In a 4-quart saucepan or Dutch oven, combine tomato juice, broth and barley. Bring to a boil and reduce heat. Cover and simmer for 40 minutes, stirring occasionally. Add remaining ingredients. Cover and simmer 15 to 20 minutes or until barley and vegetables are tender, stirring once in awhile to keep from sticking.
Makes approximately 9 (1 cup) servings.
stirring, for 1 minute. Add barley and stir well. Add tomatoes
he carrot, celery and pearl barley, turn up the heat and
In 4-quart saucepan brown meat.
Add onion and garlic, cook until tender.
Stir in remaining ingredients except frozen vegetables.
Bring to boil after covering.
Reduce heat, simmer 50 to 60 minutes, stirring occasionally.
Add frozen vegetables. Cook about 10 minutes or until vegetables are tender.
Additional water may be added if needed.
In 6-quart saucepan brown meat.
Add onions and garlic.
Cook until onion is tender; drain.
Stir in remaining ingredients except frozen vegetables.
Cover and bring to a boil.
Reduce heat, simmer 50 to 60 minutes, stirring occasionally.
Add frozen vegetables. Cook about 10 minutes or until vegetables are tender.
More water can be added if needed.
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
Add barley, then onion and carrots to
Cook rinsed barley in water, stock, and dried
Place the barley, stock and 2 cups water
o 400\u00b0F.
Cook barley in boiling water for 35
oil on high heat. Add barley and cook 35-40 mins
nd tender.
Add pearl barley; cook for 1 min, stirring
Simmer barley in 4 cups water, uncovered,
Rince the barley and drain.
Boil water in a casserole and add the barley.
Cover and cook 1 hour at low heat or until barley is tender and water is absorbed.
Add olive oil and lime juice. Salt and pepper if you want and serve.
ast 2 mins. Add the barley, stock and 5 cups water
minutes, until tender. Add barley and cook 2 minutes, until