Bring the barley and 2 1/2 cups
In large saucepan or soup pot, heat oil over medium heat. Saute onion, garlic, carrot, celery, thyme, marjoram and pepper until onions are softened, about 5 minutes.
Add stock, water, lentils and barley to the pot and bring to boil. Reduce heat, cover and simmer until barley and lentils are tender, about 40 minutes.
Stir in chopped parsley before serving.
To serve, top each serving with a dollop of yogurt. Sprinkle with finely chopped parsley.
0 minutes.
Add the barley, lentils, salt and pepper and
Place the barley, lentils, onion and vegetable stock
Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
Add onion and garlic; cook& stir 2 min.
Stir in cinnamon, sugar, and 4 c water.
Add lentils and barley.
Bring to boil on med heat; reduce heat to low.
Cover and simmer gently for 20 min.
Add rice, apricots, raisins, and mint; stir.
Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
Season to taste with pepper.
Place all ingredients in large pot, except for spinach or green beans.
Cook over moderate heat, stirring occasionally, for 50 minutes, or until lentils and barley are tender.
Add spinach or green beans; cook for another 10 minutes.
More water can be added if the consistency is too thick.
minutes. Stir in the barley and lentils so they are
Pre heat oven to 350.
Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter.
Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley.
Add processed liver mixture, olive oil and salt.
Mix well.
spread mixture in a greased 9x9 baking dish.
Bake for 20 minutes or till done.
When cool cut into pieces that accommodate your doggies size.
Store in refrigerator or freezer.
BEAN-BARLEY SOUP MIX: In a bowl
In a large pot, wash and rinse the barley and lentils. Fill pot with a lot of water, and bring to a boil. Once boiling, reduce the heat and boil until cooked - 45 minutes to an hour.
Drain and rinse with cool water.
Transfer to a salad bowl and toss with the onions/chives.
Combine all the dressing ingredients, then add to the lentil-barley-onion mixture, stirring until well combined.
b>lentil mixture into a large bowl. Mix in whole wheat flour, barley
inute. Stir in the broth, barley, lentils, thyme and 1/2
ne minute more.
Add barley and stir till well coated
br>Stir in kale strips, barley, carrot slices, sweet potato cubes
In a large frying pan melt 2 T.
of butter over medium heat.
Add the shallots and cook until transparent.
Add rice and saute for 3 minutes.
Add barley and lentils and saute for 1 minute.
Add the wine and, stirring constantly-for the rest of the cooking time-cook until the liquid is almost gone.
Ladle in some stock, (1 ladle's worth) cook down.
Repeat until all the liquid is absorbed.
Remove from heat, fold in cream, cheese, butter and chives.
Taste and add salt and peppr as needed.
ngredients except the peas and barley. Bring to boiling, then reduce
olander.
To complete the lentil salad: In large bowl, toss
ooked lentils, milk, wheat and barley cereal, eggs and walnuts. Season
ccasionally, until the lentils and barley are tender, about 1 hour
In a saucepan, combine the barley and 3 cups of vegetable