Barley

The best Thanksgiving sides are fresh, fuss-free, make-ahead—and don't compete with your beloved green bean casserole for table space.

Meaty mushrooms compliment nutty, chewy grains in this savory dish.

A diet full of brown rice, barley, and farro doesn't have to be austere. Here's how to eat more whole grains and enjoy the process.

From barley to farro to brown rice, we love these creative ways to cook whole grains.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

One way to break up the monotony of morning oatmeal is to play around with different whole grains. Here, we lean on a pre-cooked big batch of barley to make a toothsome porridge.

Cooking grains in a bigger pot of boiling salted water is a great way to cook all of your grains from brown rice to barley.

Live in a magical place where cloudberries abound? Use them instead of the cherries, as they do in Norway.

Barley has nice heft and chew, but don’t feel limited—use cooked farro, quinoa, or brown rice if you prefer.

Making risotto is like taking care of a baby—it demands a lot of attention, but its needs are simple. Coddle this one with frequent stirring and it will turn out just fine.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

Toasting the barley before cooking it adds another nutty dimension to the grain. This technique also works great with things like farro, spelt, and couscous.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

Pack this main dish into single-serving containers the day before travel. The flavor will improve overnight (and sturdy kale won't wilt). We like to keep meals cool with disposable ice packs, which we throw away just before security; the salad will be good for a couple of hours at room temperature. Don't forget the plastic forks!

This barley soup recipe is chock full of good stuff—it's the hearty meal you crave. Just don't forget the feta.