Barley is a versatile grain that is used in soups, stews and even as a rice substitute in risotto as these recipes show.
Hearty barley soup with a stock made from beef bones, vegetables and plenty of garlic. Takes about 8 hours in a slow cooker.
A great beef barley soup. Thickens with just the barley. Tastes best in the slow cooker. Serve topped with parmesan cheese and with a salad.
A creamy risotto is traditionally made with Arborio rice but this one uses pearl barley instead of rice. It takes longer to cook, but you don't have to stand and stir it the entire time. Parsley, lemon zest and broccolini add fresh flavours.
This is a thick soup, more of a stew really, filled with steak, onions, carrots, barley and more. It will definitely fill you up!
This delicious pilaf uses barley instead of rice which gives it a very pleasing flavour and texture. It's filling with the addition of chicken.
Barley is a great substitute for Arborio rice when making risotto. This is a simple recipe that uses chicken stock, mushrooms and thyme.
I make this delicious vegetarian pasta with coriander pesto but you can use other fresh herbs. Serve with plenty of freshly grated Parmesan.
Adapted from a lamb stew recipe as I cannot eat red meat and turned into a yummy slow cooker recipe.
This is a rich casserole where beef is slowly simmered until tender and combined with barley which soaks up the stock.
To reduce saturated fat, olive oil replaces the butter usually used in this Italian-style dish.