In large saucepan or kettle, cook pepper halves in a large amount of boiling salted water 3 to 5 minutes or until tender. Drain.
In a skillet, cook ground beef and onion 5 minutes or until beef is brown.
Drain fat.
Stir in barley, salsa, carrot and cumin; mix well.
Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves.
Place in 13 x 9 x 2-inch baking pan.
Bake, covered, in a 350\u00b0 oven for 20 minutes.
Sprinkle the remaining cheese atop peppers.
Bake, uncovered, 5 to 10 minutes more.
dd the carrot, celery and pearl barley, turn up the heat and
ranslucent and tender.
Add pearl barley; cook for 1 min, stirring
stirring, for 1 minute. Add barley and stir well. Add tomatoes
For barley risotto, heat 1 tbsp oil
Preheat the oven to 425\u00b0F. Place the beet and onion on a large baking pan; drizzle with oil. Roast for 20 mins.
Add the broccoli; roast for a further 15 mins or until golden and tender.
Meanwhile, cook the pearl barley in a medium saucepan of boiling water for 40 mins or until tender; drain well.
For the tahini dressing, combine the tahini, 1 tbsp warm water and lemon juice in a small bowl.
Toss the roasted vegetables, warm barley and parsley in a large bowl. Drizzle with the tahini dressing to serve.
ins, or until tender. Add pearl barley and cook, stirring, for 3
inutes
Stir in the pearl barley, sizzle for a few mins
Soaking the pearl barley. Rinse the pearl barley until the water is clear and leave for at least 12 hours covered with a water.
Put the pork in the pot, cover with cold water and boil. Add the soaked pearl barley and boil, until the barley becomes soft and tender.
Clean and crush onion and potato, and add the brewage.
When pieces of potato come soft, add salt and pounded cumin.
Serve in a bowl or dish with rye-bread and a glass of buttermilk. If you wish, add sour cream and greens.
To cook pearl barley: In medium saucepan with lid,
o 400 degrees.
Put pearl barley in an oven proof casserole
roth, carrots, celery, rutabaga and pearl barley.
Simmer for 30 minutes
Bring the pearl barley, water, and raisins to a boil.
Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
Add sugar, peaches with juice, and prunes (optional).
Boil about 10 minutes.
Let cool. The dessert will thicken when cold.
Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
Toss through the onion and parsley.
Top with the almonds and feta.
he same time, put the pearl barley and a pinch of salt
Rinse the pearl barley and place in a saucepan
Put the pearl barley into a saucepan and add
ll grains, before cooking barley, rinse it thoroughly under running
he stock.
Add the pearl barley and raisins and cook on
Cook the pearl barley in the stock til tender, about 45 minutes for regular barley, 15 minutes for quick barley.
Combine everything once the barley is done.
Serve and enjoy!