Foodie CornerBarley may not have the cachet that other, more often used grains have, but its nutty flavor and very appealing chewy, almost pasta-like texture should really push it to the top of your list. Especially when you have a hankering for an earthy, stick-to-your-ribs soup or side dish for your Autumn table.
Add some crusty bread and a green salad to Nancy Lowell’s Three Mushroom Barley Soup to make a hearty dinner on a blustery evening. Tossing some roasted, cubed pumpkin and dried cranberries into that salad will add more flavor and seasonal texture to the meal.
Chef Yotam Ottolenghi’s Barley and Lentils with Mushrooms and Fried Onions, we again see the pairing of barley and mushrooms. This robust dish can be served with roasted chicken or add some crumbled feta for a luncheon entree.