o 60 minutes.
Make Barley Pilaf: Meanwhile, in a medium saucepan
Place the barley, stock and 2 cups water
ot, bring the chicken broth, barley, peppers and carrots to a
tir for 2 minutes. Add barley and mix to coat with
econds. Serve with Barley Pilaf. Point value 3.
Barley Pilaf:.
Bring broth
Wash, dry and slice mushrooms.
Saute onions and mushrooms in the margarine in a large skillet for 4 to 5 minutes.
Transfer to a large casserole.
Add barley and pimento.
Stir in broth and pepper.
Cover and bake at 350\u00b0 for 50 to 60 minutes or until barley is tender and liquid is absorbed.
Additional water may be needed during cooking if mixture seems dry.
This pilaf can also be cooked on stove top in a large kettle.
Cook on low heat for 45 minutes.
nd tender.
Add pearl barley; cook for 1 min, stirring
dd garlic, cinnamon, cumin, and barley; stir to coat.
Add
Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.
melt butter in a saucepan over medium heat.
add onion, salt, pepper, saute about 5 minutes.
add barley and stir until well coated.
add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
cook about 25 minutes until barley is tender.
add carrot and pepper, cover and cook about 6 minutes more.
remove from heat, stir, cover and let it stand for 10 minutes.
stir in lemon zest, salt, pepper to taste.
Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.
Heat vegetable stock in a saucepan or the microwave.
Heat olive oil in a deep skillet on low heat.
Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
Add mushrooms and basil and continue cooking about 4 minutes.
Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
Stir in hot veg. stock and bring to a boil.
Reduce heat and simmer 25 mins until all liquid is absorbed.
Reserve some tomatoes for garnishing and mix in the remainder.
Garnish and serve!
minutes).
Stir in barley and cook, stirring frequently, until
In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
Carefully stir in quinoa or barley.
Cook and stir about 5 minutes or until quinoa or barley is golden brown.
Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
Discard bay leaf.
Gently stir in roasted peppers.
Season to taste with kosher salt and black pepper.
In a medium saucepan, bring barley and water to a boil
Cook chopped onions in margarine until wilted.
Remove onions and add barley to margarine.
Cook slowly until golden brown, stirring constantly.
Mix onion, browned barley, mushroom and chicken broth in casserole.
Season to taste with salt and pepper. Bake covered for 2 hours at 350\u00b0 until barley is tender.
Bring broth to a boil in a saucepan; add barley. Simmer, covered, 12 minutes.
Spray a skillet with nonstick spray and set over medium-high heat.
Add 2 cups sliced mushrooms and cook until tender.
Add the barley and soy sauce.
Barley -- In a medium saucepan, melt
f the butter. Add the barley and cook over moderately high
Drain the barley, then saute it in olive oil for 5 minutes over medium-high heat with the onion.
Add salt, pepper and beef broth.
Cover and bring to a boil.
Reduce to a simmer and cook 30 to 45 minutes or until barley is just done.
Don't overcook or the barley will lose its nutty flavor.
Add parsley and nutmeg.
Toss and serve.