27 barley grain recipes

Barley-amaranth waffles built on whole-grain alternative flours with no wheat. Nutty, slightly sweet, vegetarian-friendly waffle batter doubles as pancakes for a high-fiber breakfast.

A hearty bread machine loaf blending triticale flour, bread flour, and soy flour with fennel seeds and barley malt syrup. Nutty, slightly sweet, and packed with whole grain flavor.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Five-grain hot cereal with brown rice, barley, millet, rye, and wheat berries cooked with dried apricots. A hearty whole-grain breakfast with natural sweetness.

Chicken and barley salad with tomatoes, celery, red onion, and a lemon-Dijon dressing. A high-fiber, diabetic-friendly main dish salad with a chewy, satisfying grain base.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Tri-grain bread machine loaf made with bread flour, barley flour, and oat flour plus wheat germ. Applesauce adds moisture and a subtle sweetness without added fat.

Warm rice and barley salad with shrimp, butter-toasted almonds, raisins, and a Dijon vinaigrette. A hearty grain salad cooked entirely in the microwave and served on lettuce.

Whole grain barley and wheat muffins studded with pecans and sweetened with raw honey. Quick, hearty, and on the table in 30 minutes flat.

Toasted pearl barley pilaf simmered in chicken broth with fresh basil, green onions, and a pinch of nutmeg. A nutty, herbaceous whole grain side dish ready in one hour.