medium saucepan, cover the barley with 4 cups of water
ixing bowl.
Measure the barley into the blender.
Process
o omit any grain or substitute your favorite grain(s).
In
stirring, for 1 minute. Add barley and stir well. Add tomatoes
o 2 minutes. Stir in barley, thyme, marjoram and broth.
cup of the multi grain cereal mix, using a fork
Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
Add water or broth and bring to a rolling boil.
Reduce heat to low and cook covered, about 45 minutes.
Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!
he carrot, celery and pearl barley, turn up the heat and
eat. When heated, add the barley and toast for a minute
aking pan.
Cook the barley. In a medium saucepan, add
Place barley and water in medium sauce
Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain.
Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.
Preheat oven to 350.
Cream butter and shortening.
Add sugars. Mix.
Add egg, water, and vanilla. Mix.
Add salt, cinnamon, baking soda, and powdered milk. Mix.
Add whole grain wheat flour, and ground oatmeal. Mix.
Add ground barley and ground flax. Mix.
Fold in old fashioned oats and raisins.
Drop by rounded tablespoon onto cookie sheets.
Bake 13 - 15 minutes.
Cool for 2 minutes on cookie sheet, then transfer to cooling rack until completely cooled.
rying pan, and add the barley and rice.
Heat and
Heat oil in Dutch oven or large heavy saucepan over medium heat. Add onion and meat; cook until well browned. Add broth, barley, thyme and salt. Bring to boil. Reduce heat; cover and simmer about 1 hour or until barley and meat are almost tender. Add mushrooms and kale or other greens. Cover and cook 5 to 10 minutes more until kale is cooked and meat and barley are tender.
Place the rice, barley and cinnamon sticks in a
In 12-inch saute pan, melt butter and cook carrot and onion until softened, but not brown, about 3 minutes. Add barley and stir until grain turns golden, about 5 minutes.
Add warm chicken stock and season to taste with salt and pepper.
Bring to a boil. Cover and simmer over low heat for 1 hour.
The barley should be tender but not mushy.
Stir in celery and taste for seasoning. Let stand, uncovered, for 5 minutes. Serve topped with hot bacon. Serves 4 to 6.
Place barley in a 1-quart glass jar. Cover with warm water. Let soak at room temperature until doubled in size, 8 hours to overnight. Drain and rinse barley; transfer to a large bowl.
Mix cucumbers, tomatoes, onion, parsley, lemon juice, olive oil, paprika, salt, garlic, and black pepper into the barley.
In deep non stick frying pan, heat oil over medium high heat. Add sausage and brown on all sides, about 5 minutes. Add cabbage, onion, garlic, and caraway seeds; cook, stirring, until cabbage has wilted slightly, about 3 minutes.
In bowl, whisk together stock, vinegar and mustard. Add to frying pan along with barley; stir. Bring to simmer; cover and cook, stirring occasionally and adding more water if too dry, for 40 minutes or until barley is tender.
o a boil. Add the barley and cook for 15 minutes