Posted on 03/23/2008 11:36:40 PM PDT by nw_arizona_granny
http://www.hodgsonmill.com/yeasted-corn-bread/
Yeasted Corn Bread
3 1/2 c HODGSON MILL BEST FOR BREAD FLOUR
1/2 c HODGSON MILL YELLOW CORN MEAL
1 tsp salt
3 Tbsp. white sugar
3 Tbsp. shortening
1 c milk
1/2 c water
1 egg
2 1/2 tsp HODGSON MILL ACTIVE DRY YEAST
Place the ingredients in the pan according to the machine’s directions. Set for Basic/White Bread cycle.
Makes 1 2lb loaf. Each loaf: 2219 calories; 20 g dietary fiber; 403 g carbohydrates; 72 g protein; 43 g fat (12 g saturated fat); 20 mg cholesterol; 2504 mg sodium.
http://www.hodgsonmill.com/whole-wheat-zucchini-herb-bread/
Whole Wheat Zucchini Herb Bread
1/2 c water
2 tsp honey
1 Tbsp. vegetable oil
3/4 c zucchini, shredded
3/4 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
2 c HODGSON MILL BEST FOR BREAD FLOUR
1/2 tsp dried basil or rosemary
2 tsp. sesame seeds
1 tsp salt
1 1/2 tsp HODGSON MILL ACTIVE DRY YEAST
Place ingredients in the pan according to your machine’s directions. Set for Basic/Normal cycle.
Makes 1 1.5 loaf. Each loaf: 1321 calories; 19 g. dietary fiber; 258 g. carbohydrates; 46 g. protein; 20 g. fat; 20 g. saturated fat; 0 mg. cholesterol; 2354 mg. sodium.
http://www.hodgsonmill.com/olive-roasted-red-pepper-loaf/
Olive & Roasted Red Pepper Loaf
3/4 c water
3 Tbsp. drained, diced red bell peppers or pimentos
2 Tbsp. sliced, pitted ripe olives, drained
1 Tbsp. butter
1 tsp salt
3 c HODGSON MILL BEST FOR BREAD FLOUR
3 Tbsp. nonfat dry milk
1 Tbsp. sugar
2 tsp HODGSON MILL FAST-RISE YEAST
Place ingredients in the pan according to your machine’s directions. Set for Basic/Normal cycle.
Makes 1 1.5 loaf. Each loaf: 1475 calories; 13 g. dietary fiber; 289 g. carbohydrates; 55 g. protein; 16 g. fat; less than 1 g. saturated fat; 32 mg. cholesterol; 2712 mg. sodium.
http://www.hodgsonmill.com/spaghetti-bread/
Spaghetti Bread
1 Tbsp. HODGSON MILL VITAL WHEAT GLUTEN
2 c HODGSON MILL UNBLEACHED WHITE FLOUR
1 c HODGSON MILL BEST FOR BREAD FLOUR
1 pkg. HODGSON MILL ACTIVE DRY YEAST
1 Tbsp. sugar
1 tsp garlic salt
1/3 c grated Parmesan Cheese
1 tsp Italian Seasoning
1 Tbsp. olive oil
1 1/2 c warm water
Place ingredients in the pan according to your machine’s directions. Set for Basic/Normal cycle.
Makes 1 1.5 loaf. Each loaf: 1572 calories; 13 g. dietary fiber; 290 g. carbohydrates; 62 g. protein; 24 g. fat; 6 g. saturated fat; 26 mg. cholesterol; 1618 mg. sodium.
http://www.hodgsonmill.com/dill-pickle-bread/
Dill Pickle Bread
1/3 c. dill pickle juice
2/3 c. warm water (110 degrees F.)
1 dill pickle, chopped
1 Tbsp. butter, softened
1 Tbsp. dried onion
1 tsp. parsley flakes
1/2 tsp. dill weed
2 c. PLUS 2 Tbsp. HODGSON MILL BEST FOR BREAD FLOUR
2 tsp. HODGSON MILL ACTIVE DRY YEAST
Place ingredients in the pan according to your machine’s directions. Set for White Bread/Medium Crust Setting.
8Makes 1 1lb loaf. Each loaf: 997 calories; 10 g dietary fiber; 195 g carbohydrates; 37 g protein; 13 g fat (0 g saturated fat); 30 mg cholesterol; 64 mg sodium.
http://www.hodgsonmill.com/chili-bread/
Chili Bread
3/4 c PLUS 2 Tbsp. beer
1 tsp instant beef bouillon
1/4 tsp ground cayenne pepper
1/4 tsp hot pepper oil (e.g. Mongolian Fire Oil)
1 Tbsp. olive oil
2 1/4 c HODGSON MILL BEST FOR BREAD FLOUR
1/8 tsp ground cumin
1 Tbsp. minced dried onion
1 tsp chili powder
1/4 tsp garlic powder
1/2 tsp salt
2 tsp HODGSON MILL ACTIVE DRY YEAST
Place the ingredients in the pan according to the machine’s directions. Set for Basic/White or French Bread cycle.
Makes 1 1lb loaf. Each loaf: 1156 calories; 12 dietary fiber; 215 g carbohydrates; 40 g protein; 15 g fat (less than 1 g saturated fat); 0 choelsterol; 2163 mg sodium.
http://www.hodgsonmill.com/black-pepper-onion-bread/
Black Pepper Onion Bread
1 c water
1 Tbsp. butter 1 tsp. salt
3 c HODGSON MILL BEST FOR BREAD FLOUR
2 Tbsp. nonfat dry milk
1 Tbsp. sugar
1 1/2 tsp minced, dry onions
3/4 tsp black pepper
1/4 tsp garlic powder
2 tsp HODGSON MILL ACTIVE DRY YEAST
Place ingredients in the pan according to your machine’s directions. Set for Basic/Normal cycle.
Makes 1 1.5lb loaf. Each loaf: 1420 calories; 13 g. dietary fiber; 287 g. carbohydrates; 55 g. protein; 12 g. fat; less than 1 g. saturated fat; 32 mg. cholesterol; 2422 mg. sodium.
http://www.hodgsonmill.com/sweet-potato-bread/
Sweet Potato Bread
2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1/2 c warm water, 115 degrees F.
1 1/4 c skim milk
1/4 c butter
1/2 c honey
1 c cooked sweet potatoes, mashed (fresh or canned)
1 tsp salt
3 c HODGSON MILL WHOLE WHEAT GRAHAM FLOUR
2 egg whites
2 c HODGSON MILL BEST FOR BREAD FLOUR
1 c HODGSON MILL UNBLEACHED WHITE FLOUR
solid shortening to coat 1 large bowl and two,
9 x 5 x 3-inch loaf pans
Add yeast to warm water and lt stand for 10 minutes.
In a large measuring cup or saucepan, combine milk, butter, and honey. Heat to 135 degree F. (1 1/2 minutes in a microwave or 4 minutes in a saucepan). Puree mashed sweet potato and liquid in a blender. Pour this puree into a large mixing bowl, add the salt and wheat flour, and mix well (you may use a mixer).
Then add softened yeast and egg whites and mix well. Add the remaining flours to make a soft dough. Turn onto a lightly floured surface, and knead until smooth and satiny, 10 minutes by hand or 4 minutes in an electric mixer or food processeor fitted witha dough hook. Put dough in greased bowl, turning to coat thoroughly. Cover with a damp cloth and allow to rise in a warm draft-free place until dough rises just above tops of pans, about 1 hour.
Knead down. turn onto a lightly floured surface. Divide in half and let rest for 10 minutes. Grease two, 9X5X3-inch loaf pans. Shape dough into loaves and put into pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft-free place until dough rises just above tops of pans, about 1 hour.
Preheat oven to 350 degrees F. Bake until golden brown, about 30 to 35 minutes. Remove bread immediately and let cool on racks. When completely cooled, the bread can be sliced and frozen.
Makes 2 loaves. 12 slices each. Each slice: 141 calories; 2 g dietary fiber; less than 1 g soluble fiber; 26 g carbohydrates; 5 g protein; 2 g fat (15 % calories from fat); less than 1 mg cholesterol; 120 mg sodium; 121 mg potassium; 27 mg calcium.
http://www.hodgsonmill.com/golden-raisin-bread/
Golden Raisin Bread
Dough
2 pkgs. HODGSON MILL ACTIVE DRY YEAST
1/2 c warm water, 115 degree F
1 1/4 c scalded milk
1/2 c sugar
1 stick butter
1 1/2 tsp salt
1 c orange juice
8 1/2 c HODGSON MILL UNBLEACHED WHITE FLOUR
2 eggs
1/2 c golden raisins
1 c dark raisins
solid shortening to coat 1 large bowl and three,
9 X 5 X 3-inch loaf pans
Glaze
1 c confectioners sugar
4 tsp milk
Add yeast to warm water and let stand for 10 minutes.
Combine scalded milk, sugar, butter, salt and orange juice, and cool to lukewarm. Add 2 cups flour and beat by hand until smooth (you may use a mixer). Stir in yeast mixture, eggs, and raisins. Add remaining unbleached flour to make a soft dough.
On a lightly floured surface, knead until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook. Put dough in greased bowl, turning to coat thoroughly. Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour.
Knead down. Turn onto a lightly floured surface. Divide into 3 equal portions and let rest for 10 minutes. Grease three, 9 x 5 x 3-inch loaf pans. Shape dough into loaves and put into pans, seam side down. Cover with a damp cloth and allow to rise in a warm, draft-free place until dough rises just above tops of pans, about 1 hour.
Preheat oven to 375 degree F. Bake 35 to 40 minutes, until top is golden brown. Remove immediately from pans and let cool on racks.
Blend 4 teaspoons milk with confectioners sugar to make glaze. Drizzle over loaves after they have cooled.
Makes 3 loaves, 12 slices each. Each slice: 172 calories; 1 gm. dietary fiber; 32 gm. carbohydrates; 4 gm. protein; 3 gm. fat; 15 mg. cholesterol; 121 gm. sodium; 111 mg. potassium; 22 mg. calcium.
http://www.barleyfoods.org/recipes/barley_ham.html
Orange Barley Pilaf and Ham Sauté
Orange Barley Pilaf
2 tablespoons olive oil, divided
1 clove garlic, finely chopped
1 cup pearl barley
2-1/2 cups water
Salt
1 teaspoon grated orange peel
3 tablespoons orange juice
1 orange, peeled, segmented and cut into pieces
1/2 cup golden raisins
2 green onions, sliced
1/4 teaspoon ground black pepper
In medium saucepan with lid heat 1 tablespoon olive oil. Add garlic and barley; sauté 2 to 3 minutes. Add water and 1/2 teaspoon salt. Bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. In the meantime, combine remaining 1 tablespoon olive oil, 1/4 teaspoon salt, grated orange peel, orange juice, orange pieces, raisins, green onion and black pepper; stir to blend. Toss with cooked barley and keep warm until ready to serve.
Ham Sauté
1 tablespoon olive oil
1/2 cup sliced onion
1/2 cup sliced celery
1 cup sliced carrots
1 cup sliced button mushrooms
1 cup broccoli florets
1/3 cup water
1 tablespoon grated fresh gingerroot or 1 teaspoon ground ginger
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons honey
1 tablespoon cornstarch
2 teaspoons sesame oil
1 cup cooked and cubed ham (may substitute cooked and cubed chicken or turkey)
Heat oil in skillet. Add onion, celery, carrots, mushrooms and broccoli; sauté 1 to 2 minutes. Add water; bring to boil and continue to cook 3 minutes. Combine gingerroot, soy sauce, rice wine vinegar, honey, cornstarch and sesame oil. Add to vegetables. Continue to cook and stir for 3 minutes or until mixture thickens. Stir in ham; cook until heated through.
To serve
Arrange Orange Barley Pilaf on serving platter or 4 dinner plates. Top with Ham Sauté and serve. Makes 4 entrée servings.
http://www.barleyfoods.org/recipes/barley_casserole.html
Curried Turkey and Barley Casserole
1 cup pearl barley
3 cups chicken broth
2 tablespoons butter
1 tablespoon curry powder
1 pound fresh button mushrooms, sliced
1/2 cup chopped onion
3 cups cooked and cubed turkey
1/2 cup sliced almonds
1 cup sour cream
2 tablespoons dry white wine or dry sherry
Salt and pepper, to taste
In medium saucepan with lid, bring chicken broth to a boil. Add pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Melt butter in skillet. Add curry powder, mushrooms and onion. Saute until onion is translucent, about 3 to 5 minutes. Add mushroom mixture to cooked barley. Mix in turkey, almonds, sour cream and white wine. Season with salt and pepper and turn mixture into oiled 2-quart casserole or baking dish. Cover and bake 45 minutes in 350° F oven. Remove cover and bake 5 minutes longer. Makes 4 servings.
Per serving: calories 681, protein 44g, fat 34g, carbohydrates 52g, cholesterol 125mg, fiber 11g, sodium 924mg.
http://www.barleyfoods.org/recipes/chicken_apple.html
Baked Chicken with Apples and Barley
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 clove garlic, finely chopped
1 medium tart green apple, chopped
1-2 tablespoons curry powder
1 cup pearl barley
2-1/2 cups chicken broth
4 boneless, skinless chicken breasts
1/2 teaspoon garlic salt
3 tablespoons orange marmalade or apricot jam
Heat oil in large skillet; sauté onion, bell peppers and garlic 5 minutes, stirring occasionally. Add chopped apple and curry powder; sauté 4 minutes longer. Stir in barley and chicken broth; bring to boil. Reduce heat and simmer 15 minutes. Pour barley mixture into large baking dish or casserole. Arrange chicken breasts over barley and season with garlic salt. Cover and bake in 375º F oven for 45 minutes. Remove cover; brush chicken with marmalade. Continue to bake, uncovered, 15 minutes longer. Remove from oven and let stand 5 minutes before serving.
Makes 4 servings.
Per serving: 431 calories, 34g protein, 8g fat, 59g carbohydrate, 68mg cholesterol, 9g fiber, 850mg sodium.
http://www.barleyfoods.org/recipes/thai_barley.html
Thai Barley Stir-Fry
1/2 cup pearl barley
1 cup water
2 tablespoons peanut or vegetable oil, divided
2 boneless skinless chicken breast halves,
cut into bite-size pieces
2 cloves garlic, finely chopped
1 cup thinly sliced Chinese or regular eggplant
1/2 cup chopped red bell pepper
1/2 cup chopped onion
3 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh mint leaves
8 to 10 drops red pepper sauce
1 teaspoon granulated sugar
1 tablespoon oyster sauce
1 teaspoon soy sauce
3 tablespoons chopped peanuts
Shredded red cabbage and carrot curls, for garnish
Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. In large skillet or wok, heat 1 tablespoon oil over high heat. Add chicken pieces and garlic; stir-fry 3 to 4 minutes. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm. Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes. Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch. Makes 4 servings.
Per serving: 296 calories, 22g protein, 28g carbohydrate, 7g fiber, 11g fat, 41mg cholesterol, 186mg sodium.
http://www.barleyfoods.org/recipes/turkey-stirfry.html
Turkey Barley Stir-Fry
2 teaspoons olive oil
2 cups cooked pearl barley, cooking directions below
1-1/2 cups cooked and cubed turkey
1/2 cup finely chopped red bell pepper
1/2 cup sliced green onion
3 eggs
1 teaspoon garlic salt
1/2 teaspoon ground ginger
1 tablespoon low-sodium soy sauce
1/4 cup slivered almonds, toasted
Heat oil in large skillet over medium-high heat. Add barley, turkey, bell pepper and onion. Stir-fry 4 to 5 minutes. In small bowl, beat together eggs, garlic salt and ginger. Add to barley-turkey mixture, stir-frying until egg mixture is cooked. Sprinkle on soy sauce and almonds. Stir to combine and serve. Makes 8 servings.
To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups. NOTE: Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.
http://www.barleyfoods.org/recipes.html
[index]
Culinary cues
Finding barley
Pearl barley is currently the most readily available barley product and may be found in most supermarkets next to dry beans, lentils and rice. Pearl barley may also be found in the bulk foods sections of some supermarkets.
Barley flour and rolled barley flakes, while in more limited supply, may be found in the flour and hot cereal sections of some supermarkets. These products may also be found in the bulk foods sections of some supermarkets. Barley flour and rolled barley flakes may also be purchased from small grain suppliers via mail-order catalogs or online stores.
Barley grits, while in more limited supply, may be found in the bulk foods sections of some supermarkets. They may also be purchased from small grain suppliers via mail-order catalogs or online stores.
Whole grain barley products (made from hulled barley or hulless barley) are currently in more limited supply. These products may be found in the bulk foods sections of some supermarkets or in health and natural foods stores. Whole grain barley products may also be purchased from small grain suppliers via mail-order catalogs or online stores.
Storing barley
Raw/uncooked barley (pearl barley, whole grain barley kernels, barley flour, barley flakes, barley grits) should be stored in an airtight container in a cool place, preferably in the refrigerator or freezer. If refrigerated or frozen in an airtight container, raw/uncooked barley may be stored for about 6 months.
Cooked barley (pearl or whole grain kernels) may be stored for a short time prior to using. Place cooked pearl or whole grain barley kernels in an airtight container and refrigerate or freeze for up to a week. For best results, bring refrigerated or frozen barley to room temperature before using.
Cooking tips
To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3 to 3-1/2 cups.
In a crock pot or slow cooker: Place 2-1/2 cups boiling water, 1 cup pearl barley and 1/2 teaspoon salt in crock pot or slow cooker. Cover and cook on HIGH for approximately 1 hour and 45 minutes.
To cook hulled barley kernels (whole grain): In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup hulled barley and return to boil. Reduce heat to low, cover and cook about 50 to 55 minutes. Makes about 3 cups. Note: Hulled barley is minimally processed to remove only the inedible outer hull. Because hulled barley retains most of the outer bran layer, this product tends to absorb less liquid during the cooking process. It may be necessary to pour off any remaining liquid after 50 to 55 minutes of cooking time.
Compared to pearl barley, hulled barley tends to be chewier in texture and produces a more robust flavor.
To cook hulless barley kernels (whole grain): In medium saucepan with lid, bring 4-1/2 cups water to a boil. Add 1-1/2 cups hulless barley and return to boil. Reduce heat to low, cover and cook about 50 to 55 minutes. Makes about 3 cups. Note: Hulless barley retains the outer bran layer and tends to absorb less liquid during the cooking process. It may be necessary to pour off any remaining liquid after 50 to 55 minutes of cooking time. Compared to pearl barley, hulless barley tends to be chewier in texture and produces a more robust flavor.
Using barley flour: Barley flour adds a subtle nutty flavor and fiber to baked goods. While barley flour contains gluten, the protein that makes baked goods rise, the type of gluten in barley does not promote adequate rising on its own. So it’s best to use barley flour in combination with all-purpose enriched wheat or whole wheat flour. As a rule of thumb, barley flour may be substituted for about 1/4 of the total flour used in yeast breads. For most quick breads, muffins, cookies and bars, barley flour may be substituted for about 1/2 of the total amount of flour used.
http://www.barleyfoods.org/recipes/barley_relish.html
Country Corn and Barley Relish
1 cup pearl barley
3 cups water
Salt
1 cup fresh or frozen corn kernels
1/3 cup olive oil
1/4 cup vinegar
1 tablespoon finely chopped fresh basil leaves or 1 teaspoon dried basil
Ground black pepper
1 cup diced fresh tomato
1/2 cup finely chopped red or green bell pepper
2 green onions, thinly sliced
In medium saucepan with lid bring water and 1/2 teaspoon salt to a boil. Add pearl barley and return to boil. Reduce heat, cover and simmer 45 minutes. Add corn; simmer 15 minutes longer. In the meantime, combine olive oil, vinegar, basil, 1/2 teaspoon salt and a dash pepper. Pour dressing over warm barley and corn; toss to coat. Cool to room temperature. Add tomatoes, bell pepper and onions. Chill relish 2 to 3 hours. Serve alongside grilled burgers, steak or chicken. Makes about 5 cups.
Per 1/2-cup serving: calories 160, protein 2g, fat 7g, carbohydrates 21g, cholesterol 0, dietary fiber 3g, sodium 224 mg.
http://www.barleyfoods.org/recipes/barley_squash.html
Barley-Stuffed Squash
1 cup pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
1 cup shredded carrot
Butter
3 cups chicken broth
1/2 teaspoon thyme
2 medium acorn squash (about 1 pound each), halved and seeds removed
Salt
In large saucepan over medium heat, sauté barley, onion, celery and carrot in 2 tablespoons butter until barley is lightly browned. Add chicken broth and thyme. Bring to boil. Reduce heat, cover and simmer 45 minutes or until barley is tender and liquid is absorbed. In the meantime, place squash halves in greased baking dish, cut-side down. Bake at 400° F for 30 minutes or until squash is tender. Remove squash from oven and turn, cut-side up. Sprinkle lightly with salt. Spoon equal portions of cooked barley mixture into centers of squash. Drizzle with 2 tablespoons melted butter. Return filled squash halves to oven. Bake at 350° F for 20 minutes longer. Makes 4 generous side dish or entrée servings.
Per serving: calories 408, protein 12g, fat 13g, carbohydrates 67g, cholesterol 32mg, fiber 9g, sodium 731mg.
NOTE: May cut baked squash halves in half again for 8 side dish servings.
http://www.barleyfoods.org/recipes/fruit-salad.html
Paradise Barley Fruit Salad
Salad
3 cups cooked pearl barley, cooking directions below
3/4 cup sliced strawberries
3/4 cup raspberries
3/4 cup blueberries
1/2 cup sliced kiwifruit
1/3 cup crumbled bleu cheese
1/3 cup toasted chopped pecans
Raspberry Orange Dressing
3 tablespoons olive oil
3 tablespoons raspberry vinegar
1 tablespoon orange marmalade
1 clove garlic, finely chopped
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Combine all salad ingredients in a large salad bowl; cover and chill thoroughly. In the meantime, combine all dressing ingredients in small jar; shake well to mix. Just before serving, gently toss chilled salad with dressing. Makes 4 servings.
Per serving: calories 425, protein 7g, carbohydrates 56g, fat 21g, fiber 9g, cholesterol 9mg, sodium 534mg.
To cook pearl barley
In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.
http://www.barleyfoods.org/recipes/barley_mexicali.html
Mexicali Barley Salad
1 cup pearl barley (if using whole grain barley, see directions below)
3 cups water
1 can (15 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (11 ounces) Mexicorn or regular canned corn, drained
3/4 cup chopped red onion
1/4 to 1/2 cup sliced jalapeno peppers
2/3 cup prepared barbecue sauce
3 tablespoons prepared Italian salad dressing
Green cabbage leaves, optional
2 cups (8 ounces) shredded Cheddar cheese
1 cup crumbled tortilla chips
Combine barley and water in medium saucepan. Bring to a boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed*. Cool. In large bowl, combine cooled barley, beans, corn, red onion and jalapeno peppers. In small bowl, combine barbecue sauce and salad dressing. Pour dressing over barley-bean mixture and toss to coat. Line a serving bowl with cabbage leaves, if desired. Spoon barley salad into bowl and top with shredded cheese and crumbled tortilla chips. Makes 8 servings.
Per serving: calories 387, protein 17g, carbohydrates 54g, fiber 13g, fat 14g, cholesterol 30mg, sodium 924mg.
*NOTE: If using hulled (whole grain) barley, extend the cooking time to 50-55 minutes. Because hulled barley absorbs less liquid than pearl barley, it may be necessary to drain off any unabsorbed liquid after 50-55 minutes of cooking. If using hulless (whole grain) barley, increase barley to 1-1/2 cups and water to 4-1/2 cups. Cook hulless barley 50-55 minutes. Because hulless barley absorbs less liquid than pearl barley, it may be necessary to drain off any unabsorbed liquid after 50-55 minutes of cooking. Cooked hulled or hulless barley tends to be chewier than cooked pearl barley and exhibits a more robust flavor.
http://www.barleyfoods.org/recipes/barley_hash.html
Barley Breakfast Hash
1 cup pearl barley
3 cups chicken broth
12 ounces bulk turkey sausage
1/2 cup chopped onion
1/4 cup snipped fresh parsley leaves
4 eggs
Salt and pepper
In medium saucepan with lid bring chicken broth 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. Set cooked barley aside. Crumble sausage into large skillet. Add chopped onions; sauté over medium heat until sausage is browned. Drain off fat. Add cooked barley and parsley to sausage. Stir and continue to cook until barley begins to brown. Spoon barley-sausage mixture into 4 ramekins or other oven-safe single-serving dishes. Break an egg over each serving. Season with salt and pepper. Bake in 375° F oven for 10 minutes or until eggs are set. Makes 4 servings.
Per serving: calories 422, protein 27g, fat 16g, carbohydrates 42g, fiber 4g, cholesterol 319mg, sodium 1087mg.
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