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Faire son propre lait d'avoine (et cuisiner avec les restes) | ÈVE DUMAS | Recettes
Depuis quelque temps, les baristas sont épris d'avoine. C'est l'arrivée de versions « moussables » de ce lait de céréale qui a tout changé. L'avoine masque moins le goût du café que le soya, l'amande ou la noix de coco. Puisqu'il s'agit d'une céréale locale, abordable et facile à trouver, pourquoi ne pas essayer de faire son lait de « gruau » à la maison ? Et tant qu'à y être, récupérer la pulpe avec deux belles recettes proposées par Stéphanie Labelle, de la pâtisserie Rhubarbe.
recipe  recette  barley  milk  cake  breakfast 
6 weeks ago by schmlblk
Twitter
Seit wann treten deutsche Minister eigentlich in Sendungen von ausländischen Propaganda-Kanälen auf?
barley  from twitter_favs
9 weeks ago by NeoNacho
Twitter
Justizministerin Katarina will das beim einführen. Die sehen scho…
Makler  Bestellerprinzip  Barley  Immobilienkauf  from twitter_favs
february 2019 by tmmd
Instant Pot Mushroom Barley Soup - RecipeTeacher
Ingredients

8oz mushrooms. sliced
4 cups vegetable broth, low sodium
½ cup barley, pearled
2 celery stalks
1 carrot
½ onion, diced
2 tablespoons olive oil
½ teaspoon marjoram
½ teaspoon sage
½ teaspoon parsley flakes
½ teaspoon ground black pepper
2 bay leaves
salt to taste

Instructions

Set Instant Pot to saute setting and add olive oil. When oil is hot, add carrots, onions and celery. Saute for 4-5 minutes or until onions are just becoming translucent. Then add mushrooms and continue sauteing for another 3 minutes.
Press cancel to stop the saute cycle and add vegetable broth. Use a wooden spoon to deglaze the bottom of the pot (scrape the any cooked-on bits). Add herbs, barley, salt and pepper. Stir well.
Secure lid and cook on manual (pressure cook) on high for 20 minutes.
Let natural release for 10 minutes, then quick release the rest. Remove lid, remove the bay leaves and stir. You're now ready to serve.
recipe  instantpot  soup  barley  mushroom 
january 2019 by bombdust
Instant Pot Beef Barley and Mushroom Soup — Yay! For Food
Instant Pot Beef Barley and Mushroom Soup
Print Recipe

Active Time: 20 minutes

Total Time: 60 minutes

Servings: 8-10
Ingredients

2 tbsp olive oil
1½-2 lb. stewing beef, cut into 1-inch cubes
1 large onion, chopped
4 garlic cloves, minced
10 cremini mushrooms (8 oz), sliced
1 tbsp balsamic vinegar (or worcestershire sauce)
12 oz red or white baby potatoes, chopped
2 carrots (8 oz), chopped
2 celery ribs (4½ oz), chopped
⅔ cup dry pearl barley, rinsed
½ tsp dried rosemary
½ tsp dried thyme
4 cups beef broth (low sodium)
2 cups water
Salt and pepper, to taste
Optional: fresh basil as topping

Instructions

Season the stewing beef with salt and pepper. Using the “saute” function on the Instant Pot, add one tablespoon of olive oil and brown beef on all sides (you may need to do this in batches). Remove the beef and set aside.
Pour another tablespoon of olive oil into the Instant Pot and add the onion, stirring until soft and starts to brown, about 2-3 minutes.
Add in the garlic and mushrooms and saute for 3-4 minutes, until the mushrooms are tender and brown and most of the liquid from the mushrooms evaporate.
Add 2 tablespoons of beef broth to deglaze the pot, stirring and scraping the bottom of the pot to remove/dissolve the brown bits. Pour in the balsamic vinegar and stir to mix in.
Add back in the beef along with the rest of the ingredients. Season with a pinch of salt and pepper. Give the ingredients a good stir to distribute throughout the vessel *(see first note). Press “cancel” to turn off the Instant Pot.
Seal the Instant Pot and cook at high pressure (“manual” function) for 25 minutes. After the stew is ready, allow natural pressure release for at least 15 minutes before quick pressure release to completely depressurize (until floating valve drops).
Open the Instant Pot and give the soup another stir. Taste for additional salt and pepper and top with fresh basil if you like. Best served hot.

Notes

*The beef broth should cover the top of the ingredients. Add more beef broth (or water) if necessary.
Makes 9-10 cups. The soup will continue to thicken as it cools down.
Nutritional calories represent one serving with 8 servings total.
recipe  instantpot  beef  mushroom  barley 
january 2019 by bombdust
Rich Beef Barley Soup Recipe | Ina Garten | Food Network
made with oxtails. on my computer is one with short ribs
beef  barley  soup 
september 2018 by pegasus505
mediterranean eggplant and barley salad – smitten kitchen
1 1/2 lb eggplant, cut into 1/2-inch cubes
3/4 lb zucchini, cut into 1/2-inch cubes
10 tablespoons extra-virgin olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped scallion (from 1 bunch)
1 1/2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne (note: I used 1/8 tsp. and it was plenty spicy; adjust to taste)
1 1/4 cups pearl barley (8 oz)
1 (14-oz) can reduced-sodium vegetable or chicken broth (1 3/4 cups)
3/4 cup water
2 tablespoons fresh lemon juice
1 garlic clove, minced
1/4 teaspoon sugar
1/2 lb cherry tomatoes, quartered
1/3 cup Kalamata or other brine-cured black olives, pitted and halved
1/2 cup thinly sliced red onion, rinsed and drained if desired
1 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
recipe  barley  zucchini  eggplant 
september 2018 by tarastarr1
barley risotto with beans and greens – smitten kitchen
5 cups low-sodium vegetable or chicken stock
2 tablespoons extra-virgin olive oil
1 medium onion, cut into 1/4-inch dice
1/4 teaspoon thyme
1/2 cup white wine (optional)
1 cup pearled barley (7 ounces)
1 cup beans, canned or precooked (white would be great; I used some Red Nightfall Beans mostly because they were languishing in my cabinet)
3 cups chopped escarole
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter, softened
Salt and freshly ground pepper
recipe  barley  beans  escarole 
september 2018 by tarastarr1

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