Mushroom Barley Risotto

Mushroom Barley Risotto

All Recipes, Main Dishes

Mushroom Barley Risotto

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Course Lunch, Main Dish
Servings 4

Ingredients
  

  • 1 Teaspoon olive oil
  • 1 cup sliced fresh mushrooms
  • 1 medium shallot, minced
  • 1 Cup chopped fresh onions
  • 1 Cup BARLEY
  • 1/4 Cup dry white wine
  • 2 Cups chicken broth
  • 1/2 Cup grated Parmesan cheese
  • 1/3 Cup chopped walnuts, lightly toasted

Instructions
 

  • Heat oil in heavy-bottomed medium-size pan.
  • Add shallot and mushrooms and saute over medium heat until tender, about 5 minutes.
  • Add barley and cook over low heat 1 to 2 minutes or until glistening.
  • Add wine and cook over medium heat until wine evaporates.
  • Add chicken broth and bring to boil.
  • Reduce heat to low. Simmer, covered, until liquid is absorbed and barley is tender but still chewy, 35 to 40 minutes.
  • Stir in cheese, tomatoes, walnuts and season to taste with salt and pepper.
  • Serve immediately.
China Barley Skillet

China Barley Skillet

All Recipes, Main Dishes

China Barley Skillet

Substitute barley for rice in this nutritious stir-fry.
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Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups chicken broth
  • 1 Pound ground beef
  • 1/2 Cup sliced water chestnuts
  • 2 Tablespoon soy sauce
  • 1 Tablespoon sherry wine
  • 1 Clove minced garlic
  • 1/4 Teaspoon powdered ginger
  • 1/4 Cup sliced green onion
  • 2 Cups frozen oriental-style vegetables

Instructions
 

  • Combine barley and chicken broth in large covered skillet.
  • Bring to boil; reduce heat to low and cook covered for 20 minutes.
  • In the meantime, combine ground beef with remaining ingredients, except oriental-style vegetables.
  • After barley cooks 20 minutes, top with layer of vegetables. Spread ground beef mixture over vegetable layer.
  • Cover and continue to cook 30 to 35 minutes or until barley and vegetables are tender and liquid is absorbed.
Barley Shrimp Skillet

Barley Shrimp Skillet

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Barley Shrimp Skillet

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Course Main Dish
Servings 2

Ingredients
  

  • 2 Teaspoon olive oil
  • 2/3 Cup PEARL BARLEY
  • 1 Clove minced garlic
  • 1/4 Teaspoon ground turmeric
  • 2 Tablespoon chopped parsley
  • 1 1/2 Cups cherry tomatoes, cut in half
  • 1 1/2 Cups clam juice or chicken broth
  • 1/2 Cup dry white wine
  • 6-8 Ounce scallops or shrimp
  • 1/2 Cup frozen green peas, thawed

Instructions
 

  • Heat oil in wide skillet over medium heat.
  • Add barley, garlic and turmeric.
  • Cook, stirring until barley is gold-en, about 3 to 4 minutes.
  • Stir in parsley, cherry tomatoes, clam juice and wine. Bring to boil.
  • Reduce heat, cover and simmer 35 minutes.
  • Arrange seafood and peas over barley.
  • Cover and cook 10 to 15 minutes longer or until barley is tender.
  • Add more liquid if barley seems dry.
  • Spoon into bowls.
Stuffed Chicken Breast with Spiced Cranberries and Barley

Stuffed Chicken Breast with Spiced Cranberries and Barley

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Stuffed Chicken Breast with Spiced Cranberries and Barley

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Course Main Dish

Ingredients
  

Barley Filling

  • 1 Cup PEARL BARLEY uncooked
  • 1/2 Cup sliced fresh mushrooms
  • 1/4 Cup diced onion
  • 1/2 Cup diced celery
  • 3/4 Cup chopped dried cranberries
  • 1 Teaspoon grated orange peel
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon cinnamon
  • 2 1/2 Cups low sodium chicken broth
  • 1/4 Cup toasted almonds
  • 6 boneless skinless chicken breasts, 4 to 5 oz. each

Breading Mixture

  • 2 Cups bread crumbs
  • 1/2 Cup Parmesan cheese
  • 1/4 Cup olive oil
  • parsley and garlic to taste

Instructions
 

  • In a sauce pan, combine all the filling ingredients from barley to cinnamon.
  • Add chicken broth, bring to a boil, then simmer until barley is tender and all liquid is absorbed (cooking time will vary from 20 to 40 minutes depending on the type of pearl barley).
  • Stir in almonds when cooled.
  • Heat oven to 300º F.
  • With knife, split chicken breast, and coat with breading.
  • Stuff with ¼ cup of barley mixture.
  • Bake at 300º F oven for 25 to 30 minutes.
Barley Fruit Muffins

Barley Fruit Muffins

All Recipes, Breakfast, Dessert, Snacks

Barley Fruit Muffins

The perfect morning snack.
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Course Breakfast, Dessert
Servings 12

Ingredients
  

  • 1 1/2 Cups all-purpose flour
  • 1/2 Cup barley flour
  • 2 Teaspoons baking powder
  • 1 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 Cup (8 ounces) low-fat vanilla yogurt
  • 2 eggs
  • 2/3 Cup dark brown sugar, packed
  • 1/4 Cup light olive oil
  • 1 Teaspoon vanilla extract
  • 1/2 Cup chopped dried fruit (apricots, apples, raisins, cranberries or cherries)

Instructions
 

  • Preheat oven to 375 F
  • In a large mixing bowl, combine flours, baking powder, cinnamon, baking soda, and salt; set aside.
  • In a medium bowl, whisk together yogurt, eggs, brown sugar, olive oil, and vanilla until smooth.
  • Pour into dry ingredients, mixing until just combined.
  • Stir in dried fruit.
  • Spray a 12-cup muffin tin with non-stick cooking spray.
  • Divide batter equally between muffin cups.
  • Bake for 15 to 18 minutes or until toothpick inserted in center comes out clean.
  • Cool in pan for 10 minutes.
  • Turn muffins out onto cooling rack.
Carrot Spice Cake

Carrot Spice Cake

All Recipes, Dessert

Carrot Spice Cake

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Servings 8 slices

Ingredients
  

  • 1 1/3 cups barley flour
  • 1 cup sugar
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
  • 1/2 tsp salt
  • 2/3 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cups shredded carrots
  • 1 cup pecans, finely chopped
  • 1 cup raisins

Instructions
 

  • Preheat oven to 350 degrees F. Spray 8x8 inch pan.
  • In a large bowl, whisk together barley flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt.
  • Stir in oil and eggs until well combined.
  • Fold in carrots, pecans, and raisins. Pour into pan and bake for 25-30 minutes, or until toothpick comes out clean.
  • Cool on the rack in the pan for 10 minutes then transfer to rack itself to cool.
  • Ice with favorite frosting or enjoy without!