I’ve got creative ideas for cooking barley in autumn:

1.  Barley with Crisped Prosciutto and Truffle Oil

In this recipe from Ancient Grains for Modern Meals, Maria Speck uses two types of barley: the whole grain hulled barley for it’s toothsome quality, and more processed pearl barley for creaminess. In her words, “Aromatic prosciutto, rosemary, and a drizzle of truffle oil transform humble, earthy barley into a side dish fit for royalty.” The barley is simply cooked, then crisped prosciutto and fresh rosemary are stirred into the pot. This luscious side dish would be nice with roast chicken or a good steak.

2.  Barley Salad

I’ve always loved autumnal salads made from healthy, hearty whole grains like barley, wheat berries, or farro. In my recipe box there sits a well-loved recipe from Cooking Light magazine for Toasted Barley and Apple Salad that’s perfect for fall. The barley is toasted in a dry pan before simmering in vegetable stock until tender. Slices of apple and chopped parsley and mint are tossed with the barley and the salad is dressed with an apple-honey vinaigrette. You can serve the salad warm, or pack it for lunch served chilled. Barley Salad with Parsley and Walnuts from Food & Wine is simple and refreshing with lemony flavor and ricotta salata.

3.  Barley Scones

Barley flour adds a nutty flavor and dense texture to scones. Because it’s low in gluten, barley must be used in combination with higher gluten flours, or the bread will not rise. The Marmalade Barley Scones developed by Chef Kim Boyce (Good to the Grain: Baking with Whole Grain Flour) are rustic and filling. The bright flavor of orange marmalade is nice paired with the sweet, nutty flavor of barley.

4.  Barley Risotto

In Super Natural Cooking, Heidi Swanson encourages the use of pearled barley, the more refined variety, for risotto because it cooks into a soft, creamy mixture. Though some of the bran has been removed from pearled barley, it still retains much of the beneficial nutrients and fiber. Heidi Swanson’s Risotto-Style Barley with Winter Citrus and Arugula begins with a base of onion, shallot and garlic sautéed in olive oil. The barley is stirred into the pot and just like traditional risotto, water is added a little at a time. The risotto is flavored with lemon zest, orange zest and juice, Parmesan, and cème fraîche. Arugula dropped into the risotto at the end provides a peppery bite.

5.  Barley “Oatmeal”

Barley makes a satisfying breakfast full of fiber with a low glycemic index. Cook and serve just as you would oatmeal. Because barley takes a long time to cook, prepare it ahead of time and enjoy it throughout the week. Add your favorite flavorings like cinnamon, honey, or coconut milk. Garnish your morning barley with dried fruits and nuts. If you’re sick of the same old oat meal, barley is a great way to change up your routine. I like to stir apple butter into barley for a breakfast treat in autumn.

6.  Restorative Soup

Barley by nature is nourishing, filling, and affordable, perfect for adding heft to a soup. Reading The Country Cooking of Ireland, I came across an old recipe for Cottage Broth, a peasant dish made with barley and whatever flavorings one had in the pantry. Meat, in the form of stewing beef or lamb, is simmered in a pot with the barley. Root vegetables like carrot, turnip, or rutabaga are chopped and tossed in as well. Celery and parsley are a bonus if you happen to have some on hand. It’s a simple meal for a chilly night and a big appetite. Chef Frédéric Morin’s recipe for Barley Soup with Scotch can be found in the October issue of Food & Wine magazine. Pearl barley is cooked in vegetable stock until tender, then a splash of whisky and some butter are stirred in at the end. Slices of salami and a dollop of crème fraîche provide the finishing touches.

7.  Stuffing

The nutty flavor and pleasantly chewy texture of barley is delicious as a stuffing for squash, pumpkin, or poultry. I found a recipe for Lemon Barley Stuffing with Shiitakes, Hazelnuts, and Chive Butter in Melissa Clark’s book, In the Kitchen with a Good Appetite. Stuff a chicken or turkey with the mixture, or serve it on the side. You could easily adapt your own traditional stuffing recipe and use cooked barley instead of breadcrumbs. Barley stuffing should have plenty of herbs (rosemary, sage, or thyme), seasonal ingredients like apples, squash, or mushrooms, and a nice base flavor from onions, leeks, or shallots.

8.  Barley Flatbread

Because barley grows easily in many climates around the world, it has been used since ancient times in flatbreads. In the book, Vegetarian Cooking for Everyone, Deborah Madison shares an Afghani recipe that uses barley flour, honey, sesame oil, and whole wheat flour for a soft, flavorful flatbread that’s coated with sesame seeds and quickly cooked in a skillet.

9.  Barley Cake

Thomas Keller’s savory recipe for Parmesan Barley Cake on the Food & Wine website is a unique and fun side dish. The cake is made by spreading a layer of cooked barley in the bottom of a cake pan (lined with plastic), sprinkle with Parmesan, then cover with the rest of the cooked barley. After chilling the barley cake it’s ready to sauté in a hot skillet. Serve the cake sliced into wedges with grilled vegetables and roast meats.

10.  Slow Cooker Barley

Mark Bittman’s How to Cook Everything is full of simple, practical ideas for preparing barley. I thought his recipe for using a slow cooker to prepare barley was especially clever. Simply fill a slow cooker with barley, stock,  and dried mushrooms for flavor. Sit back and relax while the mixture bubbles away for at least 4 hours. Serve the tender barley as a side dish with meat, poultry, or fish.

What’s your favorite way to cook with barley? Let me know in the comments section. Click here.