Quick Cooking Barley Recipes
Mushroom Risotto - Click to Enlarge Image
Mushroom Soup - Click to Enlarge Image
Rissotto with Asparagus & Peas - Click to Enlarge Image
Chili - Click to Enlarge Image
Chipotle - Click to Enlarge Image
Breakfast Delight - Click to Enlarge Image
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
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
Barley and Sundried Tomato with Olives and Feta - Print
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.
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
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.
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
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
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
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
