Tuscan White Bean And Barley Soup

Tuscan White Bean And Barley Soup

An Italian twist on a classic bean and barley soup, this bowl of goodness is pantry friendly and sure to keep you warm on a chilly night.

Ingredients:

1 tablespoon olive oil

1 small onion chopped (about 1 cup)

1 celery stalk, trimmed and chopped 

1 carrot peeled and chopped

1/4 teaspoon ground black pepper

1 clove garlic, minced

1 teaspoon Italian seasoning

1/2 cup barley

1 can 15.5 oz. cannelloni beans, drained and rinsed

1 can 14.5oz. diced tomatoes

2 1/2 cups vegetable or chicken broth

2 tablespoons grated parmesan cheese, optional

2 tablespoons chopped fresh basil, optional

Directions:

Heat oil in a medium saucepan over medium heat.  Add onion, celery, carrots and pepper.  Cook until vegetables are softened, about 5 to 7 minutes.  Add garlic and Italian seasoning and cook for 1 minute more. Add barley, beans, tomatoes, and stock and stir.   Bring to a boil.  Reduce heat and simmer for 25 to 30 minutes, or until barley is tender. Season to taste with salt and more pepper.  Divide among serving bowls and garnish with parmesan and basil, if desired.

Directions for Dry Beans:

Soak over night in separate bowls, covered with 3" water.  Cook in seperate pans as they each may not require the same amount of cooking time.  Cook to al dentê.  Use in recipe. 

 

Mushroom - Barley Soup

Mushroom - Barley Soup   Moosewood

Ingredients:

1/2 cup raw pearled barley

6 1/2 cups stock or water

1/2 to 1 teaspoon salt

3 to 4 tablespoons tamari

3 to 4 tablespoons dry sherry 

3 tablespoons butter

2 cloves minced garlic 

1 heaping cup chopped onion

1 pound fresh mushrooms sliced

freshly ground black pepper

Directions:

Cook the barley in 1 1/4 cups of the stock or water until tender.  Cook it right in the soup kettle.  Add the remaining stock or water, tamari and sherry.

Saute the onions and garlic in butter.  When they soften, add mushrooms and 1/2 teaspoon salt.  When all is tender, add the barley making sure to include the liquid the vegetables expressed while cooking.

Give it a generous grinding of black pepper and simmer up to 20 minutes, covered over the lowest possible heat.  Taste to correct seasonings. 

Instant Pot Mushroom Barley Soup

Instant Pot Mushroom Barley Soup

This soup is ridiculously easy to 

make in your Instant Pot.

Ingredients:

2 stalks of celery, sliced
1-2 carrots, either shredded or diced
One medium onion, diced
2 or 3 garlic cloves, minced
Between 8 oz to 10 oz mushrooms (you can use any kind but I tend to use the white ones)
2 tablespoons olive oil
1/2 cup pearled barley
1/4 teaspoon salt
1/2 teaspoon ground black pepper (use less if you don’t want a little heat to it)
1 teaspoon Italian seasoning
1/2 teaspoon dried parsley
2 bay leaves
4 cups broth(either chicken or vegetable)

Directions:

Sauté the celery, carrots and the onions in the Instant Pot for a couple of minutes until softened.

Add in sliced mushrooms and garlic. Sauté for approximately 3 minutes or until softened.

Turn the Instant Pot off.

Add in rest of the ingredients. Mix well. Make sure the broth completely covers all the other ingredients.

Pressure cook on high for 20 minutes.
When that’s done cooking, leave it alone for 10 minutes (natural release).
After 10 minutes, you may switch the valve to venting for quick release.

Remove the bay leaves before serving.

Mushroom Barley Soup

Mushroom Barley Soup

INGREDIENTS:

10 oz white mushroom, rinsed and sliced2 Tbsp red onion, finely chopped1 stalk celery, rinsed and fine dice½ cup carrots, finely sliced2 Tbsp extra virgin olive oil1 Tbsp all-purpose flour4 cup vegetable broth¼ cup barley, rinsed1 Tbsp Italian parsley, choppedsalt and pepper, to taste*

Directions:

Heat oil in a large pot and add in the mushrooms, onion, celery and carrots. Sweat until the vegetables start to soften; approximately 5-8 minutes.

Stir in the flour, then add the vegetable broth and barley; mix well.

Bring to a boil, then reduce heat and simmer for 1-1 1/4 hours or until the barley has fully expanded. Season with salt and pepper. 

Pearl Barley With Kale And Butternut Squash

Pearl Barley With Kale And Butternut Squash

Big Sur Bakery

Ingredients:

For The Barley:

1 cup pearl barley

4 tablespoons canola oil

Kosher salt

Fresh ground black pepper

1/2 medium yellow onion finely chopped

1 small carrot, finely chopped

1 sm. serrano chile, minced

2 garlic cloves

1 bay leaf

1 flat leaf parsley stem

2 cups Irish-style stout*

2 cups chicken stock

1 cup beef broth

For the Squash:

1 small butternut squash, peeled, halved and seeded

2 tablespoons olive oil

Kosher salt

Freshly ground black pepper

For The Kale:

3 bunches kale

1/2 cup olive oil

1/2 yellow medium onion, sliced

5 garlic cloves

1 teaspoon hot red pepper flakes

For Serving:

2 tablespoons unsalted butter

1 tablespoon minced flat leaf parsley

1 whole scallion, trimmed and thinly sliced

Kosher salt

Freshly ground black pepper

***

Directions:

Adjust the oven rack to the middle position and preheat the oven to 350^F.

In a small mixing bowl, mix the barley with 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.  Scatter the mixture on a baking sheet and toast in the oven until the barley is golden, really golden-about 20 minutes.  Set the barley aside but leave the oven on.

Heat a large pot over medium-high heat and drizzle the remaining 2 tablespoons oil onto it.  Add the onions, carrots, celery, serrnao chile, garlic, bay leaf, and parsley stem.  Cook until the vegetables are caramelized, about 10 minutes.  Add the toasted barley and sauté for two minutes.  Deglaze the pot with the beer, scraping the bottom with a wooden spoon, reduce until almost dry*.  (It is fine to use chicken or beef stock instead of beer.)  Add the chicken stock and beef broth and simmer for 40 minutes.  If the barley seems to be drying out before it is tender, add extra water and continue to simmer until it is done.  Check the seasoning, add more salt and pepper if necessary.  Remove the bay leaf and parsley stem.

*

While the barley is cooking, dice the squash into one-inch cubes.  Toss them in a bowl with the oil, and season with salt and pepper.  Transfer the squash to a baking sheet and roast in the oven until fork tender, 20 to 25 minutes. 

*

Trim the kale off the ribs and tear into medium pieces.  Rinse thoroughly under cold running water and leave somewhat wet (the residual water helps the kale when its cooking).  Heat a large pot over medium heat and add the olive oil.  Add the onions, garlic, red pepper flakes, and sweat until the vegetables are softened, about 10 minutes.  Add the kale and cook, covered, over low heat, for 10 minutes, until the kale is tender but has some bite. 

*

Right before serving, heat a large sauté pan over medium heat and add the butter.  Add the parsley and scallions, then the barley, scallions, kale, and squash.  Check the seasonings and add more salt and pepper if necessary.  Transfer to a platter and serve.  Serves 4 

Warm Salad With Lemon Vinagrette

Warm Salad With Lemon Vinagrette

Serves 4

The vegetables for this light supper salad are added to the pot gradually so that they finish cooking at the same time.

Dressing

• ¼ cup olive oil
• 2 Tbs. lemon juice
• 1 tsp. finely grated lemon zest
• 1 tsp. honey
• ½ tsp. Dijon mustard

Salad

• 1 ¾ cups mushroom broth or low-sodium vegetable broth
• ¾ cup pearl barley
• 1 small fennel bulb, trimmed and quartered lengthwise
• ¼ lb. green beans, trimmed (1 cup)
• ¼ lb. baby carrots, halved lengthwise (1 cup)
• ¼ lb. asparagus (6–7 spears), trimmed, or 1 small zucchini, cut in 3/8-inch rounds
• ¼ lb. sugar snap peas, strings removed (1 cup)
• 8–10 small romaine lettuce leaves, torn
• in pieces

1. To make Dressing: Whisk together all ingredients in small bowl. Set aside.

*

2. To make Salad: Bring broth and barley to a boil over medium heat in small saucepan. Reduce heat to medium-low, cover, and cook 30 to 35 minutes, or until broth is absorbed and barley is tender. Transfer to bowl, and keep warm.

*

3. Bring 2 inches salted water to a boil in wide (9-inch diameter) pot over medium heat. Add fennel, and bring to a gentle simmer. (Small bubbles should break surface of water around edges, not bubble up from bottom of pot.) Reduce heat to low, and poach 3 minutes. Add green beans and carrots, and poach 
1 minute. Add asparagus and snap peas, and poach 3 minutes more. Transfer vegetables to colander with slotted spoon. Refresh under cool running water 30 seconds.

*

4. Arrange lettuce leaves on each of 4 salad plates. Scoop heaping 1/2 cup barley in center, and arrange warm vegetables around it. Drizzle each serving with 1 Tbs. Dressing.