354 barley recipes

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.

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.

Low-fat barley kugel studded with cinnamon apples and plump raisins. This lighter twist on a Jewish comfort classic swaps butter for yogurt yet still delivers that creamy, custardy bite.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Vereshchaka is a traditional Ukrainian pork casserole braised in beetroot rassol with bacon, allspice, and pearl barley. Topped with sour cream and fresh herbs, it's hearty comfort food.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

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.

Homemade gochujang (Korean hot sauce) fermented from meju, glutinous rice flour, barley malt, chili powder, and salt. A traditional month-long fermentation project that yields 4 gallons.

Authentic Italian bread is a two-day, two-loaf recipe built on an overnight starter with barley malt and a single teaspoon of yeast. Crackling crust, open chewy crumb, and the deep wheaty flavor of slow fermentation.

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.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

Hearty beef and barley vegetable soup loaded with cubed flank steak, potatoes, tomatoes, corn, and green beans simmered for two hours. A big pot of comfort that feeds a crowd.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Curried chicken barley salad with grapes, walnuts, and celery in a curry mayonnaise dressing. A hearty, chilled main-course salad served in cantaloupe halves.