Pearl (Israeli) couscous is more like barley in texture, and takes a little longer to cook. Look for it in the ethnic section, or in the pasta section of larger supermarkets. Try to find the "instant"...
Author: Outta Here
These are lentils are delightfully different and will last 10 days or so in the fridge. This recipe makes heaps but they are so very morish. If you like red lentils you'll love this one! (A Belinda Jeffrey's...
Author: Stardustannie
We call for semi-pearled grains because they cook more quickly and have a roughened-up texture that helps them soak up the dressing. Browning them first deepens their flavor.
Author: Ignacio Mattos
This pork tenderloin dinner comes together fast, but is packed with the bright flavors of citrus and dill. Peas and lightly blistered tomatoes add sweetness while feta cheese adds tang to the farro and...
Author: Katherine Sacks
I had these grit fritters at Bone's in Atlanta. They are rich and creamy and easy to make. I found the original recipe online at http://www.americascuisine.com/dynamic/dsp_recipeDetail.cfm/recipeId/93/category/appetizers/city/atlanta...
Author: plainchicken
Make and share this Easy Oven-Baked Pumpkin Polenta recipe from Food.com.
Author: Pinay0618
Sorghum grains, roasted vegetables, black beans, and a tangy miso dressing make up a filling meal in a bowl.
Author: Buckwheat Queen
This is a Matthew Ford recipe from the Guardian's weekend magazine. Using barley makes a nice change from rice and it's good for you as well. If you want you can also add sautéed mushrooms or shredded...
Author: -Sylvie-
This is a popular dessert item on their menu. These are very tasty and make up a bunch! From Copykat.com (http://www.copykat.com)
Author: JustaQT
A sensational combination of flavors! Just read the recipe and imagine popping one in your mouth. Are you drooling yet?
Author: Lorac
This is a traditional recipe from the Piedmont region of Italy. I usually get my buckwheat from a European market, but I have seen it in regular grocery stores near the specialty rices.
Author: threeovens
Make and share this Ukrainian Bukovinian Nachynka (cornmeal dressing) 2 recipe from Food.com.
Author: Olha7397
This is a great soup that comes together fast. Great for those chilly fall evenings. This recipe comes from Southern Living.
Author: mary winecoff
Make and share this Edamame and Barley Salad recipe from Food.com.
Author: dicentra
Make and share this Vegan Butternut Squash Thai Curry Crepes With Coconut-Ginger-Pea recipe from Food.com.
Author: Vegan Courtney
This fruity Bulgarian dish is from Silvena Rowe who is a UK tv Chef of Eastern European heritage. She is really interesting to watch as she is always creating dishes that are unique for UK chefs.
Author: Sarah_Jayne
Classic fresh herb and couscous salad with a few additions - please trust me on the amount of lemon juice it does work!
Author: lindseylcw
Make and share this Beefy Onion Barley Soup recipe from Food.com.
Author: Deborah1
Bulgur comes in different sizes and textures, but for the basic kind they sell in the bulk aisle where I shop, this cooking technique works perfectly. This can be dressed up in all kinds of different ways...
Author: Becky 7
Quinoa, pronounced "keenwa," quadruples in size when cooked yet stays crunchy and nutty. This recipe (which I've not tried) adds a variety of colors of bell pepper to the quinoa for the effect of confetti....
Author: Debs Recipes
Not your usual Tabbouleh, this salad merely has a similar consistency and shares some common ingredients with its authentic cousin. It has a lot of crunch thanks to the apple, radish and walnuts, and involves...
Author: magpie diner
Make and share this Quinoa, Spinach and Walnut Stir Fry recipe from Food.com.
Author: ellie_
I always seem to have barley left over from other recipes I've made, and this is a good way to use it. If you can find freshly-picked corn on the cob from a farmers' market or roadside stand, it really...
Author: TasteTester
Make and share this Vegetable Two-Grain Casserole recipe from Food.com.
Author: ratherbeswimmin
A recipe that I just tossed together and it came out so well that I thought I'd post it! I'm sure you could omit the cheese and peppers and add honey or sugar to make a sweet version of this. You could...
Author: Ranikabani
This is a thick, hearty, rustic soup using mainly winter vegetables in a beef broth with a scent of orange. The recipe is by Florence Fabricant of the NY Times.
Author: threeovens
Make and share this curried olive canapes recipe from Food.com.
Author: stephanie
As any Southern girl will tell you, Real Southern Cornbread dressing is NOT ever used for stuffing or made with white bread! After perusing the very few Cornbread Dressings on the 'Zaar, I wanted to post...
Author: Queen B
The original recipe from the Boone Tavern hotel in Berea, Kentucky. I serve it annually on Derby Day. The Boone Tavern hotel is operated by the Berea College hospitality students, and has a lovely dining...
Author: SoChic
Make and share this Barley, Bell Pepper & Corn Salad recipe from Food.com.
Author: Dancer
Everyone loves the soup that comes from this mix! And it can be made in a million ways. I used to buy this mix in bulk at the natural foods store, but began to wonder why I was paying so much for what...
Author: chakrates
I love wheat berries and am posting a few recipes from books, websites and friends on Zaar for everyone's use. This one came from "everyday food storage" website. This is my version. Plan ahead, wheat...
Author: Garlic Chick
Gift a delicious treat to friends and family by layering the ingredients for this Oatmeal Cookie Mix in a jar and finishing it with a ribbon. They just have to add butter, eggs and vanilla to the dry Oatmeal...
Author: My Food and Family
Make and share this Green Split Pea & Barley Soup recipe from Food.com.
Author: Dancer
This recipe is from the King Arthur Flour website, one of my all time favorites. I've changed it a bit to make it more authentically German. It is a traditional Christmas bread.
Author: pammyowl
From: "Whole Grains Every Day, Every Way" by Lorna Sass. "This refreshing grain salad has a Middle Eastern feel. Serve it with whole-wheat pita bread for a pleasing light lunch."
Author: Engrossed
This is an easy recipe and WOW!! is it good. Anyone who thinks they don't like grits hasn't tried these! The salmon is so simple it can easily be served alone or over rice with other veggies. And the grits...
Author: CarolAnn
A nice, mild mac 'n cheese, no sharp flavors here. Very creamy with the addition of baked tomato slices on top.
Author: JoAnn
This is an South African dish very popular at barbecues. It is very tasty and even little kids love it.
Author: maddy05 Vanderwalt
Tabbouleh-like composed salad fits in well at potlucks. This is the basic version. You may dress it up with a host of other goodies. Avocado and lime-marinated shrimp come to mind. Or grilled and chilled...
Author: phishgurl
This is a classic, nutritious dish that's full of flavor, which makes it the perfect comfort food. It's fantastic as a side, and even better as a main course.
Author: Katherine D'Costa
Chewy, nutty and good for you-Wheat Berries Rock! For a whole meal salad add sliced grilled chicken, pork or beef.
Author: Diana Adcock
Bulgur, a nutty chewy Middle Eastern staple--ready with just a soak. Loaded with fiber and protein, and low-sodium.
Author: Skippy BW
This recipe is from a California Pizza Kitchen cookbook and is delicious. It has NO FAT and is vegetarian...perhaps even vegan. Try it...you'll like it. The recipe calls for a large pinch of cumin, but...
Author: Shelly Morton
Adapted from my favorite cooking blog, Smitten Kitchen, to be no flour and no sugar. Also, to incorporate my most favorite trio of flavors: chocolate, peanut butter, and banana.
Author: Kiskadee
Easy with just a few ingredients.The fresh vegetables suggested are carrots, green beans, celery, and tomatoes. Any combination to personal taste.
Author: Barb in WNY
Make and share this Barley and Red Lentil Pilaf recipe from Food.com.
Author: katew
My Aunt June departed this earth recently and will be sorely missed. She was well known for her hospitality and had a way of making everyone feel welcome. Everyone loved her macaroni salad. It never lasted...
Author: P.B.andJayne