Orange Barley Pilaf

Orange Barley Pilaf

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Orange Barley Pilaf

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Course Sides
Servings 4

Ingredients
  

  • 2 Tablespoon olive oil, divided
  • 1 Clove garlic, finely chopped
  • 1 Cup PEARL BARLEY
  • 2 1/2 Cups water
  • 3/4 Teaspoon salt
  • 1 Teaspoon grated orange peel
  • 3 Tablepoons orange juice
  • 1 Orange, peeled, segmented, and cut into pieces
  • 1/2 Cup golden raisins
  • 2 onions, sliced
  • 1/4 Teaspoon ground black pepper

Instructions
 

  • In medium saucepan with lid heat 1 Tbsp. olive oil.
  • Add garlic and barley; sauté 2 to 3 minutes.
  • Add water and 1/2 tsp. salt. Bring to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • In the meantime, combine remaining 1 Tbsp. olive oil, 1/4 tsp. salt, grated orange peel, orange juice, orange pieces, raisins, green onion and black pepper; stir to blend.
  • Toss with cooked barley and keep warm until ready to serve.
Whole Grain Pilaf with Sunflower Seeds

Whole Grain Pilaf with Sunflower Seeds

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Whole Grain Pilaf with Sunflower Seeds

This side dish is packed with fiber and vitamins. You can substitute long-cooking barley and brown rice with the quick-cooking varieties.
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Course Sides
Servings 8

Ingredients
  

  • 4 Teaspoon canola oil, divided
  • 1/3 Cup sunflower seed kernels
  • 1/2 Teaspoon salt divided
  • 2 Teaspoon butter
  • 1 Cup thinly sliced leek (about 1 large)
  • 2 1/2 Cups water
  • 1 1/2 Cups fat-free, reduced sodium chicken broth
  • 1/2 Cup uncooked pearl barley
  • 1/2 Cup dried currants
  • 1/4 Cup bulgar
  • 1/4 Cup fresh parsley
  • 1/4 Teaspoon freshly ground black pepper

Instructions
 

  • Heat 2 teaspoons oil, sunflower seeds and ¼ teaspoon salt in saucepan over medium-high heat.
  • Sauté 2 minutes or until lightly browned. Remove from pan and set aside.
  • Add remaining 2 teaspoons oil, butter and sauté leek for about 4 minutes or until tender, stirring frequently.
  • Add water, chicken broth, barley and brown rice, and bring to boil. Cover, reduce heat and simmer 35 minutes.
  • Stir in currants and bulgar; cover and simmer 10 minutes or until grains are tender.
  • Remove from heat; stir in remaining ¼ teaspoon salt, sunflower seeds, parsley and pepper.
  • Serve immediately.
Barley-Stuffed Squash

Barley-Stuffed Squash

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Barley-Stuffed Squash

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Course Sides
Servings 4

Ingredients
  

  • 1 Cup barley (pearl, hulless, or hulled)
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped celery
  • 1 Cup shredded carrot
  • 4 Teaspoon butter
  • 3 Cups chicken broth
  • 1/2 Teaspoon thyme
  • 2 medium acorn squash (about 1 lb. each), halved and seeds removed
  • salt to taste

Instructions
 

  • In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
  • Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes (50-55 is hulless or hulled barley) or until barley is tender and liquid is absorbed.
  • In the meantime, place squash halves in greased baking dish, cut side down.
  • Bake at 400° F for 30 minutes or until squash is tender.
  • Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
  • Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter.
  • Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.
Turkey Confetti Barley Salad

Turkey Confetti Barley Salad

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Turkey Confetti Barley Salad

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Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken

Instructions
 

  • In medium saucepan with lid, bring water to a boil.
  • Add barley and return to boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it
  • may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)
  • In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  • In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.
  • Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  • Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.
Mexicali Barley Salad

Mexicali Barley Salad

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Mexicali Barley Salad

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Course Lunch, Main Dish
Servings 8

Ingredients
  

  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips

Instructions
 

  • Combine barley and water in medium saucepan. Bring to a boil.
  • Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Cool.
  • In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
  • In small bowl, combine barbecue sauce and salad dressing.
  • Pour dressing over barley-bean mixture and toss to coat.
  • Line a serving bowl with cabbage leaves, if desired.
  • Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.