Soak barley overnight in water to cover. Drain well. Combine with broth, salt and pepper. Cook in a saucepan over low heat for 2 hours or until barley is soft. Beat yogurt, sour cream and egg in a bowl. Gradually add 1 cup of the soup, beating constantly to ..

In 4-cup (1 L) glass measure, combine mushrooms, onion and butter; cover with vented plastic wrap and microwave at High for 1 minute. Add chicken stock and barley; microwave at High for 6 to 8 minutes or until barley is almost tender and most of the liquid is ..

This hearty Barley and Vegetable Winter soup is a good strong soup ideal for cold days and a secret weapon against your diet devastation in the party season. Your body is sure to thank you for the goodness this vegan barley and vegetable broth

MAKING 1. Add barley kernels in a jug along lemon juice, sugar, and rind. 2. Pour boiled water over the mixture and keep it undisturbed until the mixture turns cold. 3. Strain the liquid before serving. SERVING 4. Serve the lemonade with some crushed ice ..

MAKING 1. Wash apples and chop them along with peel and core. 2. In a saucepan, add apples with barley kernels and cook with flavorings for about half an hour. 3. Strain the mixture and sweeten and allow it to cool. SERVING 4. Serve the apple and barley ..

MAKING 1. Take a pot, heat the oil and put in all the vegetables. 2. Cook it for about 10 minutes and then add barley and stock and simmer for around 2 hours or until the barley is soft. 3. Remove from heat and puree the soup. 4. Put it in a pot again and ..

GETTING READY 1. Mix Barley, lemon, cinnamon and sugar. 2. Boil it on a low flame for 45 minutes. Do not remove from the flame until it becomes thick and transparent. MAKING 3. Strain. 4. Sweeten with sugar if required. 5. Pour the contents into a jelly ..

MAKING 1) Take a large skillet and heat oil in it over medium heat. 2) Add green onions, eggplant, zucchini and green pepper. Mix nicely. 3) Cook until the vegetables are lightly browned, stirring constantly. 4) Stir in tomatoes, water, salt, barley, basil ..

GETTING READY 1. Pre-heat the oven at 350°F/180°C (Gas Mark 4). 2. Grease a baking tin with butter. MAKING 3. In a pan, warm vegan margarine and syrup. 4. Add sugar and heat it till sugar dissolves. 5. Add barley kernels and the flavouring (either lemon ..

MAKING 1) In a slow cooker, place all the ingredients except for the butter. 2) Cover the cooker and cook on LOW for 8 to 10 hours. 3) Put the preparation in a serving plate and dot with the butter. Let the butter melt over the barley. SERVING 4) Serve after ..

MAKING 1. In a saucepan add water and stew the fruit until its juice oozes, strain the mixture and squeeze the fruit to extract juice. 2. Blend in barley kernels, sugar and boil the mixture once again and keep stirring at occasional intervals. SERVING 3. ..

MAKING 1) Spray the Dutch oven with cooking spray and heat it over medium heat. 2) Sauté the onion, celery, parsley and garlic until they becomes tender. 3) Pour some water along with next ten ingredients. Mix them well and boil them. 4) Simmer for 20 ..

MAKING 1) In a blender, puree the tomatoes thoroughly. 2) Into a very large ovenproof bowl, strain the pureed tomatoes. 3) To this, add all the remaining ingredients. Mix well. 4) On high power, cook covered, for 10 minutes or until the mixture starts boiling ..

MAKING 1) In a large saucepan add barley and water. 2) Cover and simmer for 1 hour. 3) Take off from heat and let stand for sometime to cool. 4) Pass barley through a fine sieve and strain the mixture. Reserve the liquid. 5) Add cranberry juice to the barley ..

MAKING 1) In a 1-quart microwavable shallow dish, add margarine. Microwave on HIGH for a minute. 2) Add in the mushrooms and onions. Microwave on HIGH for 1 minute till the vegetables become soft. 3) Mix in the barley and microwave for 1 minute on HIGH. 4) ..

GETTING READY 1) Preheat the oven to 400°. 2) In a medium saucepan, pour in 1 1/4 cups water and add the barley. 3) Place over low heat to cook the barley covering, for 45 minutes or until tender. Drain and place aside. 4) In a small saucepan, pour in 1/2 ..

MAKING 1) In a large bowl add all ingredients and mix well. 2) Bake on a moderately hot griddle until done. SERVING 3) Spread cashew butter on top and spread honey or pure maple syrup before

MAKING 1) In a non-stick pan, lightly toast the pearl barley by mixing it thoroughly it over a moderate heat (Use a little oil if you do not have a non-stick surface.) 2) After the barley grains attain an even brown colour, remove them from the pan or it ..

GETTING READY 1 Thoroughly wash the barley. MAKING 2 In a pan add barley with water. 3 Add in very thinly peeled rind of the lemon, if desired. 4 Gradually bring to a boil. SERVING 5 If using as a cooling drink, immediately strain over the sugar ..

MAKING 1) Take a 2-quart saucepan and pour broth in it. Add barley and onion to it. Bring the mixture to a boil. 2) Reduce heat to low and cover. Simmer for about 45 minutes. 3) Add peppers and cook for another 15 minutes or until barley is ..