I would love this easy recipe for Instant Pot tomato barley soup simply for its thick, hearty flavor, all full of tomatoes and carrots and scrumptious barley. But I also love it because I can whip it up in about a half hour in my beloved Instant Pot. And in these days right after the holidays, I love it because it is all kinds of healthy after a season packed with hot cocoa ice cream floats and goat cheese truffles and various other scrumptious things. Ready to give your Instant Pot a soup recipe the whole family is going to love? Let’s make it!
Say hello to one of my very favorite salads, for so many reasons. It’s full of cheery, colorful fresh veggies, it features nutty, chewy barley, and it’s got tender shredded chicken to give it some healthy protein. It’s tossed with a zingy lemon dill dressing. And you can have it warm or (if it is one billion degrees outside the way it is right this second as I am writing), it’s delectable at room temperature.
Ready to fall in love with your new favorite chicken salad? Let’s make it!
I truly thought my beef barley soup work was done forever with my beloved slow cooker version that I have been making for years and years. That, however, was before I got my mitts on my Instant Pot, and after having made glorious beef stew and scrumptious barbecue, visions of an Instant Pot version of beef barley soup started dancing in my head.
And I realized that while some days it would be fine to let my beef barley soup cook all day in the slow cooker, there were going to be days when I wanted my soup and I wanted it NOW. Or at least, within the hour. And so I present my newest beef barley soup crush: Instant Pot Beef Barley Soup. Let’s make it!
This rosemary chicken soup is one of my best comfort food recipes. It’s a warm and wonderful conglomeration of tender chicken and vegetables simmered up with the nutty taste of barley, and infused with one of my favorite herbs, aromatic rosemary. It’s perfection on a chilly winter day, when you are snuggled under your favorite blanket on the sofa, holding a warm mug of soup in your hands with a fire crackling in the fireplace and your favorite movie about to begin. It’s chicken soup wonderfulness at its most wonderful. Let’s make it!
I know, you are sitting there thinking that risotto means rice, and technically that is true, but in this case this recipe for shrimp barley risotto with peas is an ode to one of my favorite grains. I love barley, and for the longest time my faithful bag of barley just sat around waiting for me to make my annual vat of slow cooker beef barley soup. And then one day I awakened and realized that barley could be used pretty much anywhere I was using rice. Even in risotto, which I am playing fast and loose with by saying that any grains you simmer slowly and lovingly in broth and then stir ingredients into near the end counts as risotto. Maybe in this case barley-otto? One way or the other, it involves tender shrimp and sweet peas and creamy parmesan and (say it with me now) BARLEY, and it is just plain scrumptious. Let’s make it!
Here’s my latest in the series of one bowl suppers that the Southern husband and I have been experimenting with over the last couple of months. Just as a reminder, the one bowl suppers combine a green veggie or two, a whole grain and some kind of protein along with a few garnishes in one bowl…all of which sounds very science-ish until you realized that this actually means shrimp, watercress, feta cheese, sugar snap peas, sliced apple and brown rice garnished with honey roasted peanuts and drizzled with yogurt ranch dressing. Oh yes.