Iso barley salad or soup recipes

Executive Member Joined: Oct 22 2006 Posts: 358

I need some easy barley salad or soup ideas or recipes. Does anyone have any to share?

Hi!
I love making mushroom barely soup, I don't have the exact measurements but I hope this helps:
Ingredients:
Barely
Mushroom cut small
Shredded carrots ( just a bit for color and a bit of texture)
Celery cut small
1 onion or half a big onion chopped finely
1 or two garlic heads chopped finely
S/P
( I do add thyme, but that is a personal taste, so it is up to you)

Saute onion, garlic, mushroom and carrots in a medium size pot, add water and barely and let cook!
Sorry for lack of measurements, I am sure a look on some cooking websites would help.

PLEASE everyone else, I am also looking for a barely salad recipe! Bring it on Smile

There was a nice barley salad in Binah a few years ago. Will try to post soon.
_________________
Really Awesome Mom!

Mediterranean Barley Salad

� 1 cup pearl barley
� 3 cups water
� 2 tsp Kosher salt, divided
� 1/3 cup olive oil
� 2 Tbsp lemon juice
� 2 Tbsp red wine vinegar
� 1/2 tsp dried oregano (optional)
� 1/2 tsp black pepper
� 1 cup finely chopped scallions
� 1 bunch finely chopped fresh parsley (or dried parsley to taste)
� 1 bunch finely chopped mint leaves (or dried mint to taste)
� 1-1/2 cups grape tomatoes, cut in half

In a medium saucepan, bring water and 1 tsp salt to a boil. Add barley and return to a boil. Reduce heat to low, cover, and cook for 45 minutes or until barley is tender and liquid absorbed.
Combine olive oil, lemon juice, vinegar, oregano, remaining salt and pepper. Pour over hot cooked barley. Cool to room temperature.

Note: If you are making this salad is in advance, you can refrigerate it at this point,
Gently stir in scallions, parsley, mint, and tomatoes. Taste to adjust seasoning.

Serve salad chilled or at room temperature.

This is really good:

Toasted Barley Salad with pecans

1 cup pearl barley

2 cups water

1/2 teaspoon salt

3/4 cup pecans, chopped & toasted

2 medium carrots, cut into 1/4 inch dice

2 stalks celery, cut into 1/4 inch dice

1/4 cup fresh dill, chopped

1/4 cup finely green onions, chopped

2 tablespoons olive oil

2 tablespoons fresh lemon juice

1 teaspoon salt

1/4 teaspoon pepper

1. Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add water and salt to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.

2. Drain barley in a colander, rinse under cold water and drain well.

3. Toss barley with remaining ingredients in a large bowl, and season with salt and pepper

from
~The Kosher Channel~

Beginner Joined: Aug 01 2011 Posts: 19

Summer's Bounty Soup
http://thegushgourmet.blogspot.com/2011/08/summers-bounty-soup.html

Beginner Joined: Aug 01 2011 Posts: 19

Summer's Bounty Soup
http://thegushgourmet.blogspot.com/2011/08/summers-bounty-soup.html

Senior Member Joined: Jul 04 2011 Posts: 201