China Barley Skillet

China Barley Skillet

China Barley Skillet

Substitute barley for rice in this nutritious stir-fry.
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

Barley Shrimp Skillet

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

Stuffed Chicken Breast with Spiced Cranberries and Barley

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

Barley Fruit Muffins

The perfect morning snack.
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

Carrot Spice Cake

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
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!