Homemade Beef Barley Soup
Ingredients:1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
2 carrots, sliced
1 stalk celery, sliced
2 cups cooked beef
6 cups reduced sodium beef broth
1 can petite diced tomatoes (14-15 oz), undrained
1/2 green pepper, diced
2/3 cup barley
1 tablespoon Worcestershire sauce
1⁄4 teaspoon dried thyme
1 package beef gravy mix
1 bay leaf
2 tablespoons red wine (optional)
2 tablespoons fresh parsley (or 2 teaspoons dried)
salt & pepper to tasteDirections:Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.
Ingredients:1 tablespoon olive oil
1 onion, chopped
1 garlic clove, minced
2 carrots, sliced
1 stalk celery, sliced
2 cups cooked beef
6 cups reduced sodium beef broth
1 can petite diced tomatoes (14-15 oz), undrained
1/2 green pepper, diced
2/3 cup barley
1 tablespoon Worcestershire sauce
1⁄4 teaspoon dried thyme
1 package beef gravy mix
1 bay leaf
2 tablespoons red wine (optional)
2 tablespoons fresh parsley (or 2 teaspoons dried)
salt & pepper to tasteDirections:Cook onions and garlic in oil over medium heat until softened.
Add remaining ingredients and bring to a boil. Reduce heat and simmer covered about 40-50 minutes or until barley is cooked.
Remove bay leaf and serve.
Healthy Side Dish Recipe ~ Barley Mushroom Bake
Ingredients
1 cup barley
2 tablespoons butter
1 large onion, chopped
1 teaspoon olive oil
1 cup mushrooms, sliced
3 cups beef broth or chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried thymeDirectionsPreheat oven to 350 degrees.
Melt butter in medium or large skillet. Over medium heat, saute the barley, stirring, for about 2 minutes until lightly toasted.
Coat an 8x8 square glass baking dish (or similar size casserole dish) with cooking spray. Pour the barley into the bottom.
Saute the chopped onion in the same frying pan until lightly browned. Pour into casserole dish.
Add olive oil to same skillet and then add mushrooms. Saute mushrooms until lightly browned and then add to casserole dish.
Add all seasonings to broth and then pour over barley, mushrooms and onions. Stir gently to distribute the mushrooms and onions evenly.
Cover and bake for 1 hour 15 minutes, stirring occasionally.
Fluff with fork and serve.
Ingredients
1 cup barley
2 tablespoons butter
1 large onion, chopped
1 teaspoon olive oil
1 cup mushrooms, sliced
3 cups beef broth or chicken broth
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 teaspoon dried oregano
1 teaspoon dried thymeDirectionsPreheat oven to 350 degrees.
Melt butter in medium or large skillet. Over medium heat, saute the barley, stirring, for about 2 minutes until lightly toasted.
Coat an 8x8 square glass baking dish (or similar size casserole dish) with cooking spray. Pour the barley into the bottom.
Saute the chopped onion in the same frying pan until lightly browned. Pour into casserole dish.
Add olive oil to same skillet and then add mushrooms. Saute mushrooms until lightly browned and then add to casserole dish.
Add all seasonings to broth and then pour over barley, mushrooms and onions. Stir gently to distribute the mushrooms and onions evenly.
Cover and bake for 1 hour 15 minutes, stirring occasionally.
Fluff with fork and serve.
Mushroom Barley
Directions
Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Directions
Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Layered Mexican Barley Casserole
Ingredients
2cups chicken broth,
1teaspoon chili powder,
1/2teaspoon cumin,
1/2teaspoon dried oregano,
3/4cup barley,(or substitute brown rice, but then it's Mexican Rice Casserole)
1 onion,sliced
1 red bell pepper,sliced
1 green bell pepper,sliced
pinch kosher salt,
1pound ground turkey,or beef
2cloves garlic,minced or crushed
1/2teaspoon chili powder,
16ounces prepared fresh salsa,
1cup shredded Mexican blend cheese,
4 green onions,sliced
Instructions
Bring chicken broth, chili powder, cumin, and oregano to a low boil in a medium saucepan. Stir in barley, cover, and reduce heat to low. Cook 45 minutes or until liquid is absorbed. (You could do this step a day or two before and keep the barley in the refrigerator until you are ready to make the casserole.)
About 20 minutes before your barley is ready, preheat oven to 400 degrees F. Spray a 13 x 9" baking dish with cooking spray.
Spray a large skillet with cooking spray, and heat over medium-high heat. Add onion and bell pepper strips, sprinkle with a pinch of salt, and saute until vegetables are tender. Remove from pan to a bowl. (You can cook the vegetables with the meat in the next step if you prefer.)
In the same skillet, add the ground meat, garlic powder, and chili powder, Saute meat, crumbling as it cooks, until cooked through.
Now it's time to assemble! Spread the cooked barley in the bottom of the baking dish. Spread the peppers and onion over the barley, and then the cooked meat over that. Spread the salsa over the meat, then cheese on top, and finally sprinkle with green onions.
Bake in preheated oven for approximately 15-20 minutes until cheese is melted. (Baking time will increase if the ingredients were not hot when you assembled the dish.)
Ingredients
2cups chicken broth,
1teaspoon chili powder,
1/2teaspoon cumin,
1/2teaspoon dried oregano,
3/4cup barley,(or substitute brown rice, but then it's Mexican Rice Casserole)
1 onion,sliced
1 red bell pepper,sliced
1 green bell pepper,sliced
pinch kosher salt,
1pound ground turkey,or beef
2cloves garlic,minced or crushed
1/2teaspoon chili powder,
16ounces prepared fresh salsa,
1cup shredded Mexican blend cheese,
4 green onions,sliced
Instructions
Bring chicken broth, chili powder, cumin, and oregano to a low boil in a medium saucepan. Stir in barley, cover, and reduce heat to low. Cook 45 minutes or until liquid is absorbed. (You could do this step a day or two before and keep the barley in the refrigerator until you are ready to make the casserole.)
About 20 minutes before your barley is ready, preheat oven to 400 degrees F. Spray a 13 x 9" baking dish with cooking spray.
Spray a large skillet with cooking spray, and heat over medium-high heat. Add onion and bell pepper strips, sprinkle with a pinch of salt, and saute until vegetables are tender. Remove from pan to a bowl. (You can cook the vegetables with the meat in the next step if you prefer.)
In the same skillet, add the ground meat, garlic powder, and chili powder, Saute meat, crumbling as it cooks, until cooked through.
Now it's time to assemble! Spread the cooked barley in the bottom of the baking dish. Spread the peppers and onion over the barley, and then the cooked meat over that. Spread the salsa over the meat, then cheese on top, and finally sprinkle with green onions.
Bake in preheated oven for approximately 15-20 minutes until cheese is melted. (Baking time will increase if the ingredients were not hot when you assembled the dish.)