Jollof rice is a staple in West African cuisine. Swapping rice with pearl barley gives a nutritious twist to this beloved dish. The chewy texture of the barley complements the rich tomato sauce and ...

A well-balanced dressing brings all elements of your salad together seamlessly. A simple vinaigrette made from olive oil, ...

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 ...

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 ...

An easy beet, cabbage, and barley salad that's delicious, beautiful, and nutrient-packed. Earthy, slightly sweet, and perfectly balanced.

Hearty grains are versatile addition to your cooking, if you haven’t added them into your rotation already. With nutty flavors, chewy textures, fiber and protein, they can make an excellent base for ...

So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats ...

Jim Dixon wrote about food for WW for more than 20 years, but these days most of his time is spent at his olive oil-focused specialty food business Wellspent Market. Jim’s always loved to eat, and he ...

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 ...

Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both ...