Grain + 1 to 3 hours recipes (53)

1 2 3

Sort by:

View: List | Gallery

Apricot oat flapjacks

Recipe by: Brenda Houghton

Reviews(3)

Soft, chewy bars, packed with sweet fruit and ginger, make an ideal mid-morning or afternoon snack.

Ash-e-jow (Persian Barley Soup)

Recipe by: Autumn Leaves

Be the first to review it!

I've seen a lot of recipes for this soup; however, my mum-in-law adds tomato puree for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling and delicious, and you could make it vegetarian by using vegetable stock.

ADVERTISE WITH US

Baked sea bass with barley pilaf and watercress

Recipe by: Chrissie Lloyd

Be the first to review it!

Barley and celery add vitamins and minerals to this dish, while their textures enhance the delicate flesh and wonderful flavour of sea bass.

Barley and Mushrooms with Cannellini Beans

Recipe by: Niki Plourde

Be the first to review it!

A simple, hearty and tasty vegetarian dish. Good as a light main, side, or wrapped in a flour tortilla with cheese. I always make a double batch and freeze some.

Barley Mushroom Risotto

Recipe by: MOLSON7

Reviews(1)

This barley risotto is delicious, healthy and filling. It makes a nice side dish for steak or roasted meats, and also works as a starter or light main - especially when you want to serve something a little different.

ADVERTISE WITH US

Barley pilaf with herbs

Recipe by: Norma MacMillan

Be the first to review it!

Like rice, barley can be cooked as fluffy, separate kernels, or made risotto-style, as in this delicious dish – gently and steadily stirred with liquid to produce a smooth, creamy texture.

Barley Salad With Almonds And Apricots

Recipe by: NIBLETS

Reviews(3)

This salad is fruity, high in fibre and full of flavour. It makes a lovely presentation. Use soya yoghurt to make this dish vegan.

Beefy mushroom and barley soup

Recipe by: Maggie Pannell

Be the first to review it!

More of a stew than a soup – a big bowl of this sustaining, meaty broth is guaranteed to keep you going until the next meal.

ADVERTISE WITH US

Cajun barley

Recipe by: Norma MacMillan

Be the first to review it!

Barley is one of the crops that farmers love, due to its short growing season and hardy nature. We should love this nutty, wholesome grain too, since it is so good for us. Here it has been given the flavours of the American Deep South, with a range of green vegetables and plenty of spice. Serve it with sausages or lamb kebabs.

Chicken chermoula with fruity couscous

Recipe by: Brenda Houghton

Be the first to review it!

Chermoula, a North African mix of spices, gives a warming flavour to this chicken served on a mild and fruity salad.

Couscous Casablanca

Recipe by: Norma MacMillan

Be the first to review it!

A hearty veggie stew with couscous. Couscous is the staple food of much of North Africa, where it is often served topped with tender, colourful vegetables, drenched in delicious gravy and spiced with a traditional hot chilli sauce called harissa.

Couscous salad with oranges and dates

Recipe by: Maggie Pannell

Be the first to review it!

Couscous makes a brilliant base for a quick salad, as it only needs a brief soaking in hot stock (or water). Here it is combined with chickpeas, dates, oranges and pistachios for a Middle Eastern-style vegetarian dish.

Couscous with chickpeas

Recipe by: Maggie Pannell

Be the first to review it!

Taking its inspiration from North African cuisine, this healthy, wholesome vegetarian dish makes a satisfying main course.

Curried roast chicken with couscous

Recipe by: greennie

Be the first to review it!

A great blend of exciting and subtle flavours that are infused into the chicken during cooking, making every bite juicy and lively. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!

Dark Polenta Loaf

Recipe by: Behr

Be the first to review it!

Treacle and polenta distinguish this dark, sweet bread. It's best when hot out of the oven or toasted.

Feta and couscous salad

Recipe by: Norma MacMillan

Be the first to review it!

Apart from being an excellent source of starchy carbohydrate, couscous is a great background for other ingredients. In this lunch salad, both raw and lightly steamed vegetables are added to the couscous together with toasted almonds, fresh mint and creamy feta cheese. A touch of chilli gives extra bite to the dressing.

Fish soup with pepper polenta

Recipe by: Azmina Govindji

Be the first to review it!

Good stock provides the flavour base for this delicate broth. If you are not making your own low-salt stock, try a high-quality commercial stock sold chilled, rather than a stock cube, but still keep added salt to the minimum. The polenta accompaniment is prepared in advance, so the soup is simple to cook at the last minute.

Grilled grainburgers

Recipe by: Brenda Houghton

Be the first to review it!

Made with rice and rolled oats instead of mashed beans, these vegetarian burgers have an unexpectedly light texture. Serve them hot in burger buns, with a mixed salad.

Ham and corn polenta tart

Recipe by: Norma MacMillan

Be the first to review it!

Soft buttery polenta makes a lovely golden tart case, prettily flecked with green herbs. The filling is an appetising combination of diced ham, broccoli florets, baby corn and spring onions in a mustardy egg custard. Serve warm with a salad such as lightly blanched French beans tossed with sliced courgettes.

Herbed polenta with Gorgonzola

Recipe by: Norma MacMillan

Be the first to review it!

Grilled slices of polenta topped with a creamy, melting mixture of Gorgonzola and ricotta cheeses is a delicious dish, ideal for a tempting starter. It is served hot with a garnish of mixed salad leaves.

1 2 3