For barley risotto, heat 1 tbsp oil and
inutes
Stir in the pearl barley, sizzle for a few mins
dd the carrot, celery and pearl barley, turn up the heat and
Put the pearl barley into a saucepan and add
ins, or until tender. Add pearl barley and cook, stirring, for 3
Preheat the oven to 425\u00b0F. Place the beet and onion on a large baking pan; drizzle with oil. Roast for 20 mins.
Add the broccoli; roast for a further 15 mins or until golden and tender.
Meanwhile, cook the pearl barley in a medium saucepan of boiling water for 40 mins or until tender; drain well.
For the tahini dressing, combine the tahini, 1 tbsp warm water and lemon juice in a small bowl.
Toss the roasted vegetables, warm barley and parsley in a large bowl. Drizzle with the tahini dressing to serve.
Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
Toss through the onion and parsley.
Top with the almonds and feta.
he same time, put the pearl barley and a pinch of salt
Rinse the pearl barley and place in a saucepan
good stir.
Sprinkle pearl barley on top and pour in
Brown the chicken in a skillet until it's nearly cooked through.
Mix the gravy and the chicken soup in a casserole dish.
Add the chicken, vegetables and pearl barley.
Cook in the oven on medium heat for 1 to 1 1/2 hours.
Rinse the barley well under cold water and
ring to boil. Stir in barley and boil, uncovered, for 25
Heat oil in a heavy-bottomed saucepan over medium heat. Saute onion for 2-3 mins, until starting to brown. Add barley and cook for 2 mins, until toasted. Add hot stock, 1 ladleful at a time, stirring after each addition, until all liquid is absorbed and barley is just tender (about 20 mins). Add asparagus, pepper, lemon zest and lemon juice with last ladleful of stock.
Distribute between serving bowls. Top with poached eggs and sprinkle with Parmesan. Serve with arugula salad.
edium heat. Add onion and barley; stir to combine. Reduce heat
Heat the oil in a large saucepan over medium heat. Add leek; cook 20 minutes or until tender and golden, stirring occasionally.
Add mushrooms; cook 5 minutes or until tender, stirring occasionally. Add barley, salt, and pepper; cook 1 minute, stirring constantly.
Add broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally.
Uncover and cook 5 minutes or until liquid is absorbed. Stir in parsley.
minutes. Cook and stir barley into onion mixture until lightly
ranslucent and tender.
Add pearl barley; cook for 1 min, stirring
Bring water to boil in large saucepan.
Add rice and barley and return to a boil.
Reduce heat to low and simmer uncovered, stirring occasionally (about 45 minutes).
Heat olive oil in a large fry pan on medium heat.
Add mushrooms and saute until almost tender, 8-10 minutes.
Add the barley rice mixture to the mushrooms and stir.
Add in broth, cheese and pepper.
Stir until cheese melts and the mixture is creamy.
Add 3 cups broth and barley; bring to a boil. Cover