Most of us know that brown rice is a healthy choice, but barley has become a less familiar grain. My recipes will allow you to enjoy both of these nutritious whole grains in new ways, using flavors and textures not normally associated with them. All ingredients are easily found in most markets and do not require advanced technical skills to prepare.

Try the recipes:

• Brown Rice Stuffed Acorn Squash
• Mushroom Barley Soup

Barley is traditionally served in soups that contain meat — either chicken or beef. I decided to design a vegetarian‐friendly soup that has a hearty flavor, hence the reason I use mushrooms. They lend a flavor profile called “umami,” which is a recently discovered taste that we all appreciate. It mimics the flavor profile of meat. This soup is packed with vegetables and of course barley, which helps make it more filling and nutritious.

Brown rice is healthier than white rice, which has been stripped of most of its texture and flavor by removing the outer part of the grain. One barrier to popularity for brown rice is the increased cooking time. It takes considerably longer than white rice to cook, but as with many things in cooking, time and effort yield not only more flavor, but more nutrition too. Brown rice can be used as a substitute in most dishes that call for white rice, but the increased cooking time should be taken into consideration.