Barley Fruit Juice Recipes

BARLEY PRIMAVERA

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.

BARLEY-FRUIT JUICE

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.

DUTCH BARLEY SOUP DESSERT

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.