The hulled barley that author Marion Cunningham enjoys may be purchased at the Bread Shop, 3400 N. Halsted St. (528-8108). Store owner Kay Stepkin explains the difference between types of barley: The ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Warm Breakfast Barley is an easy to make alternative to cereal or oatmeal. This breakfast porridge bowl is heart-healthy and ...

When the U.S. Department of Agriculture revamped its food pyramid a few years ago and whole grains took center stage, it was an important wake-up call. Most of us weren’t getting nearly enough ...

Barley — good old, sturdy barley — is one of those beautiful local foods that is often overlooked. Perhaps we take it for granted because the grain is easy to cook (far less fussy than rice or quinoa) ...

Don't ask me how or why, but I recently learned that barley ranks fourth in world production of cereal grains, following corn, rice and wheat. Barley, a grain that barely visited my dinner plate until ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

Barley, an ignored crop that has not drawn attention, should be promoted in a campaign mode to highlight its nutraceutical and phytonutrient health benefits. along with diversifying substantial areas ...

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 ...