Lime Barley Recipes

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BARLEY LIME FIESTA SALAD



Barley Lime Fiesta Salad image

Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.

Provided by Christine

Categories     Salad     Grains

Time 3h

Yield 8

Number Of Ingredients 22

1 cup pearl barley
2 cups water
½ (15 ounce) can black beans, rinsed and drained
½ green bell pepper, chopped
½ red bell pepper, chopped
1 (8.75 ounce) can whole kernel corn, drained
1 stalk celery, chopped
1 small red onion, chopped
1 large carrot, chopped
¾ chipotle pepper in adobo sauce, finely chopped, or to taste
1 tablespoon canola oil
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon ground cumin
¼ cup water
2 tablespoons light corn syrup, or to taste
1 tablespoon canola oil, or to taste
1 tablespoon lime juice, or to taste
1 tablespoon lemon juice, or to taste
¼ cup chopped fresh cilantro
1 teaspoon distilled white vinegar, or to taste
onion powder, or to taste

Steps:

  • Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
  • In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
  • In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g

OLD FASHIONED LEMON (CITRUS) BARLEY WATER



Old Fashioned Lemon (Citrus) Barley Water image

I love this drink so couldn't believe it when I saw it wasn't on Zaar. This is from the back of a packet of Pearl Barley. You can also experiment with a mixture of other citrus juices such as lime or grapefruit.

Provided by Mandy

Categories     Punch Beverage

Time 1h10m

Yield 1 7/8 litres approx

Number Of Ingredients 6

1/2 cup pearl barley
water
10 cups water, extra
1 lemon, rind of, grated
1 cup lemon juice (or other juice of choice)
1 cup sugar

Steps:

  • Rinse the barley well.
  • Cover barley in a pot with cold water & bring to the boil, drain.
  • Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
  • Add the lemon juice & sugar and stir until sugar has dissolved.
  • Strain and chill to serve.
  • Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.

Nutrition Facts : Calories 655.4, Fat 1, SaturatedFat 0.2, Sodium 47, Carbohydrate 163.6, Fiber 9.1, Sugar 114.8, Protein 6

LIME BARLEY



Lime Barley image

Make and share this Lime Barley recipe from Food.com.

Provided by Boomette

Categories     Lime

Time 1h3m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups barley
6 cups water
1/4 cup olive oil
1 lime, juice of
salt and pepper

Steps:

  • Rince the barley and drain.
  • Boil water in a casserole and add the barley.
  • Cover and cook 1 hour at low heat or until barley is tender and water is absorbed.
  • Add olive oil and lime juice. Salt and pepper if you want and serve.

Nutrition Facts : Calories 447.4, Fat 15.6, SaturatedFat 2.3, Sodium 18.6, Carbohydrate 68.4, Fiber 15.9, Sugar 0.9, Protein 11.5

MUSHROOM BARLEY SOUP RECIPE



Mushroom Barley Soup Recipe image

Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.

Provided by Suzy

Categories     Soup

Time 45m

Number Of Ingredients 16

Extra virgin olive oil (I used Private Reserve Greek EVOO)
16 oz baby bella mushrooms, cleaned well and halved or sliced
Kosher salt
1 yellow onion, chopped
4 garlic cloves, chopped
2 celery stalks, chopped
1 carrot, chopped
8 oz white mushrooms, cleaned and chopped
½ cup canned crushed tomatoes
Black pepper
1 tsp coriander
½ tsp to ¾ tsp smoked paprika
½ tsp cumin
6 cups low-sodium broth (vegetable broth or beef broth)
1 cup pearl barley rinsed
½ cup packed chopped parsley

Steps:

  • In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
  • In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
  • Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
  • Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
  • Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
  • Finish with fresh parsley. Transfer to serving bowls and enjoy!

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2015-09-02 Add lentils and barley, stir, and bring to a boil. Turn heat down, cover with a lid and simmer for 25-30 minutes, or until the lentils and barley are tender. Stir every few minutes. ONCE cooked, add the lime …
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  • Combine chicken broth, barley, salt, and garlic in Instant Pot. Shut lid, set to sealing, and cook on High Pressure for 35-40 minutes. When done, either do a natural pressure release or a quick valve release. Rinse and drain barley.
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GINGER AND LIME BARLEY WATER | INDIAN | VEGETARIAN | RECIPE
Add the crushed ginger, lime rinds to the cooking barley and let it cook for half an hour or use pressure cooker for quick cooking. Turn off the stove. Let it sit for few minutes, until it cools. Strain the water from the cooked barley. Add the lime …
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Category Vegetarian
  • Cook the barley in hot water. , Bring to boil and put the flame in simmer. , Add the crushed ginger, lime rinds to the cooking barley and let it cook for half an hour or use pressure cooker for quick cooking. , Turn off the stove. , Let it sit for few minutes, until it cools. , Strain the water from the cooked barley.
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SCALLION-AND-CILANTRO BARLEY RECIPE | COOKING LIGHT
2017-03-04 Cut green parts of green onions to measure 1/2 cup. Heat oil in a medium saucepan over medium. Add white parts of green onions; sauté 5 minutes. Add stock, barley, salt, and pepper; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until barley is tender. Stir in green parts of green onions and cilantro. Serve with lime …
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BACONY BARLEY SALAD WITH MARINATED SHRIMP RECIPE | EATINGWELL
2016-06-03 Add barley and return to a simmer. Reduce heat to low, cover and simmer until all the liquid is absorbed, 10 to 12 minutes. Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime …
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5/5 (5)
Calories 417 per serving
Total Time 40 mins
  • Cook bacon in a small saucepan over medium heat, stirring often, until crispy, about 4 minutes. Drain on paper towel; discard fat.
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  • Combine shrimp and lime juice in a large bowl. Add the cooked barley; toss to coat. Let stand for 10 minutes, stirring occasionally, to allow the barley to absorb some of the lime juice. Add tomatoes, onion, cilantro and the bacon; toss to coat. Add oil and pepper and toss again. Stir in avocado and serve.


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LIME BARLEY DRINK - FOOD CORNER - TRULY SRI LANKAN RECIPES
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