Black-Eyed Pea Salad
I like the flavor and texture of frozen black-eyed peas, but you can also use canned (rinse them well and don’t cook them). Be sure to buy pearled barley, which…
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RecipeWehani Rice & Barley Salad
If you can’t find Wehani rice, double the amount of barley; the salad won’t be as colorful, but it will still taste great.
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