Barley isn’t near as fashionable a grain as say, freekeh or farro, but we still love it for its versatility and earthy nuttiness. Cook barley slowly in a slew of soups, stews and salads – it’s especially good with chicken and rabbit, and beetroot and pumpkin.
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
Spiced chickpea kofta with yoghurt and pearl barley soup
Cauliflower steaks with grain salad and spiced dressing
Miso-glazed mushrooms with walnuts and black barley
Mushroom and pearl barley soup (minestra di orzo e funghi)
Grain salad with tahini, grilled spring onion and baharat dressing
Charlie Carrington’s cos lettuce, herb and anchovy salad
Pearl barley with artichokes, pecorino and nettle butter
Barley and seaweed salad with cucumber and sesame
Beetroot salad with barley and hazelnut
