Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

This recipe is an invitation to see barley in a new light — the bright light of summer. The grain is so commonly associated with belly-warming winter soup, it’s like a popular sitcom actor who is ...

This undated photo provided by America's Test Kitchen in June 2019 shows a Barley Bowl with Roasted Carrots and Snow Peas in Boston. This recipe appears in the cookbook "Vegan for Everybody." (Steve ...

As summer really kicks in, asparagus is still delicious and abundant. Looking for a way to showcase it? Barley is often used in soups or stews. It’s an earthy grain that complements the fresh, grassy ...

In large pot with lid, cook ground beef over medium-high heat until browned, breaking meat up with fork. Remove meat from pot and set aside. Heat vegetable oil in pot over medium-high heat. Add ...

This nutritious grain an important part of the Irish diet. Americans eat corned beef and cabbage on St. Patrick’s Day because, many decades ago, corned beef on the East Coast was cheaper than bacon, ...