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

Barley is such an underused grain, but it’s delicious! This Barley Salad with Herbs, Green Onions, and Lemon Vinaigrette is one of my favorites. It’s easy, different, and delicious and you can ...

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 ...

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.

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 ...

F&W’s Justin Chapple adds crunchy toasted walnuts, briny green olives and lots of dill to this tasty salad. Slideshow: More Barley Recipes Justin Chapple is a chef, recipe developer ...

It’s filled with barley, earthy beets, peppery arugula, bright strawberries, and balsamic vinegar, plus plenty of omega-3s ...

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 ...

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 ...

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

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 ...