Best Barley Confetti Recipes

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CONFETTI BARLEY PILAF



Confetti Barley Pilaf image

This pilaf is both colorful and tasty," says Kris Erickson from Everett, Washington. "The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen-especially with grains and veggies."

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

1 large onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 cup medium pearl barley
1 cup sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup coarsely shredded cabbage
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2-1/2 cups chicken broth or vegetable broth

Steps:

  • In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.

Nutrition Facts :

BARLEY CONFETTI SALAD



Barley Confetti Salad image

Number Of Ingredients 9

2 cups water
1/4 teaspoon garlic salt
1 cup uncooked quick-cooking barley
1 (6-ounce) jar marinated artichoke hearts, undrained
1/2 cup sliced celery
1/3 cup , sliced green onion
1 , small green bell pepper, , cut into strips
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves

Steps:

  • 1. In large saucepan, bring water and 1/4 teaspoon garlic salt to a boil. Add barley return to a boil. Reduce heat cover and simmer 10 to 15 minutes or until barley is tender. Drain.2. In large bowl, combine barley and all remaining ingredients mix well. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat

Nutrition Facts : Nutritional Facts Serves

BARLEY CONFETTI



Barley Confetti image

Make and share this Barley Confetti recipe from Food.com.

Provided by dicentra

Categories     Peppers

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups cooked barley, cold
1/2 cup diced tomato
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1/4 cup yellow bell pepper, diced
2 tablespoons minced onions
2 tablespoons minced fresh garlic
1 tablespoon red wine vinegar
2 tablespoons olive oil

Steps:

  • Combine the barley and vegetables in a large bowl.
  • In a small bowl, whisk together the oil, onion, garlic and vinegar.
  • Toss with barley and vegetables. Serve cold.

JAMAICAN BARLEY VEGETABLE CONFETTI



Jamaican Barley Vegetable Confetti image

Make and share this Jamaican Barley Vegetable Confetti recipe from Food.com.

Provided by drhousespcatcher

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 cups uncooked barley
1 tomatoes, diced
1 onion, coarsely chopped
2 garlic cloves, minced
1 small zucchini, quartered lengthwise and then cut into 1/4 inch pieces
1 small red pepper, chopped
1 lb fresh sliced mushrooms
1 medium carrot, diced in small pieces
1 carrot, diced in small pieces
1 cup vegetable broth
2 tablespoons Pickapeppa Sauce or 1 tablespoon vegetarian steak sauce and 1 to 2 dashes Tabasco sauce

Steps:

  • Boil the barley in 4½ C water for 45 minutes (or prepare according to package directions). Drain.
  • Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
  • Add the Pickapeppa sauce and stir well.
  • Stir in the cooked barley, mix well.
  • Add more sauce if desired.
  • * Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.

CONFETTI BARLEY AND SAUSAGE



CONFETTI BARLEY AND SAUSAGE image

Categories     Sausage

Yield 4 servings

Number Of Ingredients 16

1/2 cu pearl barley
8 oz bulk pork sausage
1+1/2 cu thinly sliced carrots
1/2 cu chopped onion
3 cloves garlic minced
10 oz pkg frozen chopped spinach; thawed &
drained
14 oz cream-style corn
4 oz can sliced mushrooms, drained
3 green onions thinly sliced
1/2 t garlic powder
1/2 t dried savory, crushed
1/2 t dried thyme, crushed
1/4 t dried marjoram, crushed
1/8 t pepper
1/2 cu shredded Parmesan cheese

Steps:

  • 1. Cook pearl barley according to package directions; drain. Meanwhile, in a large skillet cook sausage, carrots, onion, and garlic till meat is no longer pink. Drain off fat. 2. In a large mixing bowl combine barley, sausage mixture, spinach, corn, mushrooms, green onions, garlic powder, savory, thyme, marjoram and pepper. 3. Place mixture in a 2 qt casserole. Cover and bake 350 oven about 40 min. or till heated through. Sprinkle with Parmesan; bake, uncovered, 5 min more or till cheese is melted.

CONFETTI BEEF 'N BARLEY SALAD



Confetti Beef 'n Barley Salad image

Any occasion feels festive with this Confetti Beef 'n Barley Salad-thanks to the colorful bell peppers, tomatoes and oranges.

Provided by My Food and Family

Categories     Home

Time 3h45m

Yield 6 servings

Number Of Ingredients 13

1 qt. (4 cups) water
1 cup pearl barley, uncooked
1/2 cup A.1. Bold & Spicy Sauce
1/4 cup olive oil
2 Tbsp. chopped fresh parsley
2 Tbsp. HEINZ Red Wine Vinegar
2 tsp. chopped fresh rosemary
2 tsp. orange zest
1 boneless beef round steak (1 lb.), cooked, coarsely chopped
1/2 cup chopped yellow peppers
4 green onions, sliced
1 navel orange, sliced, halved
1 large tomato, sliced, halved

Steps:

  • Bring water and barley to boil in large saucepan on medium-high heat; cover. Simmer on low heat 45 to 55 min. or until barley is tender; drain. Cool.
  • Whisk next 6 ingredients until blended. Combine barley, meat, peppers and onion in large bowl. Add steak sauce mixture; mix lightly. Refrigerate 2 hours.
  • Spoon barley mixture onto platter; top with oranges and tomatoes.

Nutrition Facts : Calories 380, Fat 13 g, SaturatedFat 2.5 g, TransFat 1 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 28 g

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