87 barley grain recipes

Cowboy pintos are a hearty vegan bean pot: dried pintos slow-simmered with tomatoes, onion, carrot, celery, thyme and cilantro until creamy. Spoon it over rice or barley for a stick-to-your-ribs meatless bowl.

Crisp green beans tossed in a spicy white miso glaze with garlic, mirin, and hot sesame oil. This quick Japanese-inspired side dish is ready in 15 minutes and works over rice, noodles, or straight from the skillet.

Fried barley stir-fried with scallions, celery, carrots, and daikon radish finished with soy sauce. A hearty, nutty twist on fried rice using pearl barley.

Vegan navy bean soup with balsamic-caramelized onions, miso paste, tomato sauce, and warming spices. Oil-free, long-simmered for deep flavor, serves 8. Worth every minute of the 4-hour cook.

Layered Mediterranean casserole with brown rice, pearl barley, zucchini, and a basil-tomato sauce topped with melted mozzarella. A hearty vegetarian whole grain bake.

Microwave grains blend brown rice, pearl barley, and millet cooked together in 10 minutes on high. A simple, nutty whole grain base for chili, beans, or sauce.

Seven bean and barley mix baked with molasses, honey, and tomato puree until thick and caramelized. A hearty, plant-based twist on classic baked beans.

Cooking grains the foolproof way: two parts water to one part grain, rinse first, simmer covered, never stir. Works for quinoa, rice, millet, and farro. The basic ratio every home cook should know by heart.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Beans and barley is a hearty vegetarian soup with pinto beans, white beans, split peas, lentils, and pearl barley simmered in vegetable stock with broccoli and carrots.

Italian-seasoned barley cooked with onions, green pepper, garlic, tomatoes, and herbs. A low-fat vegetarian grain side dish that reheats well in the microwave.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Pearl barley pilaf simmered in chicken broth with green peas, sauteed onion, garlic, and a splash of soy sauce. A hearty whole grain side dish ready in 40 minutes.

Vegan Italian barley simmered with chunky tomatoes, green pepper, garlic, oregano, and basil. An oil-free, high-fiber side dish that reheats well.

Kuba, a traditional Eastern European barley and mushroom casserole with dried mushrooms, butter, garlic, and marjoram. A hearty, earthy side dish for holiday meals and special occasions.

Sweet and sour pasta salad with kamut spirals, kidney and black beans, red pepper, scallions, and basil. A protein-packed vegan picnic salad that holds up beautifully for make-ahead lunches.