786 pearl recipes

Vegetarian cabbage rolls stuffed with tofu, pearl barley, bulgur, rice, and pine nuts, baked low and slow in a sweet-tangy tomato sauce. A hearty, meat-free comfort classic.

A simple but delicious curry dish that gets its unique and amazing flavor from the variety of herbs and spices its made with.

Poaching pears in red wine is a classic way to make pears into a dessert. Pears are poached in red wine with star anise, cloves and cinnamon sticks infused, which makes the pears tender, soft and tasty. Serve the warm pear with the syrup sauce and some good quality ice cream.

Curried shellfish pot pie with lobster, shrimp, shiitake mushrooms, and toasted almonds in a sherry-cream curry sauce under golden puff pastry.

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Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.

Made this California quesadillas for breakfast this morning. It came out surprisingly delicious. As the photos show, they came out cheesy, oozy but not too sweet. The sweetness from the pear and figs balanced greatly with the brie cheese. It's a quick, easy and tasty recipe.

Creamy butternut squash and pear soup, a velvety autumn first course with thyme, coriander, and a finishing swirl of cream. Garnished with sliced pear and sesame seeds.

These sweet and slightly sour pickled pears are soft and melt in your mouth. Serve it with grilled meat, sausages or hot dogs. A delicious and refreshing side dish.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

A nice Autumn flavor to these light muffins. The optional sugar topping makes a more crispy crust. To make these more diabetic friendly, I used Splenda for half of the sugar. Feel free to use all brown sugar.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.

This delightful dessert is so good, the crust is buttery and flakey, and the pear-almond filling is scrumptious and juicy.

This mouth-watering fruit crisp helps you transform your seasonal fresh fruits into a delicious dessert. You can use apples, pears, or stone-fruits like peaches and apricots.

To make the kebabs, you’ll need eight 10-inch wooden or bamboo skewers, soaked in water for 20 minutes. Metal skewers may overcook the lamb, so use only metal if you like your meat well done.

A whole-wheat vegan pear clafouti with almond meal base, naturally sweetened with fruit juice concentrate, finished with a glossy red wine glaze. A French-inspired dessert without dairy or refined sugar.