Mexi-Barley Casserole

Mexi-Barley Casserole

Mexi-Barley Casserole

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients
  

  • 1 cup barley
  • 3 cups water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 medium onion, diced
  • 3 medium bell peppers, any color
  • 1 lb ground meat, turkey, pork, lamb, beef
  • 1 tbsp garlic, minced
  • 1 16 oz can salsa
  • 1 15 oz can diced tomatoes
  • 1 cup shredded cheese
  • cilantro, chopped

Instructions
 

  • Bring water, cumin, and oregano to boil in a medium saucepan, add barley, cover, and reduce to simmer. Cook for 45-55 minutes or until liquid is absorbed. Alternatively: combine all ingredients in an Instant Pot, set to High Pressure and cook for 35 minutes. Do a natural pressure release for 5 minutes, drain and rinse barley.
  • Preheat oven to 400 degree F 20 minutes before barley is done. Spray a 13x9 inch casserole dish with cooking spray, set aside.
  • Dice onion and chop bell peppers into strips.
  • In a large skillet over medium-high heat add onion and bell pepper strips and saute until tender. Transfer to bowl and set aside.
  • In the same skillet add the ground meat and garlic cooking until done.
  • Spread barley in an even layer on the bottom of the casserole dish, pile onions and bell peppers on top, then add cooked meat. Spread salsa and diced tomatoes over meat, then the cheese on top.
  • Bake in oven for 15-20 minutes until cheese is melted and bubbling. Add cilantro to top before serving.
Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

This sweet potato & barley bake is easy to make, delicious to eat, and packed full of flavor and nutrition!
Cook Time 1 hour
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 4 cups sweet potato, diced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup uncooked barley
  • 1 cup corn
  • 2 cans (14.5 oz each) vegetable or chicken broth
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 cup cilantro, chopped

Instructions
 

  • Preheat oven to 350 degrees F
  • Combine all ingredients, except cilantro, in a 9x13 baking dish sprayed with cooking spray.
  • Bake for 1 hour and 15 minutes, or until liquid is absorbed and barley and sweet potatoes are tender.
  • Remove from oven and let cool for 5 minutes so any remaining liquid can be absorbed. Sprinkle cilantro on top and enjoy!

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 peppers

Ingredients
  

  • 1 lb ground beef
  • 1 1/2 cups cooked barley
  • 1 1/2 cups shredded cheese
  • 1 can black beans, drained and rinsed 15 ounce
  • 1 cup corn kernels, frozen, canned
  • 1 cup salsa
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 6 bell peppers

Instructions
 

  • Lightly coat the inside of a 6 quart slow cooker with nonstick spray. Cut tops off bell peppers, remove stems and seeds.
  • In a large bowl, combine beef, barley, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, and chili powder.
  • Spoon filling into each bell pepper cavity until full. Place peppers in slow cooker.
  • Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours, or until peppers are tender and beef is cooked through.
  • Uncover and top with remaining 1/2 cup cheese when 30 minutes is remaining to melt.
  • Serve immediately. Drizzle with sour cream or salsa as desired.

No-Bake Protein Bites

No-Bake Protein Bites

No-Bake Protein Bites

Servings 12 balls

Ingredients
  

  • 1 cup BARLEY flakes
  • 2/3 cup shredded coconut
  • 1/2 cup peanut butter Can use any kind of nut butter
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup dried cranberries
  • 1/3 cup Honey
  • 1 tsp Vanilla

Instructions
 

  • In a large bowl, combine flakes, coconut, chocolate chips, and dried cranberries until well distributed. Set aside.
  • In a medium bowl mix peanut butter, honey and vanilla. Pour over the dry ingredients until well combined.
  • Roll into individual balls, about 1 inch in diameter. Place on a parchment-lined cookie sheet and put in the freezer to set. Store in the refrigerator.

Barley Breakfast Bars

Barley Breakfast Bars

Make ahead and enjoy these breakfast bars all week!

Barley Breakfast Bars

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 slices

Ingredients
  

  • 1.5 cups BARLEY flakes
  • 1 cup BARLEY flour
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup milk any kind
  • 1/2 cup mashed banana About 1 large banana
  • 1/2 cup Honey
  • 1/4 cup olive oil
  • 1 egg
  • 1 tsp Vanilla
  • 1/3 cup pecans, roughly chopped

Instructions
 

  • Preheat oven to 350 degrees. Spray 8x8 baking pan with nonstick spray and set aside.
  • Add milk, mashed banana, honey, olive oil, egg, and vanilla to a large bowl then whisk to combine.
  • Add 1.5 cups of barley flakes, barley flour, cinnamon, baking powder, and salt, then stir to combine.
  • Fold in chopped pecans, then pour batter into prepared baking pan.
  • Bake for 30-35 minutes, or until edges are golden brown and an inserted toothpick comes out clean. Let cool before slicing into bars. Store in refrigerator or individually wrapped in the freezer.