Black Bean Barley Salad
Black Bean Barley Salad is easy to make and so delicious—you'll want to make a meal of out it. A healthy option, this salad can be made any time of year.
Butterbean, Chorizo & Feta Soup
Episode #05 of our 20 minute Tuesday series ⏱. My Butterbean, Chorizo & Feta Soup is so delicious, hearty and really what you need on a cold day, and ready in under 20 minutes! #20minutemeals
The free printable recipe is available here:
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VEGETABLE STEW (with Pearl Barley) **vegetarian**
RECIPE & VIDEO:
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RECIPE
Serves 4
2 tablespoons of olive oil
1 eggplant, diced in bite size (5cm)
1 brown onion, diced
2 large carrots, diced
1 cup pearl bailey
6 cups vegetable stock
1 small cauliflower, cut into florets
2 large broccoli heads, cut into florets
150g green beans, trimmed and cut into bite size
Salt & pepper
1/2 cup pesto
Sprinkle a generous amount of salt on the eggplant. Place the eggplant in a colander and allow bitter juices to form. After 10-15mins rinse under cold water.
I cooked my brocolli in the microwave for approx 6-7mins but if you wish you can add it to the stew at the beginning of the cooking.
Heat olive oil in deep casserole dish. Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. Add pearl barley and combine. Add stock (which should cover to the top of the vegetables)
Add salt and pepper for seasoning. Add pesto and mix well. Bring to boil and simmer for 40mins. Add cooked broccoli (if you have chose to cook it in the micro otherwise add it with the rest of the vegetables in the pot) and simmer for a further 5mins. Remove from heat. Ready to serve.
I served it with steak but can be served perfectly on its own.
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Barley & Butternut Risotto | In the Kitchen with Kristin Fixmer | Washington Grown
Make It Yourself:
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One-Dish Dinner Week: Chorizo Kale Saute with Cannellini Beans - April 16th
Day two of One-Dish Dinner Week has us whipping up this delicious recipe with Linda Whitworth of the Alberta Barley Commission.
Simple Bean and Barley Soup Recipe
High in protein, low in fat, this delicious soup is one that everyone will love. Enjoy!
Note about leftovers: barley will absorb all of the broth, simply add more water when serving leftovers.
Ingredients
1/2 large onion, diced
2-3 cloves garlic, minced
2 ribs celery, diced
2 medium-sized carrots, diced
1/2 zucchini (optional)
1-2 potatoes (optional)
any other vegetables desired, about 1/2 cup each
6-8 cups water or vegetable broth (or bouillon)
1 cup pearled barley, uncooked
1 can beans (or 2 cups cooked)
1/2 - 1 cup crushed tomatoes
1/2 tsp basil
1/2 tsp oregano
1/2 tsp thyme
2 large bay leaves
Salt and pepper
Method
In a large soup pot, saute the onions, and garlic in water for about 5 minutes, then add the celery, carrots and any other vegetables in water for another 5 minutes.
Add vegetable broth or water and all other remaining ingredients and bring to a simmer. Once your soup is simmering, reduce the heat to medium low and cover your pot.
Allow to simmer for at least thirty minutes and up to one hour, stirring occasionally, until barley is cooked.
Remove the bay leaves before serving. Add more spices to taste and enjoy!
Recipe adapted from Jolinda Hacket on aboutfood.com