Barley Greek Salad

Barley Greek Salad

Barley Greek Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/3 Cup olive oil
  • 2 Tablespoon fresh lemon juice
  • 2 Tablespoon red wine vinegar
  • 1/2 Teaspoon dried leaf oregano, crushed
  • 1/4 Cup finely chopped fresh parsley
  • 2 medium tomatoes, finely chopped
  • 1 small green or red bell pepper, finely chopped
  • 1/2 Cup crumbled feta cheese
  • lettuce leaves, washed and chilled
  • tomato wedges or lemon slices Directions

Instructions
 

  • Place barley, water and 1 teaspoon salt 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.
  • Combine olive oil, lemon juice, vinegar, oregano and ¼ teaspoon salt; pour over hot cooked barley. Cool to room temperature.
  • Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.
  • Garnish each serving with tomato wedges or lemon slices, if desired.
Southwest Barley Salad

Southwest Barley Salad

Southwest Barley Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 3 Cups reduced sodium chicken broth
  • 3/4 Cup uncooked pearl barley
  • 1 Cup fresh or frozen corn
  • 1 Cup canned black beans, rinsed and drained
  • 3/4 Cup chopped sweet red pepper
  • 1/2 Cup chopped green pepper
  • 1/2 Cup chopped green onions
  • 1/2 Cup minced fresh cilantro
  • 1 Clove garlic, minced
  • 1/2 Cup salsa
  • 3 Tablespoons reduced fat sour cream
  • 2 Tablespoons lime or lemon juice

Instructions
 

  • In a saucepan, bring broth to a boil. Stir in barley.
  • Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool.
  • In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.
  • Just before serving, combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold.
All-Season Barley Salad

All-Season Barley Salad

All-Season Barley Salad

Course Lunch, Main Dish
Servings 6

Ingredients
  

  • 1 Cup PEARL BARLEY
  • 3 Cups water
  • 1 Teaspoon salt
  • 1/4 Cup bottled Italian dressing
  • 1/4 Pound diced bacon, fried until crisp, and drained
  • 1 1/2 Cups frozen green peas, thawed
  • 1 Cup thinly sliced celery
  • 1/2 Cup thinly sliced onion or 1/4 cup chopped green onion
  • 1/3 Cup sliced water chestnuts
  • 1 2oz. Jar jar pimentos, drained
  • 1/4 Cup mayonnaise
  • 1/4 Cup sour cream
  • salt and pepper To Taste

Instructions
 

  • Place barley, water and salt in large saucepan. Bring to boil.
  • Cover and cook on low heat for 1 hour or until tender. Drain well.
  • Pour Italian dressing over warm barley and toss to coat lightly. Cover and chill.
  • Add remaining ingredients, except garnish.
  • For chilled salad: Spoon barley mixture into serving bowl; chill 2 to 3 hours.
  • For a hot salad: Spoon mixture into a baking dish or individual ramekins. Bake at 350 ºF 15 to 20 minutes or until heated through.
  • Or heat in microwave over on high 2 to 3 minutes.
  • Garnish salad with tomato slices or wedges and lettuce leaves, if desired.
Thai Barley Stir Fry

Thai Barley Stir Fry

Thai Barley Stir Fry

Course Lunch, Main Dish
Servings 4

Ingredients
  

  • 1/2 Cup PEARL BARLEY
  • 1 Cup water
  • 2 Tablespoon peanut or vegetable oil, divided
  • 2 boneless skinless chicken breasts halves, cut into bite-sized pieces
  • 2 Cloves garlic, finely chopped
  • 1 Cup thinly sliced Chinese or regular eggplant
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped onion
  • 3 Tablespoon chopped fresh basil leaves
  • 1 Tablespoon chopped fresh mint leaves
  • 8-10 Drops red pepper sauce
  • 1 Tablespoon oyster sauce
  • 1 Teaspoon soy sauce
  • 3 Tablespoon chopped peanuts
  • shredded red cabbage and carrot curls, for garnish

Instructions
 

  • Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat.
  • Add chicken pieces and garlic; stir-fry 3 to 4 minutes.
  • Add cooked barley; stir-fry an additional 3 minutes.
  • Remove barley-chicken mixture from pan; keep warm.
  • Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.
  • Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.
  • Return barley-chicken mixture to skillet; stir-fry 3 minutes.
  • Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch.
Mushroom Barley Risotto

Mushroom Barley Risotto

Mushroom Barley Risotto

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.