formido/recipes-20k huggingface dataset:
barley and mushroom casserole
preheat oven to 350 degrees
remove and discard stems from shiitake mushrooms
slice mushroom caps
heat margarine in a medium nonstick skillet over med-high heat
add shiitake and other mushrooms
saute 5 minutes or until tender
set aside
combine water , barley , and onion soup mix in a 3-quart casserole dish
stir in mushroom mixture
cover and bake at 350 degrees for 1 hour and 15 min , or until most of the liquid is absorbed
garnish with chives as desired
barley and pine nut casserole
mix all the ingredients except green onions and nuts on a 4-6 qt crockpot or slow cooker
cover and cook on low heat for 6 to 8 hours or until barley is tender
stir in green onions and pine nuts
totoast pine nuts , bake uncovered in an ungreased shallow pan at 350 degrees for 10 minutes , stirring occasionally until golden brown or cook in an ungreased heavey skillet over medium-low heat 5 to 7 minutes , stirring frequently until browning begins and them stirring constantly until golden brown
barley and pine nut pilaf
preheat your oven to 350
rinse the barley in cold water and drain
in a medium skillet , heat the butter and brown the pine nuts , be careful , they burn easily so watch them
remove with a slotted spoon and reserve
saute the scallions and barley until the barley is lightly toasted
remove from the heat and stir in the nuts , parsley , salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish
heat the broth to boiling and pour over the barley mixture
stir to blend well , bake , uncovered , for 1 hour and 10 minutes
barley and red lentil pilaf
heat oil in large pot and add mustard seeds
cook 60 seconds or till they start to pop
add onions and garlic - cook till soft
stir in ground coriander and turmeric - cook one minute more
add barley and stir till well coated
add stock , bring to the boil
simmer on low for 25 minutes , stir occassionally
add red lentils and simmer for another 20 minutes
add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed
fluff the grains with a fork
stir through coriander and season to taste
barley and sesame chicken stir fry
first make the sauce:
in a bowl , combine the sherry , soy sauce , vinegar , mustard , ginger , garlic , sesame oil , molasses and red pepper flakes
slice the chicken into thin strips along the grain and place them in a small bowl
add 3 tablespoons of the sauce and toss the chicken to coat
set aside
cut the broccoli florets from the stalks
reserve the stalks for another purpose
cut the florets into small pieces about 1 1 / 2 inches across the top
heat a large wok or skillet over high heat
add the peanut oil and swirl to coat the surface
add the broccoli and stir-fry for 30 seconds
stir in the chicken , water chestnuts , cooked barley , and remaining sauce
cook uncovered , stirring frequently , until the chicken is cooked 3 to 4 minutes
stir in sesame seeds and scallion greens
add more soy sauce , if needed
chenin blanc is the recommended wine to drink with this dish
option:
vegetarian brown rice and tofu stir-fry:
instead of chicken , use 1 pound asian-style baked tofu , cut into cubes
cook for only 1 minute before adding the sesame seeds
barley and tuna salad with lemon and dill
combine salad ingredients together in a large bowl, whisk together dressing ingredients in small bowl, pour on salad and toss to coat, refrigerate a minimum of 2 hours to blend flavors
barley bake
saute celery , mushrooms , onions and garlic in butter until soft
add barley and cook until light brown
in a 2 quart buttered casserole combine barley mixture , parsley or cilantro and chicken broth
cover and bake at 350 for 30 minutes and then uncover and bake for 45 minutes more or until barley is tender and liquid is absorbed
if necessary , add more broth
season with salt and pepper to taste
barley baked pudding
cook 1 cup pearl barley in enough water, mix cooked barley , currants , walnuts , in 3 quart dish, in a bowl combine maple syrup , vanilla , eggs and milk, pour over barley mixture and stir to mix well into barley mixture, bake in 350f for 30-35 minutes
barley bargain soup
place meat , water , barley , salt & pepper in dutch oven, cover tightly and cook slowly 1 hour, remove meat & cut up, return to pot, add remaining ingredients and bring to a boil, reduce heat & simmer about 45 minutes
barley bean soup
heat the oil in a soup pot
add the onions and garlic and saute until the onions are golden
add all the remaining ingredients except the last 4
cover with the water
bring to a simmer , and simmer gently covered for 1 hour
at this time the barley and vegies should be tender
add the beans , parsley , and dill
season to taste with salt and pepper , then simmer for another 30 minutes over low heat
serve at once or allow the soup to stand for an hour or so before serving , then heat through as needed
asthe soup stands , it will thicken , adjust the consistency as desired with additional water , then correct the seasonings
barley beef stroganoff  crock pot
place broth , barley , mushrooms , marjoram and pepper in slow cooker
cover
cook on low 6 to 7 hours
brown beef 6 to 8 minutes in a large skillet over medium-high heat , stirring to break up the meat
drain fat
add celery and green onions
cook and stir 3 minutes
combine beef mixture and half-and-half in in slow cooker
cover
cook on high 10 to 15 minutes or until beef is hot and vegetables are tender
serve with parsley garnish
serve over cooked noodles if desired
barley beef vegetable soup
place the first 10 ingredients in a soup kettle, bring to a boil , then simmer for about 3 hours, skim soup until clear while simmering, remove soup bone, add all remaining vegetables and simmer for about 30 minutes longer, let soup stand for about 15 minutes before serving, i love making homemade soups and bread on cold wintry days
barley bread
spray a baking sheet with nonstick spray
put the first three ingredients in a small bowl and mix well
let the yeast bubble and foam
in a large bowl add 1 cup of the barley flour and the remaining 1 / 2 cup warm water
mix together well
add the 1 1 / 2 tsp brown sugar , the oil , and the salt and mix well
add the yeast mixture and mix well
add the bean flour and mix well
add as much more barley flour as you need to make a kneadable dough
put some more barley flour down on a work surface and then knead the dough until it is smooth and elastic
form 2 small balls and place them on the cookie sheet
make a small cut in the tops of each
let rise until doubled
preheat the oven to 350 degrees
bake for 1 hour
barley broth
put stock in a pan with the barley and gently boil for 10 minutes
while barley is boiling finely chop the leek , celery , carrot and parsnip
put the wine in a large pan and add the leek , covver and steam for 5 mins , stirring occasionally
add the other veg and cook for a further 5 minutes
stir in tomato puree , bay leaves and the barley plus stock
lower the heat and simmer for 15 minutes
serve with hot toast rubbed with a garlic clove or crusty bread
barley burger  main course soup
heat oil in a kettle
saute onion until they are translucent , stir in garlic and mushrooms and cook 1 minute
meanwhile brown hamburger or beef cubes
drain
add beef to onion mixture
stir in tomatoes and their juice , the consomme and 4 cups of water , barley , brown sugar , worcestershire sauce , vinegar , pepper and mixed vegetables
bring to a boil , reduce heat cover and simmer 10 minutes
barley burger stew for 2
in saucepan , cook beef , onion , and celery until no longer pink, drain, stir in tomato juice , water , barley , chili powder , salt , and pepper, bring to a boil, reduce heat, cover and simmer 50-60 minutes or until barley is tender
barley burgers
bring the water to a boil in a medium sized pot
add barley , reduce heat to medium , and cook covered fifty minutes until barley is tender
drain any excess liquid
mix cooked barley with remaining ingredients in a large bowl
form seven burgers with your hands and cook in an oiled large frying pan over med-high heat for ten mins on each side
serve warm with lettuce on a bun
barley cabbage wraps with pine nuts and currants  slow cooker
steam cabbage head 8 minutes , cool slightly
remove 16 leaves from cabbage
use remaining cabbage for another use
cut off raised portion of the center vein of each cabbage leaf
set trimmed cabbage leaves aside
heat oil in a large nonstick skillet over medium heat
add onion , cover and cook 6 minutes or until tender
remove from heat , stir in barley and next 4 ingredients
stir in 1 / 4 teaspoons salt and 1 / 8 teaspoons pepper
place cabbage leaves on a flat work surface , spoon about 1 / 3 cup barley mixture into center of each cabbag4e leaf
fold in edges of leaves over barley mixture
roll up
arrange cabbage wraps in bottom of a 5 quart electric slow cooker
combine the remaining 1 / 4 teaspoons salt , remaining 1 / 8 teaspoons pepper , apple juice , vinegar , and tomatoes
pour evenly over cabbage wraps
cover and cook on high 2 hours or until thoroughly heated
makes 4 servings
barley casserole
preheat oven to 350 degrees, melt butter in saucepan , and saut onion , pepper , and garlic until soft, spray ovenproof casserole with non-stick spray, transfer veggie mixture into casserole, add the barley , heated chicken broth , and coat grains well, season to taste and bake covered casserole for 1 hour
barley chicken and onions
heat a large frying pan and add 2 tablespoons of the oil
add garlic and onion and saute until tender
take it off the stove
season the chicken with salt and pepper to taste
heat the frying pan again and add the remaining tablespoon of oil
brown the chicken on both sides and put aside
place the rinsed barley and 3 cups of chicken stock in a 6-8 quart pot
bring to a boil , cover and simmer 30 minutes or until liquid is absorbed
add remaining 3 cups of chicken stock , the browned chicken , onion and parsley
bring to a simmer and cook , covered , over low heat until liquid is absorbed and chicken is tender
salt and pepper to taste
barley chicken casserole
heat oven to 350
grease a 2 quart baking dish
in a large skillet over medium heat , melt butter
add onion and celery , cook and stir till tender
add barley , cook about 2 minutes or till light golden brown , stirring frequently
in a medium bowl , combine remaining ingredients
add barley mixture , mix well
pour into prepared baking dish
cover and cook about 1 hour and 15 minutes or until liquid is absorbed
stir well before serving
barley chili
in a large saucepan , cook beef and onion over medium heat until meat is no longer pink
drain
stir in flour
add the remaining ingredients
bring to a boil
reduce heat , simmer , uncovered , for 1 hour or until barley is tender
barley confetti
combine the barley and vegetables in a large bowl, in a small bowl , whisk together the oil , onion , garlic and vinegar, toss with barley and vegetables, serve cold
barley corn casserole
in a skillet over medium heat , saut garlic , onion , and carrots in oil until tender
transfer to greased 2-quart baking dish
add broth , barley , sage , salt , and pepper
mix well
cover and bake at 350 for 1 hour
stir in corn and parsley , cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through
barley croquettes
rinse barley under fresh water
bring barley , celery , carrot , broth , and herbs to a boil in a large pan with a lid
when boiling , reduce heat to low and put lid on pan
cook until water / broth is gone and barley is tender
remove from heat
remove bay leaves and discard
remove any remaining whole garlic cloves
i took out the whole cloves and added it to the blender puree mixture for added flavor
puree half of the barley mixture in a food processor or blender
add puree back to barley in a large bowl and mix
cool until you can handle the mixture
make small patties out the the barley mixture , adding bread crumbs as needed to make them stick
pan fry on a non-stick skillet on both sides until crispy on the outside
serve with your favorite sauce
barley florentine
boil the first 4 ingredients together until the barley is tender, stir in the remaining ingredients and cook for 5 minutes longer, serve with some crusty french bread
barley fruit muffins
preheat oven to 375f
spray muffin pan with cooking spray or use cupcake papers
sift dry ingredients together into a large bowl
set aside
whisk together yogurt , eggs , brown sugar , olive oil and vanilla in a bowl until smooth
pour into dry ingredients , mixing until just combined
stir in dried fruit
divide batter equally between muffin cups
bake for 15 to 18 minutes or until toothpick inserted in center comes out clean
cool in pan for 10 minutes
remove to cooling rack
barley hoppin john
heat oil in a large nonstick skillet over medium heat, add onion , bell pepper , and celery, cook until the vegetables soften , 3 to 4 minutes, add garlic and cook 1 minute, add broth , barley , thyme , lemon juice , crushed red pepper , and salt, bring to a boil, reduce heat , cover and simmer until the barley is done , 15 to 20 minutes, remove from the heat and stir in black-eyed peas, cover and let stand for 5 minutes, serve hot
barley lentil soup
in large saucepan or soup pot , heat oil over medium heat
saute onion , garlic , carrot , celery , thyme , marjoram and pepper until onions are softened , about 5 minutes
add stock , water , lentils and barley to the pot and bring to boil
reduce heat , cover and simmer until barley and lentils are tender , about 40 minutes
stir in chopped parsley before serving
to serve , top each serving with a dollop of yogurt
sprinkle with finely chopped parsley
barley medley salad
simmer barley in broth about 40 minutes until most of the water is absorbed, let cool, peel , slice , seed and dice cucumber, slice green onions, finely chop rosemary, toss everything together, season with salt and pepper, makes about 6 1-cup servings
barley minestrone with pesto
place the barley in a pan , cover with cold water , and bring to a boil
cook for 25-30 minutes until tender
then drain
in a large pot , combine all vegetables with the stock and bring to a boil , then lower the heat and simmer for 15 minutes until the vegetables are just tender
to make pesto , place the basil and garlic in a blender
add 1 / 2 cup of the vegetable cooking liquid and blitz to a smooth puree
add the puree to the soup , stir until combined , then add the cooked barley
season with black pepper and serve
barley morocco
to cook barley: place 1-1 / 3 cups regular pearl barley , 4 cups water and 1 teaspoon salt in large saucepan
bring to boil
cover and cook on low heat for 45 minutes or until barley is tender and liquid is absorbed
makes about 4 cups
to cook vegetables: heat oil in large heavy saucepan over medium heat
add onions , celery and garlic
saute 3 to 4 minutes
add remaining ingredients except cornstarch mixture and garnish
bring to boil
cover and simmer 10 to 15 minutes or until vegetables are tender
stir in cornstarch mixture and cook , stirring , until thickened
spoon barley around the edge of a deep platter
pour vegetables into center
garnish , if desired , and serve
barley mushroom bake
preheat oven to 350
stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes , or until lightly browned
transfer to an ungreased 1 1 / 2-quart casserole
saut onions in remaining butter until pale golden
add mushrooms and saut 3-5 minutes longer
add to casserole
mix into casserole all other ingredients
cover and bake for about 1 hour and 15 minutes until barley is tender , stirring every now and then
fluff with a fork before serving
barley mushroom casserole
preheat oven to 350
on stovetop in a dutch oven melt butter and add sugar and onion , stirring
cover and cook on medium heat 25 minutes until carmelized , stirring often add barley , stir to coat , remove from heat
add remaining ingredients , stir , cover and bake in oven 1 hour until barley is tender
barley mushroom parmesan bake
in a dutch oven melt the butter over medium heat
add in the onion , thyme , chili flakes , bell pepper and saffron cook for about 8-10 minutes or until the onions are lightly browned
add in the rinsed barley and saute for about 5 minutes , mixing with a wooden spoon
carefully add in the broth and season with seasoned salt and black pepper
mix to combine
bring to a simmer , and boil lightly for 10 minutes on top of stove
set oven to 350 degrees
after 10 minutes of simmering on top of the stove , cover and place in the oven
cook for about 45 minutes , or until the barley is at desired tenderness , if you prefer a softer barley , then cook for a longer time
add in parmesan cheese and mix until the cheese has melted
delicious !
barley mushroom pilaf
combine chicken stock and porcinis in a saucepan
bring to boil and stir in barley
cover , reduce to simmer , cook 12 minutes until tender meanwhile , in a large pan heat oil
add shiitakes , onions , button mushrooms , salt , pepper , rosemary and saute 5 minutes until softened
add marsala , cook for 1-2 minutes more
stir in barley mixture and vinegar , cook 2 minutes more until well mixed
barley mushroom soup
small dice onions , celery , and carrots
sweat onions , celery , and carrots in oil , over low heat for 7 minutes-don't brown
add mushrooms and garlic , cook for 4 minutes
add broth , seasoning and barley
simmer for 30 minutes or until vegetables and barley are cooked
adjust seasonings to taste
serve
barley over the border fajitas
slice steak into thin strips
place in gallon storage bag
mix vinegar , olive oil , lemon juice , lime juice , onion powder and salt in small bowl
pour over steak
refrigerate at least one hour , or overnight
soak mesquite chips and wooden skewers in water
cut onions into quarters and place on skewers
cut bell pepper into strips and put on skewers
preheat grill and add mesquite chips
remove steak from bag put on grill
spray or brush olive oil on onions and peppers and place on grill
turn onions and peppers frequently to prevent burning
remove steak when done
serve steak , onions , peppers and salsa on a tortilla
barley pilaf
melt margarine, saute onion until brown and add mushrooms and barley to coat, mix all ingredients and place in a covered casserole dish, bake at 350f covered for 1 hour
barley pilaf for 2
heat oven to 325 degrees, in ungreased 2 1 / 2 cup casserole , mix all ingredients except parsley, cover and bake until done , about 1 hour, stir in parsley
barley pilaf with chickpeas and artichoke hearts
combine first 3 ingredients in a medium saucepan
bring to a boil
cook 3 minutes
cover , reduce heat , and simmer 8 minutes or until barley is tender and liquid is absorbed
stir in pesto and chickpeas
cook 1 minute or until thoroughly heated
stir in lemon juice
while the barley cooks , heat the oil in a large nonstick skillet over medium-high heat
add garlic and artichokes
saut 3 minutes or until lightly browned
place 1 cup barley mixture into each of 4 bowls , and then top each serving with 1 / 4 cup artichoke mixture
sprinkle each serving with 2 tablespoons of cheese
barley pilaf with fruits and nuts
in saucepan , heat oil, add onion and cook until softened, add the barley , garlic and cumin, cook stirring about 1 minute, stir in the apricots , raisins , salt , cinnamon and water, bring to boil, reduce heat and simmer until barley is tender , 45 - 50 minutes, add almonds and toss to combine
barley pilaff
heat oil in a medium sized saucepan with a lid, add garlic and cook for a, minute, add cumin powder and pearl barley, pour in stock and zest, season, and bring to the boil, reduce heat and cover, simmer for 35-40 minutes , or, until cooked, stir through pine nuts , currants and shallots
barley pozole  mexican barley and hominy
in large pot with lid , heat oil over medium heat, saut onion and chiles for 5 minutes , stirring occasionally, add 4 cups broth and all of barley, bring to a boil, reduce heat , cover and simmer for 30 minutes, stir in remaining broth , hominy , salsa and cumin, cook for 20 minutes longer, ladle soup into bowls and top with shredded cheese , if desired
barley prairie stew
in a zip lock plastic bag combine flour , 1 / 2 teaspoon each of the salt and pepper
add small amounts of meat and shake to coat
heat oil in a large pot with lid
add meat , stir and cook until browned
add the rest of the salt and pepper , carrots , celery , onion , beef broth , seasonings and barley
cover and cook for 45 minutes
stir in mushrooms and bell pepper
cook for an additional 15 minutes
barley risotto
in olive oil , saute onion and garlic until softened
add mushrooms , cook until browning
add barley and cook for 5 minutes until lightly toasted
add white wine , add 3 c stock , tomato , salt& pepper
bring to boil , cover and simmer 25 minutes , stirring occasionally
add peas and some additional broth if needed , simmer an additional 10-15 minutes stir in cheese , and more salt& pepper if needed
barley risotto  south beach diet phase 2
in a medium saucepan , bring broth to a simmer
remove from heat and cover to keep warm
meanwhile , in a second medium , heavy bottomed saucepan , heat oil over medium heat
add onion and barley
stir to combine
reduce heat to low and cook , stirring occasionally , until onion is softened and barley is lightly toasted , about 5 minutes
add a third of the broth , bring barely to a simmer , and cook over low heat , stirring occasionally until brother is almost absorbed , about 12 minutes
repeat with next third of broth , and then with the final third
remove pan from the heat and sit in the parmesan , salt , and pepper to taste
barley risotto with asparagus and shiitakes
snap off ends of asparagus stalks
peel asparagus stalks with a vegetable peeler
cut into 1 1 / 2-inch lengths
steam until just tender , about 3 minutes
set aside
bring broth to a simmer in a saucepan or in the microwave
keep warm
heat oil in a heavy , wide pan over medium heat
add scallions and shiitakes and cook , stirring occasionally , until tender , 3 to 4 minutes
add barley and stir for 1 minute
add wine and stir until evaporated , about 1 minute
add about 1 / 2 cup of the hot broth and cook , stirring frequently , until most of the liquid has been absorbed
continue cooking , adding enough broth , 1 / 2 cup at a time , and stirring frequently , until the barley is just tender and the mixture has a slightly saucy consistency , about 10 minutes
remove from the heat and stir in the cheese , herbs , garlic powder and the reserved asparagus
season with salt and pepper and serve
barley risotto with roasted vegetables
preheat oven to 400
heat 1 teaspoon olive oil in a large saucepan over medium-high heat
add onion and garlic
saut 4 minutes or until browned
add 3 cups broth and barley
bring to a boil
cover , reduce heat , and simmer 30 minutes or until liquid is absorbed and barley is al dente
meanwhile , combine parsnip , carrots , cauliflower , broccoli , bell pepper , remaining 2 teaspoons olive oil , black pepper , seasoned salt , and chili powder on a jelly-roll pan coated with cooking spray , and toss well to coat
bake at 400 for 20 minutes or until lightly browned , stirring after 10 minutes
add the remaining 1 cup broth to the barley , 1 / 2 cup at a time , stirring constantly until each portion of broth is absorbed before adding the next
stir in parsnip mixture and 1 / 3 cup cheese
sprinkle with the remaining 1 / 3 cup cheese , pecans , and parsley
barley salad
bring water to a boil , add barley and simmer for 45 minutes , or until barley is tender
drain excess liquid and allow to cool to room temperature
combine vinegar , lemon juice , olive oil and basil
add onions and carrots and toss to coat
add cooled barley and toss again
add nuts just before serving
barley salad with tomatoes and corn
boil large pot of water , add barley, reduce heat , cover , simmer 50 minutes till tender, drain and rinse under cold running water, in food processor , puree basil , cheese , oil and garlic, season to taste, in bowl , toss basil mix through barley, add corn and tomatoes, can be made 2 days ahead and refrigerated