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Shiitake, beef and barley soup Place mushrooms in bowl; pour hot water over to cover. Let stand until
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Barley pilaf with peas In medium saucepan, cook onion and garlic in oil until onion is tender.
Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce
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Pasta with tuna & peas 1. Cook pasta according to recipe.
2. Heat oil in a nonstick skillet on medium high.
3. Saute onions until translucent, about 4 minutes.
4. Add tomato sauce, red pe
pper flakes, peas and seasonnings to skillet.
5. Reduce heat to medium low, cover
&
si
Brown rice pilaf #3 In a medium saucepan stir together bouillon granules and 1 cup water. Bring to boiling. Stir in mushrooms, brown rice, carrot, marjoram, and dash pepper. Reduce heat and simmer, covered, for 12 minutes. Remove from heat, let stand for 5 minutes. Add gree
Black bean soup #1 Wash black beans, cover with water and allow to soak
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simmmer until vegetables are soft, about 30 minutes. Add
Black bean appetizer Sort beans to remove any debris; rinse and set aside. in a 3-quart pan
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Per se
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o
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Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes.
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In a 12-inch skillet, heat butter and oil. Saute half of beef cubes until brown. Remove with slotted spoon. Repeat with remaining beef.
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onions, carrots, celery, tomatoes, water and bouillon; bring to a boil.
Cover and simmer for about 2 hours or until beef is tender. Add barley;
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Cumin herb rice pilaf Thinly slice white part of scallions to measure 1/4 cup. Finely chops the green tops to measure 1/3 cup. Cook cumin seeds and white part of scallions in 1 tablespoon oil in a 2-quart heavy saucepan over moderately low heat, stirring occasionally, until
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
Broiled north sea black cod Cut fish into serving-size pieces. Combine remaining ingredients in a glass
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turning once, for 4-6 hours.
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Source: Arrowhead
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and bring to a boil over high heat. Cover, reduce heat; simmer until beans
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onion. Saute for about 3 minutes until tender by not brown. Add the
millet and cook for another 2 minutes or so, stirring occasionally.
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Cook barley according to package directions until tender. Meanwhile, wash
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Black forest trifle Combine 1/4 cup sugar, 2 tb sugar, cocoa, and cornstarch in a saucepan.
Gradually add milk, stirring with a wire whisk until smooth. Cook over
medium heat, stirring constantly, 5 to 8 minutes until mixture is
thickened. Remove from heat. Add marga
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Bits-o-barley cranberry dessert Bring first six ingredients to a boil, then cover, remove from heat and
let stand until all the juice is absorbed. Add honey, blend well. Serve
warm or cold.
Source: Arrowhead Mills "Bits-O-Barley" tri-fold
Reprinted by permissio
Simply snow peas Combine all ingredients in 1 1/2 qt microwave-safe casserole. Cover tightly
and microwave 1 to 2 minutes. Stir gently. Replace cover and microwave 2 to
4 minutes longer, or until snow peas are crisp-tender and bright green.
Drain well before se
Black cherry baked apples Preheat the oven to 375 F.
Using an apple corer or sharp knife, remove the apple cores from the stem ends without cutting the apples all the way through the other end.
Place the apples cored side up in a baking dish.
Sprinkle the apples inside and outside
Black bean-stuffed peppers Prepare beans according to package directions.
Cut peppers in half lengthwise and remove seeds. Steam peppers, cut side
down, over 1/2" boiling water until nearly tender, about 8 to 10minutes.
Rinse with cold water, drain and set aside.
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
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2. While the pasta is baking, but the peas and broth in a small saucepan. Simmer the peas in the broth for 5 minutes.
3. In a large serving bowl, mash half the peas and broth with the
Vegetable barley stew with lentils Combine the barley and 4 cups of water in a medium saucepan. Bring to a
boil over medium heat and cook for 5 minutes. Reduce the heat to low and
simmer for 30 minutes, then remove the pan from the heat.
Put a heavy stockpot over medium heat f
Brown-eyed susans Combine flour, bran, baking powder, salt and spices. Add brown sugar and mix until no lumps remain. Stir in chocolate chips. Combine beaten egg, milk, oil and pumpkin, mix thoroughly. Add to dry ingredients all at once stirring just until moistened. Do n
Hearty beef and barley soup #1 Heat oil in large sauce pan or dutch oven until hot, add stew meat and brown on all sides. drain
#2 Add all remaiing ingredients except green beans; mix well. Bring to a boil. Reduce heat to low and simmer 1 hour or until beef is tender
#3 Stir in gre
Black bean and corn quesadillas 1. Heat the grill. Remove the silk from the corn but leave the husks intact. Place the corn on a gas grill over medium-high heat and grill for about 12 minutes until the corn is tender. Turn the corn frequently during grilling. Remove the corn from the gr
Roasted herb barley Preheat oven to 350 deg (F)
In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or
until soft. Add mushrooms and cook for 3 minutes. Stir in pearl
barley, salt, thyme, marjoram, crushed rosemary, sage, and summer
savory. Sau
Artichokes and peas SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off
the remaining leaves, snapping them off at the base. Trim off the
dark green stubs, going around the artichoke with a paring knife. Cut
them in quarters, remove the fuzzy choke a
Pot roast of turkey with barley HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin
side down. Cook over high heat until skin is golden, about 7 minutes.
Remove the turkey and pour off the oil. Replace the pot on the stove and
add the water, onion, gar
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