Saute in skillet first four ingredients.
Drain off excess fat and stir in remaining ingredients.
Bring to a boil.
Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
and salt. If using regular barley, add at this time too
If using long-cooking barley, rinse barley in colander and remove any foreign objects.
In small soup pot, combine barley with meat stock or broth.
Cook over medium heat about 1 hour. Add carrots, celery, onion, tomatoes, thyme and bay leaf. Continue cooking for 20 minutes.
Add mushrooms and zucchini and if using quick cooking barley, add it now.
Cook over low heat another 15 minutes.
Makes 8 servings (1 cup each).
hickened, 30 seconds. Serve with Barley Pilaf. Point value 3.
Cook chicken breasts in water to cover.
Bone and cut meat into bite-size pieces.
Reserve broth for later use.
Brown barley in butter or margarine.
Add French onion soup and sliced mushrooms.
Cover and cook on stove top at low heat until barley has absorbed liquid (about 30 minutes for quick-cooking barley; longer for regular barley).
Bring broth to a boil in a saucepan; add barley. Simmer, covered, 12 minutes.
Spray a skillet with nonstick spray and set over medium-high heat.
Add 2 cups sliced mushrooms and cook until tender.
Add the barley and soy sauce.
1-2 minutes.
Add barley, broth, water, salt and the
celery, carrots, bay leaves, dill, barley and the reconstituted mushrooms and
Heat oil in a large nonstick skillet over medium heat.
Add onion, bell pepper, and celery. Cook until the vegetables soften, 3 to 4 minutes.
Add garlic and cook 1 minute.
Add broth, barley, thyme, lemon juice, crushed red pepper, and salt; bring to a boil.
Reduce heat, cover and simmer until the barley is done, 15 to 20 minutes.
Remove from the heat and stir in black-eyed peas.
Cover and let stand for 5 minutes.
Serve hot.
about 4-quart), layer peas, barley, ham, carrots, onion and celery
an, combine broth, mushrooms and barley.
Bring to a boil
Brown beef in oil in saucepan over medium-high heat (do in batches if necessary), about 4 minutes per batch.
Add broth, barley, and 5 cups of water to browned beef in saucepan and bring to a boil; cover and simmer for 10 minutes or until barley is tender.
Stir in frozen mixed vegetables and gently heat through, about 5-7 minutes.
In a large dutch oven, saute onion, celery, carrots, & garlic in olive oil for 5 minutes. Add broth, water, salt, thyme, & pepper.Bring to a boil.
Reduce heat & simmer, partially covered, for 25 minutes.
Add chicken & barley. Cook for 10 minutes.
Place beef pieces and cooking liquid, water, bouillon granules and thyme in large saucepan.
Bring to a boil.
Add barley, green beans and carrots, stirring to combine.
Return to boil.
Reduce heat to low; cover and simmer for 12 minutes, or until barley is tender.
Makes 4 servings.
Lightly coat a 4-quart Dutch oven or pot with cooking spray. Heat over medium heat. Cook ground turkey in hot Dutch oven about 5 minutes or until no longer pink, stirring occasionally. Drain off any fat. Stir in water, undrained tomatoes, V8 juice, barley, split peas, salt, oregano, basil, black pepper and bay leaf. Bring to a boil; reduce heat. Simmer, covered, for 30 minutes.
Stir celery into soup mixture. Simmer, covered, for 30 minutes more or until celery and barley are tender. Remove and discard bay leaf. Makes.
f water.
Add the barley to the pot and cook
-quart baking dish with cooking spray.
In a large
br>Stir in barley and next 4 ingredients (barley through broth); bring
75\u00b0F
Take your quick-cook barley and grind it, using
Trim fat from meat, cut meat into 1/2-inch cubes.
In a dutch-oven sear meat in batches in olive oil; set aside.
Add water, broth, celery, mushrooms, carrots, onion, salt, rosemary, pepper, and garlic to the Dutch oven and bring to boiling, reduce heat.
Return meat to the pan.
Cover and simmer 1 to 1-1/4 hours or until meat is tender, if necessary, skim fat.
Stir in tomato paste and barley. Return to boiling; reduce heat. Cover and simmer about 10 minutes or until barley is done.