Orange Barley Pilaf

Orange Barley Pilaf

Print Recipe
Orange Barley Pilaf
Course Sides
Servings
Ingredients
  • 2 Tablespoon olive oil, divided
  • 1 Clove garlic, finely chopped
  • 1 Cup PEARL BARLEY
  • 2 1/2 Cups water
  • 3/4 Teaspoon salt
  • 1 Teaspoon grated orange peel
  • 3 Tablepoons orange juice
  • 1 Orange, peeled, segmented, and cut into pieces
  • 1/2 Cup golden raisins
  • 2 onions, sliced
  • 1/4 Teaspoon ground black pepper
Course Sides
Servings
Ingredients
  • 2 Tablespoon olive oil, divided
  • 1 Clove garlic, finely chopped
  • 1 Cup PEARL BARLEY
  • 2 1/2 Cups water
  • 3/4 Teaspoon salt
  • 1 Teaspoon grated orange peel
  • 3 Tablepoons orange juice
  • 1 Orange, peeled, segmented, and cut into pieces
  • 1/2 Cup golden raisins
  • 2 onions, sliced
  • 1/4 Teaspoon ground black pepper
Instructions
  1. In medium saucepan with lid heat 1 Tbsp. olive oil.
  2. Add garlic and barley; sauté 2 to 3 minutes.
  3. Add water and 1/2 tsp. salt. Bring to boil.
  4. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  5. In the meantime, combine remaining 1 Tbsp. olive oil, 1/4 tsp. salt, grated orange peel, orange juice, orange pieces, raisins, green onion and black pepper; stir to blend.
  6. Toss with cooked barley and keep warm until ready to serve.
Whole Grain Pilaf with Sunflower Seeds

Whole Grain Pilaf with Sunflower Seeds

Print Recipe
Whole Grain Pilaf with Sunflower Seeds
This side dish is packed with fiber and vitamins. You can substitute long-cooking barley and brown rice with the quick-cooking varieties.
Course Sides
Servings
Ingredients
  • 4 Teaspoon canola oil, divided
  • 1/3 Cup sunflower seed kernels
  • 1/2 Teaspoon salt divided
  • 2 Teaspoon butter
  • 1 Cup thinly sliced leek (about 1 large)
  • 2 1/2 Cups water
  • 1 1/2 Cups fat-free, reduced sodium chicken broth
  • 1/2 Cup uncooked pearl barley
  • 1/2 Cup dried currants
  • 1/4 Cup bulgar
  • 1/4 Cup fresh parsley
  • 1/4 Teaspoon freshly ground black pepper
Course Sides
Servings
Ingredients
  • 4 Teaspoon canola oil, divided
  • 1/3 Cup sunflower seed kernels
  • 1/2 Teaspoon salt divided
  • 2 Teaspoon butter
  • 1 Cup thinly sliced leek (about 1 large)
  • 2 1/2 Cups water
  • 1 1/2 Cups fat-free, reduced sodium chicken broth
  • 1/2 Cup uncooked pearl barley
  • 1/2 Cup dried currants
  • 1/4 Cup bulgar
  • 1/4 Cup fresh parsley
  • 1/4 Teaspoon freshly ground black pepper
Instructions
  1. Heat 2 teaspoons oil, sunflower seeds and ¼ teaspoon salt in saucepan over medium-high heat.
  2. Sauté 2 minutes or until lightly browned. Remove from pan and set aside.
  3. Add remaining 2 teaspoons oil, butter and sauté leek for about 4 minutes or until tender, stirring frequently.
  4. Add water, chicken broth, barley and brown rice, and bring to boil. Cover, reduce heat and simmer 35 minutes.
  5. Stir in currants and bulgar; cover and simmer 10 minutes or until grains are tender.
  6. Remove from heat; stir in remaining ¼ teaspoon salt, sunflower seeds, parsley and pepper.
  7. Serve immediately.
Barley-Stuffed Squash

Barley-Stuffed Squash

Print Recipe
Barley-Stuffed Squash
Course Sides
Servings
Ingredients
  • 1 Cup barley (pearl, hulless, or hulled)
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped celery
  • 1 Cup shredded carrot
  • 4 Teaspoon butter
  • 3 Cups chicken broth
  • 1/2 Teaspoon thyme
  • 2 medium acorn squash (about 1 lb. each), halved and seeds removed
  • salt to taste
Course Sides
Servings
Ingredients
  • 1 Cup barley (pearl, hulless, or hulled)
  • 1/2 Cup chopped onion
  • 1/2 Cup chopped celery
  • 1 Cup shredded carrot
  • 4 Teaspoon butter
  • 3 Cups chicken broth
  • 1/2 Teaspoon thyme
  • 2 medium acorn squash (about 1 lb. each), halved and seeds removed
  • salt to taste
Instructions
  1. In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned.
  2. Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes (50-55 is hulless or hulled barley) or until barley is tender and liquid is absorbed.
  3. In the meantime, place squash halves in greased baking dish, cut side down.
  4. Bake at 400° F for 30 minutes or until squash is tender.
  5. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt.
  6. Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter.
  7. Return filled squash halves to oven. Bake at 350° F for 20 minutes longer.
Turkey Confetti Barley Salad

Turkey Confetti Barley Salad

Print Recipe
Turkey Confetti Barley Salad
Course Lunch, Main Dish
Servings
Ingredients
  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken
Course Lunch, Main Dish
Servings
Ingredients
  • 1 Cup peal or whole grain barley
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, drained
  • 1 Can (15 oz.) mandarin oranges, drained
  • 2/3 Cup finely chopped red onion
  • 1/2 Cup chopped red bell pepper
  • 1/2 Cup chopped green bell pepper
  • 3 Tablespoons chopped fresh cilantro leaves
  • 2/3 Cups white wine vinegar
  • 1/3 Cup olive oil
  • 2 Tablespoons granulated sugar
  • 1 Teaspoon salt
  • 1 Teaspoon ground black pepper
  • 1 Teaspoon chili powder
  • 1 Teaspoon dry mustard
  • 10 Drops red pepper sauce
  • 1 1/2 Cups cubed cooked turkey or chicken
Instructions
  1. In medium saucepan with lid, bring water to a boil.
  2. Add barley and return to boil.
  3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. (If using whole grain barley, it
  4. may be necessary to increase cooking time to 50-55 minutes. It may also be necessary to drain off any unabsorbed liquid after cooking.)
  5. In large bowl combine cooked barley, beans, oranges, onion, bell pepper and cilantro. Set aside.
  6. In a small saucepan mix together vinegar, olive oil, sugar, salt, pepper, chili powder, dry mustard and pepper sauce. Heat and stir until mixture bubbles.
  7. Pour hot dressing over barley-vegetable mixture. Add cooked and cubed turkey or chicken.
  8. Cover and refrigerate at least 4 hours or overnight to allow salad to chill and flavors to blend.
Mexicali Barley Salad

Mexicali Barley Salad

Print Recipe
Mexicali Barley Salad
Course Lunch, Main Dish
Servings
Ingredients
  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips
Course Lunch, Main Dish
Servings
Ingredients
  • 1 Cup PEARL BARLEY (if using whole grain barley, see directions below)
  • 3 Cups water
  • 1 Can (15 oz.) kidney beans, rinsed and drained
  • 1 Can (15 oz.) black beans, rinsed and drained
  • 1 Can (11 oz.) Mexicorn or regular canned corned, drained
  • 3/4 Cup chopped red onion
  • 1/4 - 1/2 Cup sliced jalapeno peppers
  • 2/3 Cup prepared barbecue sauce
  • 3 Tablespoon prepared Italian salad dressing
  • Green cabbage leaves optional
  • 2 Cups (8 oz.) shredded cheddar cheese
  • 1 Cup crumbled tortilla chips
Instructions
  1. Combine barley and water in medium saucepan. Bring to a boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. Cool.
  4. In large bowl, combine cooled barley, beans, corn, red onion and jalapeño peppers.
  5. In small bowl, combine barbecue sauce and salad dressing.
  6. Pour dressing over barley-bean mixture and toss to coat.
  7. Line a serving bowl with cabbage leaves, if desired.
  8. Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips.
Barley Greek Salad

Barley Greek Salad

Print Recipe
Barley Greek Salad
Course Lunch, Main Dish
Servings
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
Course Lunch, Main Dish
Servings
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
  1. Place barley, water and 1 teaspoon salt in medium saucepan. Bring to a boil.
  2. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  3. Combine olive oil, lemon juice, vinegar, oregano and ¼ teaspoon salt; pour over hot cooked barley. Cool to room temperature.
  4. Gently stir in onions, parsley, tomatoes, bell pepper and cheese. Serve salad chilled or at room temperature on lettuce-lined plates.
  5. Garnish each serving with tomato wedges or lemon slices, if desired.