You’ll Need:6 lrg Poblano peppers, sliced 2 med Onions, chopped 1 tbl Olive oil, or vegetable oil 2 1/2 lb Russet potatoes, unpeeled, cooked, cubed 2 cup Cooked barley 2 tbl Finely chopped cilantro leaves 1 tsp Dried cumin Salt & cayenne to tasteDirections : * Saute peppers & onions
Category: Vegetables
Total 90 Posts
You’ll Need:1/2 cup Pearl barley 3 can (10.75 oz) chicken broth, strained 3 can Water 1 sm Onion, cut in fourths 1 x Carrot, cut into thirds 1 stalk celery, cut into 1″ slices 1 tsp Thyme 1 x Bay leaf Freshly ground black pepper 5 x Carrots, sliced 2
You’ll Need:2 cup Pearled Barley soaked in 4 C water overnite 1 cup Mushrooms optional 2/3 cup Zucchini sliced 1 x Onion chopped 3/4 cup Carrots sliced 1 tsp Thyme 1 tsp Sage Salt And Pepper to tasteDirections : * We had this for breakfast this am but you may
You’ll Need:2 x 14 1/2 oz cans vegetable broth 2/3 cup barley vegetable cooking spray 2 sm onions, chopped 1 x leek, sliced 2 x cloves garlic, minced 1 cup fresh or frozen lima beans 1 cup fresh or frozen whole-kernel corn 1 cup cabbage, finely chopped 2 med carrots,
You’ll Need:7 tbl Olive oil 1 x Shallot, minced 2 cup Pearl barley 8 cup Vegetable stock 3 x Japanese eggplant 10 lrg shrimp, peeled cut 4 piec 1/4 cup Grated pecorino cheeseDirections : * In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook,
You’ll Need:2 1/2 cup Of water 1 cup Lentils 1/2 cup Barley 1 1/2 cup Vegetable broth 2 lrg Diced carrots or any veggie that you chose. Frozen mixed veggies work well too. 2 lrg Chopped onions 1 cup Chopped mushrooms 1 can (28-oz) tomatoes, chopped (reserve liquid in case
You’ll Need:1 med Acorn squash or other winter squash of a similar size 1/3 cup Almonds chopped 1 tbl Olive oil 1 1/2 cup Onions chopped 1/2 tsp Thyme 1 cup barley cooked 1 tbl Tamari soy sauceDirections : * Cut the squash in half lengthwise. Discard the seeds and
You’ll Need:8 x red potatoes (peeled, quartered and boiled) 6 x hard boiled eggs (chopped) 6 tbl prepared mustard 1/4 cup ranch salad dressing 1/4 cup mayonnaise (or enough for desired consistency) 1/4 cup dill pickle relish, drained 1/2 cup sliced olives, drained 1 sm white onion diced salt and
