Easy dinner recipes: Hearty barley-based stew, salad and risotto

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Sweet and tangy, these wings are sure to please. (Mel Melcon / Los Angeles Times)

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Deviled eggs get special treatment with the addition of smoked salmon, fennel, capers and red onion. (Luis Sinco / Los Angeles Times)

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Top a prepared pizza crust with a little sour cream and smoked salmon, along with chopped red onion, fresh dill and capers. It takes all of 15 minutes to whip up. (Glenn Koenig / Los Angeles Times)

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The tuna salad comes together in minutes and is great served either as a sandwich or on its own. Read the recipe » (Anne Cusack/ Los Angeles Times)

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Great flavor, and simple to prepare.
Recipe: Italian tuna and shiso sandwich
(Gary Friedman / Los Angeles Times)

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Paella’s always a perfect choice when you want to dazzle dinner guests but don’t want to spend all your time in the kitchen. (Bob Chamberlin / Los Angeles Times)

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Mushrooms lend rich depth to this frittata. (Eric Boyd / Los Angeles Times)

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Fresh nettles may be known for their sting, but cooked, they add delicate, almost nutty notes to many a dish. (Mark Boster / Los Angeles Times)

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Artichoke and sun-dried tomatoes combine with two types of cheese and fresh herbs in this colorful dish. (Glenn Koenig / Los Angeles Times)

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Rich, tender flavor in minutes. (Allen J. Schaben / Los Angeles Times)

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Fresh broccoli flavor with a velvety texture. (Wally Skalij / Los Angeles Times)

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They’re not just for breakfast. (Gary Friedman / Los Angeles Times)

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The Buttery’s take on peanut butter cookies, massive enough that you almost need two hands to hold them, is at once rich, sweet and perfectly crumbly.
Recipe: The Buttery’s peanut butter cookies

(Glenn Koenig / Los Angeles Times)

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You’ll never miss the gluten in this rich and flavorful carrot cake (Glenn Koenig / Los Angeles Times)

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This creamy pudding is flavored with aromatic orange flower water and almond oil and comes together in only 35 minutes. (Bob Chamberlin / Los Angeles Times)

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One bite and you’d never guess these tempting treats are gluten-free. (Glenn Koenig / Los Angeles Times)

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This simple sandwich comes courtesy of chef and cookbook writer Deborah Madison and her husband, Patrick McFarlin. (Ricardo DeAratanha / Los Angeles Times)

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Chicken curry sandwich. (Luis Sinco / Los Angeles Times)

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A rich and creamy take on this classic comfort food. (Glenn Koenig / Los Angeles Times)

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A remarkably easy but elegant meal. (Kirk McKoy / Los Angeles Times)

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Fresh and bright and ready in less than 30 minutes, this dish goes perfectly with grilled salmon or other fish. (Gary Friedman / Los Angeles Times)

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An almost infinitely flexible recipe. (Ifran Kahn / Los Angeles Times)

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Best Chinese chicken salad ever? According to at least one reader, it is. (Al Seib / Los Angeles Times)

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It may take a little work prepping the ingredients, but Ciopinot’s take on the classic cioppino contains a lot of flavor in just a few simple steps. (Glenn Koenig / Los Angeles Times)

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Artichoke lovers, rejoice! (Glenn Koenig / Los Angeles Times)

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Sweet pea soup -- bright, earthy and easy. (Kirk McKoy / Los Angeles Times)

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In this variation, tortillas are stuffed with quickly cooked greens and chunks of feta and mozzarella, the tortillas warmed until lightly browned and the cheese oozes just slightly. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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Huitlacoche lends an earthy richness, and a robustness similar to truffles, to these quesadillas. (Bob Chamberlin / Los Angeles Times)

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For a wonderfully rich, meaty filling, try adding sauteed mushrooms cooked with shallots and butter and a touch of mint. The recipe comes together in minutes, perfect after a long day. (Lawrence K. Ho / Los Angeles Times)

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A rich vegetarian take on this comforting classic. (Ricardo DeAratanha / Los Angeles Times)

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This hearty dish works wonders as a side or main course, and the whole thing comes together in less than 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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A touch of spice. (Gary Friedman / Los Angeles Times)

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Soft and tender. (Bob Chamberlin / Los Angeles Times)

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Chef Michael Mina’s interpretation of a Caesar salad. (Kirk McKoy / Los Angeles Times)

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There’s a secret to the croutons. (Kirk McKoy / Los Angeles Times)

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A perfect light main course or flexible side dish. (Lawrence K. Ho / Los Angeles Times)

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The flavors only get better with time. (Lawrence K. Ho / Los Angeles Times)

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With the depth of flavor in this soup, you’d never guess this rich and creamy salmon bisque comes together in under an hour. (Glenn Koenig / Los Angeles Times)

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Add extra flavor with a touch of barbecue sauce, corn niblets and fresh parsley. (Kirk McKoy / Los Angeles Times)

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Recipe: BLD’s fresh vegetable salad

(Anne Cusack / Los Angeles Times)

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Fresh and bright with large shrimp, tomatoes, mushrooms, garlic and a sprinkling of fresh parsley. (Ricardo DeAratanha / Los Angeles Times)

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Bright and fresh and mildly spicy. (Glenn Koenig / Los Angeles Times)

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Recipe: Cafe des Artistes’ fillet of sole Provencal

(Anne Cusack / Los Angeles Times)

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Roasted salmon with red pepper hazelnut pesto. (Kirk McKoy / Los Angeles Times)

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For this slaw, incredibly simple to make, thinly sliced kale is tossed with colorful carrots, red cabbage and fresh fennel, then coated with a light but tangy dressing. (Anne Cusack / Los Angeles Times)

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A fresh, filling salad using only a handful of ingredients. (Kirk McKoy / Los Angeles Times)

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Give kale a good rubdown and it makes a delicious salad. (Ricardo DeAratanha / Los Angeles Times)

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The kale salad from Napa Valley Grille. (Anne Cusack / Los Angeles Times)

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These oatmeal cookies are big on size and flavor. (Kirk McKoy / Los Angeles Times)

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Light in texture and delicately flavored. (Kirk McKoy / Los Angeles Times)

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Pile the fish into warm tortillas with plenty of shredded cabbage and a fresh tangy lime-garlic vinaigrette. (Mel Melcon / Los Angeles Times)

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This easy dish comes together in under an hour, the plump shrimp cooked in a simple sauce flavored with toasted pumpkin seeds, olive oil, garlic, jalapeno chiles and fresh cilantro. (Eric Boyd / Los Angeles Times)

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Looking for diet-friendly options for your party? These Philly cheesesteak cups have all the flavor for a fraction of the calories. (Ricardo DeAratanha / Los Angeles Times)

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With no fewer than four types of cheese, mac ‘n’ cheese couldn’t get much better than this version. (Glenn Koenig / Los Angeles Times)

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Three kinds of cheese and prosciutto come together in cheesy goodness. (Glenn Koenig / Los Angeles Times)

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This take on the classic includes chicken, prosciutto, a bread crumb topping and plenty of cheese. (Anne Cusack / Los Angeles Times)

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Lentil and barley stew. (Kirk McKoy / Los Angeles Times)

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Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time. (Anne Cusack / Los Angeles Times)

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Try this combination of quinoa, meaty shiitake mushrooms, caramelized fennel and crunchy toasted cashews. (Bob Chamberlin / Los Angeles Times)

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Quinoa is cooked with finely diced beets, which tint the quinoa a vibrant shade of red. (Ann Johansson / For the Times)

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This rich Andalusian chowder has its roots in gazpacho. (Ricardo DeAratanha / Los Angeles Times)

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The clam chowder at La Conner Brewing Co. in the San Juan Islands has a bit of spice to it. (Bob Chamberlin / Los Angeles Times)

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Rich Paris bistro flavor in only 30 minutes. (Ricardo DeAratanha / Los Angeles Times)

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Quick potato leek soup gets a last-minute boost of flavor from a blend of finely diced cilantro, anchovy and garlic. (Rick Loomis / Los Angeles Times)

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Such a simple combination, but so delicate and complex. (Glenn Koenig / Los Angeles Times)

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You can’t go wrong here when you’re craving a great noodle bowl. (Ricardo DeAratanha / Los Angeles Times)

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With its rich flavor, you might not guess this dish is both gluten-free and vegan! (Bob Chamberlin / Los Angeles Times)

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Serve warm with a big glass of milk. (Bob Chamberlin / Los Angeles Times)

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It’s as if Lawry’s took everyone’s favorite flavors and combined them in an easy-to-make dessert, with Nutella, chocolate, espresso and Kahlua liqueur folded into a mousse. And the best part? It comes together in just 15 minutes. (Glenn Koenig / Los Angeles Times)

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This rich and creamy dessert delivers chocolate accented with a hint of port. (Anne Cusack / Los Angeles Times)

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A rich chicken soup that comes together in minutes. (Carolyn Cole / Los Angeles Times)

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The combination of coconut milk, lime juice, fish sauce and lemon grass from the stock is sweet and fragrant. (Paul Morse / Los Angeles Times)

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This isn’t your ordinary chicken soup; each bite is flavored with bits of carrot and celery, garbanzo beans and cracked wheat. It’s rich, yet delicately spiced with notes of cinnamon and curry. Best of all? The whole thing comes together in about 45 minutes. (Kirk McKoy / Los Angeles Times)

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Nettle leaves add bright flavor and deep emerald color to this creamy polenta dish. (Mark Boster/Los Angeles Times)

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Saute escarole with garlic and a tough of crushed red pepper just until the leaves begin to wilt and are tender, then spoon over a bowl of creamy polenta. (Don Bartletti / Los Angeles Times)

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Polenta is slowly cooked in the oven with this simple gratin. (Kirk McKoy / Los Angeles Times)

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Rich with bright flavors, this salad comes together in only 20 minutes. (Kirk McKoy / Los Angeles Times)

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Eggs for dinner? You bet! (Mel Melcon / Los Angeles Times)

By Noelle Carter

March 6, 2014 8:56 AM PT

An ancient grain used as far back as the Stone Age, barley doesn’t just shine in cereals and breads. This hardy grain is perfect for lending depth to soups, stews and salads. Check out these ideas.

Lentil and barley stew: Craving something for cooler weather? This hearty lentil and barley stew comes together in under an hour using 10 simple ingredients plus seasoning, including onion, celery, carrot, dried rosemary, pearled barley and lentils. Add a little tang, garnishing the finished dish with crumbled goat cheese and olives.

Mediterranean barley salad: For a Mediterranean barley salad, toss cooked barley with capers, olives, pine nuts and green onions. Brighten the flavors with fresh oregano and a simple dressing of lemon juice, mustard, vinegar and olive oil. Best of all, the salad can be made ahead of time; the recipe comes together in a little over an hour, and the flavor only improves with time.

QUICK & EASY: 99 terrific recipes in about an hour or less

Toasted barley risotto with broccoli: Using barley instead of traditional rice gives this dish nice nutty undertones and rich flavor. Start to finish, the recipe comes together in only 30 minutes

You can find the recipes below.

And for more ideas, click through our easy dinner recipes gallery and check out our Dinner Tonight page, devoted to recipes that can be made in an hour or less. Looking for a particular type of recipe? Comment below or email me at noelle.carter@latimes.com.

RECIPES: 99 easy dinner ideas in about an hour or less

LENTIL AND BARLEY STEW

Total time: 50 minutes

Servings: 4

Note: This recipe is adapted from a 1971 edition of “The New York Times Natural Foods Cookbook” by Jean Hewitt. I serve it with little bowls of crumbled goat feta cheese and olives on the side.

2 tablespoons butter

2 tablespoons extra virgin olive oil

1/2 cup chopped onion (about 1/2 onion)

1/2 cup chopped celery (about 2 stalks)

2 1/2 cups peeled chopped fresh or canned tomatoes

2 cups water

1/2 cup lentils

1/3 cup pearled barley

Salt and black pepper to taste

1/8 teaspoon dried rosemary

1/2 cup shredded carrots

1. In a large heavy saucepan heated over medium-high heat, add the butter and olive oil and saute onion until tender, 3 to 5 minutes, stirring occasionally. Add celery and cook until softened, 5 minutes longer.

2. Add the tomatoes, water, lentils, barley, one-half teaspoon salt, one-fourth teaspoon pepper and the rosemary. Bring to a boil, cover and simmer over low heat 25 minutes, stirring occasionally, until the barley and lentils are almost tender.

3. Add carrots and cook five minutes longer, or until the barley and lentils are tender.

Each serving: 286 calories; 9 grams protein; 35 grams carbohydrates; 10 grams fiber; 13 grams fat; 5 grams saturated fat; 15 mg cholesterol; 6 grams sugar; 321 mg sodium.

MEDITERRANEAN BARLEY SALAD

Total time: 1 hour and 10 minutes plus chilling time for the salad

Servings: 6 to 8

Note: Adapted from “The Hip Chick’s Guide to Macrobiotics” by Jessica Porter. Umeboshi (plum) vinegar can be found at certain well-stocked and Asian markets.

2 tablespoons lemon juice

1 tablespoon Dijon mustard

Pinch plus 1/2 teaspoon sea salt, divided

2 tablespoons sherry vinegar or 1 tablespoon apple cider vinegar plus 1 tablespoon umeboshi vinegar

1 tablespoon minced shallot

1/4 cup olive oil

5 cups water

2 cups pearl or hulled barley

2 bay leaves

2 tablespoons chopped fresh oregano or 2 teaspoons dried and crumbled

1/3 cup pitted and chopped kalamata olives

1/3 cup drained capers

1/2 cup toasted pine nuts

1/4 cup finely chopped green onions

1. To make the dressing, combine the lemon juice, mustard, pinch sea salt, vinegar, shallot and olive oil in a medium bowl and set aside.

2. To prepare the salad, bring the water to a boil in a large saucepan. Add the barley with the remaining salt and bay leaves. Simmer until the barley is tender and all of the water is absorbed, 45 minutes to 1 hour total cooking time. Remove from heat and cool.

3. Place the barley in a large bowl, and stir in the dressing and oregano. Cover and chill for about 2 hours or until ready to serve. Before serving, gently stir in the olives, capers, pine nuts and green onions.

Each of 8 servings: 311 calories; 6 grams protein; 42 grams carbohydrates; 9 grams fiber; 14 grams fat; 1 gram saturated fat; 0 cholesterol; 561 mg. sodium.

TOASTED BARLEY RISOTTO WITH BROCCOLI

Total time: 30 minutes

Serves 2 to 4

4 cups low-sodium chicken broth

1 tablespoon olive oil

1 cup pearl barley

2 large shallots, minced

1 large clove garlic, minced

2 cups trimmed broccoli florets, separated into small buds

2 teaspoons butter

Salt, pepper

1. Bring the broth to a boil, then decrease heat so it simmers and stays hot.

2. Heat the oil in 3-quart saucepan over medium heat. Add barley. Cook, stirring often, until golden, about 5 minutes. Add shallots and garlic. Cook until just starting to soften, about 2 minutes.

3. Add 1/2 cup broth. Simmer, uncovered, stirring often with wooden spoon, until most -- but not all -- of the broth is absorbed. Continue adding 1/2 cup broth and cooking in this manner until barley is tender, about 20 minutes total. Toward the end of cooking, add the last broth cautiously to avoid having excess liquid when barley is done. Risotto should be creamy but not runny. (Can be made ahead and refrigerated. Gently reheat over low heat until hot, stirring constantly and adding hot broth or water as needed.)

4. To serve, stir the broccoli and butter into the hot risotto; cover and set aside until the broccoli is just starting to get tender, about 2 minutes. Taste and adjust seasoning with salt and pepper. Serve hot.

Each of 4 servings: 268 calories; 693 mg sodium; 5 mg cholesterol; 7 grams fat; 45 grams carbohydrates; 9 grams protein; 8.36 grams fiber.

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