Toasted Barley With Minced Meat Recipes

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the broth, tomato sauce and water; bring to a boil. Stir in the remaining ingredients. Reduce heat; cover and simmer until barley is tender, about 20-25 minutes.

Steps:

• Put 1 tablespoon butter or oil in a deep skillet over medium-high heat. When butter melts or oil is hot, add meat in bits, breaking it up with your fingers. Cook, stirring occasionally, until meat browns, about 5 minutes. Remove with a slotted spoon and immediately add remaining butter or oil, along with barley, to skillet. Cook, stirring occasionally, until barley is toasted and lightly browned, at least 10 minutes.
• Sprinkle barley with salt and pepper and stir in sage and saffron, if using. Add chicken stock all at once, stir a couple of times, and bring to a boil. Turn heat to low and cover. Cook about 15 minutes, or until all liquid is absorbed and barley is tender. Mixture should still be moist, but there should not be any liquid visible. Stir in reserved meat, taste and adjust seasoning, garnish, and serve.

Steps:

• 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
• 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
• 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
• 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.

Steps:

• In a Dutch oven, cook the beef, celery and onion over medium heat until the meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until barley is tender. Discard bay leaf.

Steps:

• In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
• Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
• Stir well, season with pepper and more salt, if needed, and serve immediately.

Steps:

• In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
• Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
• Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.

Steps:

• Bring water, barley, salt, and turmeric to a boil in a 2-quart heavy saucepan, then simmer, covered, until barley is tender, about 10 minutes. Remove from heat and let stand, covered, 5 minutes. Drain barley in a colander and transfer to a bowl. Stir in mint, onion (to taste), lemon juice, cumin, oil, and salt and pepper to taste.