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Get Barley with Bacon, Peas and Dill Recipe from Food Network
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This recipe is by Trish Hall and takes 50 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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This mushroom and barley soup hits the spot any time of year! It's made in a slow cooker.
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Translucent onion slices are added to cooked barley along with plump apricots, almonds and parsley. Then a yogurt and honey dressing, infused with cinnamon, turmeric, nutmeg and lemon juice, is swirled into this yummy salad.
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Chewy grains coated in an earthy vegan pesto sauce.
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Get Mushroom Barley and Roasted Asparagus Salad Recipe from Food Network
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Get Mexican Sliced Steak and Barley Soup Recipe from Food Network
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This barley and apple porridge is made with hulled barley with a little crunch from walnuts for a hearty alternative to oatmeal for breakfast.
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This pasta dish is completely virtuous and completely delicious. And it's easy! Use any short, substantial pasta you like if you can't find orechietti. You can also make this with other fresh herbs. Good with more Parmesan on top!
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Get Good Brew Recipe from Food Network
Ingredients: spring water, ice, malt, hops, yeast, sugar
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This intensely flavored homemade mustard gets its complexity from a mix of black and yellow mustard seeds, rich dark beer, and a mix of sweeteners and spices.
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Get Thanksgiving Turkeys Recipe from Food Network