With "quick-cooking" barley, this classic, old-fashioned soup can easily be ready to serve in 15 minutes. Heat the oil in a Dutch oven over medium-high heat. Add the carrots; cook, stirring ...

Barley is good for you, and fast-cooking barley is fast for you, so -- with the help of the microwave -- we're using that convenience product for a swiftly assembled stew-meets-soup (stewp?) starring ...

Looking for a way to use up leftover turkey? Try this simple turkey soup made with onion, carrots, and celery — or simply toss in any vegetables you have on hand. I like to add barley for extra ...

Skillet Supper September continues with this Mediterranean-ish skillet featuring barley, zucchini, carrots and your choice of ground meat. I opted for beef because that's what I had on hand, but ...

Look for quick cooking pearl barley in the market or brown rice can be used instead. Slice the vegetables in a food processor or buy ready sliced vegetables from the produce section. If you don't have ...

Soups aren't always satiating. To bulk up your next bowlful, listen to the pros and stir in this nutty and chewy grain.

INGREDIENTS: • 4 cups water • 2-3 teaspoons chicken base or 2-3 chicken bouillon cubes • 3/4 cup quick-cooking barley • 2 teaspoons cooking oil • 1 pound chicken breast halves or tenders cut into ...