23 Healthy Barley Recipes That Aren’t All Soup
For those who believe all barley recipes must be overly hearty or dietetic, we submit this list of our favorite uses for the ancient grain, from the classic to the contemporary. Here, you’ll find familiar partners like beef and barley in stew form and wholesome grain bowls brimming with all manner of toppings. But you’ll also find a satiating breakfast porridge, velvety risotto, and a pool of herb-infused buttermilk with grains of barley bobbing on top.
Beloved for its nutty flavor, chewy texture, availability (find it in any grocery store), and rich fiber and potassium content, barley—even the hulled variety—is considered a healthy, whole grain. If you want to make a big batch of the stuff, we have a method that works for hulled, hull-less, and pearled barley alike. (You’re welcome.) The cooked grains will keep in your fridge for about five days, but will last in your freezer even longer.
Let’s get cooking, shall we? Here are our best barley recipes.
Photo by Travis Rainey, Food Styling by Thu Buser, Prop Styling by Gerri Williams1/23Beef and Barley Stew
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski3/23Kimchi-Fried Grains
Photo by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio4/23Grains in Herby Buttermilk
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski5/23Whole Grain Pancakes With Blackberries
Photo by Alex Lau, Food Styling by Sue Li, Prop Styling by Kalen Kaminski6/23Crispy Eggs Over Grains
While we don’t want to sound grandiose, at the same time, we feel pretty strongly that the toasty mixture that results from frying shallots and garlic with mustards seeds in ghee might just be life-changing.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Emily Eisen7/23Roasted Squash and Grains With Tahini-Honey
Alex Lau8/23Mushroom-Barley Veggie Burger
We don’t allow for mushy veggie burgers. Mushrooms, black beans, barley, and a hard sear on high heat make these patties ones you can really sink your teeth into.
Danny Kim10/23Barley and Arugula Salad With Pork and Mushrooms
This twofer is a next-day recipe made with leftover barley and the last few slices of a company-worthy roast pork tenderloin served with a porcini broth. Our advice: Invite less company, more pork for you.
Photograph by Emma Fishman. Food styling by Pearl Jones.13/23Galletitas de Cebada Tostada y Mermelada
In this short list of barley recipes, we have proven that the grain works for breakfast just as well as it does for lunch or dinner. But dessert? Yes, when we’re talking about barley flour. Try these cookies or some blondies, and you’ll appreciate the way the nutty flavor works with sweets.
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Stephanie Yeh16/23Lemony Spring Vegetable and Barley Bowl
Take a bite of spring in the form of this one pot-dish filled with fresh asparagus, tender green peas, and creamy pearl barley. For more spring action, try this Chickpea, Barley, and Feta Salad with a toasted spice vinaigrette.
Alex Lau17/23Alt-Grain Porridge With Kimchi and Jammy Eggs
Boy, do we have barley porridge recipes (though you could also use spelt, wheat berries, or a combination for this dish). When you’re ready to switch it up, try this porridge with garlic-scented collard greens or one with diced sausages and blistered grapes.
Photo by Gentl and Hyers, food styling by Susie Theodorou, prop styling by Nina Lalli18/23Pomegranate-Parsley Tabbouleh
Soaking softens whole grains and shortens their cooking time. While this recipe calls for freekeh, the same applies farro, brown rice, and barley, and all of them work well in this side dish—which, by the way, comes with a dose of vitamin C thanks to the pomegranate seeds. PS. One reader said, “I added pine nuts because, well, I love pine nuts. It was delicious.” Noted!
Photo by Christopher Testani19/23Herby Barley Salad With Butter-Basted Mushrooms
A sauté of meaty mushrooms, garlic, and thyme compliments nutty, chewy grains in this savory fall dish. For something similar that’s spring-friendly, try this Barley Pilaf With Leeks and Lemon.
