Cook rinsed barley in water, stock, and dried
stirring, for 1 minute. Add barley and stir well. Add tomatoes
he broth, lentils, barley, tomato paste, thyme, curry powder, bay leaf, and
o 400 degrees.
Add barley and chicken stock to a
Cook onion and garlic until sauteed well. Set to the side.Combine water and broth and cook barley according to directions on package. Juice lemon then add juice to cooking barley. When you can start to see a little of the barley through the water, add the cooked onions and garlic. Barley should be tender but not mushy or crunchy-hard. Add parsley to barley and fold mixture in until even through out. Parsley may wilt a bit due to heat. You may wait to add parsley until you are ready to serve -- But don't let it get cold.
he carrot, celery and pearl barley, turn up the heat and
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.
owl, whisk together barley flour, oat flour, baking powder, and salt.
hicken is heated through and barley is tender.
Taste to
about 4-quart), layer peas, barley, ham, carrots, onion and celery
Place first 11 ingredients in slow cooker, stir well.
Cover and cook on low for 3-4 hours or until barley is tender and liquid is absorbed.
Stir in cilantro.
Heat tortillas according to package directions.
Spoon 1/3 cup barley mixture down center of each tortilla, sprinkle with 1 tbsp of cheese.
Roll up.
Place one cup of lettuce on each of 9 plates; top each with 2 burritos.
Spoon 1/4 cup salsa and 2 tbsp sour cream over each serving.
Place 1/3 cup barley in the container of a
aking pan.
Cook the barley. In a medium saucepan, add
oft (5-7 minutes). Add barley and 3 3/4 cups
tock.
Add the pearl barley and raisins and cook on
ycles to fully cook the barley.
Preheat oven to 350F, or 325F for convection oven.
Combine flours, baking powder, baking soda, and salt in large bowl. Whisk together.
Cream together vegetable oil, sugar, eggs and bananas. Add wet mixture to dry ingredients, stir to combine.
Spray an 8X4\" loaf pan with non-stick spray. Pour batter into pan.
Bake for 45-55 minutes until a toothpick poked in the center comes out clean.
This recipe can also be made as 12 muffins - bake for about 20 minutes.
Rinse the frozen vegetables under cold running water to separate and partially thaw before adding to soup.
Mix all ingredients in 3 1/2- to 6-quart crock pot.
Cover and cook on low heat setting 8 hours or until vegetables and barley are tender.
br>Add celery, onions and barley to pan and saute until
brown beef with onions in large pot.
Add water once browned and bring to a boil.
Add barley and remaining vegetables.
Bring to a boil on medium heat.
Add beef soup base and bay leaves.
Simmer until vegetables are at desired texture. Add salt and pepper to taste.