Best Barley With Mushrooms Scotland Recipes
FRUGAL GOURMET'S BARLEY & MUSHROOM CASSEROLE
I was well into my twenties before I 'discovered' barley, and have loved it ever since. It is inexpensive, versatile, hearty and very good, with a slightly nutty flavor. This casserole can serve as either a side OR main dish; it is filling and satisfying. Although you probably won't miss the meat, you can add cooked chicken,...
Provided by Martha Price
Categories Casseroles
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 375 degrees.
- 2. Melt the butter in a 2-quart stove-top covered casserole. Add the garlic and onion and saute over moderately low heat until onion is translucent, about 5 minutes. Add the mushrooms and saute over modeerate heat until the mushrooms are golden, about 5 minutes.
- 3. Add the barley and basil to the mushroom mixture, and toss lightly, then pour in the chicken stock and season to taste with salt and pepper.
- 4. Slowly bring the casserole to a boil, then remove it from the heat. Cover the casserole and bake in the oven until the barley is tender, about 45 to 50 minutes. Before serving, add the chopped parsley and toss gently. Serve piping hot.
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
BARLEY WITH MUSHROOMS (SCOTLAND)
Make and share this Barley With Mushrooms (Scotland) recipe from Food.com.
Provided by Papa D 1946-2012
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375° F.
- Cook and stir mushrooms and onions in butter 5 minutes.
- Place in ungreased 1 1/2-quart casserole.
- Stir in remaining ingredients. Cover and bake at 375° F, stirring once, until barley is tender, about 1 1/4 hours.
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