Limebarley Recipes

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
• In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
• In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.

Steps:

• Preheat the oven to 350 degrees F.
• Spray the bottom and sides of a 9 by 13-inch cake pan with nonstick spray.
• To make the crust, combine the butter and confectioners' sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium-high speed for 2 to 3 minutes, until light and fluffy. Add the flour and salt, and mix another minute until well combined. Transfer the dough to the prepared pan, and pat out to an even thickness over the bottom of the pan. Bake the crust for 20 to 25 minutes, until lightly golden. Remove from the oven, and cook on a baking rack.
• To make the topping, whisk together the eggs and sugar in a large mixing bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for an additional 25 minutes, or until the filling is set.
• Allow the bars to cool completely. Generously dust with confectioners' sugar and cut into squares.

Steps:

• Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour.
• Squeeze juice from fruit, reserving rinds.
• Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled.
• Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.

Steps:

• Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth 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.
• Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
• Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
• Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.

Steps:

• Rinse the barley well.
• Cover barley in a pot with cold water & bring to the boil, drain.
• Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
• Add the lemon juice & sugar and stir until sugar has dissolved.
• Strain and chill to serve.
• Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
• Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
• Bake crust in the preheated oven for 10 minutes.
• Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
• Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
• Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.

Steps:

• Place 4 1/2 cups water in a heavy pot with the barley and bring to a boil. Reduce the mixture by 50% over high heat. Strain the liquid into a clean glass container. Mix in the lemon or lime juice and honey, stirring well.
• Serve well chilled.

Steps:

• Rince the barley and drain.
• Boil water in a casserole and add the barley.
• Cover and cook 1 hour at low heat or until barley is tender and water is absorbed.
• Add olive oil and lime juice. Salt and pepper if you want and serve.