Broccoli And Barley Recipes

Steps:

• In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.

Steps:

• 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.

Steps:

• In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.

Steps:

• In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring until fragrant and lightly browned, about 5 minutes. Add 3 cups of water and 1 teaspoon of salt and bring to a boil.
• Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
• Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes.
• Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil.
• Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeño and stir-fry for 1 minute.
• Add the broccoli florets, season with salt and stir-fry for 2 minutes.
• Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.

Steps:

• Prepare barley as directed. Steam the broccoli florets for about 8 to 10 minutes.
• Combine the two together, add butter, minced ginger and lemon juice. Add zest for garnish. I served mine with Spicy Orange Tilapia. https://www.justapinch.com/recipes/main-course/fish/spicy-orange-tilapia.html?p=1

Steps:

• Sauté leeks and garlic in olive oil for 2 minutes.
• Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
• Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.