Barley..it's what's for dinner

I have been uninspired by most of my recipes lately as  my son who has a  scary food allergy (nuts), was diagnosed with some super annoying new ones. We're trying some experimental diets (that include things that he has (justifiably) said taste like air. My plan is to add things back one by one to find his major triggers. Among the many things he "shouldn't" have are wheat. (any good gluten, flour, sugar, milk, cheese, sugar, grapes, banana, soy, garlic, chocolate free recipes are welcome--by the way)

Barley, like what contains gluten so this would be a no-no..we're trying it anyway though. Barley is a cereal grain with a pasta like consistency. It's a good source of fiber and it's good in soups and stews. This recipe looks delicious.
Basil Beef and Barley Soup

Ingredients

  • 1  lb.  boneless sirloin steak
  • 1/4  cup  all-purpose flour
  • 1  Tbsp.  dried basil, crushed
  • 1  Tbsp.  vegetable oil
  • 1  cup  quick-cooking barley
  • 1  14.5-oz. can  diced tomatoes with basil, garlic, and oregano
  • 1  cup  packaged peeled fresh baby carrots, bias sliced
  • 1  cup  lower-sodium beef broth
  •     Small fresh basil leaves (optional)

Directions

1. Cut steak into 1/2-inch pieces. In shallow dish combine flour, basil, 1/2 tsp. salt and 1 tsp. black pepper; add meat and toss to coat.
2. In 4-to 5-quart Dutch oven, heat oil over medium-high heat. Add meat; cook until browned on all sides. Stir in any remaining flour mixture. Stir in barley, tomatoes (do not drain), carrots, beef broth and 3 cups water. Bring to a boiling; reduce heat. Cover and simmer 10 minutes.
3. Ladle into bowls and top with fresh basil. Makes 4 servings.

Storing Barley:


Hulled Barley- should be kept away from light, heat, and moisture, it will stay fresh for several months. It should be stored, refrigerated, in an airtight container. 

Pearled barley- can be kept at room temperature for a longer time since most of the oils which could go rancid have already been removed. 

Barley should be tightly sealed, either in a tightly covered jar or in a sealable plastic bag. If you purchase in bulk, transfer the barley to a tightly sealed storage container when you get home. If you purchased pre-packaged barley, transfer after you first open the package. 

In warm weather, store barley in the refrigerator; freeze for longer storage. 

Storing info found here.

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