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Results 21 - 30 of 35 for quick cooking barley
21. BARLEY CASSEROLE
Heat butter in saucepan, add barley and onion and saute until ... casserole can be frozen or made 1-2 days ahead and refrigerate before baking.
This broth is the base for Scotch Barley Broth. Makes 2 quarts. Put ... meat in bite size pieces. Cool or chill broth and lift off excess fat.
In 3-quart covered saucepan, cook mushrooms, green pepper, onions, and ... brown. Stir in barley, sage, and salt. Add ... tender. Makes 6 servings.
In a 4 quart saucepan bring to a boil, simmer until chicken is tender. Add 1 cup mushrooms, sliced. Serves 8.
In 12 inch skillet, combine ... high heat. Add barley; reduce heat to low; ... parsley, and pepper. Cook, stirring, 2 to 3 minutes longer until heated through.
Trim fat off meat. Cut ... Stir in tomato paste and barley. Bring to boil; lower heat, cover. Simmer 15 minutes or until barley is done. Serves 6.
27. BARLEY CASSEROLE
Melt butter in saucepan. Add barley and saute only until a ... hour, adding more chicken broth if needed. May prepare days ahead. Freeze leftovers.
Bring broth to a boil in saucepan. Stir in barley, onion and green pepper; ... and remaining ingredients; cook until heated, about nine 1/2 cup servings.
In a 6 quart kettle, ... for 2 hours. Cook gently with salt, savory and ... 1/2 hours. Add barley, remaining vegetables and water. ... 12 grams protein each.
In 3 quart saucepan saute garlic. Add spices. Stir in barley, tomatoes and onions. Cook 3 minutes. 5 servings. 2/3 cup = 135 calories; 0 = fat.
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