Pearl Barley Soup

Recipe for Pearl Barley Soup with vegetables that's nutritious and (yet!) oh-so-tasty. Barley makes this so much tastier than using pasta or rice.

Barley Porridge

Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit.

French in a Flash: Olivey French Lentil and Barley Salad

This salad is made from French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It goes perfectly with roast salmon, my virtuous food.

Make-Ahead Roasted Squash and Kale Salad With Spiced Nuts, Cranberries, and Maple

This salad combines sweet roasted butternut squash with roasted kale in a vinaigrette flavored with maple syrup and sherry vinegar, along with some spiced pecans for crunch and dried cranberries for a nice chewy texture.

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto.

Orange-Glazed Carrots With Ramp Barley and Spinach

Tender, plump grains of barley are stir fried with ramps and orange-glazed carrots for a dish that is hearty, healthy, and seasonal.

Roasted Delicata Squash and Kale Salad With Hazelnut-Parmesan Crumble

Sheet-pan roasted delicata squash and kale with a mustardy vinaigrette and a savory hazelnut crumble.

Beet and Wheat Berry Salad With Pickled Apples and Pecans

The key to make-ahead salads like this one is to use ingredients that can hold their shape and freshness over time. That means lettuces are out. In this hearty option, we combine chewy whole red winter wheat, roasted beets and their sautéed greens, pickled apples, and toasted pecans. It's a perfect, filling vegetarian option for autumn and winter tables.

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook.

Skillet Barley With Kale and Eggs

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet.