Advance preparation: The soup will keep for about three days in the refrigerator, but the barley will swell and absorb liquid, so you will have to add more to the pot when you reheat.

serves 6
You might need to buy:
  • dried porcini mushrooms
  • boiling water
  • whole or pearl barley
  • chicken stock or water
  • Freshly ground pepper to taste
serves 6
You might need to buy:
  • whole-wheat couscous
  • extra-virgin olive oil
  • Dijon mustard
  • chopped fresh thyme or 1 teaspoon dried thyme leaves
  • freshly grated orange zest
  • salt
  • boiling water
  • chopped fresh parsley
  • lemon juice
  • Freshly ground pepper to taste

Despite breaking all the “rules” of risotto, this bacon and barley version is intensely delicious.

It starts by ditching the rice in favor of quick barley, a common soup ingredient that takes just 10 minutes to cook. Barley has a chewier and in some ways more satisfying texture than the traditional arborio rice called for by most recipes.

To lend deep savory flavor to this risotto, the butter normally used to saute the onion (and often to briefly toast the rice) is replaced with bacon fat. No, it’s not the leanest thing in the world. But it is good.

You get the bacon fat by first cooking several strips of bacon. The cooked bacon is removed from the pan, then later added to kale, which is briefly wilted to create a delicious green bed on which to serve the risotto.

If you’d rather lighten up this dish, you could use just one slice of bacon and a bit of olive oil. The flavor won’t be as intense, but you’ll still be able to appreciate the taste.

Many risotto recipes also call for heating the broth before adding it to the rice. As long as your broth is at room temperature, this isn’t necessary for this version.

The goat cheese stirred in just before serving lends a wonderful creamy counterpoint to the bacon. The more traditional (and more flavorful) Parmesan cheese would compete too much with the bacon. Grated cheddar also would work.

serves 6
You might need to buy:
  • red pepper flakes
  • quick barley
  • olive oil
Belongs to kylerhea Kasha Pilaf 
You might need to buy:
  • butter
  • chopped onions
  • kasha
You might need to buy:
  • sea salt
  • olive oil
  • dried chilli flakes
  • Juice of half a lemon
  • Brown rice pasta for 4
serves 4
You might need to buy:
  • ribs celery
  • vegetable oil
  • long-grain rice
  • chicken breast halves
  • garlic
  • ginger
  • chicken broth

*Either beef marrowbones or shinbones will work in this recipe.
#Dried great northern beans, navy beans, or cannellini beans can be used.

serves 8
You might need to buy:
  • beef marrowbones*
  • vegetable oil
  • Salt and pepper
  • all-purpose flour
  • low-sodium beef broth
  • water
  • pearl barley


serves 16
You might need to buy:
  • large egg
  • packed light brown sugar

This is a good source of thiamin. Calories: 210 Fiber: 2 g Sodium: 230 mg

You might need to buy:
  • canola oil
  • packed brown sugar
  • chopped walnuts
  • ground cinnamon
  • sugar
  • salt
  • baking soda
  • whole-wheat pastry flour or regular whole-wheat flour
  • all-purpose flour
  • Cooking spray
  • large eggs
  • vanilla extract
  • plain non-fat yoghurt