139 earl recipes

For cooking this risotto, we use slow cooker, so even no stir, the risotto is cooked wonderfully, and you can choose barly or brown rice, add more fibre.

Barley risotto layered with sun-dried tomatoes and homemade basil pesto, enriched with ricotta and goat cheese, then baked until the pesto toasts golden. A vegetarian main that eats like a feast.

Tasty and nutritious. This big pot of stew will warm up your whole family and provides both delicious flavor and health benefits.

Baked barley is a hands-off three-ingredient grain side: pearl barley, chopped onion, and vegetable stock all baked in a covered casserole until tender and chewy. Hearty, healthy, and infinitely riffable.

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.

Vegan barley mushroom casserole simmered low and slow with onions, sliced mushrooms, and vegetable broth. Naturally low-fat, high-fiber, and packed with savory umami depth.

Barley risotto with sauteed shrimp, cubed Japanese eggplant, and pecorino romano cheese. Pearl barley cooked risotto-style with vegetable stock for a chewy, creamy grain dish.

Ardshane House Irish stew is an authentic lamb-and-potato slow simmer with pearl barley and a homemade scratch stock. Six ingredients, two hours, and a hearty result that feeds eight.

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.

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.

A slow cooker navy bean and barley soup with sage and a hint of liquid smoke. Creamy, smoky, and completely plant-based.

Golda's brisket is a Jewish-style braised beef brisket seared and slow-cooked in tomato juice with new potatoes, pearl onions, and carrots. A complete one-pot holiday meal for a crowd.

Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Potato barley soup simmered low and slow for two hours with carrots, celery, onion, and garlic. A thick, hearty comfort soup where the barley and potatoes create a naturally creamy broth.

Dry soup mix made with split peas, lentils, brown rice, pearl barley, and alphabet pasta. Combine once, store for months, and simmer into a thick, nourishing pot of soup anytime.