Type what you have

Ingredients

• ✓ barley
• water
• honey
• olive oil
• active dry yeast
• wheat berry
• spelt flour
• millet
• green lentil
• great northern bean
• kidney bean
• pinto bean
• salt

Instructions

1. 1 Gather the ingredients.
2. 2 Mix water, honey, olive oil, and yeast in a large bowl. Let sit for 3 to 5 minutes.
3. 3 Meanwhile, stir together wheat berries, spelt flour, barley, millet, lentils, great northern beans, kidney beans, and pinto beans together until well mixed.
4. 4 Grind in a flour mill.
5. 5 Add fresh milled flour mixture and salt to yeast mixture; stir until well mixed, about 10 minutes. The dough will be loose.
6. 6 Pour dough into two greased 9x5-inch loaf pans. Let rise in a warm place until dough has reached the top of the pan, about 1 hour.
7. 7 Preheat the oven to 350 degrees F (175 degrees C).
8. 8 Bake in the preheated oven until loaves are golden brown, 45 to 50 minutes.

By Karin Christian

Ingredients

• ✓ barley
• chicken thigh
• water
• onion
• chicken broth
• leek
• celery
• parsley
• salt
• black pepper
• thyme

Instructions

1. 1 Place chicken into a large pot; pour in water and add onion and barley. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour.
2. 2 Use tongs to transfer chicken to a cutting board. Discard skin and bones; chop meat into bite-sized pieces and return to the pot.
3. 3 Add condensed broth, leeks, celery, parsley, salt, pepper, and thyme; simmer until vegetables are tender, about 30 minutes.

By briony

Ingredients

• ✓ barley
• water
• bell pepper
• refried bean
• black pepper
• mozzarella-style vegan cheese

Instructions

1. 1 Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
2. 2 Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
3. 3 Remove barley from heat and keep covered for 5 to 10 more minutes.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
6. 6 Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.

By karkar

Ingredients

• ✓ barley
• water
• apple
• water
• brown sugar
• cinnamon
• butter
• lemon juice
• nutmeg
• salt
• walnut

Instructions

1. 1 Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
2. 2 Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.

By TORAV

Ingredients

• ✓ barley
• chicken broth
• celery
• carrot
• onion
• garlic
• cabbage
• ham
• parsley

Instructions

1. 1 Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.

By KLUSE

Ingredients

• ✓ barley
• split pea
• white rice
• lentil
• onion
• parsley
• salt
• lemon pepper
• beef bouillon granules
• alphabet pasta
• macaroni

Instructions

1. 1 In a wide mouth 1 quart jar, layer the barley, peas, rice and lentils. Then layer around the edges the onion, parsley, salt, lemon pepper, bouillon and the alphabet pasta. Fill the rest of the jar with the twist macaroni.
2. 2 Seal and attach a gift card. The gift card should read: Add contents of jar to 3 quarts of water, 2 stalks of chopped celery, 2 sliced carrots, 1 cup of shredded cabbage (optional) and 2 cups diced tomatoes. Over medium low heat, cover and simmer about 1 hour, or until vegetables are tender.

By Patti Walsh

Ingredients

• ✓ barley
• beef bouillon granules
• onion
• split pea
• macaroni
• lentil
• long-grain white rice
• pasta

Instructions

1. 1 Use a canning funnel or any funnel that has about a 2-inch neck. This will make it easier to fill the jar with the ingredients. Be sure to use a wide-mouth, 1-quart canning jar.
2. 2 Layer ingredients in the order given: bouillon, onion flakes, split peas, small shape pasta, barley, lentils, rice, and enough tricolor spiral pasta to fill jar.
3. 3 Attach tag with cooking instructions: In large kettle, brown 1 pound ground beef or stew beef cut into bite-size pieces in a little olive oil. Remove tricolor pasta from top of jar and reserve. Add the rest of the jar contents to the kettle with 12 cups water. Let come to a boil and simmer 45 minutes. Add tricolor pasta and simmer 15 minutes more. Serve with your favorite bread or rolls and a tossed salad.

By Star Pooley

Ingredients

• ✓ barley
• water
• bay shrimp
• corn
• green bell pepper
• red bell pepper
• green onion
• thyme
• lemon zest
• lemon juice
• olive oil
• salt
• black pepper

Instructions

1. 1 Combine barley and water in a saucepan. Bring to a boil. Cover, reduce heat, and simmer for approximately 35 minutes.
2. 2 Transfer barley to a large bowl, and toss with shrimp, corn, bell peppers, green onions, thyme, and lemon zest.
3. 3 In a small bowl, whisk together lemon juice and oil. Season with salt and pepper. Pour dressing over barley salad, and toss to combine.

By GERALD GALLOWAY

Ingredients

• ✓ barley
• vegetable broth
• tomato
• carrot
• celery
• zucchini
• onion
• corn kernel
• bay leaf
• salt
• sugar
• black pepper
• garlic powder

Instructions

1. 1 Combine vegetable broth, barley, tomatoes, carrots, celery, zucchini, onion, corn, bay leaves, salt, sugar, pepper, and garlic powder in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

By Fioa

Ingredients

• ✓ barley
• beef soup bone
• salt
• celery
• onion
• black pepper
• bouquet garni
• baby carrot
• parsley
• garlic

Instructions

1. 1 Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
2. 2 Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
3. 3 Remove and discard onion, bouquets garnis, celery, and parsley.
4. 4 Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

By Martha Dibblee

Ingredients

• ✓ barley
• white rice
• brown lentil
• olive oil
• garlic
• chicken stock concentrate
• water

Instructions

1. 1 Rinse rice, lentils, and barley thoroughly and mix in a rice cooker pot; add olive oil, garlic, and stock concentrate and stir.
2. 2 Pour enough water over the mixture to reach the 4 1/2-cup mark on the rice cooker.
3. 3 Press Start and let cook until the rice and lentils are tender, about 30 minutes.

By Allrecipes Member

Ingredients

• ✓ barley
• water
• salt
• mango
• lime juice
• olive oil
• cumin
• salt
• black bean
• grape tomato
• red onion
• cilantro
• jalapeno pepper

Instructions

1. 1 Bring water and 1/2 teaspoon salt to a boil in a saucepan. Add barley; cover and simmer until tender yet firm to the bite, about 20 minutes. Drain any excess cooking liquid and let cool completely, 20 to 30 minutes.
2. 2 Mash 1/4 of the mango against the side of a large bowl using a fork or potato masher. Whisk in lime juice, olive oil, cumin, and 1/2 teaspoon salt. Add barley, remaining mango, black beans, grape tomatoes, red onion, cilantro, and jalapeno; toss until well-combined.

By Melissa Gardner

Ingredients

• ✓ barley
• vegetable oil
• onion
• garlic
• sage
• thyme
• vegetable broth
• acorn squash
• water
• kidney bean
• quinoa
• salt
• kale

Instructions

1. 1 Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
3. 3 Stir kale into soup; simmer until kale is tender, about 10 minutes.

By Cynthia Phillips

Ingredients

• ✓ barley
• turkey broth
• chicken bouillon
• bacon
• garlic
• black pepper
• turkey
• red onion
• rosemary
• salt
• italian seasoning
• okra
• parsley

Instructions

1. 1 Combine turkey broth and chicken bouillon in a slow cooker.
2. 2 Place bacon in a skillet over medium heat; add garlic and black pepper. Cook and stir until bacon is crispy, about 10 minutes. Transfer to a paper towel-lined plate; blot to remove as much fat as possible.
3. 3 Stir bacon mixture into the slow cooker. Add turkey, red onion, barley, rosemary, salt, and Italian seasoning.
4. 4 Cook, stirring every half hour, on Low for 7 1/2 hours (or high for 3 1/2 hours). Stir okra and parsley into soup and continue cooking for 30 minutes more.
5. 5 Cool soup to room temperature and refrigerate, 8 hours to overnight. Skim any solid fat off the top and heat soup on the stovetop.

By Ed Haley

Ingredients

• ✓ barley
• mushroom
• beef oxtail
• water
• onion
• carrot
• parsnip
• turnip
• brandy
• salt
• savory
• black pepper
• bay leaf

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Trim off fat from oxtails. Spread on a shallow roasting pan.
3. 3 Roast oxtails in the preheated oven for 45 minutes.
4. 4 While oxtails are roasting, rehydrate dried mushrooms in hot water in a small bowl for 30 to 45 minutes. Drain, slice, and set aside.
5. 5 Transfer roasted oxtails to a plate and set aside. Drain fat from the roasting pan, reserving about 2 tablespoons. Add 1 cup water to the roasting pan. Warm over medium heat, stirring constantly, to dissolve browned bits. Set aside.
6. 6 Add reserved fat to a large stockpot over medium-high heat. Sauté onion, carrots, parsnip, turnip, and mushrooms in fat until soft, about 10 minutes. Add browned oxtails. Drizzle brandy on top. Ignite.
7. 7 Pour reserved water and browning over oxtails and vegetables. Add remaining 5 cups water. Add barley, salt, savory, pepper, and bay leaf. Bring to boil, then reduce heat. Cover and simmer for 2 hours. Adjust seasonings.

By Milarie Rude

Ingredients

• ✓ barley
• olive oil
• mushroom
• onion
• celery
• garlic
• vegetable broth
• white bean

Instructions

1. 1 Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
2. 2 Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
3. 3 Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

By Niki

Ingredients

• ✓ barley
• water
• wild rice
• olive oil
• kale
• raisin
• walnut
• feta cheese
• chipotle mustard
• black pepper

Instructions

1. 1 Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered for 5 minutes.
2. 2 Bring 1 1/4 cups water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
3. 3 Heat oil in a skillet over medium heat; cook and stir kale until bright green and softened, 3 to 5 minutes.
4. 4 Mix wild rice, barley, kale, raisins, walnuts, feta cheese, mustard, and black pepper together in a bowl.

By Ekaterina Petkova

Ingredients

• ✓ barley
• yeast
• salt
• wheat germ
• cracked wheat
• rye flour
• millet flour
• whole wheat flour
• all-purpose flour
• honey
• olive oil
• egg
• water
• milk
• kidney bean
• lentil
• black bean

Instructions

1. 1 Grind black beans, lentils, kidney beans, and barley in a coffee grinder until fine.
2. 2 Place warm milk, warm water, egg, oil, honey, all-purpose flour, whole wheat flour, millet flour, rye flour, cracked wheat, ground bean mixture, wheat germ, salt, and yeast into a bread machine in the order listed. Run Dough cycle. Remove dough from the machine after the cycle is done, about 90 minutes.
3. 3 Roll dough out onto a pastry cloth, then form into a loaf. Place loaf into a greased pan; cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C).
5. 5 Bake in the preheated oven for 10 minutes. Lower the oven temperature to 350 degrees F (175 degrees C) and continue to bake until loaf is browned, 30 to 35 minutes more. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool completely before slicing.

By CHARANN2

Ingredients

• ✓ barley
• olive oil
• onion
• turkey sausage
• garlic
• chicken stock
• spinach
• kosher salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft, about 5 minutes. Add turkey sausage and garlic, breaking sausage into small pieces with a wooden spoon; cook and stir until sausage is browned, about 5 minutes. Pour chicken stock over the sausage mixture. Stir spinach into broth; bring to a simmer and season with kosher salt and black pepper. Bring the soup to a boil, reduce heat to medium-low, and cook at a simmer for 20 minutes.
2. 2 Stir barley into the soup and continue to cook until the barley is tender, about 1 hour.

By Juli Carvi

Ingredients

• ✓ barley
• chicken broth
• chicken breast
• celery
• carrot
• onion
• rice
• salt
• black pepper

Instructions

1. 1 Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.

By Charley

Ingredients

• ✓ barley
• butter
• onion
• chicken drumstick
• tomato
• tomato sauce
• cauliflower
• broccoli
• corn
• elbow macaroni

Instructions

1. 1 Melt butter in a large pot over medium heat. Add onion; cook until brown. Add chicken, cover with water, and bring to a boil. Cook until chicken is fork-tender, about 45 minutes.
2. 2 Transfer chicken to a cutting board using tongs; cool slightly. Remove meat from chicken; transfer to a plate and discard bones. Skim cooking liquid; return chicken to the pot.
3. 3 Add tomatoes, tomato sauce, cauliflower and broccoli, corn, barley, and macaroni to the pot; cook, stirring occasionally, until barley and macaroni are tender, about 30 minutes.

By Michele Perillo

Ingredients

• ✓ barley
• olive oil
• onion
• carrot
• celery
• garlic
• mushroom
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add onion, carrots, celery and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in mushrooms and continue to cook for about 3 minutes.
2. 2 Pour in chicken broth, add barley, and bring to a boil. Reduce heat to low, cover, and simmer until barley is tender, about 40 to 50 minutes.
3. 3 Season with salt and pepper before serving.

By SANDI149

Ingredients

• ✓ barley
• olive oil
• ground turkey
• onion
• green bell pepper
• chicken broth
• tarragon
• carrot
• red potato
• salt
• pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add ground turkey; cook and stir until the turkey has crumbled and begun to brown, 3 to 4 minutes. Stir in the onion and green pepper, and continue cooking until the onion softens and turns translucent, about 3 minutes.
2. 2 Pour in the chicken broth, and add the tarragon, carrots, and red potatoes. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the potatoes soften, about 20 minutes, stirring occasionally. Season to taste with salt and pepper, then stir in barley. Continue simmering until the barley is tender, about 15 minutes.

By smarti

Ingredients

• ✓ barley
• onion
• celery
• carrot
• garlic
• vegetable oil
• water
• tomato
• tomato
• chicken broth
• black pepper

Instructions

1. 1 In a large saucepan over medium heat, combine onions, celery, carrots, garlic, and oil and sauté until all vegetables are almost tender, 5 to 10 minutes.
2. 2 Add water, fresh tomatoes, canned tomatoes, chicken broth, barley, and black pepper.
3. 3 Stir thoroughly and bring to a boil. Reduce heat to low and simmer until barley is tender, 35 to 40 minutes.

By Nancy Olsen

Ingredients

• ✓ barley
• buckwheat
• chicken breast
• grape
• belgian endive
• green onion
• cranberry
• parsley
• mint
• olive oil
• lemon
• honey
• salt
• black pepper

Instructions

1. 1 Combine barley, buckwheat, cooked chicken, grapes, endive, green onion, cranberries, parsley, mint, olive oil, lemon juice, honey, salt, and pepper in a large bowl; stir until well combined. Taste and adjust amount of salt, pepper, and honey to taste.

By Diana Moutsopoulos

Ingredients

• ✓ barley
• water
• black bean
• cheddar cheese
• mushroom
• onion
• red bell pepper
• parsley
• egg
• garlic
• salt
• black pepper
• bread crumb

Instructions

1. 1 Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
2. 2 Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
3. 3 Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
4. 4 Divide batter into 4 to 6 patties; place on prepared aluminum foil.
5. 5 Grill patties on the aluminum foil for about 8 minutes on each side.

By Troy Meyer

Ingredients

• ✓ barley
• vegetable oil
• beef
• garlic powder
• salt
• black pepper
• water
• beef broth
• carrot
• green onion
• celery
• parsley
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Heat oil in a skillet over medium heat. Add beef and sauté until browned, about 5 minutes. Stir in garlic powder, salt, and pepper, then transfer mixture to a slow cooker.
3. 3 Add a few tablespoons water to the skillet. Stir over medium heat, scraping up any browned bits with a spoon. Transfer liquid and browned bits to the slow cooker.
4. 4 Add remaining water, broth, carrots, green onions, celery, barley, and parsley. Cover and cook on Low until vegetables and barley are tender, 6 to 8 hours.
5. 5 Stir in thyme just before serving.

By HCHImCBb

Ingredients

• ✓ barley
• adzuki bean
• water
• glutinous sweet rice
• mung bean
• oat
• millet
• pearl tapioca
• brown sugar
• raisin

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 3 hours to overnight. Drain and rinse.
2. 2 Combine red beans and barley in a pot; add enough water to fill 1/2 the pot. Bring to a boil, reduce heat to low, cover pot, and simmer until beans and barley are tender, about 1 hour.
3. 3 Mix rice into bean-barley mixture; add more water if it has all been absorbed. Cook rice mixture for 20 minutes. Add mung beans; cook for 20 minutes.
4. 4 Mix oats, millet, and tapioca into rice mixture; cook, stirring every 5 minutes, until all the grains are softened, about 20 minutes. Add more water to reach desired thickness of porridge. Stir brown sugar and raisins into porridge; cook for 5 minutes more. Remove pot from heat, stirring occasionally to prevent sticking. Serve hot or chilled.

By Shannon

Ingredients

• ✓ barley
• beef chuck roast
• bay leaf
• oil
• carrot
• celery
• onion
• mixed vegetable
• water
• tomato
• beef bouillon
• sugar
• black pepper
• salt

Instructions

1. 1 Place chuck roast in a slow cooker. Cook on High until tender, 4 to 5 hours. Add barley and bay leaf during the last hour of cooking.
2. 2 Remove meat; chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
3. 3 Heat oil in a large stock pot over medium-high heat. Sauté carrots, celery, onion, and frozen mixed vegetables until tender, 5 to 7 minutes.
4. 4 Add water, stewed tomatoes, beef bouillon cubes, sugar, 1/4 teaspoon pepper, and beef-barley-broth mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes.
5. 5 Season with salt and pepper before serving.

By MARGOC

Ingredients

• ✓ barley
• potato
• olive oil
• beef sirloin steak
• beef broth
• cream of mushroom soup
• onion
• mushroom
• garlic
• oregano
• salt
• black pepper
• mixed vegetable

Instructions

1. 1 Place potatoes in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until they're almost falling apart, about 20 minutes.
2. 2 While potatoes are cooking, heat olive oil in a medium pan over medium-high heat. Add steak and brown on all sides, 5 to 7 minutes total.
3. 3 Pour beef broth and condensed soup into the bottom of a slow cooker and set to Low. Add barley. Drain potatoes and add to the cooker. Add steak, including pan juices and oil, followed by onion, mushrooms, garlic, oregano, salt, and pepper.
4. 4 Cover and cook on High for 1 hour. Add frozen vegetables and continue to cook until barley and vegetables are tender and steak is cooked through, about 2 hours more.

By Jessica Warden