BARLEY…..
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BARLEY SOUP:
Ingredients:
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each
1 teaspoon oil or soy margarine
8 cups water or vegetable broth
1 cup barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp salt
1/2 tsp pepper
1/4 tsp celery salt (optional)
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
1/2 tsp thyme
1 tsp onion powder (optional)
2 large bay leaves
Preparation:
In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
BARLEY, WILD RICE, CRANBERRY PILAF
Ingredients:
3/4 cup pearl barley
1/4 cup wild rice
1/2 tsp salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 tsp lemon juice
1 tbsp onion, finely chopped
1/3 cup olive oil
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped
Preparation:
In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy.
While barley-wild rice is cooking, pour orange juice over dried cranberries and set aside.
Drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl.
Drain cranberries, reserving 5 tablespoons orange juice. Toss cranberries with barley and wild rice.
Mix reserved orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well.
Serve at room temperature or chilled.
Ingredients:
1/2 onion, diced
2 ribs celery, diced
2 carrots, diced
any other vegetables desired, 1/2 cup each
1 teaspoon oil or soy margarine
8 cups water or vegetable broth
1 cup barley, uncooked
1 cup pinto or white beans, pre-soaked if dry
1/3 cup tomato paste or crushed tomatoes
1/4 tsp salt
1/2 tsp pepper
1/4 tsp celery salt (optional)
1/2 tsp basil
1/2 tsp oregano or Italian spice mix
1/2 tsp thyme
1 tsp onion powder (optional)
2 large bay leaves
Preparation:
In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.
Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
BARLEY, WILD RICE, CRANBERRY PILAF
Ingredients:
3/4 cup pearl barley
1/4 cup wild rice
1/2 tsp salt
3 cups water
1 cup orange juice
3/4 cup dried cranberries
2 tsp lemon juice
1 tbsp onion, finely chopped
1/3 cup olive oil
salt and pepper to taste
1/4 cup chopped fresh parsley
1 cup walnuts, coarsely chopped
Preparation:
In medium saucepan with lid, bring water to a boil. Add pearl barley, wild rice and salt; return to boil. Reduce heat to low, cover and cook about 40 minutes or until barley is tender but chewy.
While barley-wild rice is cooking, pour orange juice over dried cranberries and set aside.
Drain any excess liquid from cooked barley and rice mixture. Place barley and wild rice in large bowl.
Drain cranberries, reserving 5 tablespoons orange juice. Toss cranberries with barley and wild rice.
Mix reserved orange juice with lemon juice and onion. Whisk in olive oil and season to taste with salt and pepper. Pour dressing over barley mixture. Add chopped parsley and toasted walnuts; mix well.
Serve at room temperature or chilled.
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