Barley Recipes

GETTING READY 1. Soak the barley overnight and then drain. MAKING 2. In a large stock pot or heavy bottomed saucepan, combine the soaked and drained barley with 5 cups of water. 3. Place the pot of a medium flame and bring the water to a boil 4. Reduce... - 47.1516

GETTING READY 1. Preheat the oven to 325°F. MAKING 2. In a flameproof casserole, heat the oil over moderate heat. 3. Add the onions, sweet and chili peppers and sauté, for 5 to 7 minutes or until tender crisp. 4. Add the barley and sauté for a few... - 46.8556

GETTING READY 1. To make slicing easier, partially freeze the beef for about 1 hour. 2. Cut it lengthwise into 2-inch strips and then make paper-thin slice across the grain. MAKING 3. In a saucepan, combine the barley, water, and bay leaf. 4. Bring it to... - 46.6785

GETTING READY 1) In a bowl, add barley, some water and let it soak for about 2 hours. Drain and set aside. MAKING 2) In a microwavable dish, add 1/4 pint water, sea salt, butter, mace, drained barley and microwave covered for 10 minutes on HIGH. 3) Once... - 46.0691

MAKING 1. Boil water and add barley. 2. Lower the heat, cover and simmer for 50 minutes till the barley gets tender and water is well absorbed. 3. Add olive oil, black pepper and salt. Stir well. 4. In a 2 quart pot add the peeled chestnuts, water and chile... - 44.3476

GETTING READY 1. Start by peeling the oranges and cutting them into quarters, also remove the pips MAKING 2. In a pot, pour pearl barley along with water and boil it, and cook for 30 minutes, till tender 3. In a mincer, put orange flesh along with the... - 44.2895

MAKING 1.Take a large skillet or Dutch oven. 2.Put oil in it and heat. 3.Put onions, celery and carrots in it and saute well. 4.Stir in broth, lemon juice and barley. 5.Lower the flame and cook for 25 minutes after covering. 6.Put Brussels sprout and chicken... - 44.0306

GETTING READY 1. In a large pot bring water to a boil and cook pasta in it according to label directions to the al dente stage; drain, rinse under cold water and toss with a tablespoon of olive oil to prevent sticking 2. Cover and refrigerate it... - 43.6872

GETTING READY Preheat the oven to 350 degrees. MAKING Take a medium sized baking pan, put oil in it and heat. Once hot, carefully put onions, mushrooms, parsley and barley to it. Mix well so that the ingredients are coated well with oil. Put wine,thyme and... - 43.4988

GETTING READY 1. Preheat the oven to 325°F. MAKING 2. In a flameproof casserole, heat the oil over moderate heat. 3. Add the carrots and onion and sauté, for 4 to 5 minutes or until tender crisp. 4. Add the sliced mushrooms and sauté for another 4... - 43.3806

MAKING 1. Use a medium size (2 1/2-quart) microwaveable casserole or dish, to melt and heat the butter in the microwave for 1 minute. 2. Add the onion and garlic to the butter and cook for 4 minutes, stirring once, until limp. 3. Stir in the mushrooms,... - 43.2464

MAKING 1 Heat the oven to 350 degrees farenheit.Spray cookie sheet with a cooking spray. 2 In a medium bowl mix oil,both the sugars,mayonnaise,vanilla and egg with a spoon.Stir in barley flakes,flour,baking soda,salt and cinnamon.Add in nuts. 3 Drop the dough... - 43.1704

MAKING 1) In a casserole dish, heat butter, onion and garlic, covered, on high power for 3 to 4 minutes or until the onions turn soft. 2) Gradually add the remaining ingredients. 3) Cook covered on high power for 7 minutes. 4) Cook again on medium power for 9... - 43.0535

GETTING READY 1. Preheat the oven to 350°F. 2. Wash barley, drain well, and set it aside. MAKING 3. In a 1 1/2 quart casserole or oven proof skillet, melt the butter. 4. Add the onion and sauté for 2 minutes until limp 5. Stir in barley and sauté it with... - 42.5846

Pat the chicken dry with paper toweling and sprinkle with the salt and black pepper. Heat the oil for 1 minute in a 4-quart flameproof casserole or Dutch oven over moderately high heat. Add the chicken and saute for 5 minutes on each side. Transfer to a plate... - 41.7316

Combine first 7 ingredients in a small bowl; stir well with a whisk. Set aside. Bring 4 cups water to a boil in a large saucepan. Add barley; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 5 minutes. Spoon barley into a large... - 41.6962

GETTING READY 1) Preheat oven to 350° F. MAKING 2) Take a saucepan and pour water in it. Stir in barley. 3) Bring the mixture to a boil. Add salt. 4) Reduce heat to low and cook for about 45 minutes or until soft. Drain. 5) Take a pan and heat fat or butter... - 41.4954

MAKING 1) In a large bowl, mix the yogurt, soy sauce, garlic and ginger together. 2) Then stir in the barley, turkey, pea pods, pimentos and corn, until evenly coated. 3) Cover and place in the refrigerator for few hours or overnight. SERVING 4) Serve... - 41.187

In 3-quart casserole, combine barley and 4 cups of the water. Cook, covered, at HIGH for 12 to 15 minutes or till boiling. Remove from micro wave oven and let stand 2 hours. Drain. In same casserole, combine barley, 5 cups water, and salt. Cook, covered, at... - 41.1285

Don€™t be overwhelmed by the name Mixed Root Vegetable Puree With Barley. Just the right proportion of mixed veggies, barley and some stock can prepare this alarming dish in no time. Appears as an elegant looking dish once covered with sliced mushrooms... - 40.8382

MAKING 1.In a slow cooker, put chicken broth, barley, carrots, garlic, red pepper, curry powder, raisns, dried currants,and onions. 2.Put the lid on and place the cooker on HIGH heat for 3-4 hrs . 3.Once the vegetables are cooked well and the liquid is... - 40.8274

Combine barley, water, and garlic in a microwave-safe casserole. Cover with vented plastic wrap. Microwave on high for 5 minutes. Stir. Microwave on high for 7 more minutes. Stir. Microwave on medium for 5 minutes. Add green peas, red peppers, chicken broth,... - 40.6258

GETTING READY 1) Preheat the oven to 350° F. MAKING 2) In a skillet, stir-fry the barley in 2 tablespoons butter over a medium heat for about 2 minutes until lightly browned. Remove in an ungreased 1 1/2-quart casserole. 3) Saute the onion in rest of the... - 40.535

Explore this mouth-watering delicacy of Trout With Barley Peppers And Pine Nuts straight from the Italian kitchen. If you really wanna have sheer fun in your party menu then simply try this incredibly tasty dish full of chili flavor and crispy toasted nuts.... - 39.9287

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... - 39.7643

GETTING READY 1) Preheat oven to 350° F. MAKING 2) Take a medium skillet and heat butter in it. Saute barley in it over medium heat until it turns brown in color. 3) Remove barley from heat and stir in soup mix along with water. 4) Pour mixture in a lightly... - 38.4941

In a 3-quart or larger electric slow cooker, combine onion, garlic, mushrooms, carrots, salt, paprika, rosemary, and barley. Dissolve bouillon cubes in boiling water; pour bouillon and tomato juice over barley mixture. Cover and cook at low setting until... - 38.4728

GETTING READY 1. Preheat an oven to 350°F MAKING 2. In a medium ovenproof casserole or skillet, melt butter over a medium flame. 3. Sauté barley and onion until onion is tender and barley is golden brown. 4. Stir in 2 1/2 cups of boiling water, bouillon... - 38.3621

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... - 38.3573

Melt margarine in a nonstick skillet over medium-high heat. Add mushrooms and next 3 ingredients; saute 5 minutes or until barley is lightly browned. Place barley mixture, zucchini, and carrot in a 1 1/2-quart baking dish. Bring broth to a boil in a saucepan;... - 38.3231

MAKING 1) In a large heavy saucepan, combine all the ingredients and simmer covered for 1 to 1 1/4 hours until the barley is tender. 2) Taste and adjust the seasoning. SERVING 3) Serve immediately in a nice plate or a bowl as a vegetable. - 37.8423

Brown the beef lightly in a 5-quart flameproof casserole or Dutch oven over moderate heat about 5 minutes. Add the onion and garlic and saute, stirring occasionally, until soft about 5 minutes. Add the mushrooms and saute, stirring occasionally, until lightly... - 37.4574

MAKING 1.In a slow cooker, put orange juice, barley, dried currants, apricots, dates, apple, ground allspice, walnuts or pecans and cover the cooker. 2.Put the cooker on LOW heat for 3-4 hrs. SERVING 3.Serve the dish warm - 35.5051

The corn and barley kachumbar is an indian styled salad recipe prepared with barley and fresh vegetables. The cooked barley is tossed with vegetables and flavored simply with roasted cumin, lemon juice and coriander.This is a special low sugar recipe great... - 34.991

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... - 34.9279

Bring water to a boil in a saucepan; add barley. Cover, reduce heat, and simmer 10 to 12 minutes or until barley is tender. Remove from heat; let stand 5 minutes. Coat a small nonstick skillet with cooking spray; place over medium-high heat until hot. Add... - 34.2049

MAKING 1. In a saucepan, combine the first 4 ingredients, then pour boiling water over all and add salt and cayenne to it. 2. Boil and simmer for 5 minutes, then stir in cooked barley. 3. In a bowl, spoon rhubarb mixture, and let it cool overnight in the... - 33.4933

MAKING 1. Take a heavy wide saucepan and heat oil on medium flame. 2. Add the celery and sauté for about 7 minutes or until browned. Keep stirring continuously. 3. Stir in barley and cook until properly coated with oil. Add half of chicken stock and boil... - 33.3861

Heat oil in a heavy saucepan and saute onion and green pepper for approximately 5 minutes. Add split peas, soy grits and barley, stirring constantly, until they are coated with oil (approximately 3 minutes). Add stock, parsley, dill and salt. Cover pot and... - 33.3496

MAKING 1.Heat water until boiling. 2.Add a sprinkling of barley powder and stir with wire whip. 3.Stir in carrots and peas. 4.Cook for 15 minutes SERVING 5.Serve warm. - 32.9723

1. In a 2-quart saucepan, mix sugar, water and vinegar; cook over low heat, stirring, until sugar is dissolved. 2. Increase heat to medium; cook, covered, a few minutes, to let steam wash down sugar crystals. Cook, uncovered, without stirring, to 300°F. on... - 31.9679

Heat the oil in a heavy pan and saute the cumin seeds over a high heat for a few seconds, taking care not to burn them, then add the red pepper, celery, dried chillies and oregano and stir-fry for 2 minutes. Add the diced tomatoes, barley, water and... - 31.7946

GETTING READY 1. Wash barley thoroughly. 2. Soak them in cold water for several hours. MAKING 3. Boil barley in the same water for about 2 hours. Else you may put it into a double boiler and cook until it reduces to one-half. SERVING 4. Add lemon juice... - 31.7912

Heat stock in a medium saucepan. Add vegetables and cook 15 minutes. Add barley; season with salt and pepper. Continue cooking until vegetables are tender and mixture becomes slightly thickened, stirring frequently. Serve hot. - 31.5621

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... - 30.692

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.... - 29.4227