I put pearled barley into vegetable soup. What else would you put barley in?

I use it just about anywhere that I would use rice - in soups and stews, as a base for creamed or sauced meat, veges or fish or just as a side dish, either by itself or cooked with broth and mushrooms and/or herbs as a pilaf. It is also excellent cooked with half water and half milk, left a little soft and served as a cereal, or cooked the same way with the addition of honey, sugar or molasses (with or without dried fruit cooked in) as a cereal or dessert. My grandson particularly likes it when I cook it in the broth from a pot roast and add in the leftover meat and veges as a quickie casserole.

Several Chinese soupy desserts and Chinese herbal soup have pearl barley added to neutralize the heaty effect in the body. *

I cook barley and rice together, no more than 1/3 barley, and use it any way you would use rice.

use as a side cooked in stock and add currents and mold in cup on plate with chicken etc.see timbale

I've seen it added to stews mainly.