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Entries tagged with 'barley'

Charred Beef Tenderloin With Cacio e Pepe Toasted Barley and Watercress Pesto

Serious Eats Kerry Saretsky Post a comment

This recipe takes the classic flavors of pasta with cacio e pepe and substitutes nutty, wholesome barley instead, topping it off with a simple tenderloin steak and a dollop of watercress pesto. More

Skillet Barley With Kale and Eggs

Serious Eats Yasmin Fahr 4 comments

Toasted barley and wilted kale served with lemon zest, cheese, and baked eggs, all cooked in a single skillet. More

Hearty Escarole, Barley, and Parmesan Soup

Serious Eats J. Kenji López-Alt 10 comments

An easy and hearty vegetarian soup with vegetables, escarole, and barley, all flavored with rosemary, parmesan, and olive oil. More

Portobello Mushrooms With Pearled Barley and Preserved Lemon From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Portobello mushrooms are often disparaged as an easy, boring stand-in for meat when cooking vegetarian meals. Among the all of the bland mushroom "burgers," it's easy to forget one of the portobello's most useful characteristics—its stuffability. Take, for instance, the stuffed mushrooms from Yotam Ottolenghi and Sami Tamimi's Ottolenghi cookbook. More

Barley Porridge

Serious Eats Carrie Vasios Mullins Post a comment

Barley is a great substitute for oatmeal in a hearty porridge. Give it flavor with brown sugar and cinnamon, then add chopped walnuts, heavy cream, or fresh fruit. More

Skillet Barley with Broccoli, Feta and Tomatoes

Serious Eats Yasmin Fahr 3 comments

Creamy pearled barley served with braised broccoli and cherry tomatoes, topped with crumbled salty feta cheese. More

Scotch Broth

Serious Eats Sydney Oland 1 comment

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful. More

Orange-glazed Carrots with Ramp Barley and Spinach

Serious Eats J. Kenji López-Alt Post a comment

[Photographs: J. Kenji Lopez-Alt] Note: If ramps are unavailable, substitute with 4 sliced scallions and 2 minced cloves garlic. About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science... More

French in a Flash: Olivey French Lentil and Barley Salad

Serious Eats Kerry Saretsky 6 comments

This salad is made from French Puy lentils and barley dressed with fresh thyme, lemon, and tapenade, and tossed with parsley and scallions. It goes perfectly with roast salmon, my virtuous food. More

Dinner Tonight: Golden Beet Barley "Risotto" with Ricotta Salata

Serious Eats Blake Royer 5 comments

The similarity to risotto with this dish is mostly related to the cooking method—toasting the grains in fat, letting them absorb some wine, then adding stock little by little until the grains have become tender and released their starch into the pot to turn everything creamy. It tastes nothing like a traditional risotto, but that doesn't mean this isn't a brilliant dish. More

Short Rib and Barley Stew

Serious Eats J. Kenji López-Alt 36 comments

Short rib and barley stew is fantastic because it: a) is dumb easy to do b) is made with pantry and fridge staples (aside from the short rib) c) lasts for days and gets better with time d) soothes the soul or warms the cockles of your heart, or if you're really lucky, both at the same time, and e) tastes really, really good. More

Bread Baking: Malted Barley Dark Rye Sandwich Loaf

Serious Eats dbcurrie 11 comments

For this loaf, I used a pale chocolate malt. The grains smelled a bit like chocolate with a hint of coffee. One of my previous loaves used a darker roasted malt called Pearl Black that smelled very much like roasted coffee and had a much stronger flavor in the finished loaf. If you don't have dark malted barley, you could simply leave it out and use this recipe to make a standard rye. It will be a lot paler, and not as complex, but still a nice loaf of rye. More

Dinner Tonight: Barley Soup al Verde

Serious Eats Nick Kindelsperger 6 comments

Most barley soup recipes have a heavy helping of beef, which might have been really wonderful in mid-January. But now with spring around the corner, I was looking for something a tad lighter. Thankfully cabbage and spinach get the job done here. They bulk it out, making it a filling soup without being a heavy or meaty one. More

Healthy & Delicious: Barley Risotto

Serious Eats Kristen Swensson Sturt 8 comments

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Beyond the cookies, the caroling, the gold, the frankincense, and the myrrh, the nicest thing about Christmas is... More

Classic Cookbooks: Barley Casserole

Serious Eats Robin Bellinger 6 comments

"Melt the butter and sauté the onions and mushrooms until soft. Add the barley and brown it lightly." These two sentences raise so many questions for an inexperienced cook with OCD: how high should the flame be? How long might... More

Cook the Book: Mushroom Barley Soup

Serious Eats Adam Kuban 2 comments

The first of this week's recipes from Arthur Schwartz's Jewish Home Cooking is for Mushroom Barley Soup. I couldn't resist highlighting this one, because a good mushroom barley soup is one of my favorites. I've never made my own, prefering... More

Cook the Book: Barley-Chorizo Skillet Pie

Serious Eats Emily Koh 3 comments

Think "barley," and the first thing that comes to my mind is usually feed for livestock—I don't even consider it under the header of "whole grains," which I equate with oats or whole wheat, and I'm sure I can't be... More

Barley Risotto with Mushrooms

Serious Eats SaraBir 1 comment

The flavor of barley works especially well with mushrooms. I like asparagus in this, too, but it's out of season; if you want to get your greens on, throw in a few fist fulls of rinsed, fresh spinach during the... More

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