I also just love barley. Here are a few FF recipes you can try. One of
them is from the Fat Free Mailing list a while ago and may already be in
the archives.
Kristin
* Exported from MasterCook Mac *
Barley Mushroom Soup
Recipe By : The McDougall Program for Maximum Weight Loss
Serving Size : 4 Preparation Time :1:15
Categories : Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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6 1/2 cups water
1/2 cup barley
1 medium onion -- chopped
1 tablespoon soy sauce
1 tablespoon dried parsley
2 teaspoons dill weed
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon fresh ground pepper
1/8 teaspoon wasabi powder
1/2 pound fresh mushrooms -- sliced
2 cups shredded cabbage
Place the water, barley, onion and seasonings in a large pot. Cover and
cook over medium heat for 30 minutes. Add the mushrooms and cabbage and
cook for another 30 minutes.
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* Exported from MasterCook Mac *
Brown Rice-Barley Pilaf
Recipe By : Chi-Chi's Mexican at Home (adapted)
Serving Size : 6 Preparation Time :0:00
Categories : Grains Mexican
Rice
Amount Measure Ingredient -- Preparation Method
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4 cups vegetable broth
3/4 cup long-grain brown rice
1/4 cup pearl barley
4 ounces canned chopped green chilies -- drained
1 tablespoon chopped fresh cilantro
2 teaspoons grated lemon rind
In large saucepan, bring broth to a boil. Stir in rice and barley. Reduce
heat to low. Cover; simmer 40 to 50 minutes or until all liquid is
absorbed and grains are tender. Let stand, covered, 5 minutes. Gently
stir in chilies, cilantro, and lemon rind. Cook over low heat 1 to 2
minutes or until heat through, stirring once or twice.
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* Exported from MasterCook Mac *
Garlic Soup
Recipe By : The New McDougall Cookbook
Serving Size : 10 Preparation Time :1:30
Categories : Soups, Stews & Chilis
Amount Measure Ingredient -- Preparation Method
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3 quarts water
30 cloves garlic -- peeled
1/2 cup barley
1/4 cup wild rice
4 onions -- chopped
4 potatoes -- peeled and chunked
4 carrots -- peeled and sliced
3 stalks celery -- sliced
4 tablespoons soy sauce
1 teaspoon dried thyme
1 teaspoon freshly ground black pepper
Place 2 cups of the water in a large soup pot. Add the whole garlic cloves
and cook over medium heat for 15 minutes. Remove the garlic cloves and
mash them thoroughly before proceeding. (Use a potato masher or process in
a blender or food processor.)
Add the remaining 2 1/2 quarts water, barley and wild rice. Bring to a
boil, cover and cook for 15 minutes. Add the remaining ingredients and
continue to cook until tender 30 to 45 minutes.
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NOTES : This soup tastes best if allowed to cool and the reheated. Make it
several days ahead, or make with the intention of freezing for later use.
_____
* Exported from MasterCook Mac *
Curried Harvest Stew
Recipe By : Betty Crocker Easy One-Dish Meals
Serving Size : 4 Preparation Time :0:00
Categories : Soups, Stews & Chilis Curries
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup barley -- uncooked
4 cups water
1 1/2 teaspoons curry powder
1 package leek soup and recipe mix
16 ounces frozen broccoli and cauliflower
Mix all ingredients in Dutch oven. heat to boiling, stirring occasionally;
reduce heat. Cover and simmer about 30 minutes, stirring occasionally,
until barley is tender. Sprinkle with salt to taste if desired.
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* Exported from MasterCook Mac *
Three Grain Pilaf
Recipe By : Fatfree Mailing List
Serving Size : 4 Preparation Time :0:00
Categories : Grains Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1/3 cup sherry
dash soy sauce
1/2 cup brown rice
1/4 cup wild rice
1/4 cup barley
1 teaspoon fennel
2 tablespoons orzo
Boil water. Add sherry, soy sauce, grains and fennel seeds. Bring back to
boil and then simmer 35-40 minutes. Stir in the orzo and continue
simmering until the orzo is tender, another 5-10 minutes.
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