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.

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.

It also makes a little more of the pink beet juices to color the salad. You’ll want warm barley, to slightly wilt the arugula ...

Packed with healthy fats, fibre, protein, magnesium and vitamin E, this salad can easily be added to ylour dailly diet. In a saucepan of water to the boil over high heat. Add soaked barley and cook ...

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

Simmer for around 30 minutes until the barley is just cooked through – it should still ... and season with salt and pepper. Arrange the salad leaves on a large platter. Add the beans, radishes ...

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 ...

The warm salad combined with the crunch of sprouts, cucumber and pomegranate makes it a scrumptious treat. 1. Fill a saucepan with 2 cups water and bring it to a boil. Add the pearl barley and let it ...

Is it better to cook barley before adding to soup? If you use pearl barley, which has had its husk and part of the outer bran layer removed, there is no need to pre-cook it. Cooking un-rinsed dry ...