Cozy nights call for comforting, filling meals that warm the soul. One ingredient that’s perfect for the task is barley – a nutritious grain that’s both versatile and delicious. Whether you’re looking to add some crunch to your salad or heartiness to your stew, barley is an excellent choice. In this article, we’ll explore 20 mouthwatering barley recipes that are sure to become new favorites. From creamy risottos to savory stews, and from sweet breads to hearty casseroles, there’s something for everyone.
In the following pages, you’ll discover a variety of creative ways to use barley in your cooking. We’ll start with some classic dishes like Barley and Mushroom Risotto and Beef and Barley Stew, then move on to more adventurous recipes like Barley-Stuffed Bell Peppers and Barley-Pilaf with Herbs. Whether you’re looking for a quick weeknight meal or a special occasion dish, we’ve got you covered.
Barley and mushroom risotto
This recipe combines the nutty flavor of barley with the earthiness of mushrooms, creating a creamy and satisfying risotto dish perfect for a cozy evening meal. With its subtle sweetness and tender texture, this dish is sure to become a new favorite.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1/2 cup white wine (optional)
– 1 tablespoon butter
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until translucent.
2. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
3. Add barley and cook for 1-2 minutes, stirring constantly.
4. Add broth, 1/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
5. After 20-25 minutes of cooking, stir in butter and white wine (if using). Season with salt and pepper to taste.
6. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25-30 minutes
Lemon garlic barley salad
This refreshing salad combines nutty barley with bright lemon flavors and pungent garlic, perfect for a light and flavorful side dish or lunch.
Ingredients:
– 1 cup cooked barley
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Chopped fresh parsley, for garnish (optional)
Instructions:
1. In a large bowl, combine cooked barley, garlic, lemon juice, and olive oil.
2. Toss until the ingredients are well combined and the barley is evenly coated with the dressing.
3. Season with salt and pepper to taste.
4. Garnish with chopped parsley, if desired.
Cooking Time: 5-7 minutes (prep time), 0 minutes (cook time)
Beef and barley stew
Warm up with a comforting bowl of slow-cooked beef and barley stew, perfect for a chilly evening or a cozy weekend meal. This classic recipe is easy to make and packed with flavor.
Ingredients:
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups beef broth
– 1 cup pearl barley
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes.
2. Remove the beef from the pot, then add the onion and garlic. Cook until the onion is translucent, about 3-4 minutes.
3. Add the beef broth, barley, and thyme to the pot. Stir to combine, then return the beef to the pot.
4. Bring the mixture to a boil, then reduce the heat to low and simmer for 2 hours, or until the beef is tender and the barley is cooked.
5. Season with salt and pepper to taste, then serve hot.
Cooking Time: 2 hours
Barley vegetable soup
This comforting soup recipe combines the nutty flavor of barley with a variety of vegetables and aromatic spices, perfect for a cozy meal on a chilly day.
Ingredients:
– 1 cup pearl barley
– 4 cups vegetable broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, chopped
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, bring the vegetable broth to a boil. Add the barley and reduce heat to low; simmer for 20 minutes.
2. Add the onion, garlic, carrots, celery, and bell pepper to the pot. Cook for an additional 15-20 minutes or until the vegetables are tender.
3. Stir in the diced tomatoes and thyme. Season with salt and pepper to taste.
4. Simmer the soup for 5-10 more minutes to allow flavors to meld together.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-50 minutes
Barley pilaf with herbs
This classic pilaf recipe combines nutty barley with fresh herbs and aromatic spices, perfect for accompanying roasted meats or as a side dish on its own.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh thyme
– Salt and pepper to taste
Instructions:
1. Rinse the barley and soak it in water or broth for at least 30 minutes.
2. Drain and rinse the barley again.
3. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the barley to the saucepan and stir to combine with the onion mixture.
5. Pour in the water or broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes, or until the liquid has been absorbed and the barley is tender.
6. Stir in the chopped parsley and thyme. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Barley porridge with honey and nuts
Warm and comforting, this Barley Porridge with Honey and Nuts is a perfect breakfast or snack option for a chilly morning.
Ingredients:
– 1 cup pearl barley
– 4 cups water
– 2 tbsp honey
– 1/4 cup chopped almonds
– Pinch of salt
Instructions:
1. Rinse the barley in a fine mesh strainer and place it in a medium saucepan.
2. Add the water to the saucepan and bring to a boil over high heat.
3. Reduce the heat to low, cover, and simmer for 20-25 minutes or until the barley is tender and creamy.
4. Stir in the honey until dissolved.
5. In a small pan, toast the almonds over medium heat for 2-3 minutes or until fragrant.
6. Fluff the cooked barley with a fork and stir in the toasted nuts.
7. Season with salt to taste.
Cooking Time: 25 minutes
Barley-stuffed bell peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the nutty taste of barley with sweet bell peppers and savory spices. Perfect for a comforting weeknight dinner or a special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked barley
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1/4 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked barley, chopped onion, minced garlic, paprika, salt, and black pepper.
4. Stuff each bell pepper with the barley mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 25 minutes. Remove foil and bake an additional 10-15 minutes, or until bell peppers are tender.
7. Sprinkle with shredded cheddar cheese (if using) and serve hot.
Cooking Time: 35-40 minutes
Barley and lentil curry
This flavorful and nutritious curry is a perfect blend of tender lentils and barley, simmered in a rich and aromatic spice mixture. Serve with naan or rice for a satisfying meal.
Ingredients:
– 1 cup brown or green lentils, rinsed and drained
– 1 cup pearl barley, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large saucepan over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, curry powder, and turmeric. Cook for 1 minute, stirring constantly.
3. Add lentils, barley, broth, and diced tomatoes. Season with salt and pepper to taste.
4. Bring to a boil, then reduce heat to low and simmer, covered, for 30-40 minutes or until the lentils and barley are tender.
5. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 30-40 minutes
Barley bread with seeds
This wholesome bread combines nutty barley flour with a medley of nutritious seeds for a delicious and satisfying loaf.
Ingredients:
– 1 cup barley flour
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon sugar
– 1 packet active dry yeast (2 1/4 teaspoons)
– 1 cup warm water
– 1/4 cup sesame seeds
– 1/4 cup sunflower seeds
– 1/4 cup pumpkin seeds
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine barley flour, all-purpose flour, salt, sugar, and yeast.
3. Add warm water and mix until a sticky dough forms.
4. Fold in sesame seeds, sunflower seeds, and pumpkin seeds.
5. Knead the dough for 10 minutes until smooth.
6. Place the dough in the prepared loaf pan and bake for 45-50 minutes or until golden brown.
Cooking Time: 45-50 minutes
Barley and chicken casserole
This comforting casserole combines tender chicken, nutty barley, and creamy sauce, perfect for a cozy weeknight dinner or special occasion. With its satisfying blend of textures and flavors, it’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 2 cups cooked barley (white or pearl)
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup cream of chicken soup
– 1/2 cup milk
– 1 tsp dried thyme
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté chicken, onion, and garlic until the chicken is cooked through.
3. Stir in cooked barley, peas and carrots, cream of chicken soup, milk, thyme, salt, and pepper.
4. Transfer mixture to a 9×13-inch baking dish.
5. Top with shredded cheddar cheese (if using).
6. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 25-30 minutes
Barley tabbouleh with fresh herbs
This recipe is a creative twist on the classic tabbouleh salad, substituting bulgur with barley for added texture and nutty flavor. Perfect as a side dish or light lunch, this refreshing salad is packed with fresh herbs and citrusy zing.
Ingredients:
– 1 cup pearled barley
– 2 cups water
– 1/4 cup chopped fresh parsley
– 1/4 cup chopped fresh mint leaves
– 1/4 cup chopped scallions (green onions)
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– 2 tablespoons extra virgin olive oil
Instructions:
1. Cook barley according to package instructions with 2 cups of water. Drain and let cool.
2. In a large bowl, combine cooled barley, parsley, mint leaves, scallions, and garlic.
3. Squeeze lemon juice over the mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Drizzle olive oil over the salad and toss again to coat.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 20 minutes
Barley and roasted vegetable bowl
This hearty bowl combines nutty barley with a colorful medley of roasted vegetables, creating a nutritious and flavorful meal perfect for any time of day. With its rich, earthy flavors and satisfying texture, this recipe is sure to become a staple in your kitchen.
Ingredients:
– 1 cup pearl barley
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large sweet potato, peeled and cubed
– 1 large red bell pepper, seeded and sliced
– 1 large yellow squash, sliced
– Salt and pepper to taste
– Optional: your choice of toppings (e.g., feta cheese, chopped herbs, or toasted nuts)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook barley according to package instructions using water or broth.
3. Toss sweet potato, bell pepper, and squash with olive oil, salt, and pepper on a baking sheet.
4. Roast vegetables for 25-30 minutes, or until tender.
5. Serve cooked barley in a bowl topped with roasted vegetables.
Cooking Time: 40-45 minutes
Barley pancakes with maple syrup
Start your day off right with a stack of fluffy barley pancakes smothered in sweet and sticky maple syrup. This recipe is a twist on traditional pancake recipes, adding the nutty flavor and chewy texture of barley to create a unique breakfast treat.
Ingredients:
– 1 cup rolled oats
– 1/2 cup whole barley groats
– 2 eggs
– 1/2 cup milk
– 1/4 cup maple syrup
– 1 tablespoon sugar
– 1/4 teaspoon salt
– 2 tablespoons butter, melted
Instructions:
1. In a large bowl, whisk together oats, barley, and eggs.
2. Add milk, maple syrup, sugar, and salt. Whisk until smooth.
3. Heat a non-stick skillet or griddle over medium heat.
4. Drop batter by 1/4 cupfuls onto the skillet.
5. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
6. Flip pancakes and cook for an additional 1-2 minutes.
7. Serve warm with melted butter and more maple syrup, if desired.
Cooking Time: 10-12 minutes
Barley and kale stir-fry
This hearty stir-fry combines the nutty flavor of barley with the earthy taste of kale, making for a satisfying and healthy meal. With just a few ingredients and simple cooking steps, you can have this nutritious dish ready in no time.
Ingredients:
– 1 cup cooked barley
– 2 cups curly kale, stems removed and chopped
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon soy sauce (optional)
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the sliced onion and cook for 3-4 minutes, or until translucent.
3. Add the garlic and cook for an additional minute, stirring constantly.
4. Add the chopped kale and cooked barley to the skillet. Stir-fry for 2-3 minutes, or until the kale is tender.
5. Season with soy sauce (if using), salt, and pepper to taste.
Cooking Time: 10-12 minutes
Barley pudding with cinnamon
Warm Up with a Comforting Barley Pudding with Cinnamon!
This traditional dessert is perfect for a cozy evening or a special occasion. The combination of creamy barley, sweet cinnamon, and aromatic spices will surely become a new favorite.
Ingredients:
– 1 cup pearl barley
– 2 cups milk
– 1/4 cup granulated sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground cardamom
Instructions:
1. Rinse the barley and combine it with the milk, sugar, cinnamon, salt, nutmeg, and cardamom in a medium saucepan.
2. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes or until the liquid is absorbed and the barley is tender.
3. Remove from heat and let cool slightly.
4. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Note: You can also make this pudding ahead of time and refrigerate it for up to 24 hours before reheating it when needed.
Barley and sausage skillet
A flavorful and filling one-pot meal that’s perfect for a weeknight dinner or brunch.
Ingredients:
– 1 cup pearl barley, rinsed and drained
– 1 lb sweet Italian sausage, casings removed
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 2 cups chicken broth
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook the sausage in a large skillet over medium-high heat, breaking it up with a spoon, until browned, about 5-7 minutes.
2. Add the onion, garlic, and red bell pepper; cook until the vegetables are tender, about 5 minutes.
3. Add the barley, diced tomatoes, and chicken broth; bring to a boil.
4. Reduce heat to low, cover, and simmer for 20-25 minutes or until the barley is tender and the liquid has been absorbed.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley, if desired.
Cooking Time: 35-40 minutes
Barley and chickpea salad
This hearty salad combines the nutty flavor of whole-grain barley with the creamy texture of chickpeas, making it a perfect side dish or light lunch. With its mild sweetness from the carrots and tanginess from the lemon juice, this salad is sure to please.
Ingredients:
– 1 cup whole-grain barley
– 2 cups water
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 medium carrot, peeled and grated
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– Salt and pepper to taste
Instructions:
1. Rinse the barley in a fine-mesh strainer and place it in a medium saucepan with 2 cups of water.
2. Bring to a boil, then reduce heat and simmer for 40-45 minutes or until the barley is tender.
3. Drain the cooked barley and let it cool to room temperature.
4. In a large bowl, combine the cooled barley, chickpeas, carrot, parsley, lemon juice, salt, and pepper. Toss to combine.
5. Serve at room temperature or refrigerate for up to 24 hours.
Cooking Time: 40-45 minutes
Barley cookies with oats
These chewy cookies combine the nutty flavor of barley with the wholesome goodness of oats, making them a perfect treat for snacking on-the-go. With their slightly sweet and earthy taste, you’ll be hooked from the first bite!
Ingredients:
– 2 cups all-purpose flour
– 1 cup rolled oats
– 1/2 cup pearl barley, toasted and ground
– 1/2 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1/4 cup brown sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, oats, and barley.
3. In a separate bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart.
6. Bake for 12-15 minutes or until lightly golden brown.
Cooking Time: 12-15 minutes
Barley and tomato stew
This comforting stew combines the nutty flavor of barley with the sweetness of tomatoes, perfect for a cozy evening meal.
Ingredients:
– 1 cup pearl barley
– 2 medium tomatoes, diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 4 cups vegetable broth
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1/4 cup chopped fresh parsley for garnish
Instructions:
1. Rinse the barley and soak it in water for at least 8 hours or overnight.
2. Drain and rinse the barley, then heat a large pot over medium heat.
3. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the diced tomatoes, vegetable broth, thyme, salt, and pepper. Stir to combine.
5. Bring the stew to a boil, then reduce the heat to low and simmer for 30-40 minutes or until the barley is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 1 hour 15 minutes
Barley smoothie with banana and berries
Kickstart your day with a nutritious and delicious Barley smoothie! This recipe combines the nutty flavor of barley, creamy banana, and sweet berries for a delightful treat.
Ingredients:
– 1/2 cup cooked barley
– 1 ripe banana
– 1 cup mixed berries (blueberries, strawberries, raspberries)
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (as needed)
Instructions:
1. Add the cooked barley, banana, and berries to a blender.
2. Pour in the honey and almond milk.
3. Blend on high speed until smooth and creamy.
4. Add ice cubes if you prefer a thicker consistency.
5. Blend again until the ice is crushed and the desired texture is reached.
Cooking Time: 5 minutes (includes blending time)
Summary
Get ready to cozy up with these 20 delicious barley recipes perfect for chilly nights. From hearty stews and soups to flavorful salads and pilafs, there’s something for everyone. Try your hand at creamy risottos like Barley and Mushroom Risotto or Lemon Garlic Barley Salad. Or, warm up with comforting dishes like Beef and Barley Stew or Barley Porridge with Honey and Nuts. And don’t forget the sweet treats – like Barley Pancakes with Maple Syrup or Barley Pudding with Cinnamon. Whatever your taste buds desire, these recipes will keep you feeling full and satisfied.
