Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.
Author: Sohla El-Waylly
Author: Nika Standen Hazelton
Author: Susan Glickman
Author: Alain Ducasse
Author: Ching He Huang
Author: Jean Robert de Cavel
Save time while making risotto and sub in barley as your grain.
Author: Will Gilson
The herbed sauce in this grain dish gets a double hit of punchy dairy: Not as sharp as other acidic ingredients, buttermilk lends a unique tang and yogurt brings body and richness.
Author: Andy Baraghani
Like your favorite grain bowl in soup form, this warming, brothy dish is topped off with a bright and slightly sweet parsley-dill sauce.
Author: Anna Stockwell
Author: Tracey Seaman
Author: Lillian Chou
For this porridge recipe, pulsing long-cooking spelt, wheat berries, or barley in a blender yields a tasty base for a hearty, savory supper.
Author: Chris Morocco
Pea shoots are the young, tender tips and vines of the snow pea or the sugar snap pea plant.
Author: Jeanne Kelley
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
Author: Chris Morocco