1,143 perle recipes

Warm barley salad with zucchini, fresh tomatoes, cilantro, and lime juice. A light, high-fiber grain salad that's vegan and ready in 30 minutes.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Vegetarian barley and bean soup with kidney beans, mushrooms, carrots, green beans, and tomatoes in a basil-oregano broth. A filling one-pot meal packed with fiber and protein.

Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.

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.

Lots of raisins, currants and candied orange peel give the bread nice and tasty flavor, a classic Irish bread that is served during the holidays!

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 Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Pfeffernusse-style German pepper cookies with white pepper, cinnamon, mixed spice, candied peel, and lemon zest. Small, puffy spice balls dusted in powdered sugar.

A great side dish that can be made, courtesy of your crockpot. Just in time for Thanksgiving!

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.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Hearty vegetarian hot pot with pearl barley, root vegetables, mushrooms, and fresh herbs simmered in a savory yeast extract broth. Warming autumn comfort food.

Homemade chicken soup is the best food on cold winter days or when you catch a cold. It's packed with flavour and loaded with goodness.

Russian marinated pearl onions (Luk Marinovannyi) pickled in apple cider vinegar with dill, caraway seeds, red pepper flakes, and peppercorns. Ready in two weeks.