It combines the chewy, nutty texture of barley with all the best parts of an Italian antipasto platter—briny olives, roasted red peppers, marinated artichokes, and creamy mozzarella.

This beetroot & barley salad is great on its own but also works well with a serving of grilled shrimp, tofu, chicken, or lean pork on top. It’s an excellent source of protein, fiber, iron, and ...

The sun's still up after the standard workday is done. Flowers are blooming. Pollen is swirling. Birds are singing. Bees are ...

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.

About Pearl Barley Salad with Pomegranate and Avocado Recipe: A healthy salad with the goodness of pearl barley, pomegranate and avocado. Drizzled with olive oil and lemon juice. Great to prepare for ...

In this recipe, the ancient grain pearl barley gets spiked with whisky and pairs beautifully with the flavour of smoked chicken. The warm salad combined with the crunch of sprouts, cucumber and ...

Pulaski High School’s Barley Salad and Kimberly High School’s Tangy Apple Salad were selected to be featured at Taste of the ...

The addition of orzo to roasted chicken, leafy arugula and juicy tomatoes yields a bright and fresh salad that works equally ...

To make the salad, rinse the pearl barley thoroughly. Bring a large saucepan of water to the boil, add the pearl barley and cook for 25–30 minutes. Taste a grain, it should feel soft but still ...

Whole barley often has some or all of its bran husk removed. This variety, which is the cheapest and most nutritious, is known as Scotch barley. The other two varieties are pot barley and pearl ...