Mushroom Barley Risotto - Print
Ingredients:
1¼ cups stock
2 teaspoons butter
1 cup finely chopped onion
1 cup Quick Cooking Barley
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
1 bay leaf
2 teaspoons olive oil
1 pound assorted fresh mushrooms
(such as oyster, stemmed portobello and stemmed shiitake), sliced
1 garlic clove, minced
2 tablespoons chopped fresh parsley
Directions:
Bring stock to boil in heavy medium saucepan.
Remove from heat, cover and set aside. Melt 2
teaspoons butter in large nonstick skillet over low
heat. Add onion and sauté until translucent. Add
Quick Cooking Barley, thyme, bay leaf and ¾
cup warm stock; bring mixture to boil. Reduce heat
and simmer until most of stock is absorbed, stirring
frequently, about 5 minutes. Add remaining stock,
allowing stock to be absorbed. Meanwhile, heat
oil in another large nonstick skillet over high heat,
add mushrooms; sauté until beginning to brown.
Stir in garlic. Cook until mushrooms are tender,
stirring occasionally. Mix in parsley and barley
mixture, season with salt and pepper.
Yield: 4 servings
Prairie Salad - Print
Ingredients:
1 cup Quick Cooking Barley
1¼ chicken or vegetable stock
4 green onions, thinly sliced
1 sweet red pepper, diced
1/3 cup raisins
1/2 cup toasted cashews, chopped
1/2 cup sunflower seeds, toasted
Dressing:
1/4 cup canola oil
1/4 cup light soy sauce
1/4 cup lemon juice
1 Tbsp Dijon mustard
2 cloves garlic, minced
1/4 tsp each salt and pepper
Directions:
Prepare QC Barley with the chicken or vegetable stock as directed on package. Let cool.
Dressing:
In large bowl, whisk together canola oil, soy sauce, lemon juice, mustard, garlic, salt and pepper.
Combine Quick Cooking barley, green onions, red pepper and raisins. Add dressing. Toss to combine. Stir in cashews and sunflower seeds.
Can be made ahead of time. Cover and refrigerate for up to 3 days
Yield: 8 - 10 servings
Barley and Sundried Tomato with Olives and Feta - Print
Ingredients:
2.5 cups low-sodium vegetable or chicken stock 625mL
2 cup Quick Cooking Barley 500mL
½ cup chopped rehydrated sundried tomatoes 125mL
½ cup chopped pitted black olives 125mL
4 oz lower-fat feta cheese 125g
1/3 cup chopped fresh cilantro or basil 65mL
3 Tablespoons freshly squeezed lemon juice 45mL
2 Tablespoons canola oil 30mL
1 Tablespoon chopped drained capers 15mL
1 Teaspoon minced garlic 15mL
Freshly ground black pepper
Directions:
In rice cooker or covered dish suitable for microwaving, combine the stock and barley. Cook until tender – about 15-20 minutes depending on heat of either rice cooker or microwave oven. Cool to room temperature.
Stir in the sundried tomatoes, olives, feta, capers and basil. In measuring cup blend lemon juice, olive oil, garlic and pepper. Pour over barley mixture.
Barley Radish Salad - Print
Ingredients:
1 cup finely chopped radishes
2 celery ribs, finely chopped
¼ cup finely chopped green onions
1 cup Quick Cooking Barley
2 tablespoons olive or canola oil
2 tablespoons cider vinegar or balsamic vinegar
½ teaspoon salt
½ teaspoon dried basil
¼ teaspoon pepper
1¼ cup vegetable broth
(QC Barley: 1 cup QC Barley to 1¼ cup stock)
Directions:
Cook QC Barley in broth for 10 – 15 min. covered. Chill.
In a bowl combine radishes, celery, onions and barley. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over barley mixture and toss to coat. Cover and refrigerate for at least 2 hours before serving.
Yield: 4 servings
Mushroom Barley Soup - Print
Ingredients:
5½ cups low sodium vegetable broth
1 cup Quick Cooking Barley
½ cup chopped green onion
2 cloves garlic, minced
1 basil leaf
½ tsp Worchestershire sauce
⅛ tsp pepper
2 cup sliced fresh assorted mushrooms
¾ cup shredded carrot
3 tbsp snipped fresh parsley
½ cup chopped celery
Directions:
In a large saucepan, bring vegetable broth to boiling. Stir in onion, garlic, basil, worchestershire sauce and pepper. Cover and simmer about 10 minutes. Stir in mushrooms, carrot and celery. Add Quick Cooking Barley, cover and let simmer about 20 minutes. Sprinkle with parsley.
Risotto with Asparagus & Peas - Print
Ingredients:
⅓ cup (60 ml) heavy (double) cream
Pinch of saffron strands
Pinch medium curry
⅓ cup butter
8 oz (250 g) asparagus tips, cut into short sections
3 small onions, finely chopped
Salt and freshly ground black pepper
2½ cups vegetable stock, boiling
1 cup frozen peas
1¾ cups QC Barley
⅓ cup dry white wine
⅓ cup freshly grated parmesan cheese
Directions:
Combine the cream, saffron and curry in a small sauce pan, mix well and gently warm to allow the flavors to fully infuse into the cream. Melt 2 tablespoons of the butter in a large frying pan over medium heat. Add the asparagus and two-thirds of the onion and sauté for 2 minutes. Season with salt and pepper. Add a ladle of the stock and cook until the asparagus is just tender, 6 – 7 minutes. Add the peas and cook until all the vegetables are tender, 3 – 4 minutes. Add the cream and mix well. Simmer for 1 – 2 minutes more then remove from heat.
Melt 2 tablespoons of butter in another large frying pan over medium heat. Add the remaining onion and sauté until transparent, 3 – 4 minutes. Add the QC Barley, and sauté for 2 - 4 minutes to create the dry roasted appearance. Pour in the wine and cook until it evaporates, 2 – 3 minutes. Add the stock, cooking and stir until QC Barley is tender, 15 minutes. Season with salt. Remove from the heat and stir in the remaining butter and the Parmesan. Cover, and let rest for 1 minute. Spoon the asparagus mixture over the risotto. Serve hot.
Hint: For more tender QC Barley add slightly more stock. QC Barley will continue to absorb liquid.
Yield: 4 servings
Risotto with Mushrooms & Thyme - Print
Ingredients:
2 tablespoons butter
2 tablespoons extra-virgin olive oil
or canola oil
1 small onion, finely sliced
1 clove garlic, finely chopped
1 cup fresh mushrooms, sliced
1¾ cups Quick Cooking Barley
⅓ cup dry white wine
2¼ cups vegetable stock, boiling
⅓ cup freshly grated parmesan
Salt and freshly ground black pepper
2 tablespoons finely chopped thyme
Directions:
Melt 1 tablespoon of the butter with the oil in a large saucepan over medium heat. Add the onion and garlic and sauté until the onion is transparent, 3 – 4 minutes. Add the mushrooms and sauté until they begin to soften, 3 – 4 minutes. Add the QC Barley and sauté for 2 minutes. Pour in the wine and cook until it evaporates, 2 – 3 minutes. Add the stock, cooking until the QC Barley is tender, 15 minutes. Stir in the remaining butter and the Parmesan. Season with salt and pepper. Add the thyme and mix well. Remove from the heat and let rest for 1 minute. Serve hot.
Yield: 4 servings
Spring Risotto with Artichokes - Print
Ingredients:
1 onion
1 tbsp butter
1 cup Quick Cooking Barley
1 tsp dried tarragon or dillweed or 1 tbsp chopped fresh tarragon or dill
1¼ cup vegetable or chicken broth
1 orange or red pepper, chopped
14 oz (398 ml) can artichoke hearts, drained
½ cup (125 ml) frozen peas
½ of 140 g pkg creamy goat cheese
Directions:
Finely chop onion. Melt butter in a large saucepan set over medium heat. Add onion and stir often, until it starts to soften, 3 min. Add QC Barley and stir to coat. If using dried tarragon or dillweed, sprinkle in at this point. Do not add fresh. Bring to a boil, stir, then reduce heat to medium low. Cover and simmer for 10 min.
Meanwhile, prepare pepper and slice artichokes into quarters. When QC Barley has simmered 10 min, stir in pepper artichokes, peas and fresh tarragon or dill. Continue to cook, covered and stir, until QC Barley is tender, from 2 to 5 more min. Remove from heat. Crumble goat cheese. Gently stir in. Best if served right away.
Yield: 2 - 3 servings
Toasted Barley and Apple Salad - Print
Ingredients:
2 cup quick-cooking barley 500mL
2 ½ cups vegetable stock 625mL
¼ cup finely chopped basil 65mL
¼ cup chopped fresh mint 65mL
1 granny smith apple cored and sliced
(note: at Christmas a red skinned apple makes a more attractive dish)
Vinaigrette:
2 tablespoons lemon juice 30mL
1 tablespoon canola oil 15mL
2 tablespoons apple juice 30mL
2 tablespoons plus 1teaspoon of apple cider vinegar 35mL
2 teaspoons honey 10mL
Pinch of salt and white pepper
Directions:
In rice cooker or covered dish suitable for microwaving, combine the stock and barley. Cook until tender – about 15-20 minutes depending on heat of either rice cooker or microwave oven. Cool to room temperature. Add basil, mint and apple.
In measuring cup, whisk together vinaigrette ingredients. Add to barley mixture and mix well. Serve immediately.
Veggie Barley Salad - Print
Ingredients:
1¼ cups reduced-sodium chicken broth
or vegetable broth
1 cup Quick Cooking Barley
1 medium tomato, seeded and chopped
1 small zucchini, halved and thinly sliced
1 small sweet yellow pepper, chopped
2 tablespoons minced fresh parsley
Dressing:
3 tablespoons olive oil or canola oil
2 tablespoons apple cider vinegar or balsamic vinegar
1 tablespoon water
1 tablespoon lemon juice
1 tablespoon minced fresh basil
½ teaspoon salt
¼ teaspoon pepper
¼ cup slivered almonds, toasted
Directions:
In a small saucepan, bring the broth and barley to a boil. Reduce heat; cover and simmer for 10 – 12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes then chill.
In a large bowl combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss and coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.
Yield: 6 servings
Quick Cooking Barley Chili - Print
Ingredients:
1 lb ground beef
1 medium chopped onion
2 cloves of garlic, minced
3 cups vegetable stock
1½ cups Qc Barley
1 can chili beans, undrained
1 can tomatoe paste
1 can diced tomatoes drained
1 tbsp chili powder
(+/ - depending on personal taste)
½ cup sliced mushrooms
½ cup diced red peppers
1 tbsp minced ginger
1/3 dry red wine (optional)
2 tbsp Worchester sauce
Directions:
In a large saucepan, sauté onions for 2 minutes. Brown beef, add garlic, ginger, and mushrooms. When meat is cooked drain and remove most of the fat. Transfer to a slow cooker; add beans, tomatoe paste, diced tomatoes, red peppers, chili powder, Worchester sauce and stock (optional red wine). In the last half of cooking time, add Qc Barley. Cooking time 1 to 3 hrs (tastes better cooked longer).
Quick Cooking Barley Jambalaya - Print
Ingredients:
1 tbsp Canola oil
1 cup diced red pepper
1 cup diced onion
1 cup diced celery
2 minced garlic cloves
2 cups Italian sausage
1½ cups Qc Barley
1 cup diced tomatoes with juice
1¾ cups vegetable stock
¼ cup chopped parsley
¾ tsp salt
¼ tsp black pepper
¼ tsp thyme
1 bay leaf
Directions:
Sauté sausage until brown and set aside. Heat oil in frying pan, sauté onions add mushrooms and cook for 2 minutes. Add Qc Barley and fry for 2 minutes. Add stock, celery, peppers, salt, thyme, black pepper, sausage and bay leaf. Bring to a boil and simmer. After 10 minutes add tomatoes and chopped parsley. Cook for another 5-10 minutes.
Barley Tabouleh Salad - Print
Ingredients:
¾ cup sliced fresh green onions
¾ cup chopped fresh parsley
¾ cup chopped fresh mint
1 ¼ cup diced fresh tomatoes
⅓ cup extra virgin olive oil
1 ¾ tbs lemon juice
1⅛ tsp oregano leaves
½ tbs salt
¼ tbs black pepper
1 cup Quick cooking barley (Qc barley)
1¼ cups vegetable stock
Directions:
Bring stock to boil in a small sauce pan. Stir in Qc barley, reduce heat, cover tightly and simmer 10 -12 minutes. Remove from heat, cool and chill in a refrigerator.
Mix together all ingredients except for barley, until well incorporated. Once chilled, add barley and mix well. Refrigerate at least one hour prior to serving. A longer time period will infuse more flavours into the barley.
Tabouleh Wrap
Place 3 – 4 tbs. of tabouleh on a flour tortilla, and wrap nice and tight. Hold the wrap no more than 3 hours as water may leech out and make the tortilla mushy.
Quick Cooking Barley Chipotle - Print
Ingredients:
1½ T Olive Oil
½ cup White Onions, diced
1 Green Pepper, diced
4 cloves Garlic, minced
½ tsp Chipotle Chili powder
1 – 6 oz can Tomato Paste
½ tsp Salt
2½ tsp Cumin
½ tsp Oregano 1 – 15 oz can Diced Tomatoes
1¾ cup Uncooked Quick Cooking Barley
1¾cup Water
3½ cubes Knorr Chicken Base
½ T Honey
Directions:
Heat the olive oil until hot. Add the onions and cook for 5 minutes or until soft and translucent. Add the green peppers and garlic and cook another 5 minutes until both the garlic and the peppers are soft, being careful not to brown the garlic. Once the vegetables are soft, stir in the Quick Cooking Barley.
Add the chipotle chili powder, tomato paste, salt, cumin, oregano, chicken base and honey. Cook for 2 minutes, stirring constantly to mix the ingredients thoroughly. Add the tomatoes and water and bring to a boil over medium high heat stirring frequently. Once the mixture is at a boil, reduce to a simmer, cover and cook for 15 minutes, stirring occasionally.
After 15 minutes, check for doneness. The barley should be “al dente” to the tooth, not mush but not crunchy, should have a firm bite.
Remove from heat and cover 5 minutes. The barley should be fully cooked, with some moisture in amongst the grains of barley (if necessary add a little water). It should not be a firm mass.
Once done stir and serve. Serves 4-6.
QUICK COOKING BARLEY WITH FRUIT & YOGURT - Print
1 cup Quick Cooking Barley 240ml
¾ cup organic apple juice 180 ml
¾ cup water 180 ml
Pinch ground cinnamon
Pinch ground nutmeg
¼ cup raisins 60 ml
¼ cup dried cranberries 60 ml
½ cup chopped figs 120 ml
½ to ¾ cup yogurt 120 – 180 ml
¼ cup toasted almond flakes 60 ml
Directions:
In medium saucepan, add Quick Cooking Barley, apple juice, water, cinnamon and nutmeg. Bring to a boil, stir well and reduce to a simmer. Add raisins, cranberries, and figs. Stir well. Cover and let simmer for 10 – 15 minutes. Shut off heat and let steep for 10 – 20 minutes. At this point you can eat as a hot cereal, or cool down and add ½ - ¾ cup yogurt. Mix well, serve and top with toasted almonds.
Feel free to add any other of your favorite fruits: chopped apples, pears, berries, etc.
Yield: 3 cups
Quick Cooking Barley Breakfast Delight - Print
2 cups Quick Cooking Barley 500ml
1 ½ cup water 375ml
1 cup apple juice 250ml
1 tsp cinnamon 5ml
½ tsp nutmeg 2.5ml
½ cup almonds slivered 125ml
¾ cup raisins 188ml
½ cup dried figs (cranberries or apricots) 125ml
Combine the ingredients and bring to a boil in a heavy medium saucepan. Reduce heat and simmer up to 10 minutes, stirring frequently and cook for another 5 minutes. Remove from heat and serve with milk and brown sugar. This recipe could be made ahead of time and kept in the refrigerator and reheated in the microwave oven.
YIELD: 10 Servings
