More Recipes!

Wild Rice and Barley with Apricots and Tarragon

Ingredients: 

• 1 cup wild rice rinsed
• 3 cups vegetable broth or water
• 1 cup pearled barley
• 1 tablespoon extra virgin olive oil
• 1 small red onion chopped
• 1 yellow bell pepper cored, seeded and chopped
• 1 cup dried apricots chopped
• 1 tablespoon chopped fresh tarragon
• Salt and ground black pepper

Method: 

In a medium saucepan, combine rice and enough water to cover by 2 inches. Simmer, covered, until rice grains are tender and most have popped open, 40 to 50 minutes. Drain and set aside. In a second medium saucepan, bring broth and barley to boil. Cover, reduce heat to low and cook until barley is tender and all the liquid is absorbed, about 30 minutes. Set aside off of the heat for 5 minutes and then toss with rice.

Heat oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add bell pepper, apricots, barley and rice and cook until heated through. Stir in tarragon, salt and pepper and serve.

Lentil Barley Soup

Ingredients

Serves 12 servings

1 onion (chopped) 34 cup celery (thinly sliced) 1 garlic clove (minced) 1 tbsp margarine 2 qts water 28 ozs diced tomatoes (undrained) 1 45 ozs vegetable soup (mix)

34 cup lentils (dry) 34 cup pearl barley 14 tsp pepper 2 carrots (thinly sliced) 12 cup reduced fat swiss cheese (shredded, optional)

1

In a soup kettle or Dutch oven, saute onion, celery and garlic in margarine until tender. Add water, tomatoes, soup mix, lentils, barley and pepper; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until lentils and barley are tender. Add carrots; simmer 20-25 minutes longer or until the carrots are tender. Garnish with cheese if desired. Vegan Granola

1/3 cup agave nectar                       1/4 cup flaxseeds      
1 tsp cinnamon                                1/4 cup honey
Dash nutmeg                                    1 cup dried mixed fruit
1 tsp maple flavoring

3 cups rolled oats
2/3 cup wheat germ
1/2 cup slivered almonds

 

1) Mix all the dry ingredients together in a large bowl.

2) Whisk together the agave nectar, cinnamon and nutmeg. Pour over dry ingredients and mix them well with your hands. If you’d like to make a sweeter granola, you can add another tbsp maple syrup, or a few drops of stevia; the amount listed is intended only to add gentle sweetness and to bind the granola together.
3) Dehydrate at 115 degrees for about 10-12 hours, or until granola is sticky but adhering firmly. Refrigerate till ready to use; this will help maintain crunch and texture!