Rock’m Sock’m Chili

Rock’m Sock’m Chili

Print Recipe
Rock’m Sock’m Chili
It’s a fast, flavorful, and guaranteed kid pleaser! Serve this fiber-rich chili with cornbread and carrot or celery sticks.
Course Lunch, Main Dish
Servings
Ingredients
  • 2 Teaspoon vegetable oil
  • 1 Pound ground beef, turkey, or chicken
  • 1 Cup coarsely chopped onion
  • 1/2 Cup PEARL BARLEY
  • 1 28oz. Can cut tomatoes
  • 1 Cup water
  • 1-2 Tablespoon chili powder
  • 1/2 Teaspoon salt
  • 2 15oz Can pinto or red beans
  • grated cheese or tortilla chips for garnish
Course Lunch, Main Dish
Servings
Ingredients
  • 2 Teaspoon vegetable oil
  • 1 Pound ground beef, turkey, or chicken
  • 1 Cup coarsely chopped onion
  • 1/2 Cup PEARL BARLEY
  • 1 28oz. Can cut tomatoes
  • 1 Cup water
  • 1-2 Tablespoon chili powder
  • 1/2 Teaspoon salt
  • 2 15oz Can pinto or red beans
  • grated cheese or tortilla chips for garnish
Instructions
  1. Heat oil in dutch oven or heavy 4 to 5 quart pan over medium heat.
  2. Add ground beef and onion.
  3. Cook, stirring frequently, until beef is no longer pink.
  4. Add barley, tomatoes, water, chili powder and salt.
  5. Cover and cook 30 minutes over medium low heat.
  6. Add undrained beans and continue to cook 15 to 20 minutes to blend flavors and finish cooking barley.
  7. Serve in bowls topped with grated cheese or crumbled tortilla chips, if desired.
Beef and Barley Soup

Beef and Barley Soup

Print Recipe
Beef and Barley Soup
A simple and hearty soup that will warm and fill you up.
Course Lunch, Main Dish
Servings
Ingredients
  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste
Course Lunch, Main Dish
Servings
Ingredients
  • 12 Ounce boneless beef chuck roast, cut into 1/2 inch pieces
  • 4 Cups water
  • 1 10 1/2 oz. Can condensed French onion soup
  • 1 Cup shredded carrots (2 medium)
  • 1/2 Cup regular BARLEY
  • 1 Teaspoon dried thyme or oregano
  • salt and pepper to taste
Instructions
  1. Lightly coat a large skillet with nonstick cooking spray.
  2. Heat skillet over medium heat.
  3. Brown meat in hot skillet; drain off fat.
  4. In a 3½ to 4½ quart slow cooker combine meat, water, soup, carrots, barley and thyme.
  5. Cover and cook on low-heat setting for 7 to 8 hours (3½ hours on High).
  6. Season to taste with salt and pepper.
Bavarian Barley Stew

Bavarian Barley Stew

Print Recipe
Bavarian Barley Stew
A rustic stew with a kick.
Course Breakfast
Servings
Ingredients
  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish
Course Breakfast
Servings
Ingredients
  • 1/2 Pound medium or spicy bulk pork sausage
  • 3/4 Cup PEARL BARLEY
  • 2 Cups coarsely shredded cabbage
  • 1 Cup sliced carrot
  • 1 Cup sliced celery
  • 1/2 Cup cup chopped onion
  • 1 Leaf bay leaf
  • 4 Cups chicken broth
  • 1 Cup water
  • 2 Cans (14 1/2 oz. each) stewed or diced tomatoes
  • 2 Tablespoon prepared mustard optional
  • - toasted croutons, for garnish
Instructions
  1. Brown sausage in Dutch oven or large, heavy saucepan.
  2. Drain any excess fat from sausage.
  3. Add remaining ingredients, except mustard and croutons.
  4. Cover and simmer 1 hour or until barley and vegetables are tender.
  5. Stir in mustard, if desired.
  6. Remove bay leaf before serving.
  7. Pass around croutons for garnish.
Barley Soup Mix

Barley Soup Mix

Print Recipe
Barley Soup Mix
Prepare a mix of dry ingredients in this do-it-yourself recipe.
Course Lunch, Main Dish
Servings
Cups
Ingredients
  • 1/4 Cup PEARL BARLEY
  • 1/4 Cup green split peas
  • 1/4 Cup red lentils
  • 4 Cubes beef or chicken bouillon cubes, crushed
  • 2 Teaspoons cornstarch
  • 2 Teaspoons instant onion flakes
  • 2 Teaspoons parsley flakes
  • 1/2 Teaspoons dried basil, crushed
  • 1/2 Teaspoons garlic powder
  • 1/4 Teaspoons tsp dried thyme crushed
  • 1/4 Teaspoons black pepper
Course Lunch, Main Dish
Servings
Cups
Ingredients
  • 1/4 Cup PEARL BARLEY
  • 1/4 Cup green split peas
  • 1/4 Cup red lentils
  • 4 Cubes beef or chicken bouillon cubes, crushed
  • 2 Teaspoons cornstarch
  • 2 Teaspoons instant onion flakes
  • 2 Teaspoons parsley flakes
  • 1/2 Teaspoons dried basil, crushed
  • 1/2 Teaspoons garlic powder
  • 1/4 Teaspoons tsp dried thyme crushed
  • 1/4 Teaspoons black pepper
Instructions
Directions
  1. Put barley, split peas and lentils in plastic bag.
  2. Place remaining ingredients in plastic sandwich bag; seal and place pouch of seasonings in bag with barley.
  3. Seal and attach directions for use.
To Use
  1. Rinse barley mixture in strainer.
  2. Place barley mixture in kettle with contents of seasoning packet, 5 cups water and 1 tbsp. butter.
  3. Bring to boil.
  4. Reduce heat, cover and simmer about 1 hour and 15 min. or until barley, peas and lentils are tender.
Variations
  1. For heartier soup, add ham, kielbasa, chicken or turkey to cooked soup and heat thoroughly before serving.
  2. For a fun gift idea, wrap this package of home-made soup mix in cellophane and decorate with a pretty ribbon. Remember to include a note card with cooking directions!