/3 cups regular pearl barley, 4 cups water and 1
ngredients except the peas and barley. Bring to boiling, then reduce
In a saucepan, combine the barley and 3 cups of vegetable
Combine the whole barley and the water in a
stirring, for 1 minute. Add barley and stir well. Add tomatoes
inutes more.
Add in barley; saute until lightly browned (this
uice, the broths, thyme and barley to the slow cooker. Cover
Overflow barley in the sieve. Let the
small saucepan, combine the barley with water to cover; place
Boil meat with a little salt and onion, using plenty of water. When done, remove meat from liquid.
To the liquid add barley. Cook until liquid is used and barley is soft.
While barley is cooking, grind the meats.
Combine meat and barley, adding more salt if desired.
(If fat is left in, it will slice better later.) Pack into ungreased loaf pans.
May be wrapped and frozen, or used at once.
To serve, slice into 1 inch slices.
Sprinkle with flour and pan fry, turning once.
This is a very old recipe but still a favorite.
BEAN-BARLEY SOUP MIX: In a bowl
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
and heat to boil. Add barley, reduce heat to low; simmer
Wash barley in hot water and soak
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.
Place barley in a 4 qt saucepan.
Bring water to a boil.
Stir in barley and 1/4 teaspoon salt. Reduce heat and cover.
Simmer 50 to 60 minutes or until tender. Drain and cool.
Transfer to large bowl.
Add tomatoes, green onions, parsley, cheese and mint.
Combine lemon juice, oil, garlic, remaining 1/2 teaspoon salt and pepper.
Pour over barley mixture; toss.
Cover and chill at least 2 hours.
Great served with tortilla chips as an appetizer.
Bring the barley and water to a boil in a large pot. Simmer, covered, while proceeding with the rest of the recipe.
Saute the onions in the butter until translucent.
Add the carrots and cook, stirring frequently, until the carrots are tender.
Add water as necessary if the vegetables start to stick.
When the barley is tender, add the vegetables, mint, and seasonings to the pot.
Simmer for another 10 minutes.
Add the yogurt and parsley.
Carefully warm the soup on low, adding some stock if you want a thinner soup.
Done!
Brown the rice and barley in the butter in a sauce pot.
Add chopped green onion and all other ingredients.
Cook on stove top covered for 30 minutes, until done.
Or can be cooked covered in a 350 degree oven for an hour.
Cook until all liquid is absorbed.
Toss and serve.
This recipe can be doubled.