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Ingredients: 1 Cup(s) Barley, diiered 1 large Onion, chopped 2 Cloves garlic, chopped 4 Slice(s) Whole tomatoes, peeled & cut 2 Carrots chopped 1 small Can kideny beans 1 Teaspoon(s) Curry powder (optional) 4 Stalk of celery cut into 2 To 3 potatoes peeled & 5 Cup(s) Dried Thyme Directions: Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked. Saute onion, garlic, ginger & curry in nonstick pan. Continue to saute adding the remaining ingredients; bring to a boil and turn to a simmer. Simmer 30-45 minutes until potatoes & carrots are cooked. You may have to add more water. Serve with hot bread. Variations: Add other vegetables such as corn, peas.Omit potatoes.
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Pour into a baking dish and bake in a preheated 350 F. oven for 1 hour, stirring occasionally. Source: Arrowhead Mills "Homestyle 7 Bean & Barley Soup Mix" tri-fold Reprinted by permission of Irish stew The lamb in this recipe is blanched to make a light-colored stew. Special equipment: a food mill fitted with fine disk Put lamb in a 5-quart heavy pot with 5 cups water and simmer, uncovered, 5 minutes. Drain lamb in a colander, then rinse with cold water Spicy beef curry stew 1. Heat the olive oil in a skillet over medium heat, and brown the beef on all sides. Remove from skillet, reserving juices, and season with salt and pepper. Cook and stir the garlic, ginger, and jalapeno in the skillet for 2 minutes, until tender, and se Italian tortellini stew Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on Low setting for at least 6 hours. When ready to serve, increase heat to High setting. Add tortellini. Cook and additional 20 minutes or until tortellini are soft. NOTES : Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend Beef-barley soup Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basi Bit-o-barley stuffing Mix all ingredients and bake in an oiled casserole dish at 350 F. for one hour. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias Italian barley (vegan) A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent dryi Wild rice and barley pilaf In a 12-inch frying pan or 2- to 3-quart pan, combine onion, mushrooms, garlic, and 1/2 cup water. Cook, uncovered, on high heat until liquid evaporates and a brown film forms in pan, about 15 minutes; stir often. Add 2 or 3 tablespoons water Rindfleisch-eintopf (beef stew) Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hour Black-eyed peas and barley pilaf Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender. South of the border stew In a large skillet, melt butter. Brown meat, a few pieces at a time. Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, a Baked burgundy beef stew #1 Heat oven to 325'F #2 In large bowl combine 1/4 cup flour and beef to coat evenly. Heat oil in ovenproof dutchoven over medium high heat. Add beef and stir until browned. Add remaining ingredients except water and 1 Tbsp flour. Cover. #3 Bake a Beef 'n barley dinner In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper, onion and garlic. Cook until onion is tender; drain. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley Beef and lentil stew Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring Chicken and meatball stew To make meatballs: heat oven to 375 degrees. Grease a 13x9x2 pan. In a large bowl mix beef, pork, salt, chives, thyme, coriander, bread crumbs, and half and half until well blended. Form level tablespoonfuls into 1-inch balls. Arrange in prepared African vegetable stew 2 Being from Africa, I couldn't resist this traditional recipe, and herewith pass it on, especially to those of you up north, who are in need of good hot food! We are living on salads with temps soaring to 35 deg C and above! ** Parsnips may be Mushroom and barley soup (shulman) Saute the onion in the fat until translucent. Add mushrooms and garlic, stirring, for 2 minutes. Add the wine and thyme, saute another 3 minutes. Add barley, stir and saute another 3 min. Add the soy flakes and the broth, bring to a full boil and reduce Barley broth with chicken *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juic