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A great chilled whole-grain salad to serve with grilled chicken, or on its own for lunch. Can be improved with a combination of whole grains, but the barley works on its own.
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This thick and hearty vegan stew is chock full of veggies. Chopped arugula is stirred in just before serving for a nice peppery bite.
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This hearty soup is a great way to warm you up on a winter day!
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After you have grilled up Vegetables with Walnut Dressing, pair with pearled barley and Pecorino cheese for a lively summer grain salad.
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Chef Naomi Pomeroy uses barley to make her hearty version of risotto, packed with sautéed oyster mushrooms. The dish is substantial enough to be a main course for a lunch; to make it vegetarian, substitute good vegetable stock for the beef broth.
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Tart Granny Smith apple crumble has a contrasting sweet caramel layer, made from boiled sweetened condensed milk, below the buttery, crunchy oat topping.
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Almond Breeze almondmilk and oats make a great no-cook oatmeal. Change it up during the week with fun flavor iterations.
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Turmeric adds a nice yellow color and spice to this banana oatmeal topped with peanut butter, a hearty breakfast to start the day.
cooking.nytimes.com
This recipe is by Molly O'Neill and takes About 3 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Rolled Turkey and Apple Quesadillas Recipe from Food Network
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These chewy cookies are made with molasses, brown sugar and shortening. To achieve the chewy texture, allow cookies to cool on a flat surface rather than a rack.
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Chef John's recipe for stuffed and rolled pork tenderloin looks impressive to guests and is very easy to prepare.