Best Barley And Bow Tie Pilaf Recipes

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BARLEY & BOW TIE PILAF



Barley & Bow Tie Pilaf image

From Safeway Pearl Barley Package - "This is such a tasty dish and it's effortless to prepare because the farfalle pasta (bow ties) bakes right along with the barley. It makes a nice change of pace from rice and potatoes, with any meat, poultry, fish or vegetarian meal." Pilaf may be refrigerated overnight. Bring to room temperature and reheat in the microwave

Provided by NELady

Categories     Grains

Time 1h15m

Yield 6-8 , 6-8 serving(s)

Number Of Ingredients 7

3 tablespoons butter or 3 tablespoons margarine
1 cup pearl barley
4 1/4 cups chicken broth or 4 1/4 cups vegetable broth
1 1/2 cups green onions, sliced & including the tops (about 2 bunches)
3 cups farfalle pasta, not cooked (bow ties)
1/2 teaspoon salt (to taste)
1/4 teaspoon pepper (to taste)

Steps:

  • Preheat oven to 350 degrees.
  • In a large skillet over moderately high heat, melt butter.
  • Saute barely until lightly toasted, about 5 minutes.
  • Slowly stir in broth and bring to a boil.
  • Transfer to an ungreased 3 quart round casserole dish.
  • bake covered for 20 minutes.
  • Stir in green onions, pasta, salt and pepper.
  • Continue baking, covered, for 20 more minutes or until barley is tender.
  • Uncover and bake for 5-10 more minutes, or until all liquid is absorbed.

Nutrition Facts : Calories 376.2, Fat 7.9, SaturatedFat 4.1, Cholesterol 15.3, Sodium 784.6, Carbohydrate 63.2, Fiber 7.4, Sugar 2.2, Protein 13.3

QUICK BARLEY PILAF



Quick Barley Pilaf image

This is a dish I just threw together. It is quick and easy. Kind of a middle-eastern taste and quite healthy!

Provided by Snicklefritzie

Categories     Grains

Time 15m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quick-cooking barley
1/2 tablespoon olive oil
1 tablespoon chopped onion
1 tablespoon unsweetened coconut
1 tablespoon raisins
1 tablespoon chopped almonds
2 cups chicken broth
seasoning salt

Steps:

  • Heat oil in saucepan over low-medium heat. Saute onion in oil.
  • Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
  • Stir in Chicken broth and salt. Bring to a boil.
  • Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
  • Serve.

Nutrition Facts : Calories 160.5, Fat 4.5, SaturatedFat 1.8, Sodium 263.9, Carbohydrate 25.1, Fiber 5.9, Sugar 1.8, Protein 6

MINTED BARLEY PILAF



Minted Barley Pilaf image

Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots.

Provided by BigShotsMom

Categories     Side Dish     Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 pinch salt
1 cup pearl barley
1 ½ cups chicken stock
¾ cup water
2 teaspoons dried thyme
2 teaspoons dried sage
5 large fresh mint leaves, chopped, or more to taste

Steps:

  • Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
  • Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 29.3 g, Cholesterol 0.2 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 213.3 mg, Sugar 1.7 g

BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

VEGETABLE AND BARLEY PILAF



Vegetable and Barley Pilaf image

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

BARLEY WITH CARAMELIZED ONIONS AND BOW-TIE PASTA



Barley with Caramelized Onions and Bow-Tie Pasta image

Yield Makes 6-8 servings

Number Of Ingredients 6

2 tablespoons olive oil
2 large onions, chopped
1 cup pearl barley
1/2 pound mushrooms, sliced
2 cups canned vegetable broth
1 cup small bow-tie pasta, freshly cooked

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until deep brown, about 15 minutes. Add barley and stir 30 seconds. Add mushrooms; sauté until barley browns and mushrooms begin to soften, about 5 minutes. Add broth. Bring mixture to boil. Cover pan; reduce heat to medium-low. Simmer until barley is tender and broth is absorbed, about 25 minutes. Mix in pasta. Season to taste with salt and pepper and serve.

BARLEY-LEEK PILAF



Barley-Leek Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Saute 1 sliced leek (white and light green parts only) in a pot with olive oil. Add 11/4 cups quick-cooking barley, 3 tablespoons golden raisins, 3/4 teaspoon kosher salt and 2 cups water; bring to a simmer, then cook over medium-low heat, covered, until tender, 12 minutes. Let stand 5 minutes, then toss with some chopped basil and chives, the zest and juice of 1 lemon, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 285 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 6 grams, Sugar 6 grams

BARLEY AND BLACK BEAN PILAF



Barley and Black Bean Pilaf image

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 carton (32 oz) reduced-sodium chicken broth
1 cup uncooked medium pearled barley
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
8 pattypan squash, cut into fourths, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into 1/2-inch slices
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 can (15 oz) black beans, drained, rinsed
1 cup frozen sweet peas

Steps:

  • In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
  • Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
  • Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
  • Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.

Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g

BARLEY PILAF



Barley Pilaf image

A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Spinach

Time 1h5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

Steps:

  • Melt butter or margarine in a large saucepan.
  • Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
  • Stir in barley and cook, stirring frequently, until lightly browned.
  • Add bouillon, water and pepper; heat to boiling.
  • Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
  • Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
  • Meanwhile, wash spinach thoroughly.
  • Steam 3 to 5 minutes.
  • Remove from heat and stir into cooked barley mixture.
  • Cook until heated through.

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