BARLEY SALAD RECIPE RECIPES

BEEF AND BARLEY SOUP I RECIPE | ALLRECIPES

Beef and Barley Soup I Recipe | Allrecipes image

We are remodeling the kitchen and getting very hungry for food again so I got out the slow cooker and made this soup. It's perfect when you do not have a lot of time. Since you can get soup bones that contain little fat, this soup is nearly fat-free. When the soup is cooled there is no visible fat at the surface.

Provided by Martha Dibblee

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes

Total Time 8 hours 20 minutes

Prep Time 20 minutes

Cook Time 8 hours 0 minutes

Yield 16 servings

Number Of Ingredients 10

Ingredients

2 beef soup bones
2 tablespoons kosher salt
5 stalks celery
1 onion, quartered
½ teaspoon ground black pepper
2 'bouqet garni' spice balls
½ pound baby carrots
¼ cup fresh parsley
11 cloves garlic, peeled
1 cup barley

Steps:

Place beef bones in a large size slow cooker. Add salt, celery stalks, onion, bouquets garnis, pepper, carrots, parsley and garlic. Fill slow cooker within 2 inches of the top with hot water and cook for 6 hours, covered on high heat, stirring occasionally.
Add barley and cook for 2 more hours stirring occasionally or until meat can easily be removed from bones.
Remove and discard onion, bouquets garnis, celery, and parsley.
Transfer bones to a dish and remove meat from bones, being careful not to take off cartilage or gristle. Place meat back into soup, stir, and serve.

Nutrition Facts : Calories 58.4 calories, CarbohydrateContent 12.3 g, FatContent 0.4 g, FiberContent 3.6 g, ProteinContent 1.9 g, SaturatedFatContent 0.1 g, SodiumContent 744 mg, SugarContent 1.3 g

BARLEY WATER RECIPE | ALTON BROWN | FOOD NETWORK

Barley Water Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories beverage

Total Time 2 hours 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield approximately 2 quarts

Number Of Ingredients 4

Ingredients

2 quarts water
1 cup hulled barley
2 lemons
1/4 cup honey

Steps:

Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

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