Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers

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Slow Cooker Stuffed Bell Peppers
Prep Time 30 minutes
Cook Time 3 hours
Servings
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
Prep Time 30 minutes
Cook Time 3 hours
Servings
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
  1. Lightly coat the inside of a 6 quart slow cooker with nonstick spray. Cut tops off bell peppers, remove stems and seeds.
  2. In a large bowl, combine beef, barley, 1 cup cheese, black beans, corn, salsa, cilantro, cumin, and chili powder.
  3. Spoon filling into each bell pepper cavity until full. Place peppers in slow cooker.
  4. 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.
  5. Uncover and top with remaining 1/2 cup cheese when 30 minutes is remaining to melt.
  6. Serve immediately. Drizzle with sour cream or salsa as desired.
Turkey Barley Soup

Turkey Barley Soup

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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 minutes
Cook Time 35 minutes
Servings
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
Prep Time 20 minutes
Cook Time 35 minutes
Servings
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
  1. In a dutch oven, saute the onions until golden brown.
  2. Add in the celery and carrots and saute until tender.
  3. Pour in chicken stock and bring to a boil.
  4. Once boiling, add in barley and turkey. Simmer for 30 minutes or until barley is tender.
  5. Season to taste with salt, pepper, and herbs of choice.
Recipe 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

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Veggie Barley Risotto
Cook Time 1 hour
Servings
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
Cook Time 1 hour
Servings
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
  1. In a medium saucepan, bring 3 cups of vegetable broth to a boil and stir in barley.
  2. Cover, reduce heat to medium and simmer for 60 minutes or until tender adding up to 1 more cup of broth if needed.
  3. 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.
  4. Remove from heat and keep warm.
  5. When barley is tender, combine barley and sautéed vegetables and season with salt and pepper to taste. Top with parmesan cheese and serve.
Thai Barley Stir Fry

Thai Barley Stir Fry


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Thai Barley Stir Fry

Course Lunch, Main Dish

Servings


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

Course Lunch, Main Dish

Servings


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
  1. 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.

  2. Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat.

  3. Add chicken pieces and garlic; stir-fry 3 to 4 minutes.

  4. Add cooked barley; stir-fry an additional 3 minutes.

  5. Remove barley-chicken mixture from pan; keep warm.

  6. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes.

  7. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.

  8. Return barley-chicken mixture to skillet; stir-fry 3 minutes.

  9. 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
Course Lunch, Main Dish
Servings
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
Course Lunch, Main Dish
Servings
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
  1. Heat oil in heavy-bottomed medium-size pan.
  2. Add shallot and mushrooms and saute over medium heat until tender, about 5 minutes.
  3. Add barley and cook over low heat 1 to 2 minutes or until glistening.
  4. Add wine and cook over medium heat until wine evaporates.
  5. Add chicken broth and bring to boil.
  6. Reduce heat to low. Simmer, covered, until liquid is absorbed and barley is tender but still chewy, 35 to 40 minutes.
  7. Stir in cheese, tomatoes, walnuts and season to taste with salt and pepper.
  8. Serve immediately.
China Barley Skillet

China Barley Skillet

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China Barley Skillet
Substitute barley for rice in this nutritious stir-fry.
Course Lunch, Main Dish
Servings
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
Course Lunch, Main Dish
Servings
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
  1. Combine barley and chicken broth in large covered skillet.
  2. Bring to boil; reduce heat to low and cook covered for 20 minutes.
  3. In the meantime, combine ground beef with remaining ingredients, except oriental-style vegetables.
  4. After barley cooks 20 minutes, top with layer of vegetables. Spread ground beef mixture over vegetable layer.
  5. Cover and continue to cook 30 to 35 minutes or until barley and vegetables are tender and liquid is absorbed.