Recipe by Liana Robberecht: Executive Chef, WinSport, Calgary, Alberta. Chef Liana says: “You can make these in a snap!” 1 cup Snappy Grains, cooked and then cooled 1 tsp baking soda 1 tsp dried parsley 1 tsp garlic powder 1 tsp dried tarragon Pinch of sea salt ¼ cup onion finely chopped ½ tsp dry… Read More »Tarragon Snappy Grains Fritters
Recipe by Liana Robberecht: Executive Chef, WinSport, Calgary, Alberta. Chef Liana says: “You can make these in a snap!” 1 ½ cups of Snappy Grains, cooked and then cooled ½ cup canned chick peas – puréed in a food processor ¼ cup roasted red pepper, chopped 1⁄8 cup thinly sliced & chopped sweet onion 1 tsp… Read More »Snappy Grains Vegetarian Burger
Recipe by Liana Robberecht: Executive Chef, WinSport, Calgary, Alberta. Chef Liana says: “You can make this in a snap!” 1 ¼ cups vegetable stock 1 cup Snappy Grains ¾ cup green onions, sliced ¾ cup fresh parsley, chopped ¾ cup fresh mint, chopped 1 cup tomatoes, diced ½ cup cucumbers, cubed 1⁄3 cup canola oil 2… Read More »Snappy Grains Tabouleh Salad
Recipe by Liana Robberecht: Executive Chef, WinSport, Calgary, Alberta. Chef Liana says: “You can make these in a snap!” ¾ cup butter, softened 1 cup loosely packed brown sugar ¼ cup white sugar 2 large eggs 1 tsp vanilla extract ¾ tsp baking powder ¾ tsp sea salt ¼ tsp baking soda 2 cups All… Read More »Snappy Grains Barley Cookies
Stovetop Cooking 1. Boil Bring 1¼ cups of water to a boil (stock or juice can also be used, depending on your recipe). Add 1 cup of Snappy Grains to the boiling water. Stir in to evenly distribute. 2. Stir Cover and simmer for 10 minutes, stirring occasionally. 10 minutes gives you an al dente barley. Want… Read More »How to cook Snappy Grains in 10 minutes
Snappy Grains Chipotle 1½ tbsp olive oil ½ cup white onions, diced 1 green pepper, diced 4 cloves garlic, minced 2 tsp chipotle chili powder 2 oz tomato paste 1 tsp salt 2½ tsp cumin ½ tsp oregano 1-15 oz can diced tomatoes with juice 1¾ cup uncooked Snappy Grains 1¾ cup chicken broth ½… Read More »Smokey Barley Chipotle
Snappy Grains Risotto with Asparagus and Peas ¼ cup olive oil 1 large onion, finely chopped 1 pinch of saffron strands, optional 2 tsp medium curry powder 1¾ cups Snappy Grains 1⁄3 cup dry white wine 2½ cups vegetable or chicken stock 1 tsp salt and freshly ground black pepper to taste ¼ cup butter 8… Read More »Barley Risotto with Asparagus and Peas
Snappy Grains Jambalaya 1 tbsp canola oil 1 lb (450 g) Italian sausage (spicy or mild) 1 large red pepper, diced 1 jalapeño, seeded, chopped 2 large onions, diced 4 stalks celery, diced 3 garlic cloves, minced 1½ cups Snappy Grains 3 cup diced tomatoes with juice 1½ cups chicken stock ¼ cup chopped parsley… Read More »Jambalaya-me-o-my-ah!
Snappy Grains Chili 1 tbsp canola or olive oil 1 onion, fine chopped 1 tbsp chili powder* 2 tsp cumin 1 tsp coriander, opt. 1 lb ground beef 2 garlic cloves, minced 1 jalapeño, seeded, chopped ½ cup mushrooms, sliced 14 oz. red kidney beans** drained 5.5 oz. tomato paste 19 oz diced tomatoes, tinned… Read More »Barley Hot n’ Chili
Snappy Grains Mandarin Salad 1¼ cup vegetable stock 1 cup Snappy Grains 1 tbsp olive or canola oil 1 cup mushrooms, sliced 1 cup celery, diced ¼ cup green onion, sliced 1⁄3 cup olive or canola oil 2 tbsp cider vinegar 2 tbsp low sodium soy sauce 3 mandarin oranges, sectioned ½ cup almonds, slivered ¼… Read More »Barley Mandarin Salad