Barley With Peppers And Potatoes Recipes

BARLEY & POTATO SOUP

Steps:

• Bring the broth to a boil and add the barley.
• Stir, then let simmer for 30 minutes, covered.
• Meanwhile, heat the olive oil and butter in a saute pan over medium heat.
• Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes.
• Cook everything together at a simmer for another 30 minutes.
• Serve with a generous sprinkle of parmesan on top.

BARLEY CASSEROLE WITH PEAS AND PEPPERS

Steps:

• Mix all ingredients except peas and bell peppers in 3 1/2- to 4-quart slow cooker.
• Cover and cook on low heat setting 5 to 6 hours or until barley is tender.
• Stir in peas and bell peppers. Cover and cook on high heat setting 15 to 20 minutes or until hot.

BARLEY WITH PEPPERS AND POTATOES

Steps:

• Saute chilies and onions in olive oil in a large skillet until crispy tender, about 5 minutes.
• Add potatoes, saute until browned about 5 to 8 minutes.
• Add barley to skillet; cook over medium heat until hot through, about 4 to 5 minutes.
• Stir in cilantro and cumin.
• Season to taste with salt and cayenne pepper.