CATEGORY: Barley
Very Easy Mushroom Barley Soup and Cauliflower "Pasta" with Peas and Ricotta

Very Easy Mushroom Barley Soup and Cauliflower “Pasta” with Peas and Ricotta

How beautiful and grand is a mushroom barley soup. Silky, satisfying. My family -- young and old -- will always appreciate and accept and voraciously consume such a soup.
Scallops, Bok Choy and Mushrooms over Barley

Scallops, Bok Choy and Mushrooms over Barley

I reached for this recipe for its appealing simplicity and choice ingredients. And barley! Barley is always wonderful.
Potato-Rosemary Crusted Fish Fillets and Roasted Beet Salad with Barley, Feta, and Red Onion

Potato-Rosemary Crusted Fish Fillets and Roasted Beet Salad with Barley, Feta, and Red Onion

This simple recipe for "Potato-Rosemary Crusted Fish Fillets" asks us to fry fish fillets covered with grated potato. An interesting idea, right?
Skillet-Roasted Fish Fillets and Barley-Brown Rice Salad

Skillet-Roasted Fish Fillets and Barley-Brown Rice Salad

Never before have I registered a fish temperature as I cooked it. The result? Fish that was fantastically moist, even "creamy."
Turkey Cutlets with Rosemary and Shallots and Barley Pilaf

Turkey Cutlets with Rosemary and Shallots and Barley Pilaf

The texture of a turkey cutlet is more interesting than a chicken cutlet. And anyone who eats the smaller bird will eat this one, I'm sure.
Barley Risotto with Roasted Cauliflower, Toasted Almonds, and Parmesan

Barley Risotto with Roasted Cauliflower, Toasted Almonds, and Parmesan

I recently attended a public cooking class called “Vegetarian Risotto Using 6 Different Grains,” at the Natural Gourmet Institute for Food and Health in New York, where (Brooklyn) chef Peter Berley demonstrated his techniques. “Risotto,” is best discussed as a “technique,” where an uncooked grain (traditionally arborio rice) is sauteed in butter before a liquid...
Quickest Mushroom-Barley Soup and Pumpkin and Pecorino Gratin

Quickest Mushroom-Barley Soup and Pumpkin and Pecorino Gratin

The soupy combination of mushrooms and barley epitomizes a perfect union, full of robust love and flavor -- indisputably. I made the “Quickest Mushroom-Barley Soup” from the October 2008 issue of Everyday Food, not in the interest of making a “quickie” soup (I did not use “quick-cooking” barley, even), but simply to enjoy this adored...
Chard and Pearl Barley Stew and No-Cook Cannellini Salad with Pesto Dressing

Chard and Pearl Barley Stew and No-Cook Cannellini Salad with Pesto Dressing

Once I saw the beautiful rainbow colors of Swiss chard available at the Park Slope Food Coop -- red, yellow, orange stems -- I knew I had to make the the “Chard and Pearl Barley Stew,” from the March 2008 issue of Vegetarian Times. The notion of using frozen lima beans also interested me, as...