Combine the whole barley and the water in a
If using dried mushrooms, soak them in
Preheat oven to 350\u00b0F Coat a casserole with nonstick cooking spray.
Combine cooked barley with beans, tuna, 1 cup cheese and remaining ingredients. Spread into prepared baking dish. Top with remaining cheese.
Bake 45-50 minutes or until cooked through. Let stand 5-10 minutes before serving.
cup of barley to get 2 cups cooked barley.
Wash and
Pre heat oven to 350.
Liquefy liver and garlic clove in a blender, when its smooth add eggs and peanut butter.
Blend till smooth.
In separate mixing bowl combine wheat germ, whole wheat flour, and cooked Barley.
Add processed liver mixture, olive oil and salt.
Mix well.
spread mixture in a greased 9x9 baking dish.
Bake for 20 minutes or till done.
When cool cut into pieces that accommodate your doggies size.
Store in refrigerator or freezer.
Toss cooked barley in a large bowl with the olive oil, lemon juice and garlic.
Add the chopped mint and dill.
Toss in tomatoes, cucumbers and scallions.
Season with salt and pepper. Toss gently, but thoroughly.
Let rest for 1 hour so the flavors can blend.
Garnish with sprigs of mint or dill before serving. Serving Size:
12.
Preparation Time:
0:30.
Melt the butter in a frying pan and saute the onion until lightly browned, about 5 minutes, stirring occasionally.
Add the cooked barley (cook according to package directions), salt and pepper. Fry until the butter is absorbed, about 8 minutes, stirring occasionally.
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.)
onion, and salt. If using regular barley, add at this time too
Heat olive oil in a large heavy pot.
Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
Bring mixture to a boil, then lower heat to a simmer.
Simmer 1 1/2 hours.
Add carrots and celery and simmer an additional 30 minutes.
You may have to add some more water at this point.
Add mushrooms and cooked barley, simmer another 15 minutes.
Remove bay leaves and serve.
Heat oil in large skillet over medium heat. Add onion and garlic; saute until golden, stirring occasionally.
Add eggplant, bell pepper, mushrooms, basil and oregano; saute 10 minutes.
Stir in cooked barley, garbanzo beans, tomatoes, tomato sauce and salt and pepper; simmer 10 minutes.
Mix in vinegar, olives and red pepper sauce; simmer 5 minutes longer.
an, combine broth, mushrooms and barley.
Bring to a boil
aking pan.
Cook the barley. In a medium saucepan, add
mall covered saucepan.
Add barley and return to boil.
ith lid, boil water, add barley, wild rice and salt. Return
n deep saucepan.
Add barley. When liquid returns to boil
1/4 cup of the barley and 1/4 cup of
Cook barley according to package directions; drain and rinse. In a large mixing bowl, combine cooked barley, peas, turkey, sweet pepper and onions.
Bring 6 cups of water, barley flour, and whole barley to a boil in a large saucepan. Reduce heat to medium-low, cover, and simmer 1 hour. Remove from the heat and refrigerate until cold.
Whisk the yogurt with 1/4 cup of water; stir into the cooked barley. Season to taste with salt. Serve chilled as a cool drink.
he beans.
Soak pearled barley in plenty of water overnight