---------- Recipe via Meal-Master (tm) v8.02 Title: Beef 'N Barley Dinner Categories: Main dish Yield: 5 servings 1 lb Lean ground beef 1/2 c Chopped green pepper 1/2 c Chopped onion 1 Garlic clove; minced 2 1/2 c Water 16 oz Canned tomatoes, chopped -- (undrained) 6 oz Tomato paste 3/4 c Medium QUAKER Barley* 1 tb Sugar 1/2 ts Salt (optional) In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper, onion and garlic. Cook until onion is tender; drain. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Five 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally. Nutrition Information: 1 cup * Calories 340 * Protein 23g * Carbohydrate 37g * Fat 12g * Cholesterol 55mg * Dietary Fiber 6g * Sodium 475mg * Percent Calories from Fat: 31% Exchanges: Starch/Bread 1, Meat 2, Vegetable 3-1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mushroom Barley Soup Categories: Soups Yield: 6 servings 2 1/2 c Sliced mushrooms -- (about 1/2 pound) 1/2 c Chopped onion 3 tb Margarine 1/4 c All-purpose flour 2 c Water 2 c Skim or low-fat milk 14 1/2 oz Reduced sodium chicken broth -- (canned) 1/2 c Medium QUAKER Barley* 3 tb Chopped parsley; OR... 1 tb -Parsley flakes 1 tb Dry sherry (optional) 2 ts Worcestershire sauce 1 ts Salt (optional) 1/8 ts Black pepper In a 4-quart saucepan or Dutch oven, cook mushrooms and onion in margarine until onion is tender. With slotted spoon remove mushrooms and onion; set aside. Stir flour into melted margarine; continue cooking over medium heat until flour is browned, stirring constantly. Gradually stir in water, milk and chicken broth; add remaining ingredients. Bring to a boil; reduce heat to low. Cover; simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water or milk if soup becomes too thick upon standing. Six 1-cup servings *NOTE To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley. Prepare recipe as directed above except simmer 12 to 15 minutes or until barley is tender, stirring occasionally. Nutrition Information: 1 cup * Calories 180 * Protein 7g * Carbohydrate 0mg * Dietary Fiber 3g * Sodium 325mg * Percent of Calories from Fat: 32% Exchanges: Starch/Bread 1, Vegetable 1/2, Milk 1/2, Fat 1 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Homestyle Chicken Barley Soup Categories: Soups, Main dish Yield: 8 servings 1 c Chopped onion 1 c Sliced carrots 1 c Sliced celery 1 tb Vegetable oil 5 c Water 1 cn Reduced sodium chicken broth -- (14-1/2 oz size) 1/2 c Medium QUAKER Barley* 1 ts Thyme, crushed 1 ts Salt (optional) 1/8 ts Black pepper 1 c Chopped cooked chicken -- (about 1/2 pound) In a 4-quart saucepan or Dutch oven, cook onion, carrots and celery in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if soup becomes too thick upon standing. Eight 1-cup servings. *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 4 cups. Cook onion, carrots and celery as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Nutrition Information: 1 cup * Calories 130 * Protein 11g * Carbohydrate 13g * Fat 4g * Cholesterol 25mg * Dietary Fiber 2g * Sodium 190mg * Percent of Calories from Fat: 29% Exchanges: Starch/Bread 1/2, Meat 1, Vegetable 1, Fat 1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hungarian Barley Stew Categories: Main dish Yield: 8 servings 1 1/2 lb Beef stew meat -- cut into 1/2-inch cubes 2 tb Vegetable oil 1 1/2 c Chopped onion 1 Garlic clove; minced 28 oz Canned whole tomatoes -- undrained, chopped 3 c Water 2/3 c Medium QUAKER Barley* 2 Beef bouillon cubes 1 tb Sugar 1 tb Paprika 1/2 ts Salt (optional) 1/4 ts Caraway seed (optional) Sour cream (optional) in 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired. Eight 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley and sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally. Nutrition Information: 1 cup * Calories 240 * Protein 21g * Carbohydrate 21g * Fat 8g * Cholesterol 50mg * Dietary Fiber 3g * Sodium 425mg * Percent of Calories from Fat: 29% Exchanges: Starch/Bread 1, Meat 2, Vegetable 1-1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Broccoli & Cheese Barley Soup Categories: Soups Yield: 8 servings 4 c Water 14 1/2 oz Reduced sodium chicken broth -- (canned) about 1-3/4 cups 1/2 c Chopped onion 1/2 c Medium QUAKER Barley* 2 Garlic cloves; minced 1/2 ts Salt (optional) 1/8 ts Black pepper 2 c Chopped broccoli; OR... 9 oz -Frozen broccoli 1 1/2 c Skim or low-fat milk 1/4 c All-purpose flour 4 oz Reduced fat cheddar cheese -- shredded In 4-quart saucepan or Dutch oven, combine water, broth, onion, barley, garlic, salt and pepper. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes, stirring occasionally. Add broccoli; continue simmering 15 to 20 minutes or until barley and broccoli are tender. Combine 1/2 cup milk and flour, mixing until well blended. Gradually stir into soup with remaining milk and cheese. Continue cooking over medium heat about 5 minutes or until thickened, stirring occasionally. Add additional water or chicken broth if soup becomes too thick upon standing. *NOTE: To user Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 3 cups. In 4-quart saucepan or Dutch oven, combine all ingredients except milk, flour and cheese. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until barley and broccoli are tender. Proceed as 2nd paragraph directs. Nutrition Information: 1 cup * Calories 130 * Protein 9g * Carbohydrate 17g * Fat 3g * Cholesterol 10mg * Dietary Fiber 2g * Sodium 275mg * Percent of Calories from Fat: 21% Exchanges: Starch/Bread 1, Meat 1/2, Vegetable 1 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Barley Pilaf With Peas Categories: Side dish, Grains Yield: 8 servings 1/2 c Chopped onion 1 Garlic clove; minced 1 tb Vegetable oil 14 1/2 oz Reduced sodium chicken broth 1 1/4 c Water 2/3 c Medium QUAKER Barley* 1 tb Lite soy sauce (optional) 10 oz Frozen peas In medium saucepan, cook onion and garlic in oil until onion is tender. Add chicken broth, water, barley and soy sauce; bring to a boil. Reduce heat to low; cover. Simmer 35 minutes; add peas. Continue simmering 10 to 15 minutes or until liquid is absorbed and barley is tender. Eight 1/2-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 1 cup. Cook onion and garlic as directed above. Add remaining ingredients; bring to a boil. Reduce heat to low; cover. Simmer 15 to 18 minutes or until liquid is absorbed and barley is tender. Nutrition Information: 1/2 cup * Calories 110 * Protein 4g * Carbohydrate 18mg * Fat 2g * Cholesterol 0mg * Dietary Fiber 3g * Sodium 180mg * Percent of Calories from Fat: 19% Exchanges: Starch/Bread 1, Fat 1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Hearty Vegetable Barley Soup Categories: Soups Yield: 10 servings 1/2 lb Lean ground beef 1/2 c Chopped onion 2 Garlic cloves; minced 7 c Water 16 oz No-salt-added tomatoes -- undrained, chopped 1/2 c Medium QUAKER Barley* 1/2 c Sliced celery 1/2 c Sliced carrots 2 Beef bouillon cubes 1 ts Basil 1 Bay leaf 1/4 ts Black pepper 9 oz Frozen mixed vegetables In 4-quart saucepan or Dutch oven, brown ground beef. Add onion and garlic. Cook until onion is tender; drain. Add remaining ingredients except frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add frozen vegetables; cook 10 to 15 minutes or until vegetables and barley are tender. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 6 cups. Cook ground beef, onion and garlic as directed above. Add remaining ingredients including frozen vegetables. Bring to a boil. Reduce heat to low; cover. Simmer 15 to 20 minutes or until vegetables and barley are tender. Nutrition Information: 1 cup * Calories 110 * Protein 7g * Carbohydrate 15g * Fat 3g * Cholesterol 15mg * Dietary Fiber 2g * Sodium 190mg * Percent of Calories from Fat: 25% Exchanges: Starch/Bread 1/2, Meat 1/2, Vegetable 1-1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Vegetarian Barley & Bean Soup Categories: Soups, Vegetarian Yield: 10 servings 1 c Chopped onion 2 Garlic cloves; minced 1 tb Vegetable oil 6 c Water 28 oz Canned tomatoes, chopped -- undrained 1 cn VAN CAMP's Kidney Beans,15oz -- drained 9 oz Frozen green beans or peas 1 c Sliced carrots 1 c Sliced mushrooms 1/2 c Medium QUAKER Barley* 1 ts Basil 1/2 ts Oregano 1/2 ts Salt (optional) 1/4 ts Black pepper In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until barley is tender, stirring occasionally. Add additional water if soup becomes too thick upon standing. Ten 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 2/3 cup quick barley for medium barley and decrease water to 5 cups. Prepare recipe as directed above except simmer 15 to 20 minutes or until barley is tender, stirring occasionally. Nutrition Information: 1 cup * Calories 120 * Protein 5g * Carbohydrate 22g * Fat 2g * Cholesterol 0mg * Dietary Fiber 5g * Sodium 300mg * Percent of Calories from Fat: 13% Exchanges: Starch/Bread 1, Vegetable 1-1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Mexican Chicken & Barley Chili Categories: Main dish, Poultry Yield: 9 servings 1 c Chopped onion 1 Garlic clove; minced 1 tb Vegetable oil 3 c Water 1/2 c Medium QUAKER Barley* 16 oz Canned tomatoes, chopped -- undrained 16 oz No-salt-added tomato sauce 14 1/2 oz Reduced sodium chicken broth -- (about 1-3/4 cups) 11 oz Canned whole kernal corn -- drained 4 oz Canned chopped green chiles -- drained 1 tb Chili powder 1/2 ts Ground cumin 3 c Chopped, cooked chicken -- (about 1-1/2 pounds) In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Nine 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 3/4 cup quick barley for medium barley and decrease water to 2 cups. Cook onion and garlic as directed above. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 10 minutes, stirring occasionally. Add cooked chicken. Continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Nutrition Information: 1 cup * Calories 270 * Protein 26g * Carbohydrate 24g * Fat 8g * Cholesterol 65mg * Dietary Fiber 4g * Sodium 475mg * Percent of Calories from Fat: 27% Exchanges: Starch/Bread 1/2, Meat 3, Vegetable 3 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Apple Kugel D'Light Categories: Desserts, Low-fat Yield: 12 servings 3 c Water 3/4 c Medium QUAKER Barley* 8 oz Plain low-fat yogurt 1 c 2% low-fat cottage cheese 3/4 c Egg substitute; OR... 6 -Egg whites 1/4 c Light corn syrup 1 ts Vanilla 1 ts Ground cinnamon 1 1/2 c Finely chopped apples 1 c Raisins 2 tb Sugar Cook barley as package directs; set aside. Heat oven to 350 F. Spray 11x7-inch glass baking dish with no-stick cooking spray or grease lightly. In large bowl, combine yogurt, cottage cheese, egg substitute, corn syrup, vanilla and 1/2 teaspoon cinnamon; mix well. Stir in cooked barley, apples and raisins; mix well. Spread into prepared dish. Sprinkle evenly with combined sugar and remaining 1/2 teaspoon cinnamon. Bake 32 to 38 minutes or until edges are set and knife inserted in center comes out clean. Let stand 30 minutes. Serve warm or cold. Store tightly covered in refrigerator. *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley for medium barley and decrease water to 2 cups. Cook barley as package directs; set aside. Proceed as directed above. Nutrition Information: 1/12 recipe * Calories 150 * Protein 7g * Carbohydrate 30g * Fat 1g * Cholesterol 5mg * Dietary Fiber 2g * Sodium 120mg * Percent of Calories from Fat: 6% Exchanges: Starch/Bread 1/2, Meat 1/2, Fruit 1-1/2 Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias ----- ---------- Recipe via Meal-Master (tm) v8.02 Title: Barley Basics Categories: Information Yield: 1 Use cooked barley as a substitute for cooked rice or other grains in your favorite recipes. Below is a helpful reference chart. +----------------------------------------------------------------+ | MEDIUM BARLEY WATER SALT (optional) YIELD | |----------------------------------------------------------------+ | 1/4 cup 1 cup 1/8 tsp. 1 cup | | 1/2 cup 2 cups 1/4 tsp. 2 cups | | 3/4 cup 3 cups 1/2 tsp. 3 cups | | 1 cup 4 cups 1/2 tsp. 4 cups | +----------------------------------------------------------------+ +----------------------------------------------------------------+ | QUICK BARLEY WATER SALT (optional) YIELD | +----------------------------------------------------------------+ | 1/3 cup 2/3 cups 1/8 tsp. 1 cup | | 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups | | 1 cup 2 cups 1/2 tsp. 3 cups | | 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups | +----------------------------------------------------------------+ COOKING DIRECTIONS ================== Boil water. Stir in barley and salt, if desired. Cover; reduce heat. Simmer: ~~ 45 to 50 minutes for Medium Barley ~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand 5 minutes. HELPFUL HINTS * To store cooked barley: Refrigerate barley in tightly covered container up to 1 week. Or, freeze in tightly covered container bag up to 6 months. * To reheat cooked barley: MICROWAVE: Remove barley from freezer container or bag. Place in microwavable container. For each cup of barley, sprinkle with 2 tablespoons water; cover. Microwave on HIGH 2 to 3 minutes, stirring half way through cooking. STOVETOP: Place barley in heavy saucepan. For each cup of barley, sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8 minutes or until heated through, stirring occasionally. * For a new twist -- ~~ toss cooked barley into salads ~~ stir cooked barley into soups and stews ~~ mix cooked barley with stir-fried vegetables Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias -----