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 ...

Barley isn't just for beer. Give your rice a break and let barley bask in the whole-grain spotlight. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 years of experience in ...

Place the beef stock, barley and beef pieces in a pressure cooker and cook for 15 minutes or until beef is tender. Release pressure as recommended by the manufacturer. Check the meat and barley and ...

Ingredient obsession can be a good thing. Sometimes a certain ingredient pops up again and again in a store, in a restaurant or in your pantry. If you keep tasting it and cooking with it, you soon ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

Instructions: In a large saucepan over medium-high heat, toast the barley, stirring occasionally, until lightly browned, 4 to 5 minutes. Transfer to a small bowl. Set the pan over medium heat and add ...

This soup beats the canned variety by a long shot. Full of vegetables and barley, it's hearty and delicious. Freeze individual portions in freezer-to-microwave containers to pack for lunches, quick ...

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 ...