Barley With Peppers Potatoes Recipes

BARLEY CASSEROLE WITH PEAS AND PEPPERS

Steps:

• Mix all ingredients except peas and bell peppers in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until barley is tender.
• Stir in peas and bell peppers. Cover and cook on high heat setting 15 to 20 minutes or until hot.

BARLEY SOUP WITH POTATOES AND CARROTS

Steps:

• Bring the broth to a boil in a large soup pot over medium-high heat.
• Stir in the barley, 1/4 cup at a time.
• Reduce the heat to a very slow but steady simmer.
• Cover and cook until the barley is almost tender, about 30 minutes.
• Heat the oil and butter in a medium size skillet over med-high heat.
• Add the onion, celery, parsley, marjoram and rosemary and saute until the onion begins to turn golden, about 5 minutes.
• Transfer the mixture to the soup pot with the barley, scraping out the skillet with a rubber spatula.
• Add the potatoes and carrots and cook until tender, about 30 minutes.
• Season with salt and pepper.
• Serve in warmed bowls with a sprinkling of grated parmesan.

BARLEY-VEGETABLE SAUTé

Steps:

• Melt butter in 10-inch skillet over medium-high heat.
• Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
• Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.

BARLEY-STUFFED PEPPERS

Steps:

• Cut tops off peppers; remove seeds. In a large kettle, blanch peppers in boiling water for 3 minutes. Drain and rinse in cold water; set aside. In a skillet over medium heat, cook sausage, onion and garlic until onion is tender and sausage is no longer pink; drain. Stir in tomato sauce, barley, thyme, salt and pepper; heat through. Spoon into peppers; place in an ungreased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.

BARLEY & POTATO SOUP

Steps:

• Bring the broth to a boil and add the barley.
• Stir, then let simmer for 30 minutes, covered.
• Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
• Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
• Cook everything together at a simmer for another 30 minutes.
• Serve with a generous sprinkle of parmesan on top.