n medium heat put in barley for approximately 3-10 min
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.
make plain barley water i1/2 put two ounces of barley into a
Rinse the barley well.
Cover barley in a pot with cold water & bring to the boil, drain.
Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
Add the lemon juice & sugar and stir until sugar has dissolved.
Strain and chill to serve.
Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.
Place the barley in a sieve and rinse under cold water until water runs clear.
Place barley in a saucepan with lemon peel and 6 cups of water.
Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley.
Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
Pour into bottles and refrigerate until chilled.
In a large saucpan, boil barley, water, and salt.
Reduce heat and simmer, covered, until barley is tender.
While barley is simmering, cook pecans in oil in a heavy skillet over moderately low heat, stirring frequently, until nuts are toasted one shade darker, about 4 minutes.
Remove barley from heat and let stand covered for 5 minutes.
Drain barley in a colander, rinse under cold water and drain well.
Toss nuts with barley and remaining ingredients in a large bowl, and season with salt and pepper.
medium saucepan, add the barley, water, and salt. cover and bring
Pre heat oven to 350.
Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter.
Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley.
Add processed liver mixture, olive oil and salt.
Mix well.
spread mixture in a greased 9x9 baking dish.
Bake for 20 minutes or till done.
When cool cut into pieces that accommodate your doggies size.
Store in refrigerator or freezer.
Place mushrooms, barley, water, kombu, and ginger in a
To make barley water, put one cup barley in cheese cloth and tie loosely in 2-quarts pure water.
Use pure water for the chlorine content could cause allergies.
Boil for 6 hours; add more water and boil down to 15 ounces of barley.
Saute mushrooms, onions, and garlic in olive oil. When tender, add barley, water and boullion. Bring to a boil, then simmer for 10-15 minutes until barley is softened.
Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour.
Squeeze juice from fruit, reserving rinds.
Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled.
Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.
In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
Add beans, corn and chicken; increase heat until chili comes to a boil.
Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.
In large, heavy pot, brown beef lightly.
Drain off fat.
Add lentils, barley, water or stock, and beef broth.
Bring to boil, reduce heat, and simmer uncovered until lentils and barley are nearly tender (about half an hour).
Add remaining ingredients and simmer about 1 1/2 hours.
Add extra liquid to give thickness desired.
Salt and pepper to taste.
Serve sprinkled with chopped parsley, if desired.
igh heat until hot. Add barley and cook 3-4 minutes
In a large non-stick pot, brown beef lightly and drain off fat.
Add lentils, barley, water or stock and beef broth.
Bring to a boil, reduce heat and simmer, covered, until lentils and barley are nearly tender (about 1/2 hr.).
Add remaining ingredients and simmer about 1 to 1-1/2 hours
Add extra liquid to give desired consistency. Salt and pepper generously to taste and sprinkle with fresh chopped parsley.
ightly browned.
Add the barley, water, vinegar, bay leaves and seasoning
Melt the butter in a heavy pan and fry the meat with the leeks and garlic till the vegetables are slightly softened and the meat lightly browned.
Add the barley, water, vinegar, bay leaves and seasoning.
Bring the pot to the boil, cover it and simmer gently for 1 to 1 1/2 hours or until the meat is really tender and ready to fall from the bone.
Add the sage and continue to cook for several minutes.
Adjust the seasoning to taste and serve in bowls- the barley will serve as a vegetable.
Melt butter.
Add lamb, onions and celery.
Cook until lamb is light brown, stirring occasionally while cooking.
Pour off any fat.
Add some carrots, peas and potatoes and also bay leaves, barley, water, lemon juice, salt and pepper.
Cover and cook over low heat (275\u00b0) for about 45 minutes or until vegetables are done. Add parsley and mix well.
Serve while hot.
Melt butter in large pan; add lamb, onions and celery and cook until lamb is lightly browned, stirring often.
Pour off most of the fat.
Add carrots, peas, bay leaves, barley, water, lemon juice, salt and pepper.
Cover and cook over low heat 45 minutes or until vegetables are tender, stirring often.
Add parsley. Serve piping hot.