hours.
Strain.
Soup-----------.
In a clean stockpot
BEAN-BARLEY SOUP MIX: In a bowl combine
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.
nion until translucent. Add the pearl barley to the pot and stir
Rinse the pearl barley and place in a saucepan
s tender.
Cook the pearl barley separately, adding half the butter
ll grains, before cooking barley, rinse it thoroughly under running
ll grains, before cooking barley, rinse it thoroughly under running
For barley risotto, heat 1 tbsp oil
Wash the pearl barley; cook in a large amount of lightly salted boiling water until tender.
Meanwhile, cook the onion in the butter until lightly wilted.
Add the vegetables, mushrooms and soup stock.
Simmer until the vegetables are done.
Strain the cooked barley and add to the soup.
Stir in the sour cream and bring to a boil.
Season to taste with the salt and pepper. Garnish with the dill or parsley.
br>Return soup to heat; add carrots, celery, onion, pearl barley, bay leaves
Bring chicken broth to boil in large pot over medium heat; add pearl barley, mushrooms, carrots, celery and onion and simmer for 25 minutes; add potato and simmer 15 minutes longer, or until barley is tender; add chicken, herbs and lemon juice to soup; season to taste; simmer 5 minutes; if you like a thinner soup, thin with some more chicken broth.
Note: If you want a'richer' soup, add up to 1/2 cup olive oil to the stock.
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.
Combine pearl barley and boiling water in a
Simmer pearl barley in 1 1/2 c. of stock until tender.
Add butter or oil gradually.
Boil chopped vegetables until tender in the remainder of the stock, then add the cooked barley and seasoning.
Add sour cream when ready to serve.
Makes 6 servings.
inutes; transfer to a large soup pot.
Heat vegetable oil
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.
ins, or until tender. Add pearl barley and cook, stirring, for 3
inutes
Stir in the pearl barley, sizzle for a few mins
Saute carrots, onions, leek and celery in a little oil for a few minutes. Add swede, bay leaves and thyme. Then add barley and stock, and season with pepper.
Bring barley soup to the boil and add tomatoes. When the barley soup is almost cooked, add the cabbage.
Add the sherry and coriander. Remove bay leaves.
In each serving bowl, add the peas and brussels sprouts and pour the hot soup over.
Top each bowl with a sprinkle of fresh parsley, black pepper and grated parmesan.
Serve with crusty bread.