\nA comforting and flavorful Italian-inspired dish that combines Arborio rice with saut\u00e9ed mushrooms, creamy broth, and nutty barley. Perfect for a cozy dinner or special occasion.<\/p>\n
As the nights grow cooler, there’s nothing quite like curling up with a warm, comforting bowl of goodness. And that’s exactly what these 20 delicious and hearty barley recipes are designed to provide. From savory stews and soups to sweet breakfast bowls and crunchy salads, this versatile grain is the perfect canvas for a wide range of flavors and textures.<\/p>\n
In the following pages, we’ll take you on a culinary journey through the world of barley, showcasing its incredible versatility and the many ways it can be used to create mouthwatering meals. Whether you’re looking for a quick weeknight dinner or a special occasion dish, these recipes are sure to satisfy your cravings and leave you feeling cozy and content.<\/p>\n
\nA comforting and flavorful Italian-inspired dish that combines Arborio rice with saut\u00e9ed mushrooms, creamy broth, and nutty barley. Perfect for a cozy dinner or special occasion.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 cup Arborio rice Instructions:<\/strong><\/p>\n 1. Heat oil in a large skillet over medium-high heat. Add mushrooms; cook until tender, about 5 minutes. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup brown or green lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, combine lentils, barley, vegetable broth, carrots, celery, onion, and garlic. Cooking Time:<\/strong> Approximately 1 hour<\/p>\n Ingredients:<\/strong><\/p>\n – 4 large bell peppers, any color Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked barley Instructions:<\/strong><\/p>\n 1. In a large bowl, combine the cooked barley, crumbled feta cheese, and thinly sliced cucumber. Cooking Time:<\/strong> 10 minutes<\/p>\n Warm up on a chilly morning with this comforting barley porridge, sweetened with honey and topped with crunchy nuts.<\/p>\n Ingredients: Instructions: Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley Instructions:<\/strong><\/p>\n 1. Heat oil in a large pot over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes. Cooking Time:<\/strong> 35-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley Instructions:<\/strong><\/p>\n 1. Rinse the barley and soak it in water for at least 30 minutes. Drain and set aside. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium-sized butternut squash (about 2 lbs) Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup cooked pearled barley Instructions:<\/strong><\/p>\n 1. In a small bowl, mix together the cooked barley, honey, vanilla extract, and salt. Cooking Time:<\/strong> 5 minutes (assuming you have cooked barley on hand)<\/p>\n This recipe makes one serving, but can easily be scaled up to serve multiple people. The cooked barley can also be prepared ahead of time and refrigerated for up to 3 days.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound beef stew meat Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearled barley Instructions:<\/strong><\/p>\n 1. Preheat oven to 425\u00b0F (220\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked pearl barley Instructions:<\/strong><\/p>\n 1. Prepare the sushi rice according to package instructions. Cooking Time:<\/strong> 10 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked black beans Instructions:<\/strong><\/p>\n 1. In a large bowl, mash the black beans using a fork. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/p>\n – 1 cup pearled barley Instructions:<\/p>\n 1. Rinse the barley in a fine-mesh strainer and place it in a medium saucepan. Cooking Time:<\/strong> 45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 4 boneless, skinless chicken breasts Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onion and garlic in olive oil until softened. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley, rinsed and drained Instructions:<\/strong><\/p>\n 1. Cook the barley according to package instructions until tender. Drain and set aside. Cooking Time:<\/strong> 30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 30-35 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearled barley Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup pearl barley Instructions:<\/strong><\/p>\n 1. Bring the vegetable broth to a boil in a large pot. Cooking Time:<\/strong> 35-40 minutes<\/p>\n Get cozy with these 20 delicious barley recipes perfect for a comforting night in! From creamy risottos to hearty stews and salads, there’s something for everyone. Try your hand at Barley-Stuffed Bell Peppers or Barley Salad with Feta and Cucumber, or go for a warm bowl of Barley Porridge with Honey and Nuts. Whether you’re in the mood for something savory or sweet, these recipes showcase the versatility and nutritional benefits of barley. So why not get cooking and indulge in some cozy nights with your favorite people?<\/p>\n","protected":false},"excerpt":{"rendered":"
\n– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
\n– 2 tablespoons olive oil
\n– 4 cups vegetable broth, warmed
\n– 1\/2 cup pearl barley, rinsed and drained
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/2 cup grated Parmesan cheese
\n– Salt and pepper to taste
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add Arborio rice; cook for 1 minute, stirring constantly.
\n3. Add warmed broth, 1\/2 cup at a time, stirring continuously and allowing each portion to absorb before adding the next.
\n4. After 20-25 minutes of cooking, stir in barley, onion, garlic, and Parmesan cheese. Cook for an additional 5 minutes or until the rice is creamy and the barley is tender.
\n5. Season with salt and pepper to taste. Garnish with chopped parsley, if desired.<\/p>\nBarley and Lentil Soup with Vegetables<\/h2>\n
\nThis comforting soup is a perfect blend of wholesome ingredients, packed with fiber, protein, and vitamins. With the addition of aromatic vegetables, this recipe is sure to become a staple in your household.<\/p>\n
\n– 1 cup pearl barley, rinsed and drained
\n– 4 cups vegetable broth
\n– 2 medium carrots, chopped
\n– 2 stalks celery, chopped
\n– 1 large onion, chopped
\n– 3 cloves garlic, minced
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– Fresh parsley or cilantro for garnish (optional)<\/p>\n
\n2. Bring mixture to a boil, then reduce heat and simmer for 45-50 minutes, or until the lentils and barley are tender.
\n3. Add diced tomatoes and thyme; season with salt and pepper to taste.
\n4. Serve hot, garnished with fresh parsley or cilantro if desired.<\/p>\nBarley-Stuffed Bell Peppers<\/h2>\n
\nThis recipe takes the classic stuffed bell pepper to new heights by incorporating nutritious barley into the filling. The result is a flavorful and fiber-rich dish that’s perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 1 cup cooked barley
\n– 1 tablespoon olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon paprika
\n– Salt and pepper to taste
\n– 1 cup shredded cheddar cheese (optional)<\/p>\n
\n2. Cut the tops off the bell peppers and remove seeds and membranes.
\n3. In a bowl, mix cooked barley, olive oil, onion, garlic, paprika, salt, and pepper.
\n4. Stuff each bell pepper with the barley mixture, filling as full as possible.
\n5. Place peppers in a baking dish and cover with aluminum foil.
\n6. Bake for 30 minutes.
\n7. Remove foil and top with shredded cheese (if using).
\n8. Return to oven and bake for an additional 10-15 minutes or until bell peppers are tender.<\/p>\nBarley Salad with Feta and Cucumber<\/h2>\n
\nThis light and flavorful salad is perfect for a hot summer day. The nutty flavor of barley pairs beautifully with the tanginess of feta cheese and the coolness of cucumber.<\/p>\n
\n– 1\/2 cup crumbled feta cheese
\n– 1 large cucumber, peeled and thinly sliced
\n– 1\/4 cup chopped fresh parsley
\n– 2 tablespoons olive oil
\n– 1 tablespoon lemon juice
\n– Salt and pepper to taste<\/p>\n
\n2. Sprinkle the chopped parsley over the top of the salad.
\n3. Drizzle the olive oil and lemon juice over the salad, tossing to combine.
\n4. Season with salt and pepper to taste.<\/p>\nBarley Porridge with Honey and Nuts<\/h2>\n
\nBarley Porridge with Honey and Nuts Recipe<\/p>\n
\n\u2022 1 cup rolled oats
\n\u2022 1\/2 cup pearled barley
\n\u2022 3 cups water or milk (or a combination of both)
\n\u2022 1 tsp ground cinnamon
\n\u2022 1 tbsp honey
\n\u2022 1\/4 cup chopped walnuts or almonds<\/p>\n
\n1. Rinse the barley and combine it with the rolled oats, water or milk, and cinnamon in a medium saucepan.
\n2. Bring to a boil over high heat, then reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the mixture has thickened slightly.
\n3. Stir in the honey until dissolved.
\n4. Serve the porridge hot, topped with chopped nuts.<\/p>\nBarley and Chickpea Stew<\/h2>\n
\nThis comforting stew is a perfect blend of nutty barley, creamy chickpeas, and aromatic spices. Perfect for a chilly evening or a quick lunch option.<\/p>\n
\n– 1 can chickpeas (14.5 oz)
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 2 cloves garlic, minced
\n– 1 teaspoon ground cumin
\n– 1 teaspoon smoked paprika
\n– 1\/2 teaspoon salt
\n– 4 cups vegetable broth
\n– 1 can diced tomatoes (14.5 oz)
\n– Fresh parsley, chopped (optional)<\/p>\n
\n2. Add barley, cumin, smoked paprika, and salt. Cook for 1 minute, stirring constantly.
\n3. Add vegetable broth, diced tomatoes, and chickpeas. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until barley is tender.
\n4. Serve hot, garnished with chopped parsley if desired.<\/p>\nBarley Pilaf with Herbs and Lemon<\/h2>\n
\nThis flavorful pilaf is perfect for a light and satisfying side dish or main course. The combination of nutty barley, bright lemon zest, and fragrant herbs creates a deliciously refreshing taste experience.<\/p>\n
\n– 2 cups water
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 2 cloves garlic, minced
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped fresh dill
\n– 2 tablespoons freshly squeezed lemon juice
\n– Salt and pepper to taste
\n– Lemon wedges for serving (optional)<\/p>\n
\n2. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.
\n3. Add the garlic, parsley, dill, and barley to the saucepan. Cook for an additional 1-2 minutes, stirring constantly.
\n4. Add the water to the saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until the barley is tender.
\n5. Stir in the lemon juice and season with salt and pepper to taste.
\n6. Serve hot, garnished with additional herbs and lemon wedges if desired.<\/p>\nBarley and Kale Stuffed Squash<\/h2>\n
\nThis recipe combines the warmth of winter squash with the earthy flavors of barley and kale, perfect for a cozy autumn or winter evening.<\/p>\n
\n– 1 cup cooked barley
\n– 2 cups chopped curly kale, stems removed
\n– 2 tablespoons olive oil
\n– 1 onion, finely chopped
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste
\n– 1\/4 teaspoon ground nutmeg<\/p>\n
\n2. Cut the squash in half lengthwise and scoop out the seeds.
\n3. In a large skillet, heat the olive oil over medium-high. Add the onion and garlic; cook until softened, about 5 minutes.
\n4. Add the cooked barley, kale, salt, pepper, and nutmeg to the skillet. Cook, stirring frequently, until the kale is wilted, about 5-7 minutes.
\n5. Stuff each squash half with the barley-kale mixture, dividing it evenly between the two.
\n6. Place the stuffed squash on a baking sheet lined with parchment paper and bake for 30-40 minutes, or until the squash is tender.<\/p>\nBarley Breakfast Bowl with Berries<\/h2>\n
\nStart your day with a nutritious and flavorful Barley Breakfast Bowl with Berries! This recipe combines the nutty goodness of barley with the sweetness of fresh berries, making it a perfect breakfast or brunch option.<\/p>\n
\n– 1 cup mixed berries (strawberries, blueberries, raspberries)
\n– 1 tablespoon honey
\n– 1\/4 teaspoon vanilla extract
\n– Pinch of salt
\n– Fresh mint leaves for garnish<\/p>\n
\n2. Spoon the barley mixture into a serving bowl or jar.
\n3. Top the barley with the mixed berries.
\n4. Garnish with fresh mint leaves, if desired.
\n5. Serve immediately and enjoy!<\/p>\nBarley and Beef Casserole<\/h2>\n
\nA comforting and flavorful casserole that combines the nutty taste of barley with tender beef, perfect for a chilly evening or a family gathering.<\/p>\n
\n– 2 cups cooked barley
\n– 1 onion, diced
\n– 2 cloves garlic, minced
\n– 1 cup frozen peas and carrots
\n– 1 can (14.5 oz) diced tomatoes
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste
\n– 1 cup shredded cheddar cheese<\/p>\n
\n2. In a large skillet, cook the beef and onion over medium-high heat until browned.
\n3. Add garlic, peas and carrots, diced tomatoes, thyme, salt, and pepper. Cook for an additional 5 minutes.
\n4. In a separate pot, combine cooked barley and 1 cup of water. Bring to a boil, then reduce heat and simmer for 10 minutes or until liquid is absorbed.
\n5. In a 9×13 inch baking dish, arrange half the beef mixture followed by half the barley mixture. Repeat layers. Top with shredded cheese.
\n6. Bake for 25-30 minutes or until the casserole is hot and bubbly.<\/p>\nBarley and Roasted Vegetable Medley<\/h2>\n
\nA hearty and nutritious medley that combines the nutty flavor of barley with a variety of roasted vegetables.<\/p>\n
\n– 2 tablespoons olive oil
\n– 1 large red bell pepper, seeded and chopped
\n– 1 large yellow bell pepper, seeded and chopped
\n– 1 large sweet potato, peeled and cubed
\n– 1 small red onion, thinly sliced
\n– Salt and pepper to taste
\n– Optional: your choice of herbs (e.g., thyme, rosemary)<\/p>\n
\n2. In a medium saucepan, bring 4 cups water to a boil. Add barley and reduce heat to low; cover and simmer for 40-45 minutes or until tender.
\n3. While the barley cooks, toss bell peppers, sweet potato, and onion with olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for 30-35 minutes or until tender.
\n4. Combine cooked barley and roasted vegetables in a serving bowl. Season with herbs if desired.<\/p>\nBarley Sushi Rolls with Avocado<\/h2>\n
\nThis recipe combines the nutty flavor of barley with the creaminess of avocado, creating a unique and delicious sushi roll. Perfect for a quick snack or light meal.<\/p>\n
\n– 1 ripe avocado, sliced
\n– 1\/2 cup sushi rice
\n– 1 sheet nori seaweed
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sesame oil
\n– Salt to taste<\/p>\n
\n2. Cook the barley until tender, then let it cool.
\n3. Lay a sheet of nori seaweed flat on a surface. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
\n4. Place a few slices of avocado in the middle of the rice.
\n5. Add a small amount of cooked barley on top of the avocado.
\n6. Roll the sushi using a bamboo mat or your hands, applying gentle pressure.
\n7. Slice into individual pieces and serve with soy sauce and sesame oil for dipping.<\/p>\nBarley and Black Bean Burgers<\/h2>\n
\nThese flavorful patties combine the nutty goodness of barley with the richness of black beans, perfect for a satisfying vegetarian meal. With minimal ingredients and easy preparation, these burgers are a great option for a quick weeknight dinner or a weekend BBQ.<\/p>\n
\n– 1\/2 cup rolled oats
\n– 1\/4 cup barley flakes
\n– 1 small onion, finely chopped
\n– 1 minced garlic clove
\n– 1 tablespoon olive oil
\n– 1 teaspoon cumin
\n– Salt and pepper to taste
\n– Optional: breadcrumbs, cheese, or other seasonings of your choice<\/p>\n
\n2. Add oats, barley flakes, onion, garlic, olive oil, cumin, salt, and pepper to the bowl. Mix until well combined.
\n3. Using your hands, shape the mixture into 4-6 patties, depending on desired size.
\n4. Cook in a non-stick skillet or grill over medium-high heat for 4-5 minutes per side, until golden brown and crispy.<\/p>\nBarley Pudding with Cinnamon<\/h2>\n
\nWarm up with a comforting bowl of Barley Pudding with Cinnamon!<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1\/4 cup brown sugar
\n– 1\/2 teaspoon ground cinnamon
\n– 1\/4 teaspoon salt
\n– 1\/4 cup chopped pecans (optional)<\/p>\n
\n2. Add water or broth, brown sugar, cinnamon, and salt to the saucepan.
\n3. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 40-45 minutes, or until the liquid has been absorbed and the barley is tender.
\n4. If using pecans, stir them in during the last 5 minutes of cooking.
\n5. Serve warm, garnished with additional cinnamon if desired.<\/p>\nBarley and Spinach Stuffed Chicken<\/h2>\n
\nA delicious and healthy twist on traditional stuffed chicken, this recipe combines the nutty flavor of barley with the earthy taste of spinach.<\/p>\n
\n– 1 cup cooked barley
\n– 2 cups fresh spinach leaves
\n– 1\/2 cup crumbled feta cheese (optional)
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Cook the chicken breasts according to package instructions or until cooked through.
\n3. In a bowl, mix together cooked barley, spinach leaves, and feta cheese (if using).
\n4. Stuff each chicken breast with the barley-spinach mixture, dividing it evenly among the four breasts.
\n5. Drizzle the tops with olive oil and season with salt and pepper to taste.
\n6. Place the stuffed chicken breasts on a baking sheet lined with parchment paper and bake for 20-25 minutes or until cooked through.<\/p>\nBarley and Pumpkin Soup<\/h2>\n
\nWarm up with this comforting and nutritious soup that combines the earthy sweetness of pumpkin with the nutty flavor of barley.<\/p>\n
\n– 2 cups water or vegetable broth
\n– 1 medium pumpkin (about 2 lbs), peeled, seeded, and cubed
\n– 2 tablespoons olive oil
\n– 1 onion, chopped
\n– 3 cloves garlic, minced
\n– Salt and pepper to taste
\n– Optional: cream or coconut cream for a creamy finish<\/p>\n
\n2. Add the pumpkin and cook until tender, about 10 minutes.
\n3. Add the barley, water or broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the barley is tender.
\n4. Pur\u00e9e the soup with an immersion blender or transfer to a blender in batches.
\n5. Taste and adjust seasoning as needed.
\n6. Serve hot, topped with cream or coconut cream if desired.<\/p>\nBarley and Tuna Salad with Lemon Dressing<\/h2>\n
\nA refreshing twist on a classic tuna salad, this recipe combines the nutty flavor of barley with the tanginess of lemon and the freshness of herbs. Perfect for a light and healthy lunch or dinner.<\/p>\n
\n– 1 can (5 oz) of tuna in water, drained and flaked
\n– 2 tbsp freshly squeezed lemon juice
\n– 1\/4 cup chopped fresh parsley
\n– 1\/4 cup chopped scallions (green onions)
\n– Salt and pepper to taste
\n– 2 tbsp olive oil<\/p>\n
\n2. In a large bowl, combine the cooked barley, tuna, lemon juice, parsley, and scallions.
\n3. Season with salt and pepper to taste.
\n4. Drizzle the olive oil over the salad and toss gently to combine.
\n5. Serve immediately.<\/p>\nBarley and Sweet Potato Hash<\/h2>\n
\nThis recipe combines the natural sweetness of roasted sweet potatoes with the nutty flavor of barley, creating a deliciously textured side dish perfect for accompanying your favorite main courses.<\/p>\n
\n– 1 cup pearled barley
\n– 2 tablespoons olive oil
\n– 1 small onion, diced
\n– 2 cloves garlic, minced
\n– Salt and pepper to taste<\/p>\n
\n2. Toss sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add diced onion and cook for 5 minutes or until translucent.
\n4. Add garlic and cook for an additional minute.
\n5. Add cooked sweet potatoes and barley to the skillet. Cook for 2-3 minutes, stirring frequently, until the barley is toasted and the mixture is well combined.
\n6. Serve hot.<\/p>\nBarley and Apple Crumble<\/h2>\n
\nThis warm and comforting dessert combines the nutty flavor of barley with the sweetness of apples, topped with a crunchy oat crumble.<\/p>\n
\n– 2-3 apples, peeled and sliced
\n– 1\/4 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/2 teaspoon cinnamon
\n– 1\/4 teaspoon nutmeg
\n– 1\/4 cup unsalted butter, melted
\n– 1 cup rolled oats
\n– 1\/2 cup brown sugar
\n– 1\/2 teaspoon salt<\/p>\n
\n2. In a medium saucepan, bring 2 cups of water to a boil. Add the barley and reduce heat to low; simmer for 20-25 minutes or until tender.
\n3. In a large skillet, combine sliced apples, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat, stirring occasionally, until apples are tender (about 10 minutes).
\n4. In a separate bowl, mix melted butter, rolled oats, brown sugar, and salt.
\n5. Combine cooked barley and apple mixture in a baking dish. Top with the oat crumble mixture.
\n6. Bake for 25-30 minutes or until golden brown.<\/p>\nBarley and Tomato Basil Stew<\/h2>\n
\nA hearty and flavorful stew that combines the comforting warmth of barley with the bright, tangy taste of tomatoes and basil.<\/p>\n
\n– 2 cups vegetable broth
\n– 2 large tomatoes, diced
\n– 2 cloves garlic, minced
\n– 1\/4 cup fresh basil leaves, chopped
\n– 1 tablespoon olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. Add the barley, reduce heat to low, and simmer for 20-25 minutes or until the barley is tender.
\n3. In a separate pan, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
\n4. Add the diced tomatoes and chopped basil to the pan. Cook for an additional 2-3 minutes or until the tomatoes are slightly softened.
\n5. Stir the tomato mixture into the barley pot. Season with salt and pepper to taste.
\n6. Simmer the stew for an additional 5-7 minutes to allow flavors to meld together.<\/p>\nSummary<\/h2>\n