220 pearl barley recipes

No-bake apricot energy balls with pecans, coconut, barley, honey, and lemon juice rolled in chopped nuts. A naturally sweetened, wholesome snack that comes together in one blender.

Paula's vegetable barley stew combines pearl barley with lentils, cabbage, tomatoes, and green chilies in a vegetable stock base. Hearty, high-fiber, and vegan with warm cumin-oregano spicing.

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

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

Orange beef and barley stew braised in red wine and beef stock with carrots, plum tomatoes, strips of orange peel, and pearl barley. A Provencal-style one-pot with bright citrus lift.

This is a very healthy soup, with several kinds of vegetables and seasonings, nutritious and tasty.

Freezer mix barley soup made with beef-mushroom freezer mix, pearl barley, carrots, and celery. A hearty one-pot meal from frozen to table in about an hour.

Vegetarian cottage pie with kohlrabi, barley, and mushrooms in red wine, topped with diagonal rows of mashed white and sweet potatoes. Hearty and meat-free.

Low-calorie chicken barley soup made from scratch with homemade defatted broth, pearl barley, green beans, and lemon juice. A hearty, satisfying soup without the fat.

Make sure to use the convenient quick-cooking barley, that will save a lot of time. And very nice flavor too.

Pot roast turkey breast simmered with pearl barley, thyme, bay leaves, and a clove-studded onion, served with buttered leeks and cream-enriched barley on a platter.

Vegetable-packed alphabet soup with barley, tomatoes, and peas in a chicken-beef broth. Wholesome, colorful, and satisfying without any meat.

Veggie burgers in pita bread are homemade grain patties of barley, lentils, and rice with carrots, onion, and sunflower seeds, pan-fried golden and stuffed into warm pita pockets with lettuce and tomato.

Oven-baked five grain pilaf with barley, wheat berries, millet, wild rice, and brown rice, studded with mushrooms, orange-soaked currants, and toasted almonds.

Mushroom and barley soup built on pearl barley, white wine, and thyme, then finished with a splash of sherry and fresh dill for a deeply savory vegetarian one-pot dinner.

Hearty mushroom barley soup simmered with white wine, thyme, dill, and a splash of dry sherry. Thick, earthy, and protein-boosted with optional soy flakes.