HOW TO COOK BARLEY RECIPES

PEARL BARLEY RECIPES | BBC GOOD FOOD

Pearl barley recipes | BBC Good Food image

Find out how to use this versatile grain with BBC Good Food's highest-rated pearl barley recipes, including risottos, salads, soups and stews.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Barley Vegetable Soup Recipe: How to Make It image

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!

Provided by Taste of Home

Categories Lunch

Total Time 08 hours 40 minutes

Prep Time 25 minutes

Cook Time 08 hours 15 minutes

Yield 12 servings (about 3-1/2 quarts).

Number Of Ingredients 16

Ingredients

1 large sweet potato, peeled and cubed
1-1/2 cups fresh baby carrots, halved
1-1/2 cups frozen cut green beans
1-1/2 cups frozen corn
3 celery ribs, thinly sliced
1 small onion, chopped
1/2 cup chopped green pepper
2 garlic cloves, minced
6 cups water
2 cans (14-1/2 ounces each) vegetable broth
1 cup medium pearl barley
1 bay leaf
1-3/4 teaspoons salt
1/2 teaspoon fennel seed, crushed
1/4 teaspoon pepper
1 can (14-1/2 ounces) Italian diced tomatoes, undrained

Steps:

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

Nutrition Facts : Calories 135 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 689mg sodium, CarbohydrateContent 31g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 4g protein. Diabetic Exchanges 1.500 starch

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BARLEY VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Our taste testers loved this delicious vegetarian soup brimming with veggies and barley. Though it doesn’t taste like it, the recipe from Mary Tallman of Arbor Vitae, Wisconsin has only 128 calories and 1 gram of fat!
From tasteofhome.com
Reviews 4.7
Total Time 08 hours 40 minutes
Category Lunch
Calories 135 calories per serving

In a 5-qt. slow cooker, combine the first 8 ingredients. Stir in the water, broth, barley, bay leaf and seasonings. Cover and cook on low until barley and vegetables are tender, 8-10 hours. , Stir in tomatoes; cover and cook on high until heated through, 10-20 minutes. Discard bay leaf.

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Total Time 01 hours 05 minutes
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Calories 184 calories per serving

In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.

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