Barley replaces rice in this twist on the classic Italian risotto.
Author: James Beard
Author: Mark Russ Federman
Author: Cynthia Paige Ward
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...
Author: Tony Litwinko
Author: Rick Tramonto
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...
Author: Carla Lalli Music
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
Author: Sharon Ryan
Author: Susan Glickman
We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.
Author: Bon Appétit Test Kitchen
Recipe for a grain salad made with barley, garbanzo beans, feta, and green beans.
Author: Dawn Perry
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...
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Author: Rachel Allen
Author: Nika Standen Hazelton
Author: Bon Appétit Test Kitchen
Author: Anna Thomas
Author: Elizabeth Johnson
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
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Author: Colby Garrelts
Save time while making risotto and sub in barley as your grain.
Author: Will Gilson