Sweet Potato Casserole with Barley Flake and Pecan Topping

Sweet Potato Casserole with Barley Flake and Pecan Topping

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Sweet Potato Casserole with Barley Flake and Pecan Topping
A new take on a classic dish, this sweet potato casserole with a barley flake pecan topping is sure to impress!
Prep Time 1 hour
Cook Time 30 minutes
Servings
1/4 cup
Ingredients
For the Potatoes
  • 3 large sweet potatoes
  • 2 1/2 TBSP maple syrup or honey
  • 1/2 Cup milk
  • 1 TBSP vanilla extract
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
For the Topping
  • 1/4 Cup BARLEY flour
  • 1/3 Cup BARLEY flakes
  • 1/3 Cup brown sugar, packed
  • 1/2 Cup chopped pecans
  • 3 TBSP melted butter
Prep Time 1 hour
Cook Time 30 minutes
Servings
1/4 cup
Ingredients
For the Potatoes
  • 3 large sweet potatoes
  • 2 1/2 TBSP maple syrup or honey
  • 1/2 Cup milk
  • 1 TBSP vanilla extract
  • 1 large egg
  • 1 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp salt
For the Topping
  • 1/4 Cup BARLEY flour
  • 1/3 Cup BARLEY flakes
  • 1/3 Cup brown sugar, packed
  • 1/2 Cup chopped pecans
  • 3 TBSP melted butter
Instructions
  1. Preheat oven to 400 degrees F
  2. Wash sweet potatoes and use a fork to poke holes in. Place potatoes on a baking sheet and roast for 45 minutes or until tender when forked.
  3. Lower oven to 350 degrees F. Spray an 8x8 inch pan with nonstick cooking spray and set aside.
  4. Mash sweet potatoes, removing the skin beforehand if desired, in a large bowl. Mix in maple syrup, milk, vanilla, egg, cinnamon, cloves, nutmeg, ginger, and salt with an electric mixer until desired smoothness is reached. Pour into prepared pan and set aside.
  5. For the topping: Whisk together flour, flakes, brown sugar, and pecans. Stir in the melted butter until nicely crumbled. Sprinkle over the sweet potato mixture.
  6. Bake for 25-30 minutes or until slightly golden brown.
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.
Orange Barley Pilaf

Orange Barley Pilaf


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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

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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

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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.