Barley Croquettes Recipes

Steps:

• Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
• In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
• Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.

Steps:

• Rinse barley under fresh water.
• Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
• When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
• Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
• Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
• Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
• Pan fry on a non-stick skillet on both sides until crispy on the outside.
• Serve with your favorite sauce.