Barley

In this recipe from Rick Tramonto, chef at Tru in Chicago, chewy pearl barley meets silky European butter in an outstanding alternative to arborio rice risotto. For best results, use Parmigiano-Reggiano.

Marjorie Farr, Silver Spring, Md.
Use fresh spinach in this dish — frozen will not do. A sprinkle of parsley before serving adds a fresh touch.

Active time: 15 min Start to finish: 25 min

The 2nd Avenue Deli in New York offers this satisfying soup.

Prepare a batch of this breakfast dish and store it in the refrigerator. Then simply reheat single servings in the microwave.

A perfect side dish for tuna or chicken.

Risotto, by definition, is made with rice. But other grains—like the barley in this main-course recipe—can be prepared in the same style with equally terrific results. Toasting the barley enhances its nutty flavor and keeps it from getting soft and mushy.

Offer this hearty and satisfying salad with grilled lamb or tuna.

A hearty soup that tastes just as good when rewarmed the next day.

This recipe came to be when I was preparing risotto and realized I was out of Arborio rice; I used barley instead. The results were so delicious that I now prefer this version.

Barley gives this a wonderful chewy texture.

This recipe yields enough to have leftovers the next day. Serve with glasses of beer or Zinfandel for a warming autumn supper.

Hearty fare from Auberge Sauvignon. Filet mignon is used instead of a cheaper cut, but the result is worth it.

This hearty soup is served at Belvedere Mansion in Staatsburg, New York.