2 c Cooked & mashed AM Beans -- (of choice) 1 c Pre-cooked AM Bits-O-Barley 1 c Soy milk 1/2 c AM Raw Wheat Germ 2 tb AM Soy Flour 1 tb AM Unrefined Vegetable Oil 1/4 c Onion, minced and sauteed 3 tb Prepared mustard 1/2 c Honey 1/2 c Catsup of choice 1/2 ts Garlic powder 1/2 ts Onion powder 1/2 ts Chili powder Sea salt to taste (optional) Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Baked Barley and Bean Casserole's Videos
Vegetarian Barley Casserole Recipe - Healthy Vegetarian Recipes On Video
Recipe:
This vegetarian barley casserole recipe came about because of the lack of a stove in the hostel Phil and I are staying at in Florence, Italy. With no heat in our room, we needed something hot for dinner and although an oven takes longer it can make for some fantastic healthy vegetarian recipes. I put together this dish by starting with some barley, an onion and some gorgeous Italian tomatoes. Slow roasting the barley makes it so soft, and it absorbs the wonderful flavor of the Italian herbs and Tuscan vegetables. My special addition was a flavorful balsamic vinegar that brought everything together - you can't leave it out!
Sauteed Green Beans #shorts
These easy Sautéed Green Beans are quick, delicious, and full of garlic goodness. You only need a few simple ingredients, like green beans, butter, and seasonings along with one pan to make this healthy vegetable side. Whip up this dish on a normal weeknight dinner or next time you are hosting a party.
???????? The perfect meal for busy weeknights ????????
Ingredients:
- Olive oil - 6 chicken thighs - 1 cup mushrooms - 1 cup onion - Crushed garlic - 2 1/2 cups chicken stock - 1 1/2 cups boiling water - 1 cup white wine - 1 cup IMBO Pearl Barley - 1 cup white wine - 1 cup IMBO Pearl Barley - Salt - 2 tbsp fresh thyme - 1 1/2 cups cooked carne peas Method:
1. Fry chicken thighs in olive oil on both sides until a deep golden brown
2. Remove the chicken from the pan and add mushrooms, onion and crushed garlic. Brown for 5 minutes.
3. Add chicken stock, boiling water, white wine and pearl barley to the pot. Season with salt. 4. Add fresh thyme and bring to the boil before adding the chicken thighs back into the pot. 5. Simmer for 45 minutes. 6. Remove the chicken thighs from the pot. 7. Stir through cooked garden peas, serve and ENJOY!
Barley Corn Casserole Recipe
Barley Corn Casserole Recipe
Beef Barley Soup: The Best Comfort Food You'll Ever Taste
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Today we're making beef barley soup. This is such a comforting soup and definitely a full meal! I hope you enjoy it.
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** BEEF BARLEY SOUP PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients 2 (907 grams) pounds beef chuck - cubed 3 (41 grams) tablespoons olive oil 1 medium onion - diced 2 ribs celery - diced 4 medium carrots - diced 3 cloves garlic minced ¾ (175 grams) cup dry red wine 6 (1440 grams) cups low-sodium beef broth 1 (17 grams) tablespoon Worcestershire sauce 3 sprigs thyme 1 (180 grams) cup pearl barley salt and pepper - to taste ¼ cup parsley - minced
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Easy & Tasty Vegan Casseroles (Dump & Bake)
I've been OBSESSED with Dump & Bake Casseroles lately, so today I'm sharing 3 of my favorite recipes with you! These fuss-free recipes are pantry-friendly, budget-friendly, and perfect for meal prep.
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