Barley recipes, nutrition, research and more.  It's all here! is brought to you by the National Barley Foods Council (NBFC).  We're a non-profit organization established in 1989 to serve as a national information clearinghouse for barley food and health issues.  For more information about us, click here.

Hooray, spring has arrived!  Celebrate the new season in style with our favorite grain and a traditional spring vegetable, asparagus.  To help you get started, here’s a delicious twist on traditional risotto.  For our version, we’ve substituted fiber-rich pearl barley for rice and have paired it with oven-roasted asparagus spears and savory Reggiano-Parmigiano cheese.  Now this is spring dining at its best!

Barley basics: finding, storing & cooking

Tip of the month

What's on the menu

Check these easy ways to flavor up your favorites

Get your kids on the barley bandwagon

Going vegetarian?  Check out these handy tips






Eat barley for heart health

Barley fights diabetes

Fiber and weight loss

Long-term studies tout whole grain benefits

Barley extracts show weight management potential

Fibrous barley and mushroom beta-glucans reduce glycemic response of extruded snacks


High fructan barley holds wholegrain promise, says CSIRO

Barley bread has great potential but there are formulation challenges, say researchers

Barley bakery mix enables blood cholesterol health claim