Earthy, hearty and nourishing, pearl barley is a no-brainer for your cold-weather soups. The grain pairs well in broths and chunky soups with ham and mushroom, and we’re particularly eyeing off that orzo alla marinara (seafood and barley stew) by Stefano Manfredi.
Colin Fassnidge’s smoked ham hock barley ragoût
Mushroom and pearl barley soup (minestra di orzo e funghi)
Mushroom and barley broth with smoked bacon
Spiced chickpea kofta with yoghurt and pearl barley soup
Stefano Manfredi’s orzo alla marinara (seafood and barley stew)
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