This barley salad is as delightful to look at as it is to eat. With jewel-toned beets, crisp red cabbage, and hearty barley, ...

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 ...

Cook barley according to package instructions. When barley is almost done cooking, cook the sausage in a large skillet. When it’s done, transfer it to a plate to drain on paper towels, then discard ...

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 ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

Instructions: Cook barley according to package direction, without salt. Let barley cool to room temperature then combine with chickpeas, tomatoes, spinach, onions and cheese. Whisk together lemon ...

This soup beats the canned variety by a long shot. Full of vegetables and barley, it's hearty and delicious. Freeze individual portions in freezer-to-microwave containers to pack for lunches, quick ...

Ingredient obsession can be a good thing. Sometimes a certain ingredient pops up again and again in a store, in a restaurant or in your pantry. If you keep tasting it and cooking with it, you soon ...