Barley Wraps Food

BARLEY WRAPS

Steps:

• In a saucepan, combine water, barley and salt; bring to a boil. Reduce heat; cover and simmer for 45 minutes or until tender. In a skillet, cook turkey until no longer pink; drain. Add the barley, salsa, corn, chilies, olives and seasonings; cover and simmer for 15 minutes. Stir in the cheese. Spoon into tortillas and roll up.

BARLEY CABBAGE WRAPS WITH PINE NUTS AND CURRANTS (SLOW COOKER)

Steps:

• Steam cabbage head 8 minutes, cool slightly. Remove 16 leaves from cabbage. Use remaining cabbage for another use. Cut off raised portion of the center vein of each cabbage leaf(don't cut out vein). Set trimmed cabbage leaves aside.
• Heat oil in a large nonstick skillet over medium heat. Add onion, cover and cook 6 minutes or until tender. Remove from heat, stir in barley and next 4 ingredients(thorough parsley). Stir in 1/4 teaspoons salt and 1/8 teaspoons pepper.
• Place cabbage leaves on a flat work surface, spoon about 1/3 cup barley mixture into center of each cabbag4e leaf. Fold in edges of leaves over barley mixture; roll up. Arrange cabbage wraps in bottom of a 5 quart electric slow cooker.
• Combine the remaining 1/4 teaspoons salt, remaining 1/8 teaspoons pepper, apple juice, vinegar, and tomatoes; pour evenly over cabbage wraps. Cover and cook on High 2 hours or until thoroughly heated.
• Makes 4 servings.