1. Serve hot topped with feta cheese alongside some grilled fish.
  2. Use as a Wrap filling (use steamed whole cabbage leaves or collard leaves) and drizzle w/ ginger dipping sauce.
  3. Fill a burrito, add a bit of meat & cheese and cabbage slaw  along with Barley Veggie Bake
  4. Serve as a cold luncheon salad dressed with a Vinaigrette.
  5. Left over barley bake can be turned into SOUP

Barley Veggie Bake

  1. Toast 2 cups uncooked barley in 4 Tbs. olive oil
  2. After the barley is toasted, sauté the veggies slowly.
    1. Onions/carrots/celery/garlic/sweet peppers/ grilled mild/hot peppers(skinned and seeded)
  3. 5 cups Chicken/Beef or Veggie stock, Bring to a Boil in a separate pot.
  4. In a  9 x 13 pan stir together barley, veggie mixture and stock.
  5. Cover with foil.
  6. Bake 400 degrees for (50-60 minutes) (you might need to add one more cup of boiling water if after 60min. it’s still a bit uncooked)


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