Squash, Cranberries & Barley

We found this recipe, and many other delicious recipes, in Debra Daniels-Zeller’s The Northwest Vegetarian Cookbook.

2 Tbsp. ghee (clarified butter)
1 large onion, chopped
1 jalapeno pepper, seeded and minced (Use a small Poblano pepper for less heat)
1/4 cup apple juice
1/3 cup currants
1 cup fresh cranberries
1 butternut squash, seeded and cut into bite-sized pieces
1/2 tsp. salt
2 cups naked barley (hull-less)
1 cup celery, finely chopped
1/2 cup walnuts or pecans, chopped and toasted

Soak the barley overnight, drain and rinse, cover with water and cook until done, about an hour.

Saute the onion and jalapeno over medium heat in the ghee in a heavy skillet until soft and just brown, about 5-10 minutes. Add apple juice, currants, cranberries and squash. Cover and cook on low heat until the squash and cranberries are tender, about 15 minutes. Stir in salt and barley and continue to cook until heated through. Transfer to a serving bowl and mix in celery and nuts.

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Sweet Barley Pilaf

We got quite a treat this week: Isabelle from the Sequim Food Bank tried out this recipe using Nash’s barley and shared some with us. It’s totally tasty!

Serves 6.

1 Tbsp. olive oil
1 medium onion, diced (2 cups)
4 mushrooms, sliced (1 cup)
1 celery stalk, diced
1/2 cup slivered almonds (or other nuts)
1 cup barley or other whole grain
1/4 cup raisins, golden or black
Dash of salt
1 Tbsp. each fresh rosemary and marjoram, minced, or 1/2 tsp. dried
2 1/2 cups chicken or vegetable broth, low-sodium

In large saucepan, heat olive oil and saute onion until translucent. Add mushrooms, celery and almonds. Cook 3-5 minutes.

Stir in barley, raisins and seasonings until barley is coated with other ingredients.

Add broth and bring to a boil for 2 minutes, cover and reduce heat to simmer for 55 minutes.

We thank Well-Fed Me for this recipe, and also Isabelle from the Sequim Food Bank for calling our attention to this delicious recipe.

Have you tried this recipe? Tell us how it turned out!

Tangy Parsley Grain Salad

curly parsley and Italian parsley

This is a great way to use up leftover grains and give them new life!

3 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 teaspoon honey
1/2 teaspoon black pepper
1/4 to 1/2 teaspoon fine sea salt
1 clove garlic, grated
1/4 cup olive oil
1 cup grain, cooked and cold, such as basmati rice or Nash’s wheat berries or barley
5 cups Italian parsley with tender stems, roughly chopped
1 cup almonds, toasted and roughly chopped
1/2 cup sweet onion such as Walla Walla, finely diced
Zest of 1 lemon
Dashes hot paprika for garnish (optional)

Make the dressing right in the serving bowl. Combine the lemon juice, mustard, honey, pepper, salt and garlic in a large bowl and whisk to combine. Slowly add the olive oil, whisking until emulsified.

Reheat the rice until steaming. Add the parsley to the dressing and toss to combine. Add the rice, almonds, onions and lemon zest, and toss well. Serve garnished with a couple dashes of hot paprika if desired.

We thank FoodNetwork.com for this recipe.

Have you tried this recipe? Tell us how it turned out!