Barley Recipes
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Welcome to our Barley Recipes page! Barley is a versatile and nutritious grain that can be used in a variety of dishes, from soups and salads to main courses and desserts. It’s high in fiber, protein, and essential vitamins and minerals, making it a great addition to any diet. Here, you’ll find a selection of delicious and easy-to-make recipes featuring barley. Whether you’re looking for a comforting bowl of barley soup, a hearty barley salad, or a satisfying barley risotto, we’ve got you covered. So grab your apron and get ready to cook up some barley goodness!
1. Barley Soup
Ingredients:
- 1 cup barley
- 4 cups vegetable or chicken broth
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat a little oil over medium heat.
- Add the onion, carrots, celery, and garlic and cook until softened.
- Add the barley and thyme and cook for a few minutes.
- Add the broth and bring to a boil.
- Reduce the heat to low and simmer for about 45 minutes or until the barley is tender.
- Season with salt and pepper to taste.
- Garnish with fresh parsley if desired.
2. Barley Salad
Ingredients:
- 1 cup barley
- 2 cups water
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
- 1/2 cup chopped cucumber
- 1/2 cup chopped tomatoes
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
Instructions:
- In a medium saucepan, bring the water to a boil.
- Add the barley and reduce the heat to low.
- Simmer, covered, for about 45 minutes or until the barley is tender.
- Drain any excess water and let the barley cool.
- In a small bowl, whisk together the olive oil, lemon juice, mustard, honey, salt, and pepper.
- In a large bowl, combine the cooked barley, cucumber, tomatoes, red onion, parsley, and feta cheese.
- Pour the dressing over the salad and toss to combine.
- Serve chilled or at room temperature.
3. Barley Risotto
Ingredients:
- 1 cup barley
- 4 cups vegetable or chicken broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup white wine (optional)
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
- In a large pot, heat a little oil over medium heat.
- Add the onion and garlic and cook until softened.
- Add the barley and cook for a few minutes.
- Add the wine and cook until evaporated.
- Add the broth, a little at a time, stirring constantly, until the barley is tender and creamy.
- Stir in the Parmesan cheese and season with salt and pepper to taste.
- Garnish with fresh parsley if desired.
4. Barley Stuffed Peppers
Ingredients:
- 1 cup barley
- 2 cups water
- 4 large bell peppers
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions:
- In a medium saucepan, bring the water to a boil.
- Add the barley and reduce the heat to low.
- Simmer, covered, for about 45 minutes or until the barley is tender.
- Drain any excess water and let the barley cool.
- Preheat the oven to 375°F (190°C).
- Cut the tops off the bell peppers and remove the seeds and membranes.
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, garlic, carrot, and celery and cook until softened.
- Add the cooked barley, chopped tomatoes, parsley, salt, and pepper and cook for a few minutes.
- Stuff the bell peppers with the barley mixture and place them in a baking dish.
- Sprinkle the Parmesan cheese over the top.
- Bake for about 30 minutes or until the peppers are tender and the cheese is melted and golden brown.
5. Barley Pudding
Ingredients:
- 1 cup barley
- 4 cups milk
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- Ground cinnamon for garnish (optional)
Instructions:
- In a medium saucepan, bring the milk to a boil.
- Add the barley and reduce the heat to low.
- Simmer, covered, for about 45 minutes or until the barley is tender and the milk is thickened.
- Stir in the sugar, salt, and vanilla extract.
- Serve warm or chilled, sprinkled with ground cinnamon if desired.