Barley And Lentil Pilaf Recipes

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BARLEY AND LENTIL PILAF



Barley and Lentil Pilaf image

This Barley and Lentil Pilaf is the perfect vegetarian side dish you never knew you needed in your life. It's savory, crave-worthy and super easy to make in your Instant Pot.

Provided by URVASHI PITRE

Categories     Side Dish     Side Dishes

Time 45m

Number Of Ingredients 12

1 Cup Pearled Barley
1/4 cup Green Mung Beans (dry, whole beans)
1.75 cups Water
1 tablespoon Oil
1 teaspoon Kosher Salt
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
1 teaspoon Ground Black Pepper
1/2 cup shredded parmesan cheese
1/2 cup Chopped Parsley
1/2 cup pine nuts

Steps:

  • Put barley, beans, water, oil, salt, cinnamon, allspice, nutmeg, and pepper into the Instant Pot and stir.
  • Cook at high pressure for 15 minutes. Allow the pot to release pressure naturally for 15 minutes and then release all remaining pressure.
  • Stir well, garnish as desired and serve.

Nutrition Facts : Calories 140 kcal, Carbohydrate 26 g, Protein 3 g, Fat 3 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

LENTIL WHITE BEAN PILAF



Lentil White Bean Pilaf image

Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 15

1 cup dried lentils, rinsed
1/2 cup quick-cooking barley
1/2 cup quinoa, rinsed
1/3 cup uncooked long grain rice
1/2 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canned cannellini beans, rinsed and drained

Steps:

  • Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.

Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.

BARLEY-LENTIL PILAF WITH MUSHROOMS AND SPINACH



Barley-Lentil Pilaf With Mushrooms and Spinach image

from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html

Provided by ellie3763

Categories     Spinach

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup pearl barley
1 cup brown lentils
1 medium onion, diced
1 quart vegetable stock
1/2 cup dried mushroom (porcini or wild mushrooms)
1 cup water
3 tablespoons tomato paste
2 teaspoons thyme, leaf
kosher salt
fresh ground black pepper
8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered
5 ounces baby spinach leaves

Steps:

  • Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
  • Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
  • Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
  • After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.

Nutrition Facts : Calories 193.8, Fat 0.7, SaturatedFat 0.1, Sodium 68, Carbohydrate 38.2, Fiber 12.3, Sugar 2.6, Protein 10.3

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