All Recipes, Breakfast, Dessert, Snacks
Shortcake
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
- 1 cup barley flour
- 1 cup all-purpose white flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter or margarine
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup milk
Preheat oven to 450 degrees. Spray a baking sheet and set aside.
In a large bowl whisk together barley flour, all-purpose flour, sugar, baking powder, and salt.
Cut in butter and combine until mixture resembles coarse crumbles.
Add in milk, egg, and vanilla. Mix until well combined and shape dough into a ball. Cut dough into 6 even pieces.
Place evenly on the baking sheet and place in oven. Bake for 12-15 minutes or until golden brown. Remove from oven and top with toppings of your choice. Serve immediately and enjoy!
All Recipes, Main Dishes, Salads, Side Dishes
Barley Summer Salad
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
For the Salad
- 1 cup barley
- 1 large cucumber
- 1 large heirloom tomato
- 1/2 medium onion, red or white
For the Dressing
- 4 tbsps lemon juice
- 1 tbsp red wine vinegar
- 2 tbsps olive oil
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
Bering 3 cups of water to boil on the stovetop in a medium-sized pan. Combine barley and reduce to simmer for 30-45 minutes until barley is tender and liquid is absorbed. Stir occasionally.
Slice cucumbers into half-moons, dice the tomato and slice the onion. Combine in a medium-sized bowl.
In a small bowl, combine all ingredients for the dressing and whisk together.
Once the barley is done, mix well with the vegetables. Pour dressing on top and combine. Serve either immediately or put in the fridge and enjoy later!
All Recipes, Main Dishes, Salads
Charred Corn & Zucchini Barley Salad
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
For the Salad
- 3 ears corn, husks removed
- 2 medium zucchini
- 1 medium bell pepper
- 1 cup barley
- 2 tbsp olive oil
For the Dressing
- 1/4 cup lime juice
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/4 cup olive oil
Cook barley on the stovetop. Bring 3 cups of water to boil, pour in the cup of barley, reduce to simmer for 30-45 minutes. When the liquid is absorbed and barley tender, remove from stovetop.
Dice zucchini and bell pepper, lathering in 1 tbsp of olive oil, and placing on a kabob stick. With remaining olive oil, lather the corn.
Place on heated grill, turning occasionally until all sides cooked and char developed on vegetables.
While vegetables are on the grill, combine all dressing ingredients in a small bowl and whisk together.
Pull vegetables off the grill. Using a knife, remove the corn kernels from the cob. Combine all vegetables, barely and dressing together. Serve immediately and enjoy!