---------- Recipe via Meal-Master (tm) v8.02
Title: Beef 'N Barley Dinner
Categories: Main dish
Yield: 5 servings
1 lb Lean ground beef
1/2 c Chopped green pepper
1/2 c Chopped onion
1 Garlic clove; minced
2 1/2 c Water
16 oz Canned tomatoes, chopped
-- (undrained)
6 oz Tomato paste
3/4 c Medium QUAKER Barley*
1 tb Sugar
1/2 ts Salt (optional)
In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender; drain. Add remaining
ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to
50 minutes or until barley is tender, stirring occasionally.
Five 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 15 to 20
minutes or until barley is tender, stirring occasionally.
Nutrition Information: 1 cup
* Calories 340
* Protein 23g
* Carbohydrate 37g
* Fat 12g
* Cholesterol 55mg
* Dietary Fiber 6g
* Sodium 475mg
* Percent Calories from Fat: 31%
Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Mushroom Barley Soup
Categories: Soups
Yield: 6 servings
2 1/2 c Sliced mushrooms
-- (about 1/2 pound)
1/2 c Chopped onion
3 tb Margarine
1/4 c All-purpose flour
2 c Water
2 c Skim or low-fat milk
14 1/2 oz Reduced sodium chicken broth
-- (canned)
1/2 c Medium QUAKER Barley*
3 tb Chopped parsley; OR...
1 tb -Parsley flakes
1 tb Dry sherry (optional)
2 ts Worcestershire sauce
1 ts Salt (optional)
1/8 ts Black pepper
In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine
until onion is tender. With slotted spoon remove mushrooms and onion; set
aside. Stir flour into melted margarine; continue cooking over medium
heat until flour is browned, stirring constantly. Gradually stir in
water, milk and chicken broth; add remaining ingredients. Bring to a
boil; reduce heat to low. Cover; simmer 45 to 50 minutes or until barley
is tender, stirring occasionally. Add additional water or milk if soup
becomes too thick upon standing.
Six 1-cup servings
*NOTE To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley. Prepare recipe as directed above except simmer 12 to 15
minutes or until barley is tender, stirring occasionally.
Nutrition Information: 1 cup
* Calories 180
* Protein 7g
* Carbohydrate 0mg
* Dietary Fiber 3g
* Sodium 325mg
* Percent of Calories from Fat: 32%
Exchanges: Starch/Bread 1, Vegetable 1/2, Milk 1/2, Fat 1
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Homestyle Chicken Barley Soup
Categories: Soups, Main dish
Yield: 8 servings
1 c Chopped onion
1 c Sliced carrots
1 c Sliced celery
1 tb Vegetable oil
5 c Water
1 cn Reduced sodium chicken broth
-- (14-1/2 oz size)
1/2 c Medium QUAKER Barley*
1 ts Thyme, crushed
1 ts Salt (optional)
1/8 ts Black pepper
1 c Chopped cooked chicken
-- (about 1/2 pound)
In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil
until onion is tender. Add remaining ingredients except chicken. Bring
to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if soup becomes too thick upon standing.
Eight 1-cup servings.
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 4 cups. Cook onion, carrots and
celery as directed above. Add remaining ingredients except chicken.
Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add chicken; continue simmering 5 to 10 minutes or until
chicken is heated through and barley is tender.
Nutrition Information: 1 cup
* Calories 130
* Protein 11g
* Carbohydrate 13g
* Fat 4g
* Cholesterol 25mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Hungarian Barley Stew
Categories: Main dish
Yield: 8 servings
1 1/2 lb Beef stew meat
-- cut into 1/2-inch cubes
2 tb Vegetable oil
1 1/2 c Chopped onion
1 Garlic clove; minced
28 oz Canned whole tomatoes
-- undrained, chopped
3 c Water
2/3 c Medium QUAKER Barley*
2 Beef bouillon cubes
1 tb Sugar
1 tb Paprika
1/2 ts Salt (optional)
1/4 ts Caraway seed (optional)
Sour cream (optional)
in 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and
garlic. Cook until onion is tender; drain. Stir in remaining ingredients
except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer
45 to 50 minutes or until meat and barley are tender, stirring
occasionally. Top each serving with sour cream, if desired.
Eight 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley and sour
cream. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes.
Stir in barley. Continue simmering 20 minutes or until meat and barley
are tender, stirring occasionally.
Nutrition Information: 1 cup
* Calories 240
* Protein 21g
* Carbohydrate 21g
* Fat 8g
* Cholesterol 50mg
* Dietary Fiber 3g
* Sodium 425mg
* Percent of Calories from Fat: 29%
Exchanges: Starch/Bread 1, Meat 2, Vegetable 1-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Broccoli & Cheese Barley Soup
Categories: Soups
Yield: 8 servings
4 c Water
14 1/2 oz Reduced sodium chicken broth
-- (canned) about 1-3/4 cups
1/2 c Chopped onion
1/2 c Medium QUAKER Barley*
2 Garlic cloves; minced
1/2 ts Salt (optional)
1/8 ts Black pepper
2 c Chopped broccoli; OR...
9 oz -Frozen broccoli
1 1/2 c Skim or low-fat milk
1/4 c All-purpose flour
4 oz Reduced fat cheddar cheese
-- shredded
In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley,
garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover.
Simmer 30 minutes, stirring occasionally. Add broccoli; continue
simmering 15 to 20 minutes or until barley and broccoli are tender.
Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir
into soup with remaining milk and cheese. Continue cooking over medium
heat about 5 minutes or until thickened, stirring occasionally. Add
additional water or chicken broth if soup becomes too thick upon
standing.
*NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch
oven, combine all ingredients except milk, flour and cheese. Bring to a
boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley
and broccoli are tender. Proceed as 2nd paragraph directs.
Nutrition Information: 1 cup
* Calories 130
* Protein 9g
* Carbohydrate 17g
* Fat 3g
* Cholesterol 10mg
* Dietary Fiber 2g
* Sodium 275mg
* Percent of Calories from Fat: 21%
Exchanges: Starch/Bread 1, Meat 1/2, Vegetable 1
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Barley Pilaf With Peas
Categories: Side dish, Grains
Yield: 8 servings
1/2 c Chopped onion
1 Garlic clove; minced
1 tb Vegetable oil
14 1/2 oz Reduced sodium chicken broth
1 1/4 c Water
2/3 c Medium QUAKER Barley*
1 tb Lite soy sauce (optional)
10 oz Frozen peas
In medium saucepan, cook onion and garlic in oil until onion is tender.
Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce
heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10
to 15 minutes or until liquid is absorbed and barley is tender.
Eight 1/2-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley and decrease water to 1 cup. Cook onion and garlic as
directed above. Add remaining ingredients; bring to a boil. Reduce heat
to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and
barley is tender.
Nutrition Information: 1/2 cup
* Calories 110
* Protein 4g
* Carbohydrate 18mg
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 3g
* Sodium 180mg
* Percent of Calories from Fat: 19%
Exchanges: Starch/Bread 1, Fat 1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Hearty Vegetable Barley Soup
Categories: Soups
Yield: 10 servings
1/2 lb Lean ground beef
1/2 c Chopped onion
2 Garlic cloves; minced
7 c Water
16 oz No-salt-added tomatoes
-- undrained, chopped
1/2 c Medium QUAKER Barley*
1/2 c Sliced celery
1/2 c Sliced carrots
2 Beef bouillon cubes
1 ts Basil
1 Bay leaf
1/4 ts Black pepper
9 oz Frozen mixed vegetables
In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and
garlic. Cook until onion is tender; drain. Add remaining ingredients
except frozen vegetables. Bring to a boil. Reduce heat to low; cover.
Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10
to 15 minutes or until vegetables and barley are tender. Add additional
water if soup becomes too thick upon standing.
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 6 cups. Cook ground beef, onion and
garlic as directed above. Add remaining ingredients including frozen
vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to
20 minutes or until vegetables and barley are tender.
Nutrition Information: 1 cup
* Calories 110
* Protein 7g
* Carbohydrate 15g
* Fat 3g
* Cholesterol 15mg
* Dietary Fiber 2g
* Sodium 190mg
* Percent of Calories from Fat: 25%
Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Vegetarian Barley & Bean Soup
Categories: Soups, Vegetarian
Yield: 10 servings
1 c Chopped onion
2 Garlic cloves; minced
1 tb Vegetable oil
6 c Water
28 oz Canned tomatoes, chopped
-- undrained
1 cn VAN CAMP's Kidney Beans,15oz
-- drained
9 oz Frozen green beans or peas
1 c Sliced carrots
1 c Sliced mushrooms
1/2 c Medium QUAKER Barley*
1 ts Basil
1/2 ts Oregano
1/2 ts Salt (optional)
1/4 ts Black pepper
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients. Bring to a boil. Reduce
heat to low; cover. Simmer 45 to 50 minutes or until barley is tender,
stirring occasionally. Add additional water if soup becomes too thick
upon standing.
Ten 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for
medium barley and decrease water to 5 cups. Prepare recipe as directed
above except simmer 15 to 20 minutes or until barley is tender, stirring
occasionally.
Nutrition Information: 1 cup
* Calories 120
* Protein 5g
* Carbohydrate 22g
* Fat 2g
* Cholesterol 0mg
* Dietary Fiber 5g
* Sodium 300mg
* Percent of Calories from Fat: 13%
Exchanges: Starch/Bread 1, Vegetable 1-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Mexican Chicken & Barley Chili
Categories: Main dish, Poultry
Yield: 9 servings
1 c Chopped onion
1 Garlic clove; minced
1 tb Vegetable oil
3 c Water
1/2 c Medium QUAKER Barley*
16 oz Canned tomatoes, chopped
-- undrained
16 oz No-salt-added tomato sauce
14 1/2 oz Reduced sodium chicken broth
-- (about 1-3/4 cups)
11 oz Canned whole kernal corn
-- drained
4 oz Canned chopped green chiles
-- drained
1 tb Chili powder
1/2 ts Ground cumin
3 c Chopped, cooked chicken
-- (about 1-1/2 pounds)
In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until
onion is tender. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 40 minutes, stirring
occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or
until chicken is heated through and barley is tender. Add additional
water or chicken broth if chili becomes too thick upon standing.
Nine 1-cup servings
*NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for
medium barley and decrease water to 2 cups. Cook onion and garlic as
directed above. Add remaining ingredients except chicken. Bring to a
boil. Reduce heat to low; cover. Simmer 10 minutes, stirring
occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or
until chicken is heated through and barley is tender.
Nutrition Information: 1 cup
* Calories 270
* Protein 26g
* Carbohydrate 24g
* Fat 8g
* Cholesterol 65mg
* Dietary Fiber 4g
* Sodium 475mg
* Percent of Calories from Fat: 27%
Exchanges: Starch/Bread 1/2, Meat 3, Vegetable 3
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Apple Kugel D'Light
Categories: Desserts, Low-fat
Yield: 12 servings
3 c Water
3/4 c Medium QUAKER Barley*
8 oz Plain low-fat yogurt
1 c 2% low-fat cottage cheese
3/4 c Egg substitute; OR...
6 -Egg whites
1/4 c Light corn syrup
1 ts Vanilla
1 ts Ground cinnamon
1 1/2 c Finely chopped apples
1 c Raisins
2 tb Sugar
Cook barley as package directs; set aside. Heat oven to 350 F. Spray
11x7-inch glass baking dish with no-stick cooking spray or grease lightly.
In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup,
vanilla and 1/2 teaspoon cinnamon; mix well. Stir in cooked barley,
apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly
with combined sugar and remaining 1/2 teaspoon cinnamon. Bake 32 to 38
minutes or until edges are set and knife inserted in center comes out
clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered
in refrigerator.
*NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for
medium barley and decrease water to 2 cups. Cook barley as package
directs; set aside. Proceed as directed above.
Nutrition Information: 1/12 recipe
* Calories 150
* Protein 7g
* Carbohydrate 30g
* Fat 1g
* Cholesterol 5mg
* Dietary Fiber 2g
* Sodium 120mg
* Percent of Calories from Fat: 6%
Exchanges: Starch/Bread 1/2, Meat 1/2, Fruit 1-1/2
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----
---------- Recipe via Meal-Master (tm) vv8.02
Title: Barley Basics
Categories: Information
Yield: 1
Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.
+----------------------------------------------------------------+
| MEDIUM BARLEY WATER SALT (optional) YIELD |
|----------------------------------------------------------------+
| 1/4 cup 1 cup 1/8 tsp. 1 cup |
| 1/2 cup 2 cups 1/4 tsp. 2 cups |
| 3/4 cup 3 cups 1/2 tsp. 3 cups |
| 1 cup 4 cups 1/2 tsp. 4 cups |
+----------------------------------------------------------------+
+----------------------------------------------------------------+
| QUICK BARLEY WATER SALT (optional) YIELD |
+----------------------------------------------------------------+
| 1/3 cup 2/3 cups 1/8 tsp. 1 cup |
| 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups |
| 1 cup 2 cups 1/2 tsp. 3 cups |
| 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups |
+----------------------------------------------------------------+
COOKING DIRECTIONS
==================
Boil water. Stir in barley and salt, if desired. Cover; reduce heat.
Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.
HELPFUL HINTS
* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.
* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.
STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.
* For a new twist --
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stir-fried vegetables
Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias
-----