Cold Cucumber, Barley, Yogurt and Dill Soup

Ingredients:

1 1/2 cups cooked and cooled barley or spelt berries (cook 3/4 cups of barley in 1 3/4 cup water by bringing to boil, turning down to simmer with lid on and cooking until done - approx. 40 minutes)

1 cucumber, roughly chopped (remove seeds if you do not like them)

1 clove garlic

1 Tablespoon fresh dill, chopped fine

1 cup plain yogurt

3/4 cup water or cold vegetable stock

hot pepper (optional)

salt and pepper to taste

Instructions:

Puree cucumber, dill, hot pepper (if desired), yogurt and water or stock until smooth. Add salt and pepper to taste. Stir in barley and chill for at least an hour for best flavor (though you can serve right away). Place a few slices of cucumber and a sprinkling of dill on just before serving. 

Spelt or Barley Salad with Raisins, Beets and Citrus Vinaigrette

Ingredients:

2 cups uncooked whole grain spelt or barley 

1 orange

1 1/2 tablespoons lemon or lime juice

1 1/2 tablespoons flaxseed or olive oil

2 small raw beets, peeled and grated

1 raw carrot, grated

3/4 cup raisins or dried cranberries

1 small bunch scallions or 1 small onion

Place spelt or barley in pot with 4 1/2 cups water. Bring to a boil, reduce heat and cook 45 minutes- 1 hour or until soft (barley cooks faster). Drain and rinse with cold water. Zest the orange and add zest to grain. Add juice from 1/2 of the orange. Add remaining ingredients. Mix and serve. 

Barley Salad

This is a great summer salad that can be eaten warm or cold. It is great alongside roast chicken or tempeh for dinner and leftovers are great the next day packed for lunch with cooked white or garbanzo beans and a green salad. Delicious on top of arugula!

We love Four Star Farms grains! They are grown, sustainably, right here in Western Massachusetts.  Their flours are ground in small batches to retain nutrients and flavor. Learn more about their farm and growing practices at http://fourstarfarms.com

Ingredients:

1 1/2 cups raw barley

1/4 cup chopped, dried apricots (dried cranberries, cherries, golden raisins or currants are also great)

3 scallions, chopped fine

1/3 cup finely chopped cilantro

salt to taste

4 - 6 tablespoons lemon juice (freshly squeezed juice with the zest is best, but great with bottled juice too)

1 tsp cinnamon

1 tsp cardamom

1 tsp ground ginger 

1/4 tsp cayenne (or to taste)

scant 1/4 cup olive oil

Directions:

Put barley in small pot with scant 3 cups of water. Cover and bring to a boil, then turn down and simmer until barley is soft, approximately 45 minutes. If you want the grains less sticky, rinse in cold water, but they are delicious as is. 

Whisk lemon juice, cinnamon, cardamom, ginger, cayenne and olive oil. Salt to taste. 

Mix barley with dressing, cilantro and scallions. Reserve a few scallions and cilantro to sprinkle on the top before serving.