Stone Fruit Salad

Stone Fruit Salad

Salad with stone fruits and barley

Stone Fruit Salad

Enjoy an array of fresh fruits and vegetables with a side of barley, packed with flavor and nutrition!
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Salad, Side Dish
Servings 8 servings

Ingredients
  

  • 1 cup barley, hulless or pearl
  • 3 cups broth, vegetable or chicken
  • 4 cups spinach
  • 2 peaches, sliced
  • 2 plums, sliced
  • 1/2 lb cherries, pitted and halved
  • 2 oz feta cheese, crumbled
  • 1/2 cup vinigarette dressing of your choice

Instructions
 

  • Bring 3 cups broth 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 barley cooks, combine spinach, peaches, plums, and cherries.
  • Once barley is cooked, drain reamining liquid and rinse. Combine with
  • Combine barley with spinach, peaches, plums, and cherries. Top with feta cheese and stir in dressing. Enjoy!
Keyword barley, salad, stone fruit
Blueberry Zucchini Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

Barley Flake Bake

Blueberry Zucchini Barley Flake Bake

This Barley Flake Bake is perfect for weekend mornings or make-ahead for meals on the go. Full of fresh ingredients and delcious flavors, this healthy bake is the perfect go-to meal.
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Breakfast, Snack
Cuisine American
Servings 8

Ingredients
  

  • 2 cups barley flakes
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp bakign powder
  • 1/4 tsp salt
  • 1 cup milk, your choice of type
  • 1/3 cup honey
  • 2 large eggs
  • 1 tsp vanilla
  • 1.5 cup blueberries
  • 1 cup shredded zucchini

Instructions
 

  • Preheat oven to 375 degrees Fahrenheit. Grease an 8×8 baking dish, and set aside.
  • In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine. Add eggs, milk, and honey to the bowl, stir to combine.
  • Fold in 1 cup blueberries and zucchini. Spread into the baking and top with remaining 1/2 cup of blueberries.
  • Bake for 40-45 minutes, when top is golden it is done. Let cool and store in fridge for up to 4 days.
Keyword Bake, Barley Flake, Breakfast, Meal Prep, Zucchini recipes
Harvest Barley Salad

Harvest Barley Salad

Harvest Barley Salad

Fresh ingredients, easy to make, and delicious for either lunch or dinner, the Harvest Barley Salad is a triple threat. This recipe was created by Jamie Parchman and submitted as part of the "Bring on the Barley" Recipe Contest hosted by the Idaho Barley Commission and American Heart Association Idaho.
Cook Time 45 mins
Course Lunch, Main Course, Salad, Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 medium acorn squash
  • 1 cup barley, hulless or pearl
  • 3 cups vegetable broth, no salt
  • 3 tbsp extra virgin olive oil
  • 5 tbsp red wine vinegar
  • 1.5 tsp molasses
  • 1 tbsp garlic, finely minced
  • 3/4 tsp chili powder
  • 3/4 tsp smoked paprika
  • 1/4 tsp black pepper
  • 8 cups baby spinach
  • 1/2 cup green onion, chopped
  • 1 cup pomegranate seeds
  • 1/2 cup parsley, chopped
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup fat free feta cheese, crumbled

Instructions
 

  • Preheat oven to 375 degrees. Line the baking sheet with nonstick foil.
  • Cut acorn squash in half and remove seeds. Place squash cut side up on the prepared baking sheet. Cover lightly with another sheet of nonstick foil. Roast 25-30 minutes or until tender. Set aside to cool.
  • While squash is cooking, place barley and broth in a medium size saucepan, bring to boil. Reduce heat to simmer and simmer for 30 minutes or until all liquid is absorbed. Rinse barley in cold water and set aside.
  • While barley and squash cool, whisk together olive oil, vinegar, molasses, garlic, chili powder, smoked paprika and black pepper. Set aside.
  • Peel and cut squash into one-inch pieces. Place in a large salad bowl.
  • Add baby spinach, green onion, pomegranate seed, barley and parsley to bowl. Pour vinegar mixture over and toss.
  • Top with pumpkin seeds and feta, toss again. Enjoy!
Keyword harvest, salad
Yogurt Blueberry Barley Flake Muffins

Yogurt Blueberry Barley Flake Muffins

Yogurt Blueberry Barley Flake Muffins

Easy, healthy, and delicous. Whether it is breakfast on the go or a mid day snack, these yogurt, blueberry, and barley flake muffins are sure to satifsy!
Prep Time 15 mins
Cook Time 15 mins
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup plain yogurt
  • 1/4 cup milk
  • 1 egg
  • 1 tsp vanilla
  • 1/3 cup honey
  • 1 cup barley flakes
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup bluberries
  • 4 tbsp butter, melted

Instructions
 

  • Preheat oven to 375 degrees. Line a 12 cup muffin tin with liners or grease with non stick cooking spray. Set aside.
  • In a medium bowl, whisk together yogurt, milk, egg, vanilla, and honey.
  • n a large bowl, whisk together barley flakes, flour, baking powder, baking soda, cinnamon, and salt. Fold in blueberries.
  • Add yogurt mixture and melted butter to the dry ingredeitns and stir until just combined.
  • Portion batter evenly in muffin cups, about 1/3 cup batter per cup. Bake for 14-17 until the tops spring bake lightly to the touch.
  • Let cool and enjoy! Either freeze muffins or keep at room temperature, covered, for a few days.
Keyword baking, barley, muffin
Kentucky Derby Bars

Kentucky Derby Bars

Kentucky Derby Pie Bars

Prep Time 15 mins
Cook Time 45 mins
Course Dessert, Snack

Ingredients
  

For the Crust

  • 1 1/2 cups all-purpose flour
  • 1/2 cup barley flour
  • 1/2 tsp salt
  • 1/2 cup butter, cut into tablespoons

For the Filling

  • 1 cup brown sugar, firmly packed
  • 1 cup corn syrup
  • 1/2 cup butter, melted
  • 4 eggs
  • 2 tbsp bourbon
  • 2 cups pecans, chopped
  • 1 cup semisweet chocolate chips

Instructions
 

For the Crust

  • Preheat oven to 350F and line a 13×9-inch baking pan with parchment paper.
  • In a large bowl, whisk together flours, granulated sugar, and salt. Cut in butter until mixture is crumbly.
  • Press mixture firmly into the bottom of the prepared pan.
  • Bake for 15-18 minutes or until lightly brown.

For the Filling

  • In teh same bowl, whisk together brown sugar and next 4 ingredients until combined.
  • Stir in pecans and chocolate chips, and pour over the prepared crust.
  • Bake for 30 to 40 minutes or until center is set. Let cool completely. Remove from pan and cut into bars. Store in an airtight container for up to 5 days.
Keyword baking, barley flour
Beet & Barley Risotto

Beet & Barley Risotto

Beet & Barley Risotto

Beautiful beetroot and barley risotto, almost too pretty to eat- almost!
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Side Dish
Servings 6 servings

Ingredients
  

  • 1 cup barley
  • 3 cups vegetable or chicken broth
  • 2 tbsp butter
  • 2 cloves garlic, minced
  • 1 small onion,diced
  • 1/2 cup white wine
  • 1 can beets, drained, patted dry & pureed
  • 1 tsp thyme

Instructions
 

  • Melt butter in large saucepan over medium heat. Add onion and garlic and cook until fragrant.
  • Add barley and stir until glossy. Add wine and stir until barley has absorbed it. Add in thyme.
  • Add in the broth and bring to boil. Reduce to simmer and cover. Cook for 40-45 minutes, stirring occasionally, until liquid is absorbed and barley is tender.
  • Stir in beets and warm through. Top with feta or ricotta and enjoy!