In large saucepan or kettle, cook pepper halves in a large amount of boiling salted water 3 to 5 minutes or until tender. Drain.
In a skillet, cook ground beef and onion 5 minutes or until beef is brown.
Drain fat.
Stir in barley, salsa, carrot and cumin; mix well.
Add 1/2 cup shredded cheese; toss to mix. Spoon mixture into pepper halves.
Place in 13 x 9 x 2-inch baking pan.
Bake, covered, in a 350\u00b0 oven for 20 minutes.
Sprinkle the remaining cheese atop peppers.
Bake, uncovered, 5 to 10 minutes more.
lip out of skins). If using frozen pearl onions, skip this step
poon, until no longer pink. Using a slotted spoon, transfer to
dd the carrot, celery and pearl barley, turn up the heat and
ranslucent and tender.
Add pearl barley; cook for 1 min, stirring
For barley risotto, heat 1 tbsp oil
b>pearl onions and simmer for 45 seconds.
Drain, cool and using
Preheat the oven to 425\u00b0F. Place the beet and onion on a large baking pan; drizzle with oil. Roast for 20 mins.
Add the broccoli; roast for a further 15 mins or until golden and tender.
Meanwhile, cook the pearl barley in a medium saucepan of boiling water for 40 mins or until tender; drain well.
For the tahini dressing, combine the tahini, 1 tbsp warm water and lemon juice in a small bowl.
Toss the roasted vegetables, warm barley and parsley in a large bowl. Drizzle with the tahini dressing to serve.
ins, or until tender. Add pearl barley and cook, stirring, for 3
inutes
Stir in the pearl barley, sizzle for a few mins
Soaking the pearl barley. Rinse the pearl barley until the water is clear and leave for at least 12 hours covered with a water.
Put the pork in the pot, cover with cold water and boil. Add the soaked pearl barley and boil, until the barley becomes soft and tender.
Clean and crush onion and potato, and add the brewage.
When pieces of potato come soft, add salt and pounded cumin.
Serve in a bowl or dish with rye-bread and a glass of buttermilk. If you wish, add sour cream and greens.
roth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and
Wash barley in hot water and soak
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.
To cook pearl barley: In medium saucepan with lid,
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.
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.
roth, carrots, celery, rutabaga and pearl barley.
Simmer for 30 minutes
Bring the pearl barley, water, and raisins to a boil.
Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
Add sugar, peaches with juice, and prunes (optional).
Boil about 10 minutes.
Let cool. The dessert will thicken when cold.
o 400 degrees.
Put pearl barley in an oven proof casserole