Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
stirring, for 1 minute. Add barley and stir well. Add tomatoes
Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.
he carrot, celery and pearl barley, turn up the heat and
milk , oil, salt and malted barley into two bowls in equal
Place beef pieces and cooking liquid, water, bouillon granules and thyme in large saucepan.
Bring to a boil.
Add barley, green beans and carrots, stirring to combine.
Return to boil.
Reduce heat to low; cover and simmer for 12 minutes, or until barley is tender.
Makes 4 servings.
Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Add all ingredients in an ovenproof container, cover and cook at 350 for up to 2 hrs- until water is all absorbed.
Suprisingly good!
Update 4/9/11~~~I have found that I like my barley a lot better when it is more 'al dente', so I now use 1 cup barley and 2 cups water and cook for about an hour~~~Much better~~~;~)).
Cook barley in covered pot till soft.
Drain and put barley aside.
Dice, peel and cook potatoes in chicken broth till soft.
Mash till almost smooth.
Add shredded carrot and finely chopped spinach.
Cook till vegetables soften. 5 minutes.
Add cooked barley and stir to mix.
Add butter and cream right before serving.
Saute the onion in the oil until fragrant.
Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic.
Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender.
Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water.
Season to taste before serving.
Cook barley, covered with water to 3-inches from pot top, on medium heat.
Cook about 45 minutes or until tender.
Add beef base, diced beef and frozen vegetables.
Reduce to low and cook 15 minutes more.
Serve as the main meal or a small serving to introduce your favorite entree.
50\u00b0. Cook the quick barley according to instructions on box
Boil barley in salted water until tender.
Strain and rinse again with hot water.
Cool.
When ready to serve, pour honey, mixed with either poppy seed or nuts (or both) into barley.
Bring chicken broth to a boil in a large pot. Stir chicken, celery, carrots, onion, barley, rice, salt, and pepper into broth. Reduce heat to medium-high and cook until chicken and rice are cooked through, about 20 minutes. Adjust salt and pepper to taste.
he crockpot and sprinkle with barley.
In the same skillet
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.
For barley risotto, heat 1 tbsp oil
Whisk mayonnaise in bowl until smooth. Mix in buttermilk, cheese and vinegar.
Place barley in strainer, rinse under cold water. Combine barley, 8 cups water and 2 t salt in medium saucepan, bring to boil. Reduce heat to medium-low, paritally cover and simmer until barley is just tender, stirring occasionally, about 30 minutes. Drain.
Mix barley, corn, peppers and 1/2 cup onions in bowl. Add 1 cup dressing. Season with salt and pepper. Transfer to serving bowl. Chill. Top with remaining green onions. Pass remaining dressing.
f boiling salted water, cook barley until tender, about 20 minutes
n medium heat put in barley for approximately 3-10 min