Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes

Stuffed Sweet Potatoes

Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4 sweet potatoes

Ingredients
  

  • 4 medium sized sweet potatoes
  • 1/2 cup BARLEY
  • 1.5 cups water
  • 1 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp thyme
  • 3 cups water
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 1 15 oz`can black beans

Instructions
 

  • Preheat oven to 400 degrees F. Line baking sheet with aluminum foil (this makes clean up easier). Scrub sweet potatoes and pat dry. Using a fork, poke holes in each one then place on baking sheet. Place in oven and bake for 45 minutes to 1 hour.
  • While sweet potatoes are baking, bring water to a boil then add barley, 1 tsp cumin, and thyme. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes.
  • Alternatively: Place water, barley, 1 tsp cumin, and thyme in Instant Pot. Close lid, set to sealing, and turn on to high pressure for 35 minutes. Conduct natural pressure release or quick valve. Drain and rinse when done.
  • About 10 minutes before potatoes are done, heat olive oil in a pan, then add bell pepper, onion, and remaining tsp of cumin. Cook until tender.
  • Drain and rinse can of black beans. Combine barley, pepper, onions, and black beans in a bowl, seasoning with salt and pepper to taste.
  • When potatoes are done, pull out of the oven and let cool. Once cooled, cut a horizontally to open up the potato but not completely apart. Using a fork fluff the inside of the potatoes. Spoon stuffing mixture into sweet potatoes, approximately 1/2 cup per sweet potato. Top with lime, sour cream, salsa, guacamole, and or cheese, and enjoy!
Mexi-Barley Casserole

Mexi-Barley Casserole

Mexi-Barley Casserole

Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
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

Sweet Potato & Barley Bake

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

Slow Cooker Stuffed Bell Peppers

Prep Time 30 mins
Cook Time 3 hrs
Total Time 3 hrs 30 mins
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.

Turkey Barley Soup

Turkey Barley Soup

Turkey Barley Soup

Don't know what to do with all those leftovers? Up-cycle them with this great turkey barley soup. Perfect for all those cold winter days.
Prep Time 20 mins
Cook Time 35 mins
Total Time 55 mins
Servings 12 Cups

Ingredients
  

  • 1 medium yellow onion, chopped
  • 2 Cups celery, sliced
  • 2 Cups carrots, chopped
  • 2 Cups cooked turkey, shredded
  • 1 Cup barley
  • 12 Cups chicken broth

Instructions
 

  • In a dutch oven, saute the onions until golden brown.
  • Add in the celery and carrots and saute until tender.
  • Pour in chicken stock and bring to a boil.
  • Once boiling, add in barley and turkey. Simmer for 30 minutes or until barley is tender.
  • Season to taste with salt, pepper, and herbs of choice.

Notes

To cook in a crockpot, simply place all ingredients in the crockpot and cook on high for 4 hours. 
Veggie Barley Risotto

Veggie Barley Risotto

Veggie Barley Risotto

Cook Time 1 hr
Total Time 1 hr
Servings 4 servings

Ingredients
  

  • 1 cup hulless barley
  • 4 cups vegetable broth
  • 2 tsp vegetable or olive oil
  • 2 tsp minced garlic
  • 1 small onion diced
  • 2 carrots diced
  • 1 zucchini diced
  • 3 small yellow squash diced
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • cup ½ grated Parmesan Cheese

Instructions
 

  • In a medium saucepan, bring 3 cups of vegetable broth to a boil and stir in barley.
  • Cover, reduce heat to medium and simmer for 60 minutes or until tender adding up to 1 more cup of broth if needed.
  • While barley is cooking, heat oil in a pan and sauté garlic, onion, and carrots about 5 minutes. Add zucchini, yellow squash, and thyme and continue to sauté until all vegetables are tender about 5 more minutes.
  • Remove from heat and keep warm.
  • When barley is tender, combine barley and sautéed vegetables and season with salt and pepper to taste. Top with parmesan cheese and serve.