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.
In saucepan, bring water to a boil. Stir in the rice, barley and salt. Reduce heat; cover and simmer for 12-18 minutes or until grains are tender. Remove from the heat; let stand for 5 minutes.
In a Dutch oven, saute the onion, carrots, red pepper, turnip, celery and ginger in oil until crisp-tender. Stir in the spinach, beans, soy sauce and rice mixture; cook and stir until heated through and spinach is wilted.
o 350\u00b0. Cook the quick barley according to instructions on box
loves (see RecipeZaar for various recipes) , chop and set aside.
dd in the barley (I didn't use quick barley, but I'm
Dressing:
Whisk ingredients together until sugar is dissolved.
Salad:
Combine barley with chicken and dressing and mix to make sure barley is not clumped.
Add rest of ingredients and toss gently.
4 side dish servings.
2 main dish servings.
Combine all ingredients in casserole dish.
Cover and bake at 350\u00b0 for 45 minutes.
Stir; add glass of water and bake 30 to 45 minutes more (checking halfway through in case a bit more water is needed) until barley is tender.
(Great as side dish with pot roast or chicken!)
ranslucent. Add the garlic and barley and cook, while stirring, for
Combine stock, onions and barley in Dutch oven.
Bring to a boil over high heat.
Reduce heat to low; cover and simmer 30 minutes.
Add potato and carrot and simmer 20 minutes more.
Stir in turkey and peas and simmer 5 minutes more.
Serves 8. Can be served hot over brown rice as a side dish.
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!
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 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.
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!
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.