s heated through and the barley is tender.
To freeze
ith the breast.
Add barley and cumin.
Cook on
brown ground chicken and onion in sesame oil and add broth and water.
add all other vegetables and bring to a boil, simmering for about 5 minutes.
add seasonings and barley and simmer for 15 minutes.
taste and adjust seasonings.
dd in the barley (I didn't use quick barley, but I'm
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.
Brown meat and onion in large saucepan; drain.
Add water, tomatoes with juice, carrots, mushrooms, barley, garlic and oregano.
(Other vegetables may be added or substituted.)
Bring to boil; reduce heat and cover.
Simmer for 10 to 15 minutes until barley is done.
Add cubed cheese; cover and simmer for 5 minutes until cheese is melted.
Serves 6.
br>Add the barley and cook until the barley is tender. This
Cook the pearl barley in the stock til tender, about 45 minutes for regular barley, 15 minutes for quick barley.
Combine everything once the barley is done.
Serve and enjoy!
o 350\u00b0. Cook the quick barley according to instructions on box
Heat oil in saucepan over low-medium heat. Saute onion in oil.
Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
Stir in Chicken broth and salt. Bring to a boil.
Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
Serve.
In a Dutch oven, melt butter; saute onion, green pepper (optional) and mushrooms.
Add and mix in flour.
Slowly add the consomme and milk, stirring to keep smooth.
Add the seasonings and the barley.
Bring to a boil and simmer 10 minutes until barley is tender.
If it gets too thick, thin with milk or consomme.
In a small saucepan combine the beef stock, garlic and vegetables. scallion, bay leaf, pepper and barley.
Simmer until barley is tender, about 15 minutes.
Brown meat in saucepan and drain.
In good-size pot, stir in meat, water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
Bring to a boil; reduce heat.
Cover and simmer for 10 minutes or until barley is tender.
Season to taste.
Stir in Velveeta cheese until melted.
Makes six (1-cup) servings. Delicious soup!
Brown meat in large saucepan; drain. Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano. Bring to a boil; reduce heat. Cover and simmer 10 minutes or until barley is tender. Season to taste. Stir in cubed cheese spread until melted. Garnish as desired. Serve with sliced Italian or French bread.
Brown meat in a large saucepan; drain.
Stir in water, tomatoes, carrots, mushrooms, barley, garlic and oregano.
Bring to a boil; reduce heat.
Cover; simmer 10 minutes or until barley is tender.
Season to taste.
Stir in Velveeta until melted. Makes 6 (1 cup) servings.
stirring frequently.
Add the barley, pinenuts, basil, and parsley to
Saute mushrooms, onion and green pepper in butter.
Blend in flour; continue cooking until browned.
Add water gradually with milk.
Add remaining ingredients.
Bring to a boil over medium-high heat.
Stir frequently; reduce heat.
Cover; simmer for 10 to 12 minutes or
until barley is tender.
Makes 6 to 8 servings.
Bring water to a boil; add bouillon and beef, a pinch at a time.
Simmer 15 minutes; add barley, tomatoes and spices.
Simmer 10 minutes, add potatoes and simmer 15 minutes.
Add vegetables and simmer until all is done.
Taste to adjust seasonings.
Add more water if needed.
Saute mushrooms, onions and green pepper in butter.
Blend in flour.
Cook until browned.
Slowly add milk.
Stir until thickened.
Add barley, Worcestershire sauce, salt, pepper and parsley.
Bring to boil, then simmer, covered, for 10 to 12 minutes.
Brown meat.
Add onions and garlic.
Cook until onions are tender.
Drain.
Stir in remaining ingredients.
Cover and boil for 15 minutes.