Best Savory Brown Rice And Barley Recipes

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BROWN RICE AND BARLEY



Brown Rice and Barley image

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories     Short Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

Steps:

  • Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
  • Add water or broth and bring to a rolling boil.
  • Reduce heat to low and cook covered, about 45 minutes.
  • Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

SPICY BARLEY AND RICE



Spicy Barley and Rice image

This is a deliciously spicy take on brown rice and barley. It's low fat and since the grains are complex carbs, this dish fits into my low fat, diabetic diet quite nicely.

Provided by nannymm

Categories     Brown Rice

Time 55m

Yield 6 2/3 cup, 6 serving(s)

Number Of Ingredients 10

1/2 cup chopped onion
2 teaspoons olive oil
2/3 cup regular barley (pearled)
1 (14 ounce) can reduced-sodium chicken broth
1 3/4 cups water
1/4 cup brown rice
1 tablespoon small fresh thyme sprigs or 1/2 teaspoon dried thyme, crushed
1/2-1 teaspoon finely chopped chipotle chile in adobo
2 cups torn fresh spinach
1/3 cup pecans or 1/3 cup walnuts, toasted and coarsely chopped

Steps:

  • In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.
  • Carefully add broth, water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.
  • Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.

Nutrition Facts : Calories 174.9, Fat 7, SaturatedFat 0.8, Sodium 32.6, Carbohydrate 24.4, Fiber 4.8, Sugar 1.2, Protein 5.5

RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

SAVORY BROWN RICE



Savory Brown Rice image

Make and share this Savory Brown Rice recipe from Food.com.

Provided by ratherbeswimmin

Categories     Savory

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 tablespoons butter or 2 tablespoons margarine
1/2 yellow onion, chopped
1/2 green bell peppers or 1/2 red bell pepper, chopped
1 celery rib, sliced
1 cup long grain brown rice
2 cups chicken broth or 2 cups vegetable broth
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon dry mustard
1/4 teaspoon salt (or to taste)
fresh ground black pepper
1/4 cup minced fresh parsley

Steps:

  • In a saucepan over medium heat, melt butter.
  • Add in vegetables; stir/saute until slightly soft, about 6 minutes.
  • Stir in rice; add broth and seasonings, except parsley; bring to a boil.
  • Decrease heat to low; cook, covered, until liquid is absorbed, about 45-50 minutes.
  • Stir in parsley; serve.

BROWN RICE AND BARLEY



Brown Rice and Barley image

Provided by Lillian Chou

Categories     Side     Christmas     Vegetarian     Dinner     Barley     Healthy     Vegan     Christmas Eve     Brown Rice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

2 cups short-or medium-grain brown rice
1/2 cup pearl barley
3 1/2 cups water

Steps:

  • Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.

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