Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
While barley is cooking, preheat oven to 400 degrees. Place the butternut squash on a large baking sheet, toss with olive oil and salt and pepper to taste.
Bake for 30-40 minutes, or until the squash is tender and caramelized.
When all ingredients are done cooking, place the quinoa, barley, squash, toasted pecans, and pomegrante in a bowl. Toss the salad with the vinegarette, serve, and enjoy!
The Holidays are right around the corner and what better way to celebrate than with some delicious, homemade cookies? Here is a round-up of our 3 favorite cookies, all using barely flour and all loaded with delicious flavors. These cookies are so good, you won’t just be making them for the Holidays!
An iconic Christmas cookie, ginger snaps bring the flavors of the holiday to life. With these barley flour ginger snaps, you not only capture those holiday flavors but also add some nutrition to your treats.
Shortbread is easy to make and so delicious to eat, and this Thumbprint Cookie Recipe checks all of those boxes. Add a boost of barley flour and these recipes will quickly become a holiday tradition.
Thumbprint Cookies
Easy to make and delicious to eat, a treat for the whole family.
Chocolate Chip cookies are a classic, regardless of the time of year. Enjoy these barley flour chocolate chip cookies and make a new holiday tradition!
Chocolate Chip Cookies
The ultimate comfort cookie, with a delectable twist- barley flour!
Nothing quite says fall like pumpkin. This versatile gourd brings on the comforting and iconic flavors we associate with fall, while seamlessly merging with any ingredient it is paired with. When partnered with barley, the results, are fall-tastic. Here is a collection of 5 Must-Try Pumpkin and Barley recipes.
Place the whole pumpkins on tray and bake for 1½ hours or until tender.
Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.
