All Recipes, Main Dishes, Side Dishes
Pumpkin and Barley Risotto
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Lunch, Main Course, Main Dish
Servings 4
Calories 384 kcal
- 3 tbsp olive oil
- 9 oz cubed pumpkin
- 2 garlic cloves chopped
- 1 1/2 cup barley
- 2 cups vegetable stock
- 1 tbsp rosemary
- salt and pepper to taste
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.
Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.
All Recipes, Breakfast, Dessert, Snacks
Pumpkin Muffins
Prep Time 20 minutes mins
Cook Time 25 minutes mins
Total Time 45 minutes mins
Servings 72 mini muffins
Calories 88 kcal
- unsalted butter
- 2 cups barley flour
- 1 1/2 cup s all-purpose flour
- 3 cups sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 15 oz can pumpkin puree
- 2 tsp fine salt
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground nutmeg
- 1 tsp ground allspice
- 1 tsp ground cinnamon
- 2/3 cup water
Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin
All Recipes, Breakfast, Dessert, Snacks
Pumpkin Bread
Fall in love with barley flour and the perfect pairing of pumpkin in a delicious pumpkin bread.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert, Snack
- 3/4 cup all purpose flour
- 1/4 cup barley flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp ground cloves
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 cup sugar
- 3/4 stick butter, unsalted softened
- 1 egg
- 1/2 can pumpkin puree, 15oz can
Preheat oven to 325 Farenheit and set oven rack in middle position. Grease a 8 x 4 inch loaf pan and set aside.
In medium bowl, combine flours, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
In a large bowl or electric mixer, beat the butter and sugar on medium speed until just blended. Add the egg and continue beating until light and fluffy. Beat in the pumpkin.
Add the flour mixture and mix on low speed until combined.
Turn the batter into the prepared pan and bake for 1 hour or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Keyword baking, barley, pumpkin
All Recipes, Salads, Side Dishes
Greek Barley Salad
This greek barley salad pairs the fresh flavors of the Mediterranean with the health and nutrition of barley.
Prep Time 15 minutes mins
Cook Time 45 minutes mins
Total Time 2 hours hrs
Servings 12 1/2 cup servings
- 1 cup barley, hulless, pearl or hulled
- 1 cup cherry tomato, sliced in half
- 1 cup cucumber, diced
- 1/2 cup kalamata olives, sliced in half
- 1/4 cup feta cheese
For the Dressing
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 lemon, freshly squeezed
- 1 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
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 the barley cooks, whisk together all of the ingredients for the dressing.
In a large mixing bowl, combine all of the ingredients including the vinaigrette. Place in the refrigerator and let chill for 1 hour. Serve, and enjoy!
All Recipes, Dessert, Snacks
Cinnamon Swirl Zucchini Bread
Use up that fresh zucchini in an oh-so-delicious, melt in your mouth cinnamon swirl zucchini bread.
Prep Time 20 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 20 minutes mins
Course Breakfast, Dessert, Snack
For Bread
- 3 cups all-purpose flour
- 1 cup barley flour
- 1 1/2 cup granulated sugar
- 2 tsp baking powder
- 1 tsp salt
- 2 cups zucchini, shredded
- 4 eggs
- 2/3 cup unsalted butter, melted
- 1 tbsp cinnamon
- 1/2 cup milk
For Cinnamon Swirl
- 3/4 cup all-purpose flour
- 1/4 cup barley flour
- 1 cup light brown sugar, packed
- 1 cup unsalted butter, melted
- 1 tbsp cinnamon
Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
In a large bowl, mix all ingredients for bread, stirring to completely combined.
In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
