1,519 perle recipes

Homestyle chicken barley soup with carrots, celery, onion, and thyme in a clear chicken broth. Hearty one-pot dinner that uses up leftover chicken.

Vegetarian barley-vegetable soup: pearl barley simmered in tomato broth with carrots, celery, onions, and green beans, finished with fresh dill. A hearty meatless pot that gets better on day two.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

This holiday fruitcake recipe may change your mind about fruitcakes. Golden, buttery, and chock full of fruits and nuts make this delicious from the first bite to the last.

One-skillet beef and barley with ground beef, tomatoes, and chili sauce simmered until the barley is tender. A quick, hearty weeknight dinner in 30 minutes.

Baci di Dama are Italian "lady's kisses": delicate ground almond cookies with candied orange peel, sandwiched together with melted chocolate. Gluten-light, flourless-forward, and elegant enough for gifting.

This old fashioned fruit cake is a classic. Candied fruits, rum, molasses and all kinds of spices make the cake rich in flavor.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

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.

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.

Chilled barley and buttermilk soup with turmeric, fresh dill, parsley, cilantro, and red onion. A tangy, herb-loaded cold soup that's refreshing on warm days.

Traditional Tuscan cavallucci spice cookies built from a hot sugar syrup kneaded with walnuts, candied orange peel, and warm spices like clove, anise, and cinnamon. Chewy, perfumed, and unmistakably medieval.

Mushroom barley kugel baked with sauteed mushrooms, onions, soy milk, and vegetable broth. A vegan-friendly take on the classic Jewish comfort dish.

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.

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.

Mushroom and short rib soup with pearl barley, thyme, and sherry. A hearty, slow-simmered beef soup with chewy barley and earthy mushrooms in every bowl.