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Mushroom Barley Risotto

Barley replaces rice in this twist on the classic Italian risotto.

Mushroom Barley Soup

Author: Mark Russ Federman

Barley Casserole

Author: James Beard

Barley and Lentil Soup

Author: Cynthia Paige Ward

Mediterranean Eggplant and Barley Salad

The deep flavors in this lush and hearty dish are too good for anyone to pass up. Vegetarians can substitute water for the chicken broth and still enjoy the succulent, melt-in-your-mouth eggplant.

Mushroom Barley Soup

Author: Tony Litwinko

Lamb and Barley Soup

Author: Sharon Ryan

Herby Barley Salad With Butter Basted Mushrooms

Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.

Author: Chris Morocco

Barley Stew with Leeks, Mushrooms, and Greens

Author: Bon Appétit Test Kitchen

Irish Stew with Pearl Barley

This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.

Author: Rachel Allen

Lentil Soup with Wheat Berries and Kale

This is the ultimate "nothing in the house to eat" dinner that just happens to be vegetarian and extremely nourishing. If you have homemade chicken or vegetable stock on hand, don't hesitate to use it...

Author: Carla Lalli Music

Brown Rice and Barley

Author: Lillian Chou

Warm Cauliflower and Herbed Barley Salad

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Author: Bon Appétit Test Kitchen

Barley Stuffed Peppers

This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before....

Scotch Broth

Author: Susan Glickman

Chickpea, Barley, and Feta Salad

Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.

Author: Dawn Perry

Roasted Barley or Corn Tea

Author: Lillian Chou

Finnish Barley Pudding

Author: Nika Standen Hazelton

Toasted Barley Risotto with Spinach and Herb Purée

Save time while making risotto and sub in barley as your grain.

Author: Will Gilson

Black Barley With Mushroom Broth

Buy good grains and always soak them. They'll cook more quickly and evenly when hydrated, and the soaking liquid can be used in finished dishes.

Author: Jeremy Fox

Oxtail Soup with Onions and Barley

Author: Colby Garrelts

Simple One Loaf Barley Bread

Simple One-Loaf Barley Bread recipe 702

Black Barley, Fennel, and Radish Salad

Author: Bon Appétit Test Kitchen