Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

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Sweet Potato & Barley Bake

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

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Slow Cooker Stuffed Bell Peppers

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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

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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.
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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

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Veggie Barley Risotto

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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.
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.