Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Barley Broth Recipe
    Lost? Site Map

    Barley Broth

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    PinkCherryBlossom's Note:

    I'm on a mission to make barley trendy again. I think it is criminally underused. we used to get this at least once a week when I was at boarding school and it kept you warm and full for hours.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Put stock in a pan with the barley and gently boil for 10 minutes
    2. 2
      While barley is boiling finely chop the leek, celery, carrot and parsnip.
    3. 3
      Put the wine in a large pan and add the leek, covver and steam for 5 mins, stirring occasionally. Add the other veg and cook for a further 5 minutes.
    4. 4
      Stir in tomato puree, bay leaves and the barley plus stock. Lower the heat and simmer for 15 minutes.
    5. 5
      serve with hot toast rubbed with a garlic clove or crusty bread.

    Ratings & Reviews:

    • on February 01, 2007

      35

      I found it a bit plain, so I added a bunch of fresh lemon thyme, some paprika, cumin seeds (ground), and a bunch of fresh shiitake mushrooms. I also used regular barley, as pearl barley is processed. I had to cook it a lot longer, but it was yummy! Thanks for bringing barley back!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2006

      45

      Nice recipe. I love barley, too; it has such a lovely flavour and texture. I didn't have any white wine (!) so I used sherry instead, and it came out fine. Oh, and I bunged in a load of pepper (black and white) to give it a bit of zing!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Barley Broth

    Serving Size: 1 (131 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.0
     
    Calories from Fat 4
    32%
    Total Fat 0.5 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 51.7 mg
    2%
    Total Carbohydrate 27.9 g
    9%
    Dietary Fiber 5.8 g
    23%
    Sugars 3.7 g
    14%
    Protein 3.4 g
    6%

    The following items or measurements are not included:

    vegetable stock

    parsnips

    Ideas from Food.com

    “Everything

    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes