poon, until no longer pink. Using a slotted spoon, transfer to
If using dried mushrooms, soak them in
he carrot, celery and pearl barley, turn up the heat and
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).
roth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and
In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.
Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.
Wash barley in hot water and soak
rinse wild rice, combine with water, broth cube, wine if using, and shitakes and bring to a boil, cover, simmer for 20 minute.
rinse barley and add to wild rice, simmer, covered, another 25 minute.
pull out shitakes and blend in a food processor or small chopper till the same consistency as barley, stir back in
add spices, liquid smoke and fresh or canned mushrooms and warm through.
stir in sour cream if using. sometimes i use some shredded sharp cheese instead.
Mix barley, onions and carrots in a large bowl, set aside.
Mix sambal, sugar, soy sauce, 5 spice powder, water/broth and sesame oil (if using) in small bowl, set aside.
Heat oil in large pan over medium heat. Add mushrooms and red bell pepper. Cook 4-5 minutes until tender.
Add black beans and sambal mixture to pan. Cook until most liquid evaporates.
Add black bean mixture to barley mixture. Stir well to blend. Top with cilantro and/or peanuts if using.
In a pot, warm the oil over medium heat, and saute beef and onions until onions are soft and beef is browned (8 minutes).
Drain off the fat, and add the tomatoes, bouillon, barley, splenda, paprika, garlic, pepper, and tabasco; mix well.
Put the cabbage in the crock pot, and top with meat mixture (Do NOT stir); top with beef broth.
Cover and cook on LOW for 9 hours.
Stir soup well; continue to cook covered on LOW for another hour.
Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.
f water.
Add the barley to the pot and cook
Boil meat with a little salt and onion, using plenty of water. When done, remove meat from liquid.
To the liquid add barley. Cook until liquid is used and barley is soft.
While barley is cooking, grind the meats.
Combine meat and barley, adding more salt if desired.
(If fat is left in, it will slice better later.) Pack into ungreased loaf pans.
May be wrapped and frozen, or used at once.
To serve, slice into 1 inch slices.
Sprinkle with flour and pan fry, turning once.
This is a very old recipe but still a favorite.
oft (5-7 minutes). Add barley and 3 3/4 cups
Add barley with some pepper (and salt if you're using unsalted
onion, and salt. If using regular barley, add at this time too
Using a 5
or
6-quart pot bring to a boil, then simmer bones, steak, onions and bay leaves in about 4 quarts of water for 1 to 1 1/2 hours.
(While doing this, cook barley.) Remove steak and bones.
Add vegetables, celery, cabbage and tomatoes and simmer about 20 minutes.
Shred or dice the meat, then add meat and barley.
Add
bouillon
cubes
if stronger flavor is desired.
(I usually
make this soup the night before it's to be eaten.)
omemade taste, if I am using homemade stock I skip the
0 minutes.
Add the barley, lentils, salt and pepper and
minute. Add vegetable stock, barley, fresh and dried mushrooms, carrots