2 c Cooked & mashed AM Beans -- (of choice) 1 c Pre-cooked AM Bits-O-Barley 1 c Soy milk 1/2 c AM Raw Wheat Germ 2 tb AM Soy Flour 1 tb AM Unrefined Vegetable Oil 1/4 c Onion, minced and sauteed 3 tb Prepared mustard 1/2 c Honey 1/2 c Catsup of choice 1/2 ts Garlic powder 1/2 ts Onion powder 1/2 ts Chili powder Sea salt to taste (optional) Preheat oven to 350 F. Mix all ingredients together. Let stand for 30 minutes. Turn into an oiled casserole dish and bake for 40 minutes. Source: Arrowhead Mills "Bits-O-Barley" tri-fold Reprinted by permission of Arrowhead Mills, Inc. Electronic format courtesy of: Karen Mintzias
How To make Baked Barley& Bean Casserole's Videos
Henry Freestone's Braised Butter Beans with Wild Garlic & Goat's Curd
Creamy butter beans are braised with onions and garlic in olive oil, butter and white wine until unctuous and soft, before being paired with wild garlic leaves and mounds of fresh, light goat's curd. A stunning plate that can act as a side, light lunch or main meal with some bread on the side. If wild garlic isn't in season, swap it out for spinach or any other leafy greens. See the full recipe here:
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Quick Barley & Pea Risotto
A delicious twist on the traditional rice risotto.
Find the recipe here -
One-Dish Dinner Week: Chorizo Kale Saute with Cannellini Beans - April 16th
Day two of One-Dish Dinner Week has us whipping up this delicious recipe with Linda Whitworth of the Alberta Barley Commission.
Linda in the Kitchen: Barley Chorizo and Cannellini Bean Saute
Join Linda Whitworth as she makes one of our favourite recipes from her new cookbook, Go Barley: Modern Recipes for an Ancient Grain. This spicy and savoury dish is delicious, especially when paired with locally grown barley.
Vegetarian Barley Casserole Recipe - Healthy Vegetarian Recipes On Video
Recipe:
This vegetarian barley casserole recipe came about because of the lack of a stove in the hostel Phil and I are staying at in Florence, Italy. With no heat in our room, we needed something hot for dinner and although an oven takes longer it can make for some fantastic healthy vegetarian recipes. I put together this dish by starting with some barley, an onion and some gorgeous Italian tomatoes. Slow roasting the barley makes it so soft, and it absorbs the wonderful flavor of the Italian herbs and Tuscan vegetables. My special addition was a flavorful balsamic vinegar that brought everything together - you can't leave it out!
VEGETABLE STEW (with Pearl Barley) **vegetarian**
RECIPE & VIDEO: ************* RECIPE Serves 4
2 tablespoons of olive oil 1 eggplant, diced in bite size (5cm) 1 brown onion, diced 2 large carrots, diced 1 cup pearl bailey 6 cups vegetable stock 1 small cauliflower, cut into florets 2 large broccoli heads, cut into florets 150g green beans, trimmed and cut into bite size Salt & pepper 1/2 cup pesto
Sprinkle a generous amount of salt on the eggplant. Place the eggplant in a colander and allow bitter juices to form. After 10-15mins rinse under cold water.
I cooked my brocolli in the microwave for approx 6-7mins but if you wish you can add it to the stew at the beginning of the cooking.
Heat olive oil in deep casserole dish. Add onion and stir until just soft. Add eggplant, carrots , beans and cauliflower. Add pearl barley and combine. Add stock (which should cover to the top of the vegetables)
Add salt and pepper for seasoning. Add pesto and mix well. Bring to boil and simmer for 40mins. Add cooked broccoli (if you have chose to cook it in the micro otherwise add it with the rest of the vegetables in the pot) and simmer for a further 5mins. Remove from heat. Ready to serve.
I served it with steak but can be served perfectly on its own.