Confetti Barley And Sausage Recipes

CONFETTI BARLEY PILAF

Steps:

• In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.

SAUSAGE-BARLEY CASSEROLE

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.

BARLEY SAUSAGE

Steps:

• Place all ingredient in a food processor and process until thoroughly combined but still chunky Place the mixture in a piping bag.
• Spread a sheet of large plastic wrap out on a moistened table and pipe out a large bead of the sausage filling.
• Leave several inches of plastic wrap empty on either side of the sausage.
• Roll up the plastic wrap carefully,try to avoid forming air bubbles inside the plastic.
• Grasp both ends of the plastic wrap and twirl the works repeatedly until the plastic tightens around the sausage.
• If any air pockets form prick them with a pin.
• Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
• Poach the plastic wrapped links in simmering water for 5-7 minutes,depending on thickness then immersing them in ice cold water.
• cut off plastic wrap and squeeze out sausage reheat them by browning them in a bit of butter.

SAUSAGE BARLEY SOUP

Steps:

• In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is evenly brown. Season with Italian seasoning. Remove from heat, and drain.
• In a slow cooker, mix the sausage mixture, chicken broth, carrot, spinach, and barley.
• Cover, and cook 4 hours on High or 6 to 8 hours on Low.

JAMAICAN BARLEY VEGETABLE CONFETTI

Steps:

• Boil the barley in 4½ C water for 45 minutes (or prepare according to package directions). Drain.
• Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
• Add the Pickapeppa sauce and stir well.
• Stir in the cooked barley, mix well.
• Add more sauce if desired.
• * Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.

CONFETTI BEEF 'N BARLEY SALAD

Steps:

• Bring water and barley to boil in large saucepan on medium-high heat; cover. Simmer on low heat 45 to 55 min. or until barley is tender; drain. Cool.
• Whisk next 6 ingredients until blended. Combine barley, meat, peppers and onion in large bowl. Add steak sauce mixture; mix lightly. Refrigerate 2 hours.
• Spoon barley mixture onto platter; top with oranges and tomatoes.

CONFETTI BARLEY AND SAUSAGE

Steps:

• 1. Cook pearl barley according to package directions; drain. Meanwhile, in a large skillet cook sausage, carrots, onion, and garlic till meat is no longer pink. Drain off fat. 2. In a large mixing bowl combine barley, sausage mixture, spinach, corn, mushrooms, green onions, garlic powder, savory, thyme, marjoram and pepper. 3. Place mixture in a 2 qt casserole. Cover and bake 350 oven about 40 min. or till heated through. Sprinkle with Parmesan; bake, uncovered, 5 min more or till cheese is melted.