Versatile main dishes that showcase grains can be rich in taste and kind to your food budget. And if you are trying to eat ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is ...

Barley is good for you, and fast-cooking barley is fast for you, so — with the help of the microwave — we’re using that convenience product for a swiftly assembled stew-meets-soup (stewp?) starring ...

Read Julie Van Rosendaal's account of making dinner for Leonard Nimoy here. SAUSAGE, LENTIL AND BARLEY SOUP If you like, cook the barley separately in a pot of boiling water — as you would cook pasta ...

1 cup 1/4-inch-thick diagonally cut carrots (about 2 medium carrots) 1 cup 1/4-inch-thick diagonally cut celery (about 3 stalks) Cook bacon in a large Dutch oven over medium until crisp, about 6 ...

Instructions: Place the barley in a medium glass bowl and add water to cover by 2 inches; cover and let stand at room temperature 8 hours or overnight. Drain barley and combine with 4 cups water in a ...

As someone who dines out a lot for work, I can tell you that barley doesn't appear on a whole lot of menus. And as a home cook, I can see how this grain maybe isn't perceived to be as sexy as farro, ...