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 ...

During my travels to Asia, I came to love miso for its wonderful salty depth, texture, and rich flavor. Marrying it with Riesling’s unique fruity character creates a uniquely flavorful ...

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 ...

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: Place the barley in a medium glass bowl and add water to cover by 2 inches; cover and let stand at room temperature 8 hours or overnight. Drain barley and combine with 4 cups water in a ...

1) Heat a large pot on the stove and the olive oil. Sauté the chopped onions, celery and minced garlic for about 3 minutes. 2) Add the remaining ingredients and bring to a boil, reducing to a simmer.

This Beet Berries Barley Salad is a hearty salad that can be served as a main dish or a salad course. It’s filled with barley ...

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 ...

An error has occurred. Please try again. With a The Portland Press Herald subscription, you can gift 5 articles each month. It looks like you do not have any active ...

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 ...