stirring, for 1 minute. Add barley and stir well. Add tomatoes
he carrot, celery and pearl barley, turn up the heat and
ins until tender. Stir in barley, then add stock. Bring to
ntil translucent. (I use the food processor for my onions because
resh water.
Bring barley, celery, carrot, broth, and herbs
he food processor and put them in a pan with the barley
rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
rinse barley and add to wild rice, simmer, covered, another 25 minute.
pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
add spices, liquid smoke and fresh or canned mushrooms and warm through.
stir in sour cream if using. sometimes i use some shredded sharp cheese instead.
small saucepan, combine the barley with water to cover; place
eas are cooking, combine the barley with 6 cups of water
or pouring on top of food.
In a large mixing
he skin.
In a food processor, combine chickpeas, sweet potato
Place mushrooms, barley, water, kombu, and ginger in
oil -- add the barley. Don't add the barley until the boil
Heat the olive oil in a large pot.
Add the onions, carrots, celery and garlic. Saute for about 10 minutes or until the vegetables are starting to soften.
While they are cooking pour the barley into a dish with water to cover.
Add the tomatoes, broth, water, bay leaf, and pepper and bring to a boil, stirring occasionally.
Drain the barley and add to the pot.
Reduce heat and cook at a low boil for about 45 minutes (until the barley is tender).
Add more water or broth if it thickens too much.
br>Release pressure, uncover, add barley and fava beans; cover, cook
boil. Stir in the barley. Reduce heat, cover, and simmer
Combine barley and 3 cups of stock in a saucepan. Bring to boil over medium heat, cover and simmer about 1 hour or until the liquid is absorbed.
Meanwhile slice all the veggies using a food processor.
Add all veggies and remaining stock to a stockpot, simmer 20 minutes, covered.
Add the barley and chopped parsley, stir, simmer 5 minutes more, add salt to taste. Enjoy!
Boil large pot of water, add barley.
Reduce heat, cover, simmer 50 minutes till tender.
Drain and rinse under cold running water.
In food processor, puree basil, cheese, oil and garlic.
Season to taste.
In bowl, toss basil mix through barley.
Add corn and tomatoes.
Can be made 2 days ahead and refrigerated.
Place broth, split peas, onion, carrot, celery and garlic into a 3-quart pot.
Bring to a boil over medium-high heat.
Reduce heat and simmer, uncovered, for 1 hour.
Mix soup, a small amount at a time, in a food processor or blender.
Return pureed soup to pot and add barley.
Bring to a boil, reduce heat, and simmer 30 to 40 minutes or until barley is tender.
Season with salt and white pepper.
pumpkin or winter squash, onion, barley, bouillon granules, garlic, curry powder