Type what you have

Ingredients

• ✓ pearl barley
• water
• chicken
• onion
• carrot
• celery
• leek
• celery seed
• clove
• salt
• black pepper

Instructions

1. 1 Bring water to a boil in a large stockpot. Add chicken and cook until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken, keeping water in the stock pot, and let cool. Discard skin, pull meat from bones, and put bones back into the stockpot. Add onion, carrots, and celery; boil the stock for about 1 hour.
3. 3 Meanwhile, soak leeks in a bowl of water, about 10 minutes; drain.
4. 4 When the stock is done, remove bones and vegetables using a slotted spoon; discard.
5. 5 Add chicken meat, leeks, barley, celery seed, cloves, salt, and black pepper to stock. Simmer until barley is tender and the flavors have blended, about 1 hour.

By Thrillqill

Ingredients

• ✓ pearl barley
• water
• butter
• onion
• button mushroom
• potato
• carrot
• bay leaf
• dill
• salt
• black pepper
• pickle
• sour cream

Instructions

1. 1 Combine barley and plenty of cold water in a bowl and soak overnight. Drain.
2. 2 Fill a stockpot with 6 cups of water. Add drained barley and bring to a boil. Reduce heat and simmer for 30 minutes.
3. 3 Meanwhile, melt butter in a skillet over medium heat and cook onion until browned, about 5 minutes. Add mushrooms and keep cooking until they start to release their liquid, 5 to 10 minutes. Set aside.
4. 4 After barley has been cooking for 30 minutes, add sauteed mushrooms, potatoes, carrot, bay leaves, dill, salt, and pepper. Cook for 10 more minutes. Add pickles and cook for 5 more minutes. If the water evaporates too much, you can add more.

By Natasha Titanov

Ingredients

• ✓ pearl barley
• water
• mushroom
• water
• chuck roast
• water
• parsley
• dill
• beef broth
• salt
• pepper

Instructions

1. 1 Combine barley and 2 1/2 cups water in a bowl; cover and let soak overnight. Combine dried mushrooms and 1/2 cup water in a bowl; cover and let soak overnight.
2. 2 Place the chuck roast in a large stockpot over medium heat; cover the roast with 5 quarts water. Bring the water to a boil, skimming any foam off the surface. Boil the roast until the foam no longer forms on the water, about 15 minutes. Pour the barley, mushrooms, and the water from both bowls into the stockpot; stir in the parsley, dill, broth, salt, and pepper. Return the mixture to a boil; reduce heat to low; simmer, stirring every hour, until soup has reduced to desired thickness, 4 to 6 hours.
3. 3 Remove large pieces of beef from the soup; trim and discard fat. Cut remaining meat into bite-sized pieces and return them to the soup.

By Lobbylady

Ingredients

• ✓ pearl barley
• turkey sausage
• onion
• garlic
• italian seasoning
• chicken broth
• carrot
• spinach

Instructions

1. 1 Cook sausage, onion, and garlic in a skillet over medium heat until the sausage is evenly brown. Season with Italian seasoning. Remove from heat and drain.
2. 2 Add sausage mixture, chicken broth, carrot, spinach, and barley into a slow cooker.
3. 3 Cover and cook on High for 4 hours, or Low for 6 to 8 hours.

By MRSARAB

Ingredients

• ✓ pearl barley
• water
• canola oil
• onion
• celery
• carrot
• white mushroom
• garlic
• tomato paste
• beef stock
• oregano
• salt
• black pepper
• worcestershire sauce

Instructions

1. 1 Combine pearl barley and boiling water in a bowl; set aside to soak for 10 minutes.
2. 2 Heat canola oil in a large saucepan over medium heat. Cook and stir onion, celery, and carrot in hot oil until softened, 5 to 7 minutes.
3. 3 Stir mushrooms into the onion mixture; cook and stir until softened and brown, about 5 minutes.
4. 4 Drain the barley, discarding any remaining water from soaking. Stir the barley into the mushroom mixture.
5. 5 Stir the garlic and tomato paste into the mixture, stir until combined, then pour the beef stock into the sauce pan. Season with the oregano, salt, black pepper, and Worcestershire sauce.
6. 6 Bring the soup to a boil, reduce heat to low, and cook at a simmer for 1 hour.

By Leanne Cooke

Ingredients

• ✓ pearl barley
• water
• canola oil
• red onion
• apricot
• almond
• parsley
• yogurt
• honey
• lemon
• cinnamon
• turmeric
• salt
• nutmeg

Instructions

1. 1 Rinse barley in a fine sieve. Bring water to a boil in a heavy saucepan. Stir in the barley, and return to a boil. Cover, and reduce heat. Simmer until water is absorbed, about 45 to 50 minutes. Cool to room temperature.
2. 2 Pour oil into a small skillet, and place over medium heat. Add onion, and saute until golden brown.
3. 3 In a serving dish, combine barley, onion, apricots, almonds, and parsley. Toss.
4. 4 In a small bowl, mix together yogurt, honey, lemon juice, cinnamon, turmeric, salt, and nutmeg. Pour over the barley mixture ,and toss well to combine. Serve at room temperature.

By NIBLETS

Ingredients

• ✓ pearl barley
• vegetable oil
• onion
• celery
• red bell pepper
• chicken breast
• salt
• black pepper
• tomato
• chicken stock
• thyme

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil, onions, celery, and bell peppers to the pot; saute until vegetables are soft, about 5 minutes.
2. 2 Season chicken breasts with salt and , pepper and add to the pot. Add tomatoes, pearl barley, chicken stock, and thyme. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove chicken onto a cutting board and shred with 2 forks. Return to the pot and stir to combine.

By peloquinswife

Ingredients

• ✓ pearl barley
• olive oil
• mushroom
• onion
• garlic
• dill weed
• oregano
• chicken broth
• wild rice
• pea
• salt
• black pepper

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add mushrooms and onion and cook until onion is soft, about 3 minutes. Add garlic, dill, and oregano; cook for 1 minute. Hit Cancel.
2. 2 Stir chicken broth and wild rice into the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 minutes for pressure to build.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 2 minutes. Unlock and remove the lid. Stir in barley and peas, put the lid back on, and let sit for 10 minutes. Remove the lid and let sit until barley is tender and mixture has thickened, about 5 minutes longer. Season with salt and pepper.

By Soup Loving Nicole

Ingredients

• ✓ pearl barley
• long-grain white rice
• black bean
• kidney bean
• corn kernel
• green onion
• red bell pepper
• cilantro
• lettuce
• red wine vinegar
• garlic
• chili powder
• salt
• red pepper flakes
• black pepper
• olive oil

Instructions

1. 1 In a large saucepan bring 2 cups of water to a boil. Stir in barley and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.
2. 2 In a saucepan bring 1 1/2 cups water to a boil add the rice. Reduce heat to low and simmer, covered for about 20 minutes or until tender. Let cool.
3. 3 In a large bowl, combine the cooled barley, rice, black beans, kidney beans, corn, onions, red bell pepper and cilantro. Mix well.
4. 4 To make dressing: In a small bowl, whisk together vinegar, garlic, chili powder, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

By Allrecipes Member

Ingredients

• ✓ pearl barley
• onion
• vegetable oil
• chuck roast
• kidney bean
• pinto bean
• potato
• water
• onion and mushroom soup mix
• garlic powder
• salt
• pepper

Instructions

1. 1 In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
2. 2 Add meat, and brown well on all sides.
3. 3 Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
4. 4 Preheat oven to 200 degrees F (95 degrees C).
5. 5 Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

By Sherrie D

Ingredients

• ✓ pearl barley
• beef stew meat
• vegetable oil
• water
• margarine
• carrot
• garlic
• onion
• celery
• mushroom
• water
• beef bouillon cube
• sour cream

Instructions

1. 1 Brown small cubes of stew meat in vegetable oil over medium heat until juices become a rich brown color. Add 2 cups water, and simmer meat while preparing the vegetables.
2. 2 In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.
3. 3 Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft, about 1 hour. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

By Karen Hemzacek

Ingredients

• ✓ pearl barley
• split pea
• beef bouillon granules
• lentil
• onion flake
• italian seasoning
• long-grain white rice
• bay leaf
• alphabet pasta

Instructions

1. 1 Layer split peas, bouillon, barley, lentils, onion flakes, Italian seasoning, rice, and bay leaves in a 1 ½ pint jar. Wrap the pasta in plastic wrap, and place in the jar. Seal tightly.

By Bea Gassman

Ingredients

• ✓ pearl barley
• olive oil
• onion
• red bell pepper
• garlic
• chicken stock
• mixed greens
• spinach
• beet green
• swiss chard
• corn
• cremini mushroom
• carrot

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Cook onion, bell pepper, and garlic in hot oil until softened, about 5 minutes.
2. 2 Pour chicken broth over onion mixture; bring to a boil and reduce heat to medium low.
3. 3 Stir mixed greens, corn, pearl barley, cremini mushrooms, and carrot through the simmering stock.
4. 4 Cook until barley is tender, about 30 minutes.

By WRHS ProStart

Ingredients

• ✓ pearl barley
• beef chuck roast
• water
• beef bouillon
• onion
• tomato sauce
• salt
• pepper

Instructions

1. 1 In a slow cooker, combine beef, water, bouillon, onion, tomato sauce, barley, salt and pepper.
2. 2 Cover, and cook on Low for 5 hours.

By RUSTEE

Ingredients

• ✓ pearl barley
• water
• potato
• tomato
• white rice
• margarine
• salt
• black pepper
• carrot
• onion
• celery
• green bean
• potato
• pea
• broccoli
• barley flake

Instructions

1. 1 In a large stock pot, add water and 2 large potatoes, peeled and quartered. Bring to boil, then add mashed tomatoes. Cook for 10 minutes, add barley and rice and cook until potatoes are tender.
2. 2 Remove potatoes and mash together with margarine, set aside.
3. 3 Add salt, pepper, carrots and beans and cook for 10 minutes or until carrots are tender.
4. 4 Add onions, cubed potatoes, celery, peas and broccoli and cook for 5 minutes.
5. 5 Add the mashed potatoes and stir. Add barley flakes and cook for an additional 5 minutes and serve.

By William Uncle Bill Anatooskin

Ingredients

• ✓ pearl barley
• beef stew meat
• vegetable oil
• onion
• celery
• carrot
• beef stock
• mushroom

Instructions

1. 1 Cook beef stew meat in a large skillet over medium heat until completely browned, 5 to 7 minutes; transfer to a large soup pot.
2. 2 Heat vegetable oil in the same skillet over medium heat; cook and stir onion, celery, and carrot in the hot oil until the onions are tender, about 5 minutes. Add the vegetable mixture to the beef in the pot.
3. 3 Pour beef stock into the pot.
4. 4 Stir pearl barley into the stock.
5. 5 Place soup over medium-low heat, bring to a simmer, and cook, stirring occasionally, until the beef is completely tender, about 2 hours.
6. 6 Stir mushrooms through the soup; cook 1 hour more.

By Wendellian

Ingredients

• ✓ pearl barley
• water
• olive oil
• onion
• leek
• ground turkey
• beef stock
• rice wine
• coriander
• black pepper

Instructions

1. 1 In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
3. 3 Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

By Joshi

Ingredients

• ✓ pearl barley
• butter
• onion
• celery
• mushroom
• green bell pepper
• salt
• black pepper
• chicken broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a 1 ½-quart Dutch oven or oven-safe pot over medium heat. Add onion; cook until lightly browned, 5 to 8 minutes. Add celery; cook and stir until starting to soften, about 5 minutes. Stir in barley until coated with butter. Stir in mushrooms and bell pepper; season with salt and black pepper. Add chicken broth; bring to a boil. Cover Dutch oven.
3. 3 Bake in the preheated oven until barley is nearly tender, about 30 minutes. Uncover Dutch oven; continue baking until most of the liquid has been absorbed, about 15 minutes more. Taste; adjust seasonings before serving.

By Pjaros

Ingredients

• ✓ pearl barley
• water
• orecchiette pasta
• cilantro
• green onion
• grape tomato
• vegetable broth
• parmesan cheese
• arugula
• salt
• pepper

Instructions

1. 1 In a saucepan, bring the 1 1/2 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
2. 2 Bring a large pot of lightly salted water to a boil. Add orecchiette pasta, and cook for 8 to 10 minutes or until al dente; drain.
3. 3 In a food processor, finely chop the cilantro, green onions, and 1/2 the tomatoes. Mix in the broth and Parmesan cheese, and process until well blended.
4. 4 In a large bowl, toss the barley, pasta, cilantro mixture, remaining tomatoes, and arugula. Season with salt and pepper, and serve immediately.

By KRISTINLEE8

Ingredients

• ✓ pearl barley
• butter
• onion
• pine nut
• green onion
• mushroom
• parsley
• salt
• pepper
• vegetable broth

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium-high heat. Add onion, barley, and pine nuts; cook and stir until barley is lightly browned.
3. 3 Stir in green onions, mushrooms, and parsley; season with salt and black pepper. Transfer barley mixture to a 2-quart casserole dish; stir in vegetable broth.
4. 4 Bake in the preheated oven until liquid has been absorbed and barley is tender, about 1 hour and 15 minutes.

By KATINHAT

Ingredients

• ✓ pearl barley
• onion powder
• distilled white vinegar
• lemon juice
• lime juice
• canola oil
• corn syrup
• cilantro
• water
• cumin
• black pepper
• salt
• canola oil
• chipotle pepper in adobo sauce
• celery
• carrot
• red bell pepper
• green pepper
• red onion
• black bean
• corn
• water

Instructions

1. 1 Bring water and barley to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes. Remove from heat, drain if necessary, and chill barley in the refrigerator.
2. 2 Combine cooled barley, corn, beans, onion, bell peppers, carrot, celery, chipotle pepper, oil, salt, black pepper, and cumin in a large salad bowl.
3. 3 Make vinaigrette: Whisk together water, cilantro, corn syrup, oil, lime juice, lemon juice, vinegar, and onion powder in a medium bowl. Pour vinaigrette over barley mixture and toss to combine. Refrigerate salad until thoroughly chilled.

By Christine

Ingredients

• ✓ pearl barley
• water
• beef bouillon cube
• onion soup mix
• beef stew meat
• potato
• onion
• carrot
• celery
• garlic

Instructions

1. 1 Heat 2 cups water to boiling in a microwave-safe bowl, about 2 minutes. Stir beef bouillon cubes and onion soup mix into boiling water until dissolved.
2. 2 Pour bouillon mixture and remaining 4 cups water into a slow cooker; set cooker on High. Stir beef, potatoes, onion, carrots, celery, and garlic into the slow cooker.
3. 3 Cook, covered, until potatoes are tender when pierced with a fork, 4 1/2 to 5 hours. Stir barley into beef mixture; continue cooking until barley is tender, about 30 minutes.
4. 4 Turn slow cooker off, remove cover, and allow to cool until slightly thickened, about 5 minutes.

By Mike Purll

Ingredients

• ✓ pearl barley
• butter
• onion
• allspice
• turmeric
• curry powder
• salt
• black pepper
• chicken broth
• almond
• raisin

Instructions

1. 1 Melt butter in a large skillet placed over medium-high heat. Add onion and barley; cook, stirring frequently, until onion begins to soften, about 5 minutes.
2. 2 Stir in allspice, turmeric, curry powder, salt, and black pepper. Pour in chicken broth, and bring to a simmer.
3. 3 Cover skillet with lid, and reduce heat to low; simmer until barley is tender, about 30 to 40 minutes.
4. 4 Fluff pilaf with a fork, and gently stir in almonds and raisins.

By Tracy X

Ingredients

• ✓ pearl barley
• vegetable oil
• beef round roast
• beef broth
• onion
• button mushroom
• garlic
• bouillon
• celery flakes
• parsley
• italian seasoning
• sazon seasoning

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and brown beef for 5 minutes. Add beef broth, pearl barley, onion, mushrooms, garlic, bouillon powder, celery, parsley, Italian seasoning, and sazon seasoning. Mix to combine.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid.

By Eleanor Price

Ingredients

• ✓ pearl barley
• ground beef
• onion
• beef consomme
• tomato
• water
• tomato soup
• carrot
• celery
• thyme
• bay leaf

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Cook and stir beef and onion until browned, 5 to 10 minutes. Pour in beef consomme, tomatoes, water, and tomato soup. Add carrots, celery, barley, thyme, and bay leaf.
2. 2 Close and lock the lid. Select Soup function; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes.

By Angela Giannetti Snyder

Ingredients

• ✓ pearl barley
• olive oil
• onion
• carrot
• celery
• salt
• chicken stock
• water
• thyme
• sage
• mint leaf

Instructions

1. 1 Heat olive oil in a heavy-bottomed pot over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Stir in barley until coated with oil; cook and stir until barley is golden brown, about 5 minutes.
2. 2 Add chicken stock, water, thyme, and sage to barley mixture; cover the pot and bring to a boil. Reduce heat to medium-low; simmer until liquid is absorbed, about 45 minutes. Off heat, stir in mint. Cover the pot; allow flavors to blend, 5 to 10 minutes.

By BigShotsMom

Ingredients

• ✓ pearl barley
• water
• olive oil
• onion
• garlic
• rosemary
• mushroom
• yellow bell pepper
• white wine
• white bean
• tomato
• spinach
• red pepper flakes

Instructions

1. 1 Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
2. 2 Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.

By SpicyBoston

Ingredients

• ✓ pearl barley
• chicken broth
• garlic
• red onion
• carrot
• zucchini
• parsley
• olive oil
• lemon juice
• salt
• pepper

Instructions

1. 1 Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
2. 2 Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
3. 3 Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

By Robyn Webb

Ingredients

• ✓ pearl barley
• vegetable broth
• lentil
• yeast extract spread
• carrot
• onion
• walnut
• potato
• flour
• water
• salt
• pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1 ¼ cups broth, lentils, barley, and yeast extract in a large saucepan over medium-low heat; simmer for 30 minutes.
3. 3 Meanwhile, combine remaining 3/4 cup broth, carrot, onion, and walnuts in a medium saucepan over medium heat; cook until tender, about 15 minutes.
4. 4 Meanwhile, place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but still firm, about 15 minutes. Drain and mash.
5. 5 Combine flour and water in a small bowl; stir into carrot mixture and simmer until thickened. Combine carrot and lentil mixtures; season with salt and black pepper.
6. 6 Transfer carrot-lentil mixture to a 2-quart casserole dish; spoon mashed potatoes over top.
7. 7 Bake in the preheated oven until lightly browned on top, about 30 minutes.

By souliere

Ingredients

• ✓ pearl barley
• vegetable broth
• button mushroom
• shiitake mushroom
• lentil
• onion flake
• garlic
• summer savory
• bay leaf
• basil
• black pepper
• salt

Instructions

1. 1 In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
2. 2 Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

By diggergirl