1 cup quick cooking barley
2 Tablespoons extra virgin olive oil
1 bunch leeks
8 cups fat free chicken broth
5 medium carrots
3/4 teaspoons sea salt
1/4 teaspoon thyme
1/8 teaspoon ground black pepper
2 cups butternut squash, peeled and diced
1 large bunch spinach

Cook barley according to package directions. Thinly slice leeks, white part only. Peel and dice carrots. Peel and cube squash. Heat oil in heavy stock pot over medium-low heat. Cook leaks until soft, about 10 minutes. Add broth, carrots, salt, thyme, and pepper. Bring to simmer then stir in squash. Simmer until vegetables can be easily pierced with a fork, about 8 minutes. Stir in spinach and barley, continuing to simmer until spinach wilts.

Serves 6

1/2 cup fresh basil leaves
1/2 cup extra-virgin olive oil
1 tsp kosher salt
1/3 cup pearl barley
1 (8 oz) zucchini, cut into 1/2-inch dice
1 (8 oz) yellow summer squash, cut into 1/2-inch dice
1 red bell pepper, seeded, cut into 1/2-inch dice
5 tsp extra-virgin olive oil
1/4 tsp freshly ground pepper
1/4 cup diced onion
1 tsp minced garlic
1/3 cup vegetable broth
1/4 cup dry white wine
2 tsp red wine vinegar
4 (3 oz) portobello mushroom caps
Extra-virgin olive oil, for brushing
1/4 cup shaved Parmigiano-Reggiano cheese
Good-quality aged balsamic vinegar, for drizzling

1. Basil Oil: Fill a bowl with ice water. In a saucepan, bring salted water to a boil. Add basil leaves; blanch 10 seconds. Drain basil, add to ice water. Drain and dry basil. Puree oil and basil in blender.

2. Roasted Vegetable Barley: Heat oven to 450 degrees F. In a saucepan, bring 1 quart water with 1/2 tsp of the salt to a boil; stir in barley. Simmer 20 minutes, drain.

3. Meanwhile, in small roasting pan, toss zucchini, squash, and red pepper with 3 tsp of the oil, remaining 1/2 tsp salt, and pepper. Roast 30 minutes, tossing several times, until vegetables are caramelized. Combine with barley; keep covered.

4. Heat remaining 2 tsp oil in a nonstick skillet over medium-high heat; sauté onion and garlic 4 minutes. Add broth, wine, and vinegar; simmer until liquid has reduced to 2 1/2 Tbsp. Toss with vegetable-barley mixture; keep covered.

5. Wipe skillet and place over medium-high heat. Brush mushrooms lightly with olive oil. Place gill sides down in skillet; cook 4 minutes. Turn over; continue to cook 4 minutes or until just tender.

6. Spoon 1/2 cup Roasted Vegetable Barley into each mushroom; top with cheese. Drizzle Basil Oil and balsamic vinegar on each plate.

Nutritional Information
Based on individual serving.
Calories: 444
Total Fat: 36 g
Carbohydrates: 25 g
Protein: 8 g

1/2 cup barley
1/2 cup winter wheat berries
1/2 cup brown rice or wild rice
1/2 cup basmati rice
1/2 cup couscous
Salt and pepper
1 spanish onion, small dice
1 to 2 carrots, small dice
1 bulb fennel, small dice
2 cloves garlic, minced
4 sprigs fresh thyme
1/3 cup toasted pine nuts
1/3 cup toasted pumpkin seeds
1 tablespoon butter
For Sauce:
1/2 cup vegetable stock
1/2 cup white wine
1/2 cup heavy cream
8 ounces goat’s feta (or sheep’s milk)
Salt and pepper
1 tablespoon fresh thyme

Separately rinse the grains, then cook barley, wheat berries and rices, each in a separate pot, starting in clean, cold water with aromatic herbs in each. Just prior to each grain becoming tender, season with salt and pepper.

When just fully cooked pour any excess water from each pot and spread grains out on a shallow baking pan and cool quickly.

Season and steep couscous in an equal volume of cold water or even better a combination of orange juice and water. Allow to rehydrate then rub grains between your hands to fluff them.

Heat butter in large saute pan (preferably nonstick), and saute vegetables and garlic until tender.

Season, add thyme, nuts and all the prepared grains and saute them together.

Adjust seasoning.

Meanwhile reduce vegetable stock and wine by 2/3. Add cream and bring to boil, reduce slightly. Add cheese and melt to thicken. Season and add thyme.

Season (you may not need any salt depending on the feta you are using, but freshly cracked pepper in the sauce is a must).

Shape the hot grains in a timbale mold. Pour the sauce around. Accompany with a saute of asparagus spears (start with approximately 1 pound, trimmed and blanched) and mixed wild mushrooms (again, start with a scant pound, trimmed and cut into different shapes).

Garnish with herb sprigs.

Salad:
1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted, halved kalamata olives
1 cup crumbled feta cheese
1 cup 1/4-inch diced cucumber
1 cup 1/4-inch diced tomato
1/2 cup 1/4-inch diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dillDressing:
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic, minced
3/4 cup olive oil
Salt and pepper

Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.

When cool, combine with the remaining ingredients.

Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.

Toss the salad with the dressing and serve.

1 pound cubed beef stew meat
1 tablespoon vegetable oil
2 cups water
2 tablespoons margarine
2 large carrots, diced
3 cloves garlic, minced
1 onion, chopped
2 stalks celery, chopped
1 pound fresh mushrooms, sliced
6 cups water
3 cubes beef bouillon cube
1/4 cup pearl barley
1/4 cup sour cream

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. In a large soup pot, melt butter or margarine over medium heat. Saute carrots, onion, garlic, celery, and mushrooms.

3. Add meat, 6 cups water, bouillon cubes, and barley to vegetable mixture. Cook until barley is soft. Adjust liquid and seasoning as desired. Remove from heat, and stir in sour cream. Serve immediately.

2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

Serves 8

1/4 cup butter
1 medium onion, diced
1 cup uncooked pearl barley
1/2 cup pine nuts
2 green onions, thinly sliced
1/2 cup sliced fresh mushrooms
1/2 cup chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
2 (14.5 ounce) cans vegetable broth

1. Preheat oven to 350 degrees F (175 degrees C).

2. Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.

3. Bake about 1 hour to 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.

1 cup lentils
2 (.25 ounce) packages active dry yeast
5 cups warm water (110 degrees F/45 degrees C), divided
5 tablespoons olive oil
1 tablespoon salt
1 tablespoon honey
8 cups whole wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour

1. Place lentils in a small saucepan, cover with water and cook until soft. Drain and set aside to cool. In a small bowl, dissolve yeast in 1/2 cup warm water. Let stand until creamy, about 10 minutes.
2. Place the cooled lentils in a bowl and mash. Mix in olive oil, honey, salt and remaining 4 1/2 cups warm water. In a large bowl, mix together whole wheat flour, barley flour, soy flour, millet flour and rye flour.
3. Stir the yeast mixture into the lentil mixture. Beat in 2 cups of the flour mixture. Stir in the remaining flour mixture, 1 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
4. Deflate the dough and turn it out onto a lightly floured surface. Briefly knead the dough and divide into four equal pieces and form into loaves. Place the loaves into four lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
5. Bake in preheated oven for about 1 hour, or until bottom of a loaf sounds hollow when tapped.

1/8 teaspoon saffron threads, crushed
1 (14-ounce) can fat-free, less-sodium chicken broth
1 tablespoon olive oil
1/4 cup finely chopped shallots (about 2 medium)
1/2 cup uncooked Arborio or other short-grain rice
1/2 cup uncooked quick-cooking barley
1/4 cup uncooked quinoa
1/2 cup dry white wine
1 cup water
1 cup (4 ounces) shredded part-skim mozzarella cheese
2/3 cup 1% low-fat milk
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 asparagus spears, steamed
1 tablespoon pine nuts, toasted

Recipe Directions
Bring saffron and broth to a simmer in a small saucepan (do not boil). Keep warm over low heat.
Heat oil in a large saucepan over medium-high heat. Add shallots; sauté 3 minutes. Add rice, barley, and quinoa; sauté 2 minutes. Add wine; cook 2 minutes or until liquid is nearly absorbed. Stir in 1 cup water; cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 25 minutes total).

Remove from heat; stir in cheese and next 4 ingredients (cheese through pepper). Top with asparagus spears, and sprinkle with pine nuts.

Yield: 4 servings

1 cup chopped leeks
1- 1/2 cups quick cooking barley
3- 3/4 cups hot chicken stock
1 cup finely shredded Parmesan cheese
1/2 cup shredded carrots
snipped fresh tarragon

Recipe Directions
Saute chopped leeks in extra-virgin olive oil until softened; add quick cooking barley. Cook and stir for 1 minute. Add hot chicken stock, 1/2 cup at a time, stirring in each addition until the liquid is absorbed. When liquid is absorbed and mixture is creamy (about 25 minutes), remove saucepan from heat; stir in Parmesan cheese, shredded carrots, and tarragon. Makes 4 to 6 servings.