Recipes Using Barley Juice

Beef Barley Soup Skinnytaste

WebSep 11, 2012 · Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes. …

Rating: 4.7/5(47)
1. Heat a large heavy pot or dutch oven on medium heat.
2. Add oil and beef, season with a little salt and brown meat a few minutes.
3. When meat is browned, add carrots, onion, celery and garlic to the pot and give it a good stir.
4. Add water, salt and bay leaves and bring to a boil.

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LowCarb SlowCooker Vegetable Beef Soup Simply …

WebSep 29, 2017 · Transfer liquid to the slow-cooker. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, …

1. Heat a large skillet over medium-high heat. Add bacon. Cook bacon, stirring occasionally, until crisp. Remove bacon, using a slotted spoon, to a paper-towel lined plate. Cover bacon and refrigerate for later.
2. Discard all but about 1 tablespoon of the bacon grease. Return pan to burner over medium-high heat. Add beef cubes in batches, making sure they do not touch. Season lightly with salt and pepper. Brown each side of the beef cubes . Do not cook meat throughout. When outside is brown, transfer beef to the slow-cooker crock using a slotted spoon. Repeat for the rest of the meat.
3. Once all of the beef has been browned and is in the slow-cooker, turn the skillet heat to medium low. Add vinegar to the skillet. Stir, scraping up brown bits, until vinegar has thickened. Pour in about 1/4 cup of the broth and continue to scrape up any browned bits. Transfer liquid to the slow-cooker.
4. Add remaining broth, onion, green beans, celeriac, carrots, tomato paste, diced tomatoes, garlic rosemary, thyme, salt (only if using low-salt broth), and pepper to the slow-cooker. Stir gently.

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Barley Salad (Loaded with Fresh Veggies!) Spend …

WebJan 27, 2021 · Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely. …

1. Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
2. While barley is cooking, chop vegetables and place in a large bowl.
3. Add cooled barley and dressing. Toss well to combine.
4. Garnish with feta cheese and parsley. Chill 1 hour before serving.

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