Barley Stuffed Pumpkin

Barley Stuffed Pumpkin

Barley Stuffed Pumpkin

Enjoy this delicious blend of barley and fruit stuffed inside a pumpkin.
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Lunch, Main Course, Main Dish, Salad
Servings 4
Calories 441 kcal

Ingredients
  

  • 2 small kent pumpkins
  • 1 1/2 cup barley
  • 2 french shallots
  • 1 large handful of mint leaves chopped
  • 1 large handful of parsley leaves chopped
  • 1 pomegranate for seeds
  • 6 cherry tomatoes halved
  • salt and pepper to taste
  • 8 oz vanilla yogurt

Instructions
 

  • Preheat oven to 350 degrees F.
  • Place the whole pumpkins on tray and bake for 1½ hours or until tender.
  • Cut the pumpkins in half. Scoop out all seeds and season the inside of pumpkin with salt and pepper.
  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Add shallots, herbs, pomegranate, and tomatoes to the cooked barley. Add a few spoonsful of vanilla yogurt to the barley mixture and fold together.
  • Dish the barley mix into each pumpkin half .Drizzle with vanilla yogurt and garnish with remaining herb leaves.
Keyword barley, easy, pumpkin, salad
Pumpkin & Barley Chili

Pumpkin & Barley Chili

Pumpkin and Barley Chili

Bring a taste of fall into your home with this simple and delicious chili.
Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Lunch, Main Course, Main Dish, Soup
Servings 6
Calories 635 kcal

Ingredients
  

  • 2 tbsp olive oil
  • 2 large yellow onions chopped
  • 8 garlic cloves chopped
  • 1 tbsp ginger
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 3 bell peppers chopped
  • 2 1/2 cups diced pumpkin
  • 1 28 oz can crushed tomatoes
  • 8 cups vegetable broth
  • 2 cups black beans
  • 2 cups barley
  • 2 tbsp tomato paste

Instructions
 

  • In a large stockpot, add olive oil and onions over medium heat. Once onions have softened, add garlic, ginger, chili powder and cumin.
  • Stir for a minute or until ingredients become fragrant.
  • Stir in bell peppers, diced pumpkin, tomatoes, tomato paste, and vegetable broth. Then add in black beans and barley.
  • Bring ingredients to a boil, then reduce to low heat and simmer. Adjust with salt and or chili powder as it simmers.
  • Allow to simmer for 45 minutes, or until the barley is fully cooked through. If the chili begins to thicken too much, add water as needed.
  • When cooking is done, add any needed spices and serve. (Makes 12 servings)
Keyword barley, chili, easy, pumpkin
Pumpkin & Barley Risotto

Pumpkin & Barley Risotto

Pumpkin and Barley Risotto

Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Lunch, Main Course, Main Dish
Servings 4
Calories 384 kcal

Ingredients
  

  • 3 tbsp olive oil
  • 9 oz cubed pumpkin
  • 2 garlic cloves chopped
  • 1 1/2 cup barley
  • 2 cups vegetable stock
  • 1 tbsp rosemary
  • salt and pepper to taste

Instructions
 

  • Bring 3 cups of water to boil on the stovetop in a medium-sized pan. Add barley and reduce to simmer for 30-45 minutes until barley is tender. Stir occasionally.
  • Heat olive oil in a large pan over medium high heat Stir in the garlic, rosemary, and cubed pumpkin. Cook on medium high heat for 1 minute, then add ½ of the stock.
  • Add Barley and allow to sit for 1 minute. Pour in remaining stock, cover the pan and cook for 20 minutes, stirring occasionally. If the risotto appears to be too dry during cook time, then add stock as needed.
  • Remove pan from heat and stir in rosemary. Drizzle with olive oil and season with salt and pepper as needed.
Keyword barley, pumpkin
Pumpkin Muffins

Pumpkin Muffins

Pumpkin Muffins

Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert, Snack
Servings 72 mini muffins
Calories 88 kcal

Ingredients
  

  • unsalted butter
  • 2 cups barley flour
  • 1 1/2 cup s all-purpose flour
  • 3 cups sugar
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 15 oz can pumpkin puree
  • 2 tsp fine salt
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground nutmeg
  • 1 tsp ground allspice
  • 1 tsp ground cinnamon
  • 2/3 cup water

Instructions
 

  • Preheat oven to 350 degrees F. Butter and flour as mall 24 muffin pan.
  • Whisk together the sugar and oil in a large bowl until well combined. Whisk in the eggs and pumpkin until combined.
  • Combine all dry ingredients and whisk until well combined. Add half the dry ingredients to the pumpkin mixture and stir to combine. Add half the water and stir to combine. Repeat with remaining ingredients.
  • Pour batter into the muffin pan. Bake for 25min. or until a toothpick can be inserted into a muffin and come out clean. Let cool for 10 min in pan and then remove and allow to cool for another 10 min.
Keyword baking, barley, muffin, pumpkin
Pumpkin Bread

Pumpkin Bread

Pumpkin Bread

Fall in love with barley flour and the perfect pairing of pumpkin in a delicious pumpkin bread.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Breakfast, Dessert, Snack
Servings 1 loaf

Ingredients
  

  • 3/4 cup all purpose flour
  • 1/4 cup barley flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 tsp ground cloves
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1 cup sugar
  • 3/4 stick butter, unsalted softened
  • 1 egg
  • 1/2 can pumpkin puree, 15oz can

Instructions
 

  • Preheat oven to 325 Farenheit and set oven rack in middle position. Grease a 8 x 4 inch loaf pan and set aside.
  • In medium bowl, combine flours, salt, baking soda, baking powder, cloves, cinnamon, and nutmeg. Whisk until well combined.
  • In a large bowl or electric mixer, beat the butter and sugar on medium speed until just blended. Add the egg and continue beating until light and fluffy. Beat in the pumpkin.
  • Add the flour mixture and mix on low speed until combined.
  • Turn the batter into the prepared pan and bake for 1 hour or until a cake tester inserted into the center comes out clean. Let the loaves cool in the pan for 10 minutes then turn out onto a wire rack to cool completely.
Keyword baking, barley, pumpkin
Greek Barley Salad

Greek Barley Salad

Greek Barley Salad

This greek barley salad pairs the fresh flavors of the Mediterranean with the health and nutrition of barley.
Prep Time 15 mins
Cook Time 45 mins
Total Time 2 hrs
Course Salad, Side Dish
Servings 12 1/2 cup servings

Ingredients
  

  • 1 cup barley, hulless, pearl or hulled
  • 1 cup cherry tomato, sliced in half
  • 1 cup cucumber, diced
  • 1/2 cup kalamata olives, sliced in half
  • 1/4 cup feta cheese

For the Dressing

  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 lemon, freshly squeezed
  • 1 1/2 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Bring 3 cups water to a boil then add barley. Reduce heat and simmer until barley is tender and liquid absorbed about 35-45 minutes. Alternatively: Place water and barley 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.
  • While the barley cooks, whisk together all of the ingredients for the dressing.
  • In a large mixing bowl, combine all of the ingredients including the vinaigrette. Place in the refrigerator and let chill for 1 hour. Serve, and enjoy!
Keyword barley