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    Barley, Lentil and Turkey Gumbo

    There are a few steps to preparing the seasoned oil-and-flour roux that thickens this gumbo, but the unique, smoky flavour of roasted spices and barley is worth the effort. Substitute chicken for the turkey, if preferred. Read more

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    Peachy Pecan Barley Chai Bread

    I left this on the counter to cool, and returned to an almost devoured loaf. My son and his friend just smiled and said, “Pretty good, mom.” This is a moist quick bread, bursting with texture and flavour. Read more

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    A Renowned Chef’s Take On Barley

    Executive Chef Tawfik Shehata of The International Centre shares his take on cooking with barley. Voted one of the “Top Ten New Chefs in Canada” by enRoute Magazine and with appearances on numerous episodes of the Food Network Canada, CBC, and SUN TV, Chef Tawfik is at the forefront of today’s culinary experience. Read more

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    Barley Tico Salad

    This Central American inspired salad uses barley instead of the usual white rice. This salad can be served over greens, or stuffed into a fish taco. Or, enjoy it as an easy to pack, satisfying salad for lunch. Read more

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    Roasted Barley & Radishes with Balsamic Maple Glaze

    It is surprising how roasting radishes brings the real vegetable out, mildly nutty and sweet, no harsh bitterness. Read more

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    Baked Barley Potato Pancakes

    These barley and vegetable pancakes are light and lacey, with a crisp exterior and satisfying chewy texture. Serve with sausages, applesauce and yogurt for breakfast, lunch or dinner! Read more

Go Barley:

Modern Recipes for an Ancient Grain

A new take on an ancient grain, Go Barley is a revolutionary cookbook that includes more than 100 healthy, delicious, and easy-to-follow recipes, accompanied by mouthwatering color photographs.

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