Time 50m Number Of Ingredients 16 Steps:
Preheat oven to 425 degrees F. Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.) While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so. When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine. Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or cold! Enjoy.
Time 55m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Put all in a rice cooker, stir and press the start button. Will be ready in about 45 minutes. I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
Time 1h20m Yield 10 servings. Number Of Ingredients 7 Steps:
Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Time 1h15m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 350. Melt butter in skillet, add carrots, celery and onions. Saute until onions are transparent. Add barley. Saute for a couple minutes. Add salsa and mix everything together. Pour mixture into 13 x 9 baking dish. Cover and cook for 1 to 1 1/4 hour or until liquid is absorbed. Remove from oven and let rest covered for 10 minutes. Fluff with fork and enjoy.
Time 1h25m Yield 8 servings (3 quarts). Number Of Ingredients 18 Steps:
In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Time 1h5m Yield 6 Number Of Ingredients 10 Steps:
Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown. Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole. Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
