86-Umc«ster Farming, Saturday, March 18, 1995
Cooking
Barley is a wholesome grain
ided with carbohydrates, con
very little fat, and is choles
. free. Like other whole grains,
ley is a rich source of soluble
. insoluble dietary fiber. Labor
try studies show that the insolu
fiber found in barley can be
remely effective in maintaining
:ularity and in helping to reduce
lin types of cancer. Barley can
ip lower blood cholesterol levels
' reduce the risk of heart
ise.
To cook barley: Bring 1 cupreg
pearl barley and 3 cups water
other cooking liquid to a boil,
luce heat to low, cover, and
>k 45 minutes or until barley is
ler and liquid is absorbed.
;es about 314 cups. Note:
ick cooking barley requires
ly 10 to 12 minutes cooking
Barley may be cooked in
'ancc and frozen in 1-cup con
icrs. Just before serving, defrost
microwave for about 2 to
minutes on high.
For a free recipe brochure fea
ing pearl barley, send a self
pressed, stamped business-size
dope to the National Barley
Js Council, W. 905 Riverside,
ite 501, Spokane, WA 99201.
BEEF »N BARLEY SOUP
2 pounds lean ground beef
2 tablespoons vegetable oil
2 cups diced carrots
2 cups diced onion
2 cups diced celery
2 cloves garlic, minced
3 cups cooked pearl barley
8 cups beef broth
214-16-ounce cans Italian-style
stewed tomatoes
'A cup red wine
1 -teaspoon thyme
Salt and pepper, to taste
'A cup minced fresh parsley
Sour cream, optional
In Dutch oven, cook ground
beef over medium-high heat until
browned, breaking up with fork.
Remove meat from pan and set
aside. Add oil, carrots, onion, and
celery to pot; cook about S minutes
or until vegetables are tender
crisp. Add beef and remaining
ingredients except parsley and
sour cream. Bring to boil; reduce
heat, cover and simmer 20
minutes. Stir in parsley just before
serving. Spoon a dollop of sour
cream atop each serving, if
desired. Makes 8 servings.
Nat. Barley Council
Recipe Topics
If you have recipes for the topics listed below, please share
them with us. We welcome your recipes, but ask that you
include accurate measurements, a complete list of ingre
dients and clear instructions with each recipe you submit.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522. Recipes should reach our office
one week before publishing date.
March
25* Lentils, Dried Beans
April
1* Recipes Using Nuts
8- Easter Candy
15-- E,aster Dinner
Barley
With
HARVEST BARLEY
MEDLEY
2 tablespoons olive oil
V* cup pearl barley
1 large onion, sliced, separated
into rings
1 clove garlic, minced
2 cups chicken or beef broth
2 large tomatoes, cut into
wedges
2 large carrots, sliced
1 medium green sweet pepper,
cut into 1-inch strips
1 medium zucchini, sliced
1 cup cauliflower florets
1 cup broccoli florets
10-ounces frozen peas
1 teaspoon Italian herbs
Salt and pepper, to taste
Heat oil in large skillet. Add
barley, onion rings, and garlic.
Saute over medium heat about 5
minutes or until barley and onions
are golden. Add broth; cover and
cook 30 minutes longer or until
barley is partially cooked, stirring
occasionally. Add remaining
ingredients; cover and continue to
cook IS minutes or until veget
ables and barley aretender. Adjust
seasonings. Makes 6 servings.
Nat. Barley Council
BARLEY CHEESE
TIMBALES
1 cup pearl barley
3 cups chicken broth
'A cup finely chopped onion
2 tablespoons butter
Salt and pepper
10-ounce package frozen broc
coli, thawed and drained
2 eggs, beaten
2 cups milk
VA cups grated Cheddar cheese
Place barley, chicken broth,
onion and butter in saucepan.
Bring to boil. Cover, reduce heat to
low and cook 45 minutes or until
barley is tender and liquid is
absorbed. Combine cooked barley
with broccoli, 'A teaspoon salt,
pepper to taste, eggs, milk, and
cheese; mix well. Spoon mixture
into 6 oiled 8-ounce custard cups.
Place cups in a shallow pan of
water. Bake at 325 degrees for
about 45 minutes or until set
Unmold timbales onto serving
plates. Serve with fresh tomato sal
sa or warm tomato cream sauce, if
desired. Makes 6 srvings.
Note: To serve casserole-style,
spoon barley mixture into a 2-quart
baking dish and bake, uncovered,
at 325 degrees for 1-I'/ hours.
Nat. Barley Council
You couldn’t find a fresher or more colorful side dish than Harvest Barley Medley. H
brims with a melange of garden fresh vegetables, and wholesome barley.
BARLEY APRICOT SALAD
1 cup pearl barley
2 cups chicken broth
2 cups apple juice
1 tablespoon mustard seed
1 tablespoon coriander seed
1 teaspoon thyme
'A teaspoon allspice
A cup dried apricots, chopped
'A cup dried dates, chopped
'A cup sliced celery
'A cup chopped green onion
'A cup minced parsley
'A cup slivered almonds
3 tablespoons lemon juice
Salt and pepper, to taste
Combine barley, broth, apple
juice and spices in large saucepan.
Bring to boil. Reduce heat, cover
and simmer 4S minutes or until
barley is tender. Drain barley;
reserve broth. Cool barley to room
temperature. In large bowl, com
bine barley with remaining ingre
dients and A cup reserved liquid.
Cover and chill several hours or
overnight. Serve chilled or at room
temperature. Makes 6 servings.
Nat. Barley Council
BARLEY AND
CHICKEN CURRY
Saute:
A cup chopped celery
A cup sliced green onion
2 teaspoons curry powder
1 tablespoon olive oil
Add;
1 cup cubed cooked chicken
3 cups cooked barley
2 tablespoons dried currents,
plumped in hot water
Heat through.
Nat. Barley Council
SKILLET BARLEY
MONTEREY
2 tablespoons vegetable oil
% cup chopped onion
4-ounce can chopped green chi
lies, drained
Vi cup pearl barley
2 cups beef bouillon
IS-ounce pinto beans, drained
Vi cup shredded Monterey Jack
cheese
Heat oil in skillet. Add onion
and chilies; saute 3 minutes. Add
barley and bouillon. Bring to boil,
cover and cook on low heat 45
minutes or until barley is tender.
Stir in pinto beans and cheese;
cook until beans are hot and cheese
is melted. Makes 4 servings.
Featured Recipe
Although spring is in the air, a warm meal containing real dairy
products is always in season.
Tracy Post, Crawford County Dairy Maid, offers this variation
on the traditional St Patrick’s Day meal of corned beef and cab
bage, based on the popular Reuben sandwich.
REUBEN CASSEROLE
16-ounces undrained sauerkraut
2 cups Swiss cheese (shredded)'
2 tablespoons melted butter
'A cup pumpernickel or rye bread crumbs
12 ounces corned beef
'A cup mayonnaise
'A cup Thousand Island dressing
Place sauerkraut in I'A -quart dish. Top with beef, then cheese.
Combine both dressings and spread over cheese. Combine butter and
breadcrumbs. Sprinkle over top. Microwave at 70 percent for 12 to 14
minutes. Bake at 350 degrees for 45 minutes. Let stand 5 minutes
before serving.
BARLEY FLORENTINE
10-ounce package frozen,
chopped spinach
3 cups cooked barley
'A cup thinly sliced roasted red
pepper
'A cup sliced green onion
2 tablespoons grated Parmesan
cheese
Dash nutmeg
Thaw and drain spinach. Add to
cooked barley along with red pep
per, green onion, Parmesan
cheese, and dash nutmeg. Heat
well.
Nat. Barley Council
(Turn to Pago BS)