BARLEY PILAF
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
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
MINTED BARLEY PILAF
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
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
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
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.
BARLEY PILAF
This rice alternative is good with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
- In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.
Nutrition Facts : Calories 298 g, Fat 12 g, Fiber 8 g, Protein 7 g
VEGETABLE AND BARLEY PILAF
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
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.
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