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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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Nutritious and easy, these overnight chia oats can help jumpstart your day. Customize by adding your favorite toppings and almondmilk flavor.
Ingredients: vanilla, banana, rolled oats, seeds
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Rolled oats and Grape Nuts® make a crunchy topping for this classic apple crisp.
cooking.nytimes.com
These pretzels, called laugenbrezeln, take a bit of planning and time But they only spend a quarter-hour in the oven, filling the kitchen with a lovely smell, and then you have soft, warm, salty pretzels that you made yourself What’s that worth
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You can use your rice cooker to prepare this simple overnight oatmeal with kefir, dried fruit, and nuts that will be a hit with toddlers.