Curried Barley Pilaf

When using pearled barley with 4% beta-glucan content, 1 serving of pilaf would contain approximately 2 grams of beta-glucan. Consuming 3 grams of barley beta-glucan is needed to meet the required daily intake for lowering cholesterol. ¼ cup (60 mL)  butter or margarine 1 medium onion, chopped 1 ½...

Barley and Lentil Soup

This soup combines the two Prairie culinary powerhouses…barley and lentils.    2 onions, chopped 1 garlic clove, minced 1 tbsp (15 mL) olive oil ½ tsp.(2 mL) ginger ½ tsp(2 mL) paprika ½ tsp (2 mL) turmeric 4 ½ cups (1.125 L)  beef stock 1 can (796 ml|28 ounce) tomatoes, chopped or diced ¾...

Cumin-scented Chickpea-Buckwheat Dosas

Chickpea flour is called Besan in South Asian cooking.  Grown and milled in the Prairies, it’s renowned globally for its quality.   Buckwheat flour adds real nuttiness to these delicious dosas which are, in effect, a flat bread similar to crepes into which you can stuff almost any mixture...

Barley with Caramelized Vegetables

This recipe is a delicious and easy way to incorporate vegetables into dinner. Canola oil is used to sauté and toast the barley to bring out its great flavor. • 4 cups (1 L) low-sodium vegetable broth • 1 Tbsp (15 mL) canola oil • 3/4 cup (175 mL) pearl barley • 1 Tbsp (15 mL) canola oil • 1...

Wild Rice and Potato Pancakes with Corn Salsa

Pancakes • 3 cup (750 mL) washed, grated potatoes (preferably Russet) • 1 Tbsp (15 mL) lemon juice • 1 cup (250 mL) cooked wild rice • 1 egg, slightly beaten • 1/2 cup (125 mL) whole wheat flour • 1 Tbsp (15 mL) prepared mustard • 2 Tbsp (30 mL) fresh dill • 2 Tbsp (30 mL) canola oil • 1/2 tsp (2...

Chickpea & Cranberry Couscous

• 1 ¼ cups (310 mL) chicken stock • 1 cup (250 mL) dry couscous • 1/4 tsp (1 mL) turmeric • 1/4 tsp (1 mL) ginger • 1/4 tsp (1 mL) cinnamon • 1 cup (250 mL) dried cranberries • 1 medium zucchini, diced • 2 carrots, peeled and diced • 3 green onions, chopped • 2 cups (500 mL) cooked chickpeas or...

Chickpea Pasta Salad

• 4 cups (1 L) corkscrew pasta • 1-19 fl. oz can (1- 540 mL can) chickpeas, rinsed and drained • 1 ½ cups (375 mL) celery, chopped • 1 ½ cups (375 mL) carrot, coarsely shredded • 1 ½ cups (375 mL) sweet red pepper, chopped • 4 green onions, finely chopped • ¼ cup (60 mL) feta cheese, crumbled • ⅓...

Lentils & Barley Salad with Roasted Tomatoes, Spinach & Goat Cheese

Salad: 1/2 cup (125 mL) dry green lentils 1/2 cup (125 mL) pot or pearl barley 1 garlic clove, peeled 4-6 roasted or sun-dried tomato halves, sliced or left whole 1 packed cup (250 mL) fresh spinach or Italian parsley, chopped 1/2 cup (125 mL) crumbled soft goat cheese 1/4-1/2 cup (60-125 mL)...

Lentil & Rice Pilaf

2 Tbsp (30 mL) butter 1 cup (250 mL) brown rice, uncooked 1 large onion, chopped 1 red pepper, chopped 3 green onion, chopped 4 cups (1 L) water 1 Tbsp (15 mL) chicken stock 1 cup (250 mL) dry green lentils 1 can mushrooms with liquid, chopped ½ tsp (2 mL) thyme salt and pepper to taste Sauté...

Penne with Broccoli and Tomatoes

Substitute spinach, zucchini or arugula for the broccoli. • 3 cups (750 mL) uncooked penne pasta (275 g) • 3/4 cup (175 mL) broccoli florets • 1 cup (250 mL) diced onion • 2 cloves garlic, minced • 3/4 cup (175 mL) halved cherry tomatoes • 1/3 cup (75 mL) chopped sun-dried tomatoes • 1 (250 mL)...