354 barley recipes

Homemade Scotch broth simmers meaty beef bones with pearl barley, carrots, celery, and turnip into a clear, restorative Highland soup. A frugal, cold-weather classic from start to finish.

Chewy homemade bagels made with a bread machine, boiled in barley malt water for that glossy golden crust, then baked with your choice of poppy seeds, sesame, or onion.

Ground beef browns with onions, then folds into five canned soups and crispy chow mein noodles for a retro Midwestern casserole that bakes into pure comfort food in 45 minutes.

Traditional Irish beef stew with round steak, whole potatoes, carrots, parsnips, and pearl barley simmered low and slow. Hearty, thick, and honest pub fare.

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.

A nutty, chewy side dish of wheat berries, pearl barley, and wild rice simmered in chicken bouillon with lemon zest, garlic, and green onions. Wholesome comfort in one pot.

Authentic miso soup made from scratch with homemade dashi, kombu, bonito flakes, wakame, tofu, and barley miso. A nourishing Japanese staple ready in 40 minutes with real umami depth.

Vegan chocolate pie with a cocoa-couscous crust, silky tofu chocolate cream filling, and roasted pecan topping. Dairy-free, egg-free, and naturally sweetened with sucanat and maple syrup.

Malted rye bread for the bread machine with barley malt syrup, honey, cardamom, and rye flour. A fragrant, slightly sweet Scandinavian-style loaf on the basic bread cycle.

This super easy hamburger soup recipe is perfect for those busy weeknights. Ground beef creates a savory rich stock, loads of veggies and hearty barley; beef barley soup in every bite.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.

Simple blue cornbread made with blue cornmeal, barley flour, and honey. Bakes into golden-topped muffins or a pan of cornbread in under 30 minutes. Earthy, slightly sweet, and versatile.

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.

Traditional Japanese sweet azuki bean paste (anko) made with adzuki beans, kombu, raisins, and barley malt. Naturally sweetened, vegan, and endlessly versatile for Japanese desserts.

Rich, full-bodied homebrew stout made with dark malt extract, roasted barley, and black patent malt for deep chocolate and coffee notes.

A cold seven bean and barley salad tossed with creamy avocado, cucumber, pimentos, and a simple herb vinaigrette. High-protein, plant-based, and served chilled.