27 Best Barley Recipes for Salads, Soups, Stews, and Grain Bowls
Barley recipes definitely deserve a place in your meal rotation, whether you're looking to the grain as a filling side or part of the main dish. The fiber-rich pantry staple has a toasty flavor and pleasantly chewy bite. You can use the whole grain in just about anything, including salads, soups, stews, and grain bowls. Read on for our 27 best barley recipes below.
Photo by Christopher Testani1/27Herby Barley Salad With Butter-Basted Mushrooms
Barley gives butter-basted mushrooms and shaved cheese a hefty base. Top the bowl with golden brown shallots cooked in oil for a crispy finishing touch.
- Photo by Peden & Munk2/27
Black Barley With Mushroom Broth
An overnight soak for barley is worth the time commitment. The water rehydrates the ancient grain, and the soaking liquid can be used in the final dish, like in this brothy bowl of black barley, thinly sliced mushrooms, spicy kimchi, and raw radishes.
- 3/27
Alt-Grain Porridge With Kimchi and Jammy Eggs
Kimchi gives this porridge a spicy twist, while the jammy egg keeps it hearty and perfect for breakfast. It takes 25 minutes to cook the entire breakfast. While the porridge is simmering, prepare the kimchi and 6-minute eggs.
- Christina Holmes4/27
Chickpea, Barley, and Feta Salad
Chewy barley meets creamy feta and snappy green beans in a healthful salad that makes a fantastic side or a brag-worthy lunch.
- Photo by David Malosh5/27
Barley-Stuffed Peppers
Forget about boring old rice: stuff bell peppers with barley, mushrooms, Parmesan, and mozzarella instead.
- Marcus Nilsson6/27
Toasted Barley Risotto with Spinach and Herb Purée
A purée of spinach and parsley makes a vibrant sauce for this creamy barley risotto. The entire dish cooks up in less than an hour.
- Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Olivia Mack Anderson7/27
Grain Bowl Soup
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
- Anders Overgaard8/27
Almond-Barley Porridge with Fruit
Barley recipes aren't just for lunch and dinner—they also come in handy at breakfast. Case in point: this cream, dreamy bowl of porridge that makes delicious use of pearl barley, almonds, cherries, heavy cream, and chopped white chocolate.
- Christopher Baker9/27
Barley, Cauliflower, and Herbs with Burrata
This herby grain salad calls for pearl barley, extra virgin olive oil, fresh breadcrumbs, chopped cauliflower, celery hearts, lemon juice, lemon zest, Champagne vinegar, parsley, burrata, and crème fraîche.
- Photo by Ted Cavanaugh, Food Styling by Sue Li10/27
Barley Porridge with Honeyed Plums
Plums have a sweet but brightly acidic flavor, which suits them well as a topping for this savory porridge.
- Jason Lowe11/27
Black Barley, Fennel, and Radish Salad
Mixing visually striking black barley with raw and cooked vegetables creates lots of flavors and textures. Feel free to substitute the more readily available pearl barley instead.
- Photo by Claire Barboza12/27
California Barley Bowl with Lemony Yogurt Sauce
Topped with chunks of ripe avocado, crumbled Cotija cheese, toasty almonds, and a citrus-sparked yogurt sauce, this savory barley breakfast bowl channels California vibes in the best possible way.
- Christopher Testani13/27
Barley, Fennel, and Beet Salad
Sherry vinegar and mint flavor perfectly al dente barley topped with thinly sliced raw golden beets, shaved mint, and toasted almonds.
- Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton14/27
Grain Bowl With Spiced Squash, Mushrooms, and Curried Yogurt
The nutty flavor of barley makes it a great choice in grain bowls with roasted vegetables, like this one with delicata squash and mushrooms. A topping of watercress (or arugula) makes a peppery finish, and the curry yogurt is essential.
- Photo by Laura Murray, Prop Styling by Sophie Strangio, Food Styling by Rebecca Jurkevich15/27
Grains in Herby Buttermilk
This is the kind of meal that just makes everything seem better. The herbed sauce in this grain dish gets a double hit of punchy dairy from a mix of buttermilk and yogurt.
- Photo by Alex Lau16/27
Pickled Rice Tabbouleh
Pickle brine lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt. But this recipe is also delicious when made with barley (or farro, or freekeh).
- Photo by Alex Lau17/27
Alt-Grain Porridge With Sausages and Grapes
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
- Photo by Holly A. Heyser18/27
Goose Stew with Barley and Celery Root
No goose on hand? Duck also works well in this hearty barley recipe. The stew lasts for a week in the fridge, and it only gets better as the grains continue to absorb the flavors.
- Photo by Chelsea Kyle, Food Styling by Olivia Mack Anderson19/27
Mediterranean Eggplant and Barley Salad
Spiced grains, roasted peak-season vegetables, and a lemony garlic dressing make this a stand-out side dish that doubles as a satisfying lunch.
- Françoise Nicol20/27
Slow-Cooked Lamb with Sage and Pearl Barley
Savory roasted lamb pairs beautifully with a medley of pearl barley and hearty vegetables. Serve this impressive dish piping hot in a casserole dish. The final step is a generous sprinkle of freshly ground black pepper.
- Ditte Isager21/27
Oxtail Soup with Onions and Barley
A restorative cold-weather soup made with homemade oxtail broth, cipolline onions, and barley.
- Photo by Maja Smend22/27
Irish Stew with Pearl Barley
This Irish classic gets a bump of savory garlic, and a double serving of carbs thanks to potatoes and barley. Scatter with parsley leaves before you eat.
- Photo by Chris Morocco23/27
Warm Cauliflower and Herbed Barley Salad
Your eyes aren't playing tricks—these gigante beans are really that big. In this warm cauliflower salad, buttery gigante beans provide a creamy contrast to balance the barley and roasted cauliflower.
- Copyright © Belathée Photography24/27
Mushroom Barley Soup
Dried porcini give the soup an added layer of flavor, but fresh mushrooms can be substituted.
- Stephen Lewis25/27
Barley Soup with Greens, Fennel, Lemon, and Dill
A combination of kale, chard, spinach, dill, and fennel fronds gives this soup a fresh flavor. Fiber-rich barley adds a hearty note.
- 26/27
Zingerman's Ann Arbor Mushroom and Barley Soup
This barley recipe is perfect for a cold night when only hot soup will do. You'll need celery, onion, porcini mushroom, parsley, beef broth, garlic, carrot, and, of course, barley.
Kendra Vaculin
Emily Farris
Becky Hughes
Kendra Vaculin