Simmer + Grain recipes (66)

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Apricot oat warmer

Recipe by: Brenda Houghton

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Here's a cosy start to a winter's day. This spicy cinnamon porridge, with its cargo of rich apricots, is sweetened with golden syrup. Best of all, it takes only minutes to prepare.

Ash-e-jow (Persian Barley Soup)

Recipe by: Autumn Leaves

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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.

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Baby Leek and Mushroom Quinoa

Recipe by: Jan Cutler

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The protein-rich seed quinoa teams beautifully with baby mushrooms, leeks and a hint of lemon to make a light and simple meal. Scatter with toasted seeds for extra crunch. Delicious!

Baked sea bass with barley pilaf and watercress

Recipe by: Chrissie Lloyd

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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 Beef Soup

Recipe by: BRYNN1

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A simple soup that is both hearty and delicious!

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Barley and Mushrooms with Cannellini Beans

Recipe by: Niki Plourde

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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

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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.

Barley pilaf with herbs

Recipe by: Norma MacMillan

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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.

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Barley, black bean and avocado salad

Recipe by: Norma MacMillan

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We think of barley as a soup ingredient, but it's also a delicious main-dish grain, served hot or cold. When combined with black beans, tomato and avocado, it adds up to a salad that could hardly be more healthy or delicious.

Beefy mushroom and barley soup

Recipe by: Maggie Pannell

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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.

Broccoli and pearl barley salad

Recipe by: Norma MacMillan

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Pearl barley, with its nutty flavour and firm texture, makes an interesting change from rice in grain-based salads, and it blends beautifully with this mixture of vegetables, sweet dried apricots and pumpkin seeds. Serve this as a satisfying lunch dish, adding some crumbled cheese such as feta for additional protein.

Bulghur and Vegetable Stew

Recipe by: GEKKO

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The Parmesan is optional but I think it adds a needed finishing touch to the dish. You can substitute cauliflower for the red cabbage. Either way, this recipe is bursting with colour and flavour.

Bulghur wheat pilaf with tomato, onions and basil

Recipe by: Norma MacMillan

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The next time you're looking for a simple, healthy dish to serve, try this nutty-tasting grain as a delicious switch from rice.

Bulgur wheat pilaf with nuts and seeds

Recipe by: Brenda Houghton

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Although high in fat, nuts and seeds are extremely nutritious, and just a handful gives a satisfying crunch to this pilaf.

Butternut Squash and Barley Risotto

Recipe by: moonpig

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Well given food prices are rocketing I tried using barley instead of Arborio rice. It was a success, filling, healthy and still really yummy! NOTE: This is very filling and quite rich in flavour. So I sometimes serve half portions with some nice green beans or other summer Veg/green salad. It keeps in the refrigerator great in an air tight container or ziplock bag. It tastes great the next day cold or re-heated and so we take the leftovers for filling lunch at work.

Cajun barley

Recipe by: Norma MacMillan

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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 and Couscous Salad

Recipe by: Christian Booher

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This makes a healthy, colourful and filling lunch, served on top of lettuce.

Couscous Casablanca

Recipe by: Norma MacMillan

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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 pilaf with tahini yogurt

Recipe by: Norma MacMillan

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This vegetable-rich couscous is lower in fat than most pilafs and it makes a marvellous, healthy main dish, or an excellent side dish for almost any simply cooked meat or poultry, when it will serve 8 or more. Any leftovers can be used as a delicious stuffing for chicken or other poultry or game birds.