Barley recipe collection

Traditional barley water made by simmering pearl barley and fig, then straining and sweetening with honey, apple juice, and lemon. A soothing, old-world refreshment served cold.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Vegetarian bean pate purees a 7-bean and barley mix with tahini, lemon juice, garlic, and cumin into a thick Mediterranean-style spread. Serve chilled with whole wheat bread or crackers.

Bean and barley vegetable casserole baked until the barley turns tender and absorbs all the tomato-basil broth. Kidney beans, lima beans, and fresh veggies under melted cheddar.

A savory and hearty soup that's perfect for keeping the kids intrigued at the dinner table!

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Hearty one-pot beef and barley dinner with ground beef, tomatoes, tomato paste, and green peppers. Simmers for under an hour into a thick, satisfying meal that's built for busy weeknights.

Beef barley stew baked in the oven with ground beef, tomatoes, carrots, water chestnuts, green pepper, and oregano. A hearty one-dish casserole with lean beef and pearl barley.

Barley and wheat germ stuffing with cashews, sage, poultry seasoning, cream of mushroom soup, and tomato puree. A hearty, nutty alternative to bread stuffing.

Barley and cranberry dessert cooked in cranberry juice with raisins, cinnamon, lemon zest, and honey. A naturally sweet, whole grain treat served warm or cold with almost no fat.

One-pot black-eyed peas and barley pilaf simmered in vegetable stock with thyme and parsley. A hearty vegetarian main dish loaded with fiber and ready in 30 minutes.

Black-eyed peas and barley: a healthy one-dish casserole with onions, celery, pearl barley, and bay-thyme-rosemary herbs. Vegetarian and high-fiber, Southern-inspired and ready in just over an hour.

Beef barley soup made from braised short ribs, canned tomatoes, pearl barley, and a load of carrots, celery, and bell pepper. The ribs simmer first to render rich beef flavor before the vegetables and barley go in.

Butternut squash soup with honey and a roasted barley risotto center, a restaurant-plated autumn soup where creamy risotto sits in the middle of a pool of silky squash soup. Elegant fall entertaining in a bowl.

Carob-orange cookies made with rice flour, barley flour, carob powder, ground nuts, and honey. Egg-free and dairy-free with a natural sweetness and subtle citrus flavor.

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.