16 Barley Recipes to Keep in Your Back Pocket

Barley is a versatile and wholesome whole grain that has a naturally mild flavor, which means it’s perfect for adding into soups or salads. It’s super high in fiber, which means it’s a nutritious and nourishing ingredient as well. Whether you cook it as an easy side dish or use it to bulk up your main, these are our favorite ways to use barley for every meal of the day.

When you think of barley, beef and barley soup is the recipe that most often comes to mind. That’s because it’s a hearty and flavorful way to use up this versatile grain. We love this recipe that uses oxtail for a shredded, melt-in-your mouth beef texture in every bite.

This super simple recipe makes a fantastic side dish for any hearty and nourishing entrée. Ready in just 30 minutes, it pairs caramelized onions with sliced mushrooms cooked in butter. Barley gets cooked in chicken stock for optimal flavor.

Hearty and high in protein, this sausage, bean and barley stew is a one-pot wonder packed with flavor, fiber and feel-good comfort.

This cheesy gratin could easily be mistaken for another comfort favorite: macaroni and cheese. But beneath the crispy topping, it's perfectly cooked barley, not pasta, that's cloaked in a creamy and buttery cheese sauce. Browned onions, garlic and thyme give this decadent side dish deep, rich flavor.

Shrimp and risotto is a hearty combination, and it’s a fantastic pairing for both lunch and dinner. That’s why we love this recipe that swaps in healthy barley for the Arborio rice. Chopped fennel, garlic and rosemary help infuse maximum flavor into each and every bite.

Barley is a great way to bulk up vegetable-based salads. Cooking the barley with lemon zest, thyme, parsley and bay leaf helps infuse bright, herbal flavor into every bite. Toss the barley with mushrooms, herbs and a light vinaigrette, then serve piled high on top of roasted asparagus.

This simple salad makes a perfect side dish for a variety of entrees. Toss sautéed zucchini and corn with barley, then season with a light, homemade vinaigrette. Top with scallions and fresh basil then serve warm or room temperature.

You can either have beef and barley soup or mushroom and barley soup—so why not have them together? This beef and mushroom barley soup is packed with a ton of extra vegetables too, like carrots, celery, tomatoes and spinach. Make in advance and store in the freezer for a rainy day.

Start by toasting the barley in a sauté pan for this easy recipe. Toasting the recipe in advance helps it achieve a deep, nutty flavor that pairs perfectly with the cremini mushrooms. Cook until tender, then serve with a sprinkle of parmesan cheese and fresh parsley.

While this entree is vegetarian, the mushrooms make it hearty enough for non-vegetarians too. The flavors are hearty and warm too, which makes them perfect for the colder weather of fall. Serve with a sprinkle of parsley and extra parmesan.

When it comes to winter dinners, you can’t beat a barley and bean soup. We love that this recipe is made in the slow cooker so you can free up your hands to tackle other tasks. It’s packed with vegetables like carrots, spinach, mushrooms and tomatoes for maximum nourishment.

If you’re a fan of grain bowls, try swapping out your standard quinoa for hearty and toothsome bites of barley. Chopped scallions, jalapeños, olives, tomatoes and capers are super-flavorful toppings that add texture to every bite. Garnish with cilantro and serve with a drizzle of tahini.

This sweet and savory stew is packed with hearty vegetables and complex flavors. Carrot juice acts as a sweet soup base, which gets rounded out by the umami flavors of the mushrooms. Ginger adds a bit of spicy, while barley soaks it all up.

This fun recipe is a play on traditional risotto, using toothsome barley instead of Arborio rice. It’s packed with vegetables and bites of sweet ham, and a sprinkle of parmesan adds even more salty flavor. Be sure to use quick-cooking risotto for faster results.

Acorn squash is perfect for stuffing because the natural boat shape of the squash makes it easy to pile high with tasty additives. This recipe combines barley with browned sausage and tangy goat cheese for a fully-flavored, complex dinner. Serve with a light side salad or enjoy on its own.