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  • Recipe

    Cherry-Pistachio Granola

    Crimson dried cherries and bright green pistachios make this granola a particularly festive-looking holiday gift. The recipe doubles easily so there’s plenty to give away. Rolled barley and wheat flakes…

  • Recipe

    Israeli Couscous Salad with Corn, Green Beans and Goat Cheese

    The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for…

  • Recipe

    Barley Salad with Peas and Asparagus

    Fresh peas, sugar snaps, and asparagus imbue this simple grain salad with the essence of spring. Pearled barley takes about 30 to 45 minutes to cook; you can also substitute…

  • Recipe

    Chicken Soup with Barley, Mushrooms, and Greens

    A little sherry vinegar adds just the right amount of acid to brighten up this earthy soup.

  • Recipe

    Root 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…

  • Menu

    A Hearty Soup and Sandwich Supper

    This chunky soup with diced carrots, turnips, potatoes & mushrooms can be made ahead for a busy weeknight.

  • Recipe

    Barley 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…

  • Recipe

    Lemon Barley “Risotto” with Shrimp, Bacon & Spinach

    Early spring is the perfect time to say goodbye to slow-cooked, rich dishes in favor of lighter, brighter, quicker meals. In this dish, quick-cooking barley makes a tasty "risotto" without…

  • Article

    Ingredient Profile: Barley

    Barley, in its heyday during ancient times, has lost much of its glamour today. Given its versatility, maybe it's time for a barley renaissance.

  • Recipe

    Barley Risotto with Mushrooms & Gremolata

    When cooked as a risotto, barley develops a rich and creamy consistency. The parsley, lemon, and garlic garnish is a fresh, simple accent to the risotto’s nutty, robust flavors.

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