Top Rated Barley Recipes

Creamy Barley with Courgette and Mushroom
Recipe Courtesy of Trine Hahnemann from Scandinavian Comfort Food"Grains cooked this way are often compared to a risotto, but there is a difference in how much starch rice releases compared to barley, and so the finished texture is not the same.In Scandinavia, this creamy dish is a lot like the different porridges we eat. Porridge has been everyday food for centuries, and when I was growing up we had it for dinner once a week; often Monday would be porridge day in many households. It has become fashionable again, and in Copenhagen we even have a porridge restaurant called GR.D where they serve a lot of savoury dishes for dinner."-Trine Hahnemann 
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4.5
This recipe is a celebration of a unique mountain staple that uses simple and earthy ingredients to create a unique and flavorful summertime dish. If you choose to include the barley crisp, make sure to leave enough time to dry the barley overnight.
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4
What's a crossbone, you ask? It's the double porterhouse version of a lamb — the saddle of the animal that essentially gives you every cut you'd order separately. This recipe makes bacon with the lamb, and serves it with a light watercress salad and flavorful smoked barley.    Want more from David Burke? Check out his weekly column on The Daily Meal. 
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4
Barley with Mushrooms and Onions
Barley, in a way, is the often overlooked grain. With a satisfying chewiness and a neutral flavor, this is a grain that will take on the flavor of neighboring ingredients just as well as rice. Here, mushrooms and onions lend a savory element to this easy-to-make side dish.
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4
Barley Salad with Grapes and Pecans
Here's a great, healthy side dish with a bit of juiciness and fruity flavor from the grapes and a nice crunch from the pecans. This dish can be prepared up to one day ahead but be sure to garnish with pecans just before serving.
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4
It’s a riff off a Delicious Beef and Barley Stew with Mushrooms that Hank likes to make goose, inspired by Russian stews he’s encountered over the years.
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4
brisket stew tomatillos
This easy-to-make stew is a favorite of mine when the temperature decides to drop in L.A. It’s a mash-up of my mother’s Jewish cooking and some Mexican influence that’s impossible to avoid around here.At Picnic, we use all-natural Angus brisket from Aspen Ridge Farms in Colorado, but any fresh brisket will be just as delicious.— Executive Chef Alex Resnick 
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4
Bison and Barley Soup
This homey soup will keep away the chill during the cold winter months. 
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3.833335
Beef Barley Soup
I think beef barley soup gets a bad rap sometimes. Let’s face it… it's brown, kind of drab looking, and something we've all eaten since we were kids. It doesn't have a bunch of fancy ingredients in it. In fact, it's usually a soup that we throw together using a cut of beef that's usually on sale, chuck roast. So it's one of those dollar-stretching recipes. But why not make a homemade soup that's a little more special than what you are used to eating? If you're making it yourself, you can do things that make the ho-hum more hoo-hah! See all beef recipes. Click here to see Reinventing Campbell's Soups at Home.
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3.454545
Bean and Barley Soup
Onions, celery, and carrots are sautéed together for a traditional mirepoix base, then seasoned with thyme and marjoram to flavor the hearty barley, kidney beans, and waxy potatoes. This is a soup that will warm you through winter, but if you get a craving any other time of year, just throw in some of spring, summer, or autumn’s bounty to easily adapt this classic. This recipe comes to us from Patrice of Circle B Kitchen. See all soup recipes. Click here to see Reinventing Campbell's Soups at Home.
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3
Beef Barley Soup
This is a magical little soup. Why, you ask? Because this soup turns into a stew overnight in the refrigerator. The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!Click here to see more Warm Winter Soup recipes. 
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2.25
Barley and Roasted Vegetable Pilaf
Barley is often the overlooked grain, and it's not just for making beer. It's a satisfyingly chewy grain with a neutral taste that takes on surrounding flavors easily. Here, the roasted vegetables liven up fiber-rich barley.
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2