Barley recipe collection

Portobello barley risotto made with pearl barley using the classic risotto method, sweet white wine, rosemary, allspice, and golden raisins. A hearty, earthy vegan main course.

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.

Swedish rye bread for the bread machine with fennel, caraway, cumin seeds, molasses, orange zest, and cracked wheat. A deeply flavored Scandinavian-style loaf with complex seed aromatics.

Slow cooker bean and grain stew with chickpeas, lima beans, navy beans, barley, and millet in herbed tomato sauce. A dump-and-go vegan crockpot meal loaded with plant protein and fiber.

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.

Traditional Scottish lamb and barley soup simmered with turnip, carrots, and celery. Bone-in lamb builds a rich broth while pearl barley adds hearty body.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Sherried barley soup is a hearty mushroom and pearl barley soup deepened with a browned roux, a splash of sherry and Worcestershire. Earthy, savory and thick, the kind of cozy bowl that warms you through.

Sourdough rye bread made in a bread machine with sourdough starter, rye flour, barley flour, caraway seeds, and dried onion. A tangy, dense loaf with old-world rye flavor.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

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.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Tofu in black bean sauce stir-fried with garlic, ginger, and soy sauce, thickened with kuzu. A vegetarian Chinese-style main dish served over rice.

Traditional Scottish Scotch broth with mutton, pearl barley, split peas, leeks, cabbage, and root vegetables simmered low and slow into a hearty soup.

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.