Barley Stew

Jill Said:

I'm looking to use barley in my cooking more often, any suggestion?

We Answered:

Hey I have a suggestion, this is a restaurant quality dish, and relatively easy preparation. Barley "risotto"
As a side dish for 4 or an entree for 2 you will need 4 OZ. of Olive oil 1 Large yellow onion "diced" 3 cloves of garlic "minced" I quart of chicken/ or Vegetable stock 1 cup of Dry barley Approx. 4 oz. shredded parmesan cheese.1 cup frozen peas 3 TBSP and 1 TBSP of white truffle oil (if possible)

In a medium stock pot heat Olive oil over med/hi heat saute onions until translucent without browning, approx 8 min.add garlic, sautee 3 min more.

Add barley and sautee and additional 2 min. Reduce heat to medium

Slowly add stock as it is absorbed by the barley, cook until barley is desired texture (use more stock if necessary)

When you have desired texture and tenderness in barley, add peas fold in until they are hot.

Fold in butter, parmesan and season with salt and pepper. Finish with truffle oil

These are approximations, Also this is a simple technique which can be adapted to your taste and seasonal ingredients. Suggested add ins (Baby Spinach, Scallions, Fresh Peas, Different Cheeses, Toasted walnuts, braised meats, Sub White wine for part of the stock) Using veg stock makes this a substantive and delicious vegetarian meal.

Hope this helps.

Lauren Said:

A stew recipe calls for 2 cups of barley. Where do I find barley in the grocery store?

We Answered:

Depending on where you live, it's best to buy barley at a health food/organic store where they usually sell it in bulk. It usually comes dried and looks like really fat grains of brown rice (only it's not).

2 cups of barley sounds like way too much for a beef stew recipe. I love barley in my beef stew and soups but barley expands quite a bit when added to liquids so I am wondering if that is an error. If you like your beef stew a bit "stewey", try putting in one cup and then seeing how much it expands first. The barley is NOT essential for the flavor, it's more about the texture.

Lonnie Said:

I am making vegetable beef barley soup for the first time...?

We Answered:

yes. petite diced with the liquid or regular canned whole ones. i cut them up first.don't used stewed. they have other things in them that don't mix with beef/barley. for years i wondered what was missing from my soup. that was it.

Shawn Said:

Quick Cooking Barley?

We Answered:

Broccoli Barley Saute

1/2 cup quick-cooking barley
1/3 cup water
3 tablespoons soy sauce
2 teaspoons cornstarch
1 garlic clove, minced
1 tablespoon vegetable oil
2 carrots, thinly sliced
2 cups fresh broccoli florets
2 green onions, sliced
2 cups diced cooked chicken
1/2 cup unsalted peanuts, optional

DIRECTIONS

Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch; set aside. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots; stir-fry for 1 minute. add broccoli and onions; stir-fry for 2-3 minutes. Stir in soy sauce mixture; simmer and stir for 1 minute or until thickened. Add chicken an barley; heat through. Stir in peanuts if desired. Yield: 6 servings.

NUTRITIONAL INFO

Diabetic Exchanges: One serving (prepared with low-sodium soy sauce and without peanuts) equals 1 starch, 1 lean meat, 1 vegetable; also, 149 calories, 273 mg sodium, 28 mg cholesterol, 18 gm carbohydrate, 11 gm protein, 4 gm fat.
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Quick Chicken and Barley Stew

1 cup quick-cooking barley, uncooked
3 (14 ounce) cans low sodium chicken broth
1 tablespoon olive oil
1 3/4 cups onions, chopped
1 (10 ounce) package frozen mixed vegetables
1 cup cooked chicken
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon black pepper

Bring barley and broth to a boil in a large saucepan. Reduce heat, and simmer 5 minutes.
While barley cooks, heat oil in a large nonstick skillet over med-high. Add onion, and saute 3 minutes. Add mixed veggies and cook 2 minutes. Add veggie mixture, chicken, salt, pepper and thyme to barley mixture, simmer 5 minutes.

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Beef and Barley-Stuffed Peppers

1 cup low-salt beef broth
1/2 cup uncooked quick-cooking barley
2 large red bell peppers
6 ounces ground round
1 cup sliced mushrooms
1 garlic clove, minced
3 tablespoons chopped green onions, divided
1/4 cup tomato puree
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/8 teaspoon black pepper
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350Â°.
Bring beef broth and barley to a boil in a small saucepan. Cover, reduce heat, and simmer 10 minutes or until the liquid is absorbed.

Cut each bell pepper in half lengthwise, and discard seeds and membranes. Arrange bell pepper halves in a 9-inch pie plate. Cover with heavy-duty plastic wrap. Microwave at HIGH 5 minutes or until crisp-tender; drain.

Cook beef, mushrooms, and garlic in a nonstick skillet over medium-high heat 4 minutes or until browned, stirring to crumble. Add barley, 2 tablespoons green onions, tomato puree, and next 5 ingredients (tomato puree through black pepper), and cook 2 minutes or until thoroughly heated. Divide beef mixture evenly among pepper halves. Top each pepper half with 2 tablespoons cheese and 3/4 teaspoon onions. Bake at 350Â° for 10 minutes or until cheese melts.

Yield: 2 servings (serving size: 2 stuffed pepper halves)

NUTRITION PER SERVING
CALORIES 510(35% from fat); FAT 19.6g (sat 8.4g,mono 7.4g,poly 1.4g); PROTEIN 34g; CHOLESTEROL 74mg; CALCIUM 249mg; SODIUM 655mg; FIBER 12.9g; IRON 5.7mg; CARBOHYDRATE 51.7g
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BARLEY AND CORN SALAD WITH BASIL CHIVE DRESSING

2 cups plus 1 tablespoon water
3/4 teaspoon salt
1 cup quick-cooking barley
2 cups corn (from about 4 ears)
1/3 cup olive oil
1/3 cup chopped fresh basil
3 tablespoons chopped fresh chives
1 1/2 tablespoons red-wine vinegar
1/4 teaspoon sugar
1/4 teaspoon black pepper
3 Belgian endives (about 1 lb total), trimmed and sliced crosswise 1/2 inch thick

Bring 2 cups water with 1/4 teaspoon salt to a boil in a 1 1/2-quart saucepan. Stir in barley, then reduce heat and simmer, covered, until barley is tender, about 10 minutes.
While barley simmers, blanch corn in a 1 1/2- to 2 1/2-quart saucepan of boiling water 1 minute, then drain in a large sieve and rinse under cold running water to stop cooking. Drain again and pat dry, then transfer to a large bowl.

Remove barley from heat (when tender) and let stand, covered, 5 minutes.

While barley stands, pulse oil, basil, chives, vinegar, sugar, pepper, remaining tablespoon water, and remaining 1/2 teaspoon salt in a blender until herbs are finely chopped.

Drain barley well in large sieve and add to corn in bowl, then add endives and dressing, tossing to combine.

Makes 4 to 6 side-dish servings.

Raul Said:

What is a good vegetarian recipe for soup or stew with barley as the base?

We Answered:

Vegetarian Bean and Barley Vegetable Soup This vegetarian and vegan recipe for a hearty homemade barley and vegetable soup is both healthy and filling. A meal in itself, you can add just about any veggies you want - green beans, peas or corn would all work well. This recipe makes a more than generous amount, so plan on having some leftovers! You may also want to try this basic vegetable barley soup recipe or this quick and easy tomato and barley soup.
Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 70 minutes
Ingredients:

* 1/2 onion, diced
* 2 ribs celery, diced
* 2 carrots, diced
* any other vegetables desired, 1/2 cup each
* 2 tbsp oil or margarine
* 8 cups water or vegetable broth
* 1 cup pearled barley, uncooked
* 1 cup pinto or white beans, pre-soaked if dry
* 1/3 cup tomato paste or crushed tomatoes
* 1/4 tsp salt
* 1/2 tsp pepper
* 1/4 tsp celery salt (optional)
* 1/2 tsp basil
* 1/2 tsp oregano or Italian spice mix
* 1/2 tsp thyme
* 1 tsp onion powder (optional)
* 2 large bay leaves

Preparation:
In a large soup pot, sautee the onions, celery, carrots and any other vegetables for 3-5 minutes. Add vegetable broth or water and all other ingredients and bring to a simmer, then reduce heat to medium low.

Allow to simmer for at least an hour, stirring occasionally, until barley is soft and somewhat fluffy. Add more spices to taste and enjoy!
http://vegetarian.about.com/od/soupsstewâ€¦
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Vegetarian Baked Beans with Barley Add some healthy whole grain barley to your regular vegetarian baked beans for extra texture, flavor and a healthy fiber boost. Vegetarian baked beans with barley recipe courtesy the National Barley Foods Council.
Ingredients:

* 3/4 cup pearl barley
* 2-1/4 cups water
* 2 cans (15 ounces each) pinto beans, rinsed and drained
* 1 can (28 ounces) crushed tomatoes
* 3/4 cup dark brown sugar, packed
* 3/4 cup finely chopped onion
* 1/3 cup molasses
* 2 tablespoons ketchup
* 1 tablespoon dry mustard
* 1 teaspoon salt
* 1/2 teaspoon nutmeg
* 1/4 teaspoon cayenne pepper

Preparation:
In small saucepan with cover, bring water to a boil. Add barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

Pour cooked barley into large bowl and combine with remaining ingredients. Pour into 2-quart baking dish. Bake in preheated 325 degree oven for 2-1/2 hours, stirring occasionally. Makes 12 servings.

Per serving: calories 212, protein 6g, carbohydrates 47g, fiber 6g, fat 1g, cholesterol 0, sodium 540mg.
http://vegetarian.about.com/od/sidevegetâ€¦
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Mushroom Barley Stew Mushrooms, barley, veggies, and chick peas make a hearty and healthy stew.
Yield 4-6 servings Time 45 minutes
Tools

* large pot with lid
* wooden spoon

Ingredients

* 1 medium carrot, chopped
* Â½ medium onion, chopped
* 2 cloves garlic, minced
* Â½ red bell pepper, chopped
* Â½ green bell pepper, chopped
* 2 T olive oil
* about 20 small mushrooms, chopped
* 1 c pearl barley
* Â½ cup soaked/cooked or canned chickpeas
* 1 t cumin
* Tabasco (optional)
* salt
* pepper
* 1 T soy sauce
* 3-4 c vegetable stock

Directions Heat oil over medium heat, sautÃ© carrot, onion, garlic, and peppers until onions are translucent. Add mushrooms and sautÃ© until tender. Add remaining ingredients and simmer until barley is tender, 20-30 minutes.
http://www.theveggietable.com/recipes/muâ€¦
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White Bean, Spinach, and Barley Stew This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread."

6 servings

Ingredients

* 1 cup uncooked pearl barley
* 3 cups water
* 1 teaspoon olive oil
* 1 cup chopped yellow onion
* 2 cloves garlic, minced
* 1/2 teaspoon dried rosemary
* 3/4 cup small fresh mushrooms
* 1 cup chopped yellow bell pepper
* 2 tablespoons white wine
* 1 (15.5 ounce) can white beans, drained and rinsed
* 1 (14.5 ounce) can Italian-style diced tomatoes, drained
* 2 cups fresh spinach
* 1 pinch red pepper flakes

Directions

1. Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
http://allrecipes.com/Recipe/White-Bean-â€¦
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Pauline Said:

If I left a stew out overnight, is it still okay to eat?

We Answered:

seriously..i've left food out for two days and ate it..even stuff with mayo. just smell it...that's what i do.

what's SO??

Barley Stew

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