Cilantro-Lime Black Bean Barley

Cilantro-Lime Black Bean Barley

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Cilantro-Lime Black Bean Barley

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings

Ingredients
  

  • 3 cups chicken broth
  • 1 cup barley (pearl, hulless, or hulled)
  • 1/4 tsp salt
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1 15 oz can black beans
  • 1/2 cup cilantro, chopped

Instructions
 

  • Combine chicken broth, barley, salt, and garlic in Instant Pot. Shut lid, set to sealing, and cook on High Pressure for 35-40 minutes. When done, either do a natural pressure release or a quick valve release. Rinse and drain barley.
  • Alternatively: combine chicken broth, salt, and garlic in a large saucepan on high heat on the stovetop. Bring to boil, add the barley, and reduce to simmer until liquid absorbed or barley is tender approximately 45-55 minutes.
  • Once the barley is cooked, mix in 1 tablespoon of lime juice, can of black beans (rinsed and drained), and chopped cilantro. Taste and add the second tablespoon of lime as desired.
Baked Barley Flake

Baked Barley Flake

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Baked Barley Flake

Simple, nutritious, and a treat the whole family will enjoy!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 slices

Ingredients
  

  • 3 cups barley flakes
  • 1.5 cups milk
  • 2 large eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup butter, melted
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/4 tsp salt

Instructions
 

  • Preheat oven to 350 degrees F. Spray an 8x8 baking dish. Set aside.
  • In a large bowl, whisk together milk, eggs, brown sugar, butter, baking powder, vanilla, cinnamon, and salt. Mix in barley flakes
  • Pour into prepared pan and spread evenly. Bake for 25-35 minutes or until set and golden on top.
  • Let cool then cut into squares and serve with your choice of toppings. Enjoy!
Berry Barley Flake Crumble Bars

Berry Barley Flake Crumble Bars

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Berry Barley Flake Crumble Bars

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Servings 12 bars

Ingredients
  

Crust & Crumble Topping

  • 1/2 cup unsalted butter, melted 1 stick
  • 1 cup all-purpose flour
  • 3/4 cup barley flakes
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed

Berry Layer

  • 2 cups berries frozen or fresh
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 2 tsp cornstarch

Instructions
 

  • Preheat oven to 350F. Line an 8x8 inch pan with aluminum foil and spray.

Crust & Crumble Topping

  • Mix together melted butter, flour, oats, and sugars until well combined, Mixture will be dry with some larger, well-formed crumble pieces.
  • Set 1 heaping cup of mixture aside to be used as crumble topping later.
  • Pour remaining mixture into prepared pan and pack to create a smooth, flat crust. Set aside.

Berry Layer

  • In a large bowl add all ingredients and toss to combine.
  • Evenly distribute berry mixture over crust in pan.
  • Evenly sprinkle with the heaping cup crumble mixture.

Baking the Bars

  • Bake for approximately 45-55 minute or until edges and center are set. If using frozen berries, baking time will be closer to 55 minutes. Monitor carefully to determine doneness.
  • Set on a wire rack and allow to cool for at least 30 minutes before cutting or they will fall apart.
Mexi-Barley Casserole

Mexi-Barley Casserole

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Mexi-Barley Casserole

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 slices

Ingredients
  

  • 1 cup barley
  • 3 cups water
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 medium onion, diced
  • 3 medium bell peppers, any color
  • 1 lb ground meat, turkey, pork, lamb, beef
  • 1 tbsp garlic, minced
  • 1 16 oz can salsa
  • 1 15 oz can diced tomatoes
  • 1 cup shredded cheese
  • cilantro, chopped

Instructions
 

  • Bring water, cumin, and oregano to boil in a medium saucepan, add barley, cover, and reduce to simmer. Cook for 45-55 minutes or until liquid is absorbed. Alternatively: combine all ingredients in an Instant Pot, set to High Pressure and cook for 35 minutes. Do a natural pressure release for 5 minutes, drain and rinse barley.
  • Preheat oven to 400 degree F 20 minutes before barley is done. Spray a 13x9 inch casserole dish with cooking spray, set aside.
  • Dice onion and chop bell peppers into strips.
  • In a large skillet over medium-high heat add onion and bell pepper strips and saute until tender. Transfer to bowl and set aside.
  • In the same skillet add the ground meat and garlic cooking until done.
  • Spread barley in an even layer on the bottom of the casserole dish, pile onions and bell peppers on top, then add cooked meat. Spread salsa and diced tomatoes over meat, then the cheese on top.
  • Bake in oven for 15-20 minutes until cheese is melted and bubbling. Add cilantro to top before serving.
Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

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Sweet Potato & Barley Bake

This sweet potato & barley bake is easy to make, delicious to eat, and packed full of flavor and nutrition!
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Cook Time 1 hour
Total Time 1 hour
Servings 6 servings

Ingredients
  

  • 4 cups sweet potato, diced
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1 cup uncooked barley
  • 1 cup corn
  • 2 cans (14.5 oz each) vegetable or chicken broth
  • 1 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1/2 cup cilantro, chopped

Instructions
 

  • Preheat oven to 350 degrees F
  • Combine all ingredients, except cilantro, in a 9x13 baking dish sprayed with cooking spray.
  • Bake for 1 hour and 15 minutes, or until liquid is absorbed and barley and sweet potatoes are tender.
  • Remove from oven and let cool for 5 minutes so any remaining liquid can be absorbed. Sprinkle cilantro on top and enjoy!

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

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Slow Cooker Stuffed Bell Peppers

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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6 peppers

Ingredients
  

  • 1 lb ground beef
  • 1 1/2 cups cooked barley
  • 1 1/2 cups shredded cheese
  • 1 can black beans, drained and rinsed 15 ounce
  • 1 cup corn kernels, frozen, canned
  • 1 cup salsa
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 6 bell peppers

Instructions
 

  • Lightly coat the inside of a 6 quart slow cooker with nonstick spray. Cut tops off bell peppers, remove stems and seeds.
  • In a large bowl, combine beef, barley, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, and chili powder.
  • Spoon filling into each bell pepper cavity until full. Place peppers in slow cooker.
  • Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours, or until peppers are tender and beef is cooked through.
  • Uncover and top with remaining 1/2 cup cheese when 30 minutes is remaining to melt.
  • Serve immediately. Drizzle with sour cream or salsa as desired.