101 - 110 of 178 for pearl barley
Saute barley, onion and ... lowest possible heat until barley is tender and has absorbed the consomme (25 to 35 minutes). Stir occasionally. Makes 6 servings.
Cook barley in 1 1/2 ... Give generous grinding of black pepper and simmer 20 minutes, covered, over the lowest possible heat. Taste to correct seasoning.
Arrange bones in ... Add peas and barley last 20 minutes ... occasionally during simmering. To Serve: Garnish each bowl with a parsley sprig. Serves 8 to 10.
In 5 quart ... celery, basil, oregano, barley, and broth. ... simmer just until tender, about 5 minutes. Season to taste with salt and pepper. Serves 4.
In a large ... remaining butter, saute barley, vegetables and ... boil. Cover and cook over low heat until liquid is absorbed, about 1 hour. 4 servings.
Cook mushrooms in ... until wilted, add barley to cook until ... minutes. Add rest of stock and cook for another 30 or more minutes. If dry add more stock.
Trim fat and ... Add broth and barley. Cover and ... 1/2 to 1 cup of water as needed and season with pepper as desired. 2 1/2 hours to prepare. Serves 6.
In a large ... bring broth and barley to a boil ... stirring occasionally. Add tomatoes and mushrooms; simmer until mushrooms are tender, about 15 minutes.
In large Dutch ... undrained tomatoes, lentils, barley, bouillon cubes, ... and simmer for 15 minutes. Ladle into soup bowls and top with cheese. Serves 5.
Saute onion and garlic in oil. Add water, barley, lentils, herbs, ... carrots, cook for 15 minutes. Add peas and brown broth and pepper. Simmer 5 to 10 minutes.
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