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A hearty dish, barley risotto uses barley instead of regular rice for an added nutrition boost. Cooked slowly in vegetable ...

FARGO — My family loves a big-batch salad, and this Antipasto Barley Salad with Roasted Tomato and Garlic Dressing is our new summer favorite. Featuring a blend of classic Italian antipasto ...

In a medium saucepan of boiling water, cook the barley until tender, about 30 minutes. Drain and transfer to a large bowl. In a large skillet, heat 2 tablespoons of the olive oil. Add one-third of ...

1. In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly.

Jessica Koslow's verdant barley salad has a double dose of kale. Some of it is blended into the pesto, while the rest is torn into pieces and stirred into the cooked barley. Though the preserved ...

Try it and experience for yourself how beautifully barley shines in salad, too. This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly ...

Drain the barley and transfer to a large bowl ... Scrape the dressing over the salad and toss. Serve warm.

Byggrynssalat, a traditional Norwegian Barley Salad, is the newest recipe in my Nordic repertoire, and I am excited for its debut at my family’s annual Viking Feast, alongside Norwegian ...

Featuring a blend of classic Italian antipasto ingredients, a tender grain and an out-of-this-world dressing, this salad is big on substance and flavor. Sarah's Antipasto Barley Salad with Roasted ...