Saute mushrooms in half of the butter.
Remove mushrooms from skillet and season with salt, pepper and marjoram.
Brown barley and chopped onions in remaining butter.
Add mushrooms to the barley and chopped onion mixture and put into a buttered casserole.
Cover with chicken broth and bake covered for 2 hours at 300\u00b0.
Add more chicken broth during baking, as needed.
Adjust seasoning, as needed.
Serves 8 to 10.
Add olive oil in large skillet.
Saute onions and mushrooms until tender.
Add barley and saute 4 minutes or until barley is lightly browned. Pour into 1 1/2-quart baking dish, sprayed with vegetable cooking spray.
Add water, bouillon and pepper. Bake at 350\u00b0 for 1 hour and 15 minutes.
Gently stir in parsley.
Yields 8 servings.
deep stockpot and carefully drop the
n a frying pan and saute the potatoes over a
rush chicken with oil and rub in salt and pepper if desired
br>Add butter to pan and cook onions, garlic, carrot, celery
ll ingredients except the peas and barley. Bring to boiling, then
oil on high heat. Add barley and cook 35-40 mins, stirring
minutes, until tender. Add barley and cook 2 minutes, until toasted
eat. Add meat and halved onion and brown on all sides
Place barley in large saucepan. Cover with
Heat oil in a large saucepan on medium heat. Add onion; cook and stir 2 mins or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
Add tomatoes, crumbled bouillon cubes, squash, barley and 4 cups water. Bring to a boil. Reduce heat to low; cook, covered, 30 mins or until squash and barley are tender.
Stir in fava beans; cook 2 mins or until heated through. Serve topped with yogurt and cilantro.
Place barley into a large bowl and cover with several inches of
In a large saucepan, heat oil over medium heat. Add onion, celery, carrots and cook, stirring frequently, 3-4 minutes. Add chicken and keep stirring for about 3 or 4 more minutes, until lightly browned.
Add broth, barley, sage, thyme, salt, pepper and bay leaves. Turn to low, cover and simmer for 30 minutes or until barley is cooked.
Add mushrooms and parsley and cook for about 10 more minutes or until mushrooms are heated through.
Rinse the barley well under running water. Place in a saucepan with lemon peel, ginger slices and 6 cups water. Bring to a boil on high heat. Reduce heat to low; simmer for 10 mins. Strain into a large bowl, discarding barley and ginger.
Return the liquid to saucepan and add the lemon juice and sugar. Heat until the sugar has completely dissolved. Pour cordial into a clean bottle and store in the refrigerator.
To serve, use a ratio of 1 part cordial to 2 parts hot or cold water. Add a cinnamon stick if serving hot.
eat. Add the onion; cook and stir until onions are limp
Bring 3 cups water and barley to a boil in a
he meat with the salt and pepper.
Add meat to
t heat oil and saute onions, garlic, celery and carrots to slightly
-5 mins. Drain well and let cool. Coarsely chop the