Blog Posts
This year, autumn officially begins on Wednesday, September 22 in the northern hemisphere. The fall equinox signals the turnover of the seasons and a transition from hot sunny days to cooler, brisk days. Food also makes a transition with the change of the seasons. The vibrant, fresh fruits and veggies of summer are now replaced with late harvest products such as pumpkins, squash, apples, and more. As we make this change, let us celebrate the seasons with these 5 fresh and indulgent fall-themed barley recipes!
1. Barley, Quinoa, & Butternut Squash Salad
Enjoy hot or cold and indulge in some of the best produce of the fall season! In this nutrient-packed salad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
Barley & Quinoa Butternut Squash Salad
In this nutrient packed slaad, barley and quinoa pair up for the ultimate combination of both flavor and nutrition.
Check out this recipe
2. Beef & Barley Soup
Beef & Barley Soup is an all-time classic and time-honored favorite. As the days become colder, this simple and hearty soup will warm and fill you up.
3. Apple Crisp
Apples are one of the best parts of fall. Loaded with fresh and sweet flavors, this fruit is great to eat fresh or incorporated into dishes, warm or cold. This apple crisp, with a barley flake topping, is easy to make and packed with iconic and classic flavors.
Apple Crisp
This easy apple crisp is packed full of fresh, iconic flavors and topped with an extra boost of nutrition.
Check out this recipe
4. Harvest Barley Salad
Enjoy a bounty of some of the best produce of the season with this harvest barley salad. Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat.
Harvest Barley Salad
Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat. This recipe was created by Jamie Parchman and submitted as part of the "Bring on the Barley" Recipe Contest hosted by the Idaho Barley Commission and American Heart Association Idaho.
Check out this recipe
5. Barley-Stuffed Squash
A fun and delicious spin on dinner, this barley-stuffed squash incorporates fresh produce and fun flavors to create a meal you won’t forget.
All Recipes, Main Dishes, Salads, Side Dishes
Harvest Barley Salad
Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat. This recipe was created by Jamie Parchman and submitted as part of the "Bring on the Barley" Recipe Contest hosted by the Idaho Barley Commission and American Heart Association Idaho.
Cook Time 45 minutes mins
Course Lunch, Main Course, Salad, Side Dish
Cuisine American
- 1 medium acorn squash
- 1 cup barley, hulless or pearl
- 3 cups vegetable broth, no salt
- 3 tbsp extra virgin olive oil
- 5 tbsp red wine vinegar
- 1.5 tsp molasses
- 1 tbsp garlic, finely minced
- 3/4 tsp chili powder
- 3/4 tsp smoked paprika
- 1/4 tsp black pepper
- 8 cups baby spinach
- 1/2 cup green onion, chopped
- 1 cup pomegranate seeds
- 1/2 cup parsley, chopped
- 1/2 cup raw pumpkin seeds
- 1/2 cup fat free feta cheese, crumbled
Preheat oven to 375 degrees. Line the baking sheet with nonstick foil.
Cut acorn squash in half and remove seeds. Place squash cut side up on the prepared baking sheet. Cover lightly with another sheet of nonstick foil. Roast 25-30 minutes or until tender. Set aside to cool.
While squash is cooking, place barley and broth in a medium size saucepan, bring to boil. Reduce heat to simmer and simmer for 30 minutes or until all liquid is absorbed. Rinse barley in cold water and set aside.
While barley and squash cool, whisk together olive oil, vinegar, molasses, garlic, chili powder, smoked paprika and black pepper. Set aside.
Peel and cut squash into one-inch pieces. Place in a large salad bowl.
Add baby spinach, green onion, pomegranate seed, barley and parsley to bowl. Pour vinegar mixture over and toss.
Top with pumpkin seeds and feta, toss again. Enjoy!
Blog Posts
The end of August signals for many, the end of summer and the beginning of a whole new school year. Back-to-school can be a stressful and hectic time as we adjust to new schedules, set new routines, and figure out the new normal. It doesn’t have to be as crazy though, try some of these barley recipes to lighten your load and add some nutrition to your new routine!
- Yogurt Blueberry Barley Flake Muffins
1. Yogurt Blueberry Barley Flake Muffins
Easy, healthy, and delicious, make these muffins ahead of time and enjoy them all week. Perfect for lunch boxes, mid-day snacks, or post activities fuel, they are sure to satisfy no matter the occasion.
Yogurt Blueberry Barley Flake Muffins
Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
Check out this recipe
2. No-Bake Granola Bar
No-Bake, No-Problem! Easy doesn’t even begin to describe how simple these are to make. Packed with nutrients and paired with delicious flavors, these are a treat the whole family will enjoy.
No-Bake Granola Bars
Packed with nutrients and no-bake make these granola bars a treat for the whole family!
Check out this recipe
3. No-Bake Protein Bites
On the go and need some fuel? No problem! These No-Bake Protein Bites are so easy to make and delicious to each. Every bite is loaded with protein, fiber, and healthy fats. Make ahead and enjoy all week!
All Recipes, Breakfast, Snacks
Yogurt Blueberry Barley Flake Muffins
Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
Prep Time 15 minutes mins
Cook Time 15 minutes mins
- 1 cup plain yogurt
- 1/4 cup milk
- 1 egg
- 1 tsp vanilla
- 1/3 cup honey
- 1 cup barley flakes
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1 cup bluberries
- 4 tbsp butter, melted
Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or grease with non stick cooking spray. Set aside.
In a medium bowl, whisk together yogurt, milk, egg, vanilla, and honey.
n a large bowl, whisk together barley flakes, flour, baking powder, baking soda, cinnamon, and salt. Fold in blueberries.
Add yogurt mixture and melted butter to the dry ingredeitns and stir until just combined.
Portion batter evenly in muffin cups, about 1/3 cup batter per cup. Bake for 14-17 until the tops spring bake lightly to the touch.
Let cool and enjoy! Either freeze muffins or keep at room temperature, covered, for a few days.
Keyword baking, barley, muffin
All Recipes, Dessert, Snacks
Kentucky Derby Pie Bars
Prep Time 15 minutes mins
Cook Time 45 minutes mins
For the Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup barley flour
- 1/2 tsp salt
- 1/2 cup butter, cut into tablespoons
For the Filling
- 1 cup brown sugar, firmly packed
- 1 cup corn syrup
- 1/2 cup butter, melted
- 4 eggs
- 2 tbsp bourbon
- 2 cups pecans, chopped
- 1 cup semisweet chocolate chips
For the Crust
Preheat oven to 350F and line a 13×9-inch baking pan with parchment paper.
In a large bowl, whisk together flours, granulated sugar, and salt. Cut in butter until mixture is crumbly.
Press mixture firmly into the bottom of the prepared pan.
Bake for 15-18 minutes or until lightly brown.
For the Filling
In teh same bowl, whisk together brown sugar and next 4 ingredients until combined.
Stir in pecans and chocolate chips, and pour over the prepared crust.
Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan and cut into bars. Store in an airtight container for up to 5 days.
Keyword baking, barley flour
