Olive oil
1/4 c. almonds, chopped
1 onion, chopped
1 clove garlic, minced
2/3 c. brown rice
1/3 c. barley, washed
2 c. beef broth
1/4 c. white wine
1/4 tsp. basil
1/4 tsp. oregano
Freshly ground pepper
1/4 c. parsley, chopped

Methods:

Stir almonds in oil until lightly browned. Add onions and garlic and cook until limp. Add rice and barley, stir. Add broth, wine, seasonings and parsley. Bring to a boil and reduce heat to simmer. Cover and cook about 45 minutes.

1 c. pearl barley
1/4-1/2 c. pine nuts
3 tbsp. butter
1 med. onion, chopped
1/2 c. minced parsley
1/4 c. minced chives
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3 c. chicken or beef stock
Chopped parsley for garnish

Methods:

Preheat oven to 350 degrees. Rinse and drain barley. Toast pine nuts in 1 tablespoon butter. Remove nuts with slotted spoon and set aside.

Add remaining 2 tablespoons butter to skillet, add onion and barley, stirring until barley is toasted. Stir in nuts, parsley, chives, salt and pepper. Spoon into a 1 1/2 quart casserole. Pour hot stock over casserole and mix well. Bake uncovered 1 hour and 15 minutes. Garnish chopped parsley.

1 1/2 oz. dried mushrooms
2 c. water
1/2 c. barley
8 c. beef stock, bouillon or consomme
Salt to taste
6 tbsp. sour cream (opt.)

Methods:

Wash mushrooms, rinse and soak in 2 cups water several hours overnight before starting soup. Save water. Strain water in which mushroom soaked through cheesecloth. Combine water with rinsed barley, chopped mushrooms and stock. Bring to a boil and simmer, tightly covered, until barley and mushrooms are entirely soft (1 hour or more). Salt to taste. Cool soup slightly before stirring in sour cream.

3 tbsp. olive oil
2 lg. onions, chopped
4 garlic cloves, chopped
3 carrots, sliced
4 celery stalks, chopped
1 red bell pepper, chopped
8 oil-packed sun-dried tomatoes, drained & chopped
2 tsp. drained basil, crumbled
1 tsp. dried oregano, crumbled
6 (14 1/2 oz.) cans (about) beef broth
1 (28 oz.) can crushed tomatoes
2 tbsp. tomato paste
1 c. pearl barley
1 c. lentils
Salt & freshly ground black pepper
1/4 c. fresh parsley, chopped (optional)

Methods:

Heat oil in heavy 4 quart saucepan over medium-high heat. Add onions and garlic and saute until onions are translucent, about 10 minutes. Add next 6 ingredients. Cook until bell pepper just softens, stirring occasionally, 6 minutes. Mix in 5 cans broth, tomato paste and tomatoes. Bring mixture to boil. Stir in barley and lentils. Reduce heat, simmer until barley and lentils are tender, stirring occasionally, about 1 1/2 hours. Thin soup to desired consistency with remaining broth. Season with salt and pepper. Ladle into soup bowls and garnish with parsley, if desired. 8 servings.

5 tbsp. butter
1/2 c. slivered almonds
1 med. onion, chopped
1 c. pearled barley
1/2 c. minced parsley
2 cans chicken broth
1/4 c. minced chives
Fresh pepper to taste

Methods:

Rinse barley in cold water and drain. Saute nuts in 2 tablespoons butter until golden. Add remaining butter and saute barley and onion until tender. Add remaining ingredients. Heat broth to boiling and pour over barley. Bake at 375 degrees for 1 hour and 10 minutes, uncovered.

1 c. barley (yellow front box)
1 stick butter
3 c. water
1 lg. can mushrooms, drained
3 bay leaves
1 pkg. onion soup mix

Methods:

Brown barley in butter until very brown. Bake for 1 1/2 hours at 325 degrees. Remove bay leafs before serving.

3/4 c. pearl barley
8 c. soup stock
1/2 c. butter
2 onions, chopped
2 carrots, diced
1 turnip, diced (if unavailable, use a large potato)
1 leek, chopped
1/2 c. chopped celery
2/3 c. sliced mushrooms
1 tsp. salt
1/8 tsp. pepper
4 tbsp. sour cream

Methods:

Simmer barley in 1 1/2 cups of stock until tender; add butter gradually. Boil chopped vegetables until tender in the remaining stock, then add the cooked barley and seasoning. When ready to serve, add a dollop of sour cream on top of each serving.

2 tablespoons butter
2 onions, chopped
2 cloves garlic, minced
1/4 lb. mushrooms, sliced
1/2 teaspoon rosemary, crushed
6 cups boullion, reconstituted
pearl barley
2-3 cups chopped broccoli
2 tablespoons cornstarch
1/4 cup water
milk

Methods:

Sauté onions, mushrooms, minced garlic and dried rosemary in butter. Pour in 6 cups bullion (vegetable, beef or chicken flavor) and 3/4 cup of pearl barley.

Simmer until barley is soft (about 45 minutes). For thickener, stir 2 tablespoons cornstarch into 1/4 cup of cold water and 2 cups milk.

Stir in 2-3 cups broccoli bits and simmer for 10-20 minutes over low heat. Season with salt and pepper, to taste.

1 1/2 pounds ground beef (85-90% lean)
1 med. sweet or Vidalia onion, diced
1 med. green pepper, diced
1 heaping teaspoon prepared minced garlic
1/2 teaspoon black pepper
1 cup water
1 heaping teaspoon concentrated beef base
2- 15 oz. cans original Delmonte stewed tomatoes
3/4 cup mothers quick cooking barley
1/2 cup fresh parsley, chopped

Methods:

Place ground beef, diced onion, green pepper, garlic and pepper in Dutch oven and cook until beef is brown and vegetables are tender, stirring frequently. Pour in water and beef base, stir.

Open can of tomatoes and insert serrated knife into can, to break up stewed tomatoes. Pour into pot. Pour barley in, stir well.

Cover, bring to a boil, then simmer for 30 minutes, stirring often.

Place chopped parsley in the pot in the last 15 minutes of cooking. Remove from heat and pour into bowls.

1 turkey carcass
4 qt. water
12 peppercorns
2 bay leaves
1 lb. pkg frozen vegetable medley (peas, carrots, beans…)
1 lb. pkg frozen corn
1 cup barley
2 tsp. salt
½ tsp. pepper
¼ tsp. parsley flakes
pinch thyme

Methods:

Bring turkey carcass to boil in large pot (4 quart) of water. Add peppercorn and bay leaves. Simmer for 2-1/2 hours skimming the scum that floats to the top. Add lost water.

Strain resultant broth. Pick meat off of the bones. Shred and return to broth. Add vegetables, corn, barley, salt, pepper, parsley, and thyme.

Bring to boil, then reduce to simmer for 45 minutes. Skim as required.