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Herby Apple Barley

Barley works brilliantly as an alternative grain to rice. This aromatics of the herbs and the sweet, sharpness of the apple works brilliantly to cut through a rich dish like a stew.


Place the barley in a pan with plenty of water and boil until soft. This takes around 25 minutes.

Pick and roughly chop the herbs.

When the barley is nearly ready, core the apple and finely dice.

Once cooked, thoroughly drain the barley and while it is still hot add the apple, herbs and lemon juice.

Season with salt and pepper, mix together and serve straight away.

Serving suggestions

This is delicious served with Gelf's Roast Veg Mole recipe.

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150g English pearled barley

Small bunch of flat parsley

½ small bunch dill

½ small bunch coriander

1 English eating apple, Braeburns are ideal

Juice of 1 lemon

This recipe is taken from...

Executive Head Chef Gelf Alderson

Gelf is responsible for creating the inspiring food we offer at River Cottage HQ and our River Cottage Kitchens, using food that is farmed locally, sourced from our kitchen garden, or foraged from the surrounding area.