Get the Recipe Chef Asha Gomez calls her chicken pilaf a "one-dish wonder." You can swap out the spices, adding a little cinnamon or ginger in place of the star anise. Get the Recipe Barley toasted in ...

Serve artichoke mixture over barley; top with cheese. Recipe courtesy of Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough/Oxmoor House, 2011.

An easy, healthy one-pot chicken and rice recipe that will totally take the stress out of midweek cooking. Each serving provides 561 kcal, 48g protein, 59g carbohydrate (of which 7.5g sugars), 14g ...

Simply buttery and delicious, this Vegetarian Rice Pilaf is the perfect side dish to pair with protein and vegetable dishes! It’s ready in 30 minutes, and it looks so poppin’ gorgeous at the dinner ...

Barley, which is traditionally thrown into soups and casseroles to thicken them, is perfect for this risotto, as it adds a slightly nutty flavour.

The exact origin of barley is still unknown, although many speculate Asia and the Mediterranean. The stems are erect, stout, tufted and grow to 60 to 120 centimeters tall. It has few leaves, which ...

Sauté vegetables until they soften, about 5 minutes. Add garlic and sauté an additional minute. Stir in barley, thyme, rosemary and bay leaf, and cook until the barley toasts slightly ...

Skillet Supper September continues with this Mediterranean-ish skillet featuring barley, zucchini, carrots and your choice of ground meat.

Gently fork this into the rice with the carrots, nuts, and cilantro. Serve immediately. Recipe from Plenty by Diana Henry/Mitchell Beazley, 2010.

Preheat oven to 400 degrees.Grease a 9-by-13-inch baking dish with 1 tablespoon vegetable oil. In a large bowl, combine shredded potatoes and zucchini, and toss with 1/2 teaspoon salt. Let sit for ...

20 mins Cook time 40 mins Serves 4 Ingredients 3 ½ tbsp olive oil, plus extra if necessary 8 fresh figs, cut in half 500g lamb leg steaks, cut into chunks, or use leftover roast lamb 1 large ...