Built on a base of chewy, fiber-rich pearl barley, it’s packed with juicy chicken breast ... Swap the chicken for grilled halloumi, roasted chickpeas, or marinated tofu. Not a fan of fennel? Leave it ...

A satisfying salad with real substance Forget everything you think you know about salads—this one’s got bite, body, and bold ...

Cook barley: Place water, barley, lemon zest strip and salt in a 2-quart saucepan; bring to boil on high heat. Decrease heat and simmer, covered, until barley is tender but slightly chewy, 30 to ...

Recipe: Spring Barley Soup 5. Sook Mei Faan (Cantonese Creamed Corn With Tofu and Rice) Christopher Simpson for The New York Times. Food Stylist: Simon Andrews.

Below, you’ll find five of our favorite hearty grains — farro, freekeh, barley, quinoa and bulgur wheat — and our favorite ways to feature them, a few of which may be a delightful surprise.

In a bowl whisk vinegar, oil, ¼ tsp salt, barley, toss ‘til well coated. Wait until cool then add cucumber, peaches, tomatoes, chickpeas, basil. Toss until well coated and serve over lettuce.

1 small onion, finely chopped 1 tablespoon tomato paste 2 garlic cloves, minced 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried thyme 2 cups beef broth or chicken broth 1 cup water 1/8 ...