Barley Fruit Juice Recipes

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BARLEY PRIMAVERA



Barley Primavera image

A variety of seasonal vegetables could be used in this recipe. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories     Side Dish     Grain Side Dish Recipes

Yield 6

Number Of Ingredients 10

4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
½ cup red onion, minced
½ cup diced carrots
1 cup pearl barley
½ cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

  • Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
  • Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
  • Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 29.9 g, Fat 1.4 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 270.9 mg, Sugar 1.6 g

BARLEY-FRUIT JUICE



Barley-Fruit Juice image

In Ethiopia, barley is one of the top cereal grains and it is used in many ways. I like the lightly roasted barely (Yebeseo Dukete) which is mixed and blended with fruits.

Provided by yewoinfamilycooking

Categories     Breakfast

Time 20m

Yield 3 serving(s)

Number Of Ingredients 5

2 pears (peeled, seeded) or 2 mangoes (peeled, seeded)
1/2 cup barley flour (Yebeso Dukete)
1 teaspoon honey or 1/2 teaspoon sugar
2 cups cold water
4 ice cubes

Steps:

  • If roasted barely flour is unavailable (a) Take 3 cups of barley seeds, soak and remove inedible outer skin (b) lightly roast the seeds for five minutes (c) grind the seeds (d) add ½ teaspoon roasted garlic powder and ¼ teaspoon ginger powder and grind it more (d) keep it tight and store it in fridge.
  • Chop the fruits.
  • Pour 2 cups of cold water in a blender, add ½ of the barely flour, fruits, honey and ice cubes; Blend it well; Serve it cold.
  • * Roasted Barely flour (Yebeso Dukete) is available in Ethiopian groceries.

Nutrition Facts : Calories 181.1, Fat 0.6, SaturatedFat 0.1, Sodium 8.2, Carbohydrate 44, Fiber 7.2, Sugar 17.1, Protein 3.2

BARLEY WATER



Barley Water image

Provided by Alton Brown

Categories     beverage

Time 2h45m

Yield approximately 2 quarts

Number Of Ingredients 4

2 quarts water
1 cup hulled barley
2 lemons
1/4 cup honey

Steps:

  • Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
  • After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

BEST GRANOLA FORMULA



Best Granola Formula image

Provided by Food Network

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 5

1/4 cup honey
1/4 cup barley malt syrup (may substitute maple syrup)
1/4 cup mixed fruit juice concentrate (available at health food stores; may substitute orange juice or apple juice concentrate)
5 cups rolled oats
1 cup raisins

Steps:

  • Heat the oven to 350 degrees. In a large saucepan, combine the honey, barley malt syrup and fruit juice concetrate. Heat over medium heat until you can stir the mixture easily, but before it starts to boil, about 5 minutes.
  • Place the oats in a large mixing bowl. Add the honey mixture and stir rapidly and thoroughly to coat the oats. Spread them in a thin, even layer on a large nonstick baking sheet (you may need two). Place it in the oven and bake until the granola is crisp, no more than 15 minutes. Watch carefully, or the granola may burn.
  • Remove the baking sheet to a cooling rack. Let the granola cool thorougly on the baking sheet. Place the granola in a large bowl, break up any large chunks, stir in the raisins and transfer to a tightly covered container.

DUTCH BARLEY SOUP DESSERT



Dutch Barley Soup Dessert image

I grew up in a very Dutch community in Iowa. This is from one of my hometown's community cookbooks. Looks similar to rice pudding. Posted for ZWT6.

Provided by noway

Categories     Dessert

Time 1h40m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup pearl barley
2 quarts water
1 cup raisins
1/2 cup sugar
29 ounces sliced peaches, canned
prune (optional)

Steps:

  • Bring the pearl barley, water, and raisins to a boil.
  • Lower heat and simmer for 1.5 hours or until barley and raisins are tender.
  • Add sugar, peaches with juice, and prunes (optional).
  • Boil about 10 minutes.
  • Let cool. The dessert will thicken when cold.

Nutrition Facts : Calories 307.5, Fat 0.8, SaturatedFat 0.1, Sodium 12, Carbohydrate 74.8, Fiber 8.2, Sugar 42.7, Protein 5.3

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