Barley Greek Salad

Barley Greek Salad

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Barley Greek Salad

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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

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Southwest Barley Salad

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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

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All-Season Barley Salad

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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

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Thai Barley Stir Fry

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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

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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.