Weight Watchers Barley Recipes Australia

Beef and barley casserole Healthy Recipe WW …

WEBGently reheat in a saucepan over low heat until hot. If frozen in single portions, defrost in refrigerator for 3 hours. Reheat, covered, in …

1. Heat oil in a large saucepan over medium-high heat. Cook beef, in batches, for 2–3 minutes or until browned all over. Transfer to a plate. Add onion, garlic, carrot and celery to pan. Cook, stirring, for 5 minutes or until onion softens. Add mushrooms and cook, stirring, for 2 minutes.
2. Return beef to the pan and add parsnip, stock, paste and Worcestershire. Bring to the boil. Reduce heat to low and simmer, covered, for 40 minutes. Add barley and simmer, uncovered, for 30 minutes or until beef is tender. Stir in parsley. Serve.

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Chicken, vegetable and barley soup Healthy Recipe

WEBInstructions. Heat the oil in a medium non-stick frying pan over high heat. Add the chicken legs and cook for 5 minutes or until browned. Remove …

1. Heat the oil in a medium non-stick frying pan over high heat. Add the chicken legs and cook for 5 minutes or until browned. Remove from heat and place in a large saucepan. Add onion to the frying pan and cook, stirring, for 3–5 minutes or until softened. Add the garlic and cook for 1 minute. Add onion mixture to the saucepan with the chicken.
2. Add the stock, pearl barley, celery, zucchini and carrot to saucepan and bring to the boil. Reduce heat to low and simmer, covered, for 1¼ hours or until the chicken is tender.
3. Using tongs, remove chicken legs from soup. Allow to cool slightly before removing meat from bones. Discard bones. Chop chicken meat and return to the soup. Season with salt and freshly ground black pepper. Ladle soup into bowls and serve.

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