bean and barley salad

Ingredients

• 3/4 cup quick-cooking barley
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (11 ounces) whole kernel corn, drained
• 1 large sweet red pepper, finely chopped
• 6 green onions, chopped
• 1/3 cup minced fresh cilantro
• DRESSING:
• 3/4 cup olive oil
• 1/3 cup red wine vinegar
• 2 garlic cloves, minced
• 1-1/2 teaspoons chili powder
• 3/4 teaspoon salt
• 3/4 teaspoon ground cumin
• 1/4 to 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper

Directions

• Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. In a small bowl, combine the dressing ingredients. Pour over salad; toss to coat. Chill until serving. Yield: 12 servings (3/4 cup each).

Taste of Home April,May 2010 p. 28

Sweet Potato Barley Salad

Prep: 20 minutesCook: 20 minutesMicrowave: 5 minutes
ingredients

• 
  
• 
  
• 1 cup regular (not quick-cooking) barley
• 1 cup frozen sweet soybeans (edamame)
• 1 large sweet potato
• 1/3 cup olive oil
• 1/4 cup balsamic vineger
• 1 tsp. garlic salt
• 1 cup fresh baby spinach
• 1 cup golden raisins
• 2 medium carrots, shredded
• 1/2 cup thin red onion wedges

directions

1. Rinse barley in sieve under running water until water runs clear. In medium saucepan bring barley and 3 cups water to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until tender; drain. Rinse cooked barley in a colander under cold running water until cooled; drain well.

2. Meanwhile, prepare soybeans according to package directions. Scrub sweet potato and pierce several times with fork. Wrap in paper towel. Microwave 5 minutes or until soft when gently pressed. When cool enough to handle, remove skin and dice potato. Makes 8 side-dish servings.

3. For dressing, in small bowl whisk to combine olive oil, vinegar, garlic salt, and black pepper to taste. On serving plates arrange barley, sweet potato, edamame, spinach, raisins, carrots, and onion. Pass dressing

nutrition facts

• Calories276,
• Total Fat (g)10,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)7,
• Polyunsaturated Fat (g)1,
• Sodium (mg)159,
• Carbohydrate (g)43,
• Total Sugar (g)16,
• Fiber (g)7,
• Protein (g)6,
• Vitamin C (DV%)10,
• Calcium (DV%)5,
• Iron (DV%)12,
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipes/

Beaker's Vegetable Barley Soup

Ingredients

• 2 quarts vegetable broth
• 1 cup uncooked barley
• 2 large carrots, chopped
• 2 stalks celery, chopped
• 1 (14.5 ounce) can diced tomatoes with juice
• 1 zucchini, chopped
• 1 (15 ounce) can garbanzo beans, drained
• 1 onion, chopped
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon white sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried parsley
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 teaspoon Worcestershire sauce

Directions

1. Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Barley Bake

Ingredients

• 1/4 cup butter
• 1 medium onion, diced
• 1 cup uncooked pearl barley
• 1/2 cup pine nuts
• 2 green onions, thinly sliced
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 (14.5 ounce) cans vegetable broth

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
3. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.