barley

Barley is one of the oldest grain cultivated around 13,000 years ago on earth. Addition of barley in your diet ensures proper digestion and protection of intestines as it is rich in copper, fiber, and selenium.

Here are 20 Barley recipes that you must try:

1 Mushroom Khichda

Ingredients:

  • Garlic cloves- 4-5
  • Green chilies- 2-3
  • Barley- 1 cup
  • Jeera- 1 teaspoon
  • Onions, chopped- 3-4
  • Button mushrooms- 300 grams
  • Shitake mushrooms- 200 grams
  • Butter- 100 grams
  • Black pepper- 1 teaspoon
  • Salt- to taste

Method:

  • Boil one cup of barley and keep it aside.
  • Heat butter in a pan and add cumin, garlic, onion, and green chilies.
  • Add both types of mushrooms.
  • Add barley along with salt, water, and black pepper.
  • Garnish with coriander.
Mushroom-Khichda

2 Barley And Red Rice Salad

Ingredients:

  • Cooked barley- 1/2 cup
  • Pomegranate seeds- 1/2 cup
  • Cluster beans, blanched- 50 grams
  • Red kidney beans cooked- 1/2 cup
  • Apricot, chopped- 1
  • Cooked red rice- 1/2 cup
  • Chives- Few stalks
  • Basil- Few leaves

Dressing:

  • 1/2 orange, juiced
  • Olive oil- 2 tablespoon
  • Lemon, juiced- 1
  • Cracked black pepper to season
  • Salt to season
  • Thyme leaves

Method:

  • Chop all ingredients and put them in a bowl.
  • Add orange juice, lime juice, pepper, salt, and olive oil. Mix well.
  • Add thyme and pour over the salad.
  • Garnish with basil leaves.
Barley-And-Red-Rice-Salad

3 Pearl Barley Salad With Pomegranate And Avocado

Ingredients:

  • Barley- 200 grams
  • Pomegranate- 200 grams
  • Avocado, chopped- 250 grams
  • Salt to taste.
  • Mint leaves, chopped- 30 grams
  • Extra virgin olive oil- 20 ml
  • Lemon juice- 10 grams
  • Onions (sauteed)- 25 grams
  • Tomato, chopped- 20 grams

Method:

  • Soak the barley in warm water and boil for 8 minutes in salted water.
  • Strain and cool down.
  • Add tomato and avocado with mint leaves, onion, pomegranate, lemon juice, and olive oil.
  • Add salt and serve cold.
Pearl-Barley-Salad-With-Pomegranate-And-Avocado

4 Smoked Chicken & Pearl Barley Salad

Ingredients:

  • Smoked chicken, cubed- 250 grams
  • Pearl barley- 1 cup
  • Pomegranate- 1/2 cup
  • Chopped cucumber- 1/2 cup
  • Butter- 2 tablespoon
  • Chopped garlic- 1 tablespoon
  • Sprouts- 1 cup
  • Chopped parsley- 2 tablespoon

Method:

  • Boil barley in water for 20 minutes. Drain and keep aside,
  • Heat butter in a pan and add garlic. Sauté for a minute. Add barley. Cook. Add salt and remove from heat.
  • Take another pan and sauté the chicken cubes for three minutes.
  • Take a large bowl and add all the ingredients and the mixture. Mix well.
  • Serve immediately.
Smoked-Chicken-&-Pearl-Barley-Salad

5 Japanese Curry Arancini With Barley Salsa

Ingredients:

  • Japanese curry- 150 grams
  • The cheese inside rice- 50 grams
  • Sticky rice- 150 grams

To serve:

  • Barley salsa- 50 grams

To garnish:

  • Wasabi mayo- 20 grams

For barley salsa:

  • Red capsicum cube (cut)- 20 grams
  • Green capsicum cube (cut)- 20 grams
  • Green chili, chopped- 10 grams
  • Yellow capsicum cube (cut)- 20 grams
  • Barley- 35 grams
  • Butter- 20 grams
  • Light soya- 5 ml
  • White pepper- 1 gram
  • Salt

Method:

  • Take a pan and add sticky rice and Japanese curry. Mix well. Cool.
  • Take a new kadhai and add butter with all capsicums. Sauté and add seasonings with barley.
  • When the mixture of curry and rice has cooled down, make small round balls stuffed with cheese.
  • Dip it into the cornflour mixture and crumb with breadcrumbs. Deep fry until golden and crisp.
  • Place the barley vegetables and arancini balls on top.
  • Add curry with wasabi mayo.
  • Serve immediately.
Japanese-Curry-Arancini-With-Barley-Salsa

6 Barley Salad

Ingredients:

  • Olive oil- 1 tablespoon
  • Madras onions (baby onions)- 4-5
  • Corn kernels- 1/2 cup
  • Green capsicum (diced)- 1/2
  • Red bell pepper (diced)- 1/2
  • Red wine vinegar- 1 teaspoon
  • Salt and pepper- to taste
  • Cooked barley- 1 1/2 cup
  • Red chili flakes- 1 tablespoon
  • Cumin, roasted- 1 tablespoon
  • Garlic clove minced- 1
  • Yellow bell pepper (diced)- 1/2
  • Parsley, chopped- 1/2 cup
  • Thyme, chopped- 1/2 tablespoon
  • Rosemary, chopped-1/2 tablespoon
  • Method:
  • Heat olive oil in a pan and add all the vegetables. Cook till they are half done.
  • Add barley and sauté for three minutes.
  • Add the remaining ingredients. Mix well.
  • Serve immediately.
Barley-Salad

7 Barley Risotto With Marinated Chicken

Ingredients:

For Risotto:

  • Pearl barley- 100 grams
  • Butter- 50 grams
  • Onion, finely chopped- 1
  • Garlic cloves- 2-3
  • Chives- a small bunch
  • Spring onions, chopped- 1 stalk
  • White wine- 100 ml
  • Stock- 500 ml
  • Parsley- a small bunch
  • Parmesan cheese- a small cup
  • Pepper to taste

For the Chicken:

  • Chicken thighs- 2
  • Red bell pepper- 1
  • Olive oil- 1 tablespoon
  • Cumin- 1 tablespoon
  • Paprika- 1 teaspoon
  • Fresh red chilies, roasted- 2
  • Garlic cloves- 2-3
  • A small bunch of oregano
  • Honey- 1 tablespoon
  • A small bunch of thyme
  • Tomato puree- 1 cup

Method:

Prepare Risotto:

  • Heat a pan with olive oil and butter.
  • Add onions, garlic, and barley.
  • Boil and add the stock and white wine. Add spring onions, grated parmesan cheese, and black pepper.
  • Heat till it is reduced.

Prepare Chicken:

  • Marinate the chicken thigh with ingredients. Bake for 20 minutes at 200 degrees.
Barley-Risotto-With-Marinated-Chicken

8 Barley And Spinach Risotto

Ingredients:

  • Veg stock- 1.5 liters
  • Olive oil- 25 grams
  • Freshly chopped sage- 2 tablespoon
  • Butter- 25 grams
  • Finely grated lemon rind- 2 teaspoon
  • Chopped onion- 50 grams
  • Garlic, crushed-2 cloves
  • Barley- 3 cups
  • Baby spinach- 100 grams

Method:

  • Add stock and three cups of cold water in a pan.
  • Sim for ten minutes.
  • Heat butter and oil in a pan. Add garlic and onion. Cook for five minutes.
  • Add barley and stir.
  • Add half cup of stock.
  • Stir until the stock is absorbed.
  • Keep adding stock until barley turns creamy and all the stock is absorbed.
  • Add lemon rind and spinach with seasoning.
  • Cook for two minutes.
  • Serve with lemon rind.
Barley-And-Spinach-Risotto

9 Ladakhi Stew

Ingredients:

  • Oil- 3 tablespoon
  • Medium sized finely chopped onions- 2
  • Ginger garlic paste- 1 tablespoon
  • Chicken stock- 1 cup
  • Chopped tomato- 1
  • Spinach leaves- 1 bunch
  • Salt
  • Turmeric- 1/2 teaspoon
  • Kashmiri red chili powder- 1 teaspoon
  • Cubed carrot- 1
  • Peas- 1 cup
  • Cubes of paneer- 5-6
  • Boneless chicken, cubed- 1/2 kg
  • Potato, cubed- 1
  • Barley Flour
  • Spring onion stems, chopped- 4-5
  • Chopped coriander

Method:

  • Heat oil in a pot and caramelize the onions.
  • Add ginger garlic paste, salt (to taste), turmeric, kashmiri red chili, carrot, green peas, tomato, spinach leaves, garam masala, and fry. Add the chicken stock, potatoes, chicken, and paneer cubes.
  • Knead the barley dough and make small balls. Flatten them.
  • Add spring onion stems and coriander to the prepared mixture. Fill this into the barley dough.
  • Cover the pot and simmer for five minutes.
  • Serve hot.
Ladakhi-Stew

10 Barley Risotto

Ingredients:

  • Diced bottle gourd- 100 grams
  • Diced zucchini- 50 grams
  • Olive oil- 1 1/2 teaspoon
  • Onion- 1/2
  • Chopped leeks- 1 tablespoon
  • Celery- 1 1/2
  • Chopped garlic- 1 clove
  • Curry powder- 1 1/2 teaspoon
  • Few sprigs rosemary
  • Few sprigs thyme
  • Few basil leaves
  • Juice of 1/2 a lemon
  • Few streaks of saffron
  • Vegetable stock- 2 tablespoon
  • Diced yellow squash- 50 grams
  • Cream- 1 1/2 tablespoon
  • Parmesan cheese- 1 1/2 tablespoon
  • Cooked barley- 2 cups
  • Chopped coriander- 1 bunch
  • Salt and pepper to taste

Method:

  • Heat olive oil in a pan and add onions, leeks, and celery in a pan with garlic and sauté.
  • Add all the vegetables with basil and rosemary.
  • Add saffron and curry powder to the vegetables.
  • Add barley and keep adding the stock a little at a time to bring all together.
  • Add cream and grated cheese.
  • Add salt and pepper.
  • Serve and garnish with chives.
Barley-Risotto

11 Barley Baked Beans

Ingredients:

  • Pearl barley- 3/4 cup
  • Water- 2 1/4 cups
  • Dark brown sugar, packed- 3/4 cup
  • Pinto beans, rinsed and drained- 2 cans
  • Crushed tomatoes- 1 can
  • Salt- 1 teaspoon
  • Finely chopped onion- 3/4 cup
  • Molasses- 1/3 cup
  • Ketchup- 2 tablespoon
  • Dry mustard- 1 tablespoon
  • Cayenne pepper- 1/4 teaspoon
  • Nutmeg- 1/2 teaspoon

Method:

  • Add all the ingredients in a pan with water. Boil.
  • Add barley and boil again.
  • Cook for 45 minutes.
  • Pour into a large bowl and add other ingredients.
  • Pour into the baking dish and bake for 2 1/2 hours in a preheated oven at 325 F.
Barley-Baked-Beans

12 Barley Tomato Soup

Ingredients:

  • Olive oil- 1 tablespoon
  • Celery (chopped)- 2 tablespoon
  • Medium carrots (chopped small)- 2
  • Pepper to taste
  • Garlic (minced)- 3 cloves
  • Vegetable broth- 3 cups
  • Pearl barley- 1 cup
  • Onion (chopped small)- 1/2
  • Italian seasoning- 1/2 teaspoon
  • Diced tomatoes- 1 can
  • Fresh spinach leaves- 2 cups
  • Salt to taste

Method:

  • Take a pan, heat garlic and onions for a minute. Add celery and chopped carrots. Cook for five minutes.
  • Add vegetable broth, tomatoes, barley, and seasoning. Stir well.
  • Boil and cook for 40 minutes until the barley is cooked.
  • Add vegetable broth if needed.
  • Add fresh spinach and cook for a minute.
  • Add salt and pepper.
  • Serve hot.
Barley-Tomato-Soup

13 Bell Peppers Stuffed With Barley

Ingredients:

  • Bell peppers- 3
  • Olive oil- 3 tablespoon
  • Celery, finely chopped- 2 tablespoon
  • Cherry tomatoes, halved- 3-4
  • Leeks, finely chopped- 2 tablespoon
  • Onions, finely chopped- 2 tablespoon
  • Chickpeas, cooked- 1 cup
  • Barley (dry weight)- 1/2 cup
  • A bunch of parsley
  • Cumin powder- a pinch
  • Guilin chili sauce- 1 teaspoon
  • Basil leaves for garnishing
  • Basil leaves to garnish
  • Juice of 1 lemon
  • Frozen green peas- 1/2 cup
  • Salt and pepper to taste

Method:

  • Scoop out the inside of capsicum to create a hollow pocket.
  • Season it with pepper and salt and brush with olive oil.
  • Roast the bell peppers in for seven minutes at 190 degrees celsius.
  • Heat one tablespoon of olive oil in a pan and add onions, leeks, and celery for two minutes.
  • Add chickpeas, cooked barley, and cherry tomatoes. Toss.Season with salt and pepper. Add the cumin powder, basil leaves,chopped parsley, guilin chili paste, and juice of half a lemon.
  • Sauté for a minute.
  • Add frozen green peas and lemon juice and cook for three minutes.
  • Stuff the bell peppers with the cooked mixture.
  • Drizzle with extra virgin olive oil.
  • Bake for ten minutes at 180 degrees C.
  • Garnish with basil leaves.
Bell-Peppers-Stuffed-With-Barley

14 Barley Idli

Ingredients:

  • Barley- 1/2 cup
  • Urad dal- 1/2 cup
  • Parboiled rice- 1 cup
  • Fenugreek seeds- 1/4 teaspoon
  • Salt to taste
  • Mixed vegetables- 1/2 cup

Method:

  • Soak urad dal, fenugreek seeds, and rice in water for two hours.
  • Soak the barley in water for two hours.
  • Grind these mixtures together into a smooth paste with 1 1/2 cups of water.
  • Transfer to a bowl and add salt to taste.
  • Cover and ferment for four hours.
  • Mix the batter well.
  • Transfer it into idli moulds.
  • Steam till they are cooked.
Barley-Idli

15 Barley Porridge with Blueberries

Ingredients:

  • Pearl barley coarsely ground- 1/4 cup
  • Water or milk- 1/2 cup
  • Dates chopped- 1 tablespoon
  • Milk reduced fat- 1 cup
  • Walnuts chopped- 1 tablespoon
  • Honey to taste
  • Blueberries- 2 tablespoon

Method:

  • Dissolve the barley in water and cook.
  • Add one cup of milk and cook.
  • Roast the blueberries in an oven at 400°F for about ten minutes.
  • Sprinkle the dates and walnuts.
  • Add blueberries and drizzle with honey.
Barley-Porridge-with-Blueberries

16 Barley Bhel Puri

Ingredients:

  • Cooked barley 150 grams
  • Rapeseed oil- 150 ml
  • Boiled potato, peeled, cubed and cooled- 1
  • Sev- 125 grams
  • Medium sized tomato, diced- 1
  • Cumin powder- 1 teaspoon
  • Onion, finely chopped- 1
  • Cayenne pepper- 1/2 teaspoon
  • Roasted peanuts- 3 tablespoon
  • Lemon juice- 2 teaspoon
  • Tamarind sauce- 2 tablespoon
  • Chaat masala- 1 teaspoon
  • Small bunch of chopped coriander leaves

For the chutney

  • Coriander leaves- 25 grams
  • Mint leaves- 25 grams
  • Green chili – 1
  • Lemon juice- 2 tablespoon
  • Fresh ginger, peeled- 2.5 cm
  • A pinch of salt
  • Cumin powder- 1 teaspoon
  • Water- 50 ml

Method:

  • Blend all the ingredients for chutney in a blender.
  • Heat the rapeseed oil in a pan and fry the cooked barley for ten minutes.
  • Take a mixing bowl and add all ingredients except coriander and sev.
  • Add into the bowl and top with sev and coriander leaves.
Barley-Bhel-Puri

17 Pearl Barley Pilaf

Ingredients:

  • Carrots, cut into large chunks- 350 grams
  • Light olive oil
  • Rosemary picked- 3 sprigs
  • Red onions, thickly sliced- 2
  • Honey- 1 tablespoon
  • Coriander- 1 teaspoon
  • Cumin- 1 teaspoon
  • Chili flakes- A pinch
  • Garlic cloves- 3
  • Butter, plus extra for sautéing- 50 grams
  • Olives pitted- 50 grams
  • Juice of a ½ lemon
  • Parsley- 3 sprigs
  • Pearl barley- 150 grams
  • Water or vegetable stock- 1 litre
  • Hazelnuts, roughly chopped- 100 grams

Method:

  • Preheat oven to 180 C. Spread the carrots on a baking tray. Drizzle them with oil and season with rosemary and salt. Cover with foil and bake for 25 minutes. Remove the foil, and then return the tray to the oven for about 15 minutes until the carrots turn brown.
  • Take a pan and add butter. Sauté garlic, onion, and spices.
  • Add roasted carrots, lemon zest, olives, butter, honey, and barley, Stir for two minutes.
  • Boil and put it in the oven for half an hour.
  • Serve hot.
Pearl-Barley-Pilaf

18 Barley and Lentil Loaf

Ingredients:

  • Barley- 100 grams
  • Red lentils- 150 grams
  • Vegetable stock- 600 ml
  • Eggs, beaten- 2
  • Olive oil- 1 tablespoon
  • Garlic clove, crushed- 1
  • Celery stalks, finely chopped- 2
  • Large carrots, finely chopped- 2
  • Red onion, finely chopped- 1
  • Dried sage- 1/4 teaspoon
  • Oats- 350 grams
  • Salt and black pepper
  • Fresh bay leaves

Method:

  • Preheat the oven at 180 C.
  • Add lentils and barley in a pan with stock. Cook until the barley is creamy.
  • Heat oil in another pan and add the onion. Sauté. Add garlic, sage, and vegetables. Cook. Remove from heat when done.
  • Once the barley and lentil mixture is cooked, combine it with vegetables. Cool down and add eggs and oats along with seasonings.
  • Transfer the mixture into the baking tray and bake for half an hour.
  • Serve hot.
Barley-and-Lentil-Loaf

19 Yogurt and Barley Soup

Ingredients:

  • Light-flavoured oil- 2 tablespoon
  • Onion, chopped- 1
  • Ginger, peeled and grated- 4cm
  • Garam masala-1 tablespoon
  • Garlic cloves, chopped- 3
  • Ground cumin- 2 teaspoon
  • Pearl barley- 200 grams
  • Ground cinnamon- 1 teaspoon
  • Chili powder- 1/2 teaspoon
  • Zest of 1 lime or 1 dried lime
  • Greek yogurt- 200 grams
  • Red lentils- 150 grams
  • Chopped tomatoes- 400 grams
  • Vegetable stock- 1 litre
  • Salt and black pepper to taste
  • Olive oil- 4 tablespoon
  • Onions, very thinly sliced- 2
  • Coriander, roughly chopped- 1 bunch

Method:

  • Heat oil in a pan over and add onions. Cook for three minutes. Add ginger, garlic, spices, and lime. Cook for two minutes while stirring in between.
  • Add red lentils, barley, and chopped tomatoes to the pan. Mix well and cook for two minutes. Add vegetable stock.
  • Boil and then simmer for 45 minutes.
  • Heat oil in another pan and add onions. Cook for ten minutes. Remove from heat.
  • When the soup is cooked, add the seasonings and yogurt.
  • Transfer it into bowl and top with coriander and onions.
Yogurt-and-Barley-Soup

20 Toasted Pearl Barley with Pistachios and Raisins

Ingredients:

  • Olive oil- 2 tablespoon
  • Pearl barley- 400 grams
  • Vegetable stock- 2 litres
  • Cumin seeds, toasted- 1 teaspoon
  • Fennel seeds, toasted- 1 tablespoon
  • Sesame seeds, toasted- 1 tablespoon
  • A drizzle of olive oil
  • Juice and zest of 2 small unwaxed lemons
  • Chopped mint and parsley- 1/2 bunch
  • Pistachios, toasted and roughly chopped- 5 tablespoon
  • Raisins- 5 tablespoon
  • Salt and black pepper
  • Tahini- 1 teaspoon
  • Yogurt- 100 grams
  • Dried mint- A pinch
  • Fresh chili or harissa- to taste

Method:

  • Heat olive oil in a pan and toast barley. Add stock and simmer for half an hour.
  • Add other ingredients and drizzle with olive oil.
  • Add pepper and salt to taste.
  • Mix tahini and mint into the yogurt. Add chili to taste.
  • Serve barley with tahini yogurt.
Toasted-Pearl-Barley-with-Pistachios-and-Raisins