Best Jamaican Barley Vegetable Confetti Recipes
VEGETABLE CONFETTI
This low-sodium side dish seems like a great way to clean out the veggie drawer, substituting whatever vegetables are on hand. Recipe source: local newspaper
Provided by ellie_
Categories Vegetable
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet over medium high heat, heat oil and 2 tablespoons chicken broth.
- Cook, stirring the scallions and garlic in the oil/broth mixture for 2 minutes.
- Add remaining chicken broth (1/2 cup) and vegetables; cover and simmer for 20 minutes or until vegetables are cooked.
- Sprinkle with herbs and pepper.
Nutrition Facts : Calories 215.9, Fat 7.4, SaturatedFat 1.1, Sodium 38.8, Carbohydrate 33.8, Fiber 5.1, Sugar 2.9, Protein 6.2
BARLEY CONFETTI
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
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.
CARIBBEAN BEEF BARLEY SOUP WITH VEGETABLES
This recipe makes use of the inexpensive beef shank, but you can use another cut of beef, if you like. Oxtail would work nicely. This recipe is made in a pressure cooker, but you could use a Dutch oven on the stove top, or a slow cooker (directions included).
Provided by threeovens
Categories Grains
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- Pressure Cooker: Heat oil, over medium heat, and brown beef shank well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
- Place onions and garlic in the pot and cook until softened, about 10 minutes; do not let brown (turn heat down if needed).
- Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let evaporate a bit, about 2 minutes.
- Return meat and add both broths and water; close pressure cooker and cook until meat is tender, about 1 hour.
- Release pressure, uncover, add barley and fava beans; cover, cook medium low for 10 minutes.
- Release pressure, uncover, add potatoes, carrots, and cabbage; replace cover, cook until vegetables are tender, about 10 minutes more.
- Adjust seasoning (salt and pepper) and serve garnished with green onions.
- Dutch Oven on Stove Top: Heat oil, over medium heat, in a Dutch oven and brown well on both sides, seasoning with salt and pepper, about 10 minutes; remove and set aside.
- Add onions and garlic to the pot and cook until softened, about 10 minutes; do not let onions brown (turn heat down a little, if necessary).
- Stir in allspice, cloves, thyme, and red pepper flakes; add wine and de-glaze pan and let mostly evaporate, 2 minutes.
- Return meat to pot and add broths and water; cover, reduce heat to low and simmer until meat is tender, about 2 hours.
- Add fava beans and barley and simmer, covered, medium low until tender, about 30 minutes.
- Add potatoes, carrots, and cabbage, simmer, covered 10 to 15 minutes; adjust seasoning (salt and pepper).
- Serve garnished with green onions.
- Slow Cooker: Heat oil in a large skillet, over medium heat, and brown meat well on both sides, seasoning with salt and pepper, about 10 minutes; place in slow cooker.
- Add onions and garlic to skillet, cook until softened, about 10 minutes; do not let onions brown (reduce heat).
- Stir in allspice, thyme, and red pepper flakes; de-glaze with wine and let most of the wine evaporate.
- Add mixture to slow cooker along with both broths, water, and remaining ingredients, up to, but not including, the green onions.
- Cook on low 7 to 9 hours or high 5 to 6 hours; serve garnished with green onions.
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