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Barley. We’ve all heard of it, yet few people have eaten it in anything other than soup. While oatmeal and quinoa have both had their moments, barley has yet to get the credit it deserves — even ...

Pearl barley is technically not a whole grain, but it cooks quicker than whole barley, a big benefit considering that whole barley often can take 90 minutes to cook.

Don't ask me how or why, but I recently learned that barley ranks fourth in world production of cereal grains, following corn, rice and wheat. Barley, a grain that barely visited my dinner plate until ...

Grains are the quiet backbone of satisfying meals—nutty, chewy, soothing, and endlessly adaptable. If rice and pasta are your defaults, these eight whole grains offer fresh textures and deeper flavor ...

North Dakota is one of the nation’s top producers of barley, and one of my favorite grains to cook with and eat. While often used in soups and stews, this flavorful cereal grain is hearty enough to ...

Barley is comfortably common. You can find it easily, often sold in generic packages, sitting next to the bags of split peas and navy beans on the lowest shelf at your unfancy neighborhood supermarket ...

So you’ve cooked up a batch or two of quinoa. Sprinkled chia seeds on your steel-cut morning oats. Found packages of grains labeled spelt, millet, teff and kaniwa sitting next to the barley and oats ...

Flour is the most common way we cook with grains. But there are so many types of grains and cooking techniques to explore, especially in savory dishes that will bring fiber, protein and whole-grain ...