Barley Summer Salad

Barley Summer Salad

Barley Summer Salad

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins

Ingredients
  

For the Salad

  • 1 cup barley
  • 1 large cucumber
  • 1 large heirloom tomato
  • 1/2 medium onion, red or white

For the Dressing

  • 4 tbsps lemon juice
  • 1 tbsp red wine vinegar
  • 2 tbsps olive oil
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning

Instructions
 

  • Bering 3 cups of water to boil on the stovetop in a medium-sized pan. Combine barley and reduce to simmer for 30-45 minutes until barley is tender and liquid is absorbed. Stir occasionally.
  • Slice cucumbers into half-moons, dice the tomato and slice the onion. Combine in a medium-sized bowl.
  • In a small bowl, combine all ingredients for the dressing and whisk together.
  • Once the barley is done, mix well with the vegetables. Pour dressing on top and combine. Serve either immediately or put in the fridge and enjoy later!
Cilantro-Lime Black Bean Barley

Cilantro-Lime Black Bean Barley

Cilantro-Lime Black Bean Barley

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 4 servings

Ingredients
  

  • 3 cups chicken broth
  • 1 cup barley (pearl, hulless, or hulled)
  • 1/4 tsp salt
  • 1 tbsp minced garlic
  • 2 tbsp lime juice
  • 1 15 oz can black beans
  • 1/2 cup cilantro, chopped

Instructions
 

  • Combine chicken broth, barley, salt, and garlic in Instant Pot. Shut lid, set to sealing, and cook on High Pressure for 35-40 minutes. When done, either do a natural pressure release or a quick valve release. Rinse and drain barley.
  • Alternatively: combine chicken broth, salt, and garlic in a large saucepan on high heat on the stovetop. Bring to boil, add the barley, and reduce to simmer until liquid absorbed or barley is tender approximately 45-55 minutes.
  • Once the barley is cooked, mix in 1 tablespoon of lime juice, can of black beans (rinsed and drained), and chopped cilantro. Taste and add the second tablespoon of lime as desired.
Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

Sweet Potato & Barley Bake

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

Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

Cranberry Apple Pecan Barley Pilaf

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 10

Ingredients
  

  • 1 cup barley
  • 3 cups water or chicken broth
  • 1/4 teaspoon of black pepper
  • 1/4 teaspoon of dried oregano
  • 1/4 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 apple, chopped
  • 1 cup dried cranberries
  • 1 cup chopped pecan
  • fresh parsley to garnish
  • 1 cup of dried cranberries
  • 1 cup of chopped pecan
  • fresh parsley to garnish

Instructions
 

  • Bring cups of water to boil and add barley, black pepper, oregano, and thyme. Reduce to simmer and cook for 30-45 minutes or until tender. Drain off extra liquid and set aside.
  • In a pan, saute apples in butter until soft. Once done, add cranberries, pecans, and barley. Mix well.
  • Garnish with parsley and serve.

Sweet Potato Casserole with Barley Flake and Pecan Topping

Sweet Potato Casserole with Barley Flake and Pecan Topping

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 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Servings 10 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
 

  • Preheat oven to 400 degrees F
  • 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.
  • Lower oven to 350 degrees F. Spray an 8x8 inch pan with nonstick cooking spray and set aside.
  • 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.
  • 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.
  • Bake for 25-30 minutes or until slightly golden brown.
Veggie Barley Risotto

Veggie Barley Risotto

Veggie Barley Risotto

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.