Barley Baked With Olives And Sun Dried Tomatoes Recipes

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BARLEY BAKED WITH OLIVES AND SUN-DRIED TOMATOES



Barley Baked With Olives And Sun-Dried Tomatoes image

Provided by Florence Fabricant

Categories     casseroles, main course, side dish

Time 1h10m

Yield 3 to 6 servings

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil
1/2 cup finely chopped onions
1 clove garlic, minced
2 tablespoons finely chopped sun-dried tomatoes
1 tablespoon finely chopped Italian black olives
1 1/3 cups medium barley
2 2/3 cups hot chicken, beef or vegetable stock
Salt and freshly ground black pepper to taste
1 teaspoon minced fresh basil

Steps:

  • Preheat oven to 400 degrees.
  • Heat the oil in a two- to three-quart ovenproof casserole or saucepan with a tight-fitting lid. Add the onions and saute over low heat until they are tender. Stir in the garlic, sun-dried tomatoes, olives and barley. Stir in half the stock, bring to a simmer, cover and place in the oven to bake for 20 minutes.
  • After 20 minutes, stir the barley, add half the remaining stock and return the casserole to the oven to bake another 20 minutes. Stir once more, add the remaining stock and bake the barley another 15 to 20 minutes, until all the liquid has been absorbed and the barley is tender.
  • Season to taste with salt, if necessary, and pepper and fold in the basil.

Nutrition Facts : @context http, Calories 215, UnsaturatedFat 3 grams, Carbohydrate 36 grams, Fat 5 grams, Fiber 8 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 388 milligrams, Sugar 3 grams

OLIVE AND SUN-DRIED TOMATO VEGETABLES



Olive and Sun-Dried Tomato Vegetables image

Provided by Giada De Laurentiis

Time 16m

Yield 2 servings

Number Of Ingredients 11

1/3 cup olive oil, plus 3 tablespoons
5 oil-packed sun-dried tomatoes, drained and finely chopped
2 tablespoons pitted small black olives, such as kalamata, halved
2 tablespoons halved pitted green olives
1/4 teaspoon dried thyme
Kosher salt for seasoning, plus 1/2 teaspoon
Freshly ground black pepper
3 shallots, thinly sliced
1 zucchini, ends trimmed and discarded, cut into 1/2-inch rounds
1 yellow summer squash, ends trimmed and discarded, cut into 1/2-inch rounds
1 small red bell pepper, cored, seeded and cut into 1/4-inch strips

Steps:

  • In a medium bowl, whisk together 1/3 cup olive oil, sun-dried tomatoes, olives, and thyme. Season with salt and pepper, to taste.
  • In a medium skillet, heat remaining 3 tablespoons of oil over medium-high heat. Add the shallots and cook until translucent and tender, about 2 to 3 minutes. Add the zucchini, yellow squash, red bell pepper, and 1/2 teaspoon salt. Cook, stirring frequently, for 6 to 8 minutes until the vegetables are tender. Add the warm vegetables to the oil mixture and toss until coated.
  • Transfer the vegetables to a serving bowl. Serve immediately.

VEGETARIAN BARLEY CASSEROLE WITH SUN-DRIED TOMATO AND BASIL PESTO



Vegetarian Barley Casserole with Sun-dried Tomato and Basil Pesto image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 1h35m

Yield 6 servings

Number Of Ingredients 15

6 cups vegetable broth
1/8 cup canola oil
1 small onion, minced
1 1/2 cups pearl barley, about 1 pound (or use Arborio rice for a gluten-free dish)
1/2 cup dry white wine
1/4 cup ricotta cheese
1/4 cup (about 2 ounces) crumbled goat cheese
2 cups fresh basil leaves, packed
1/2 cup pine nuts, roasted
3 garlic cloves, finely minced
1/2 cup grated Parmesan
1/4 cup extra-virgin olive oil
Freshly ground black pepper
1 cup sun-dried tomatoes (from a jar, or if dehydrated soaked in warm water)
6 sprigs fresh basil

Steps:

  • For the risotto:
  • Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
  • For the pesto:
  • Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
  • Preheat oven to 350 degrees F.
  • Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

BARLEY WITH SUN-DRIED TOMATOES AND SCALLIONS



Barley With Sun-Dried Tomatoes and Scallions image

Make and share this Barley With Sun-Dried Tomatoes and Scallions recipe from Food.com.

Provided by dicentra

Categories     Grains

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 tablespoons unsalted butter
1 1/2 cups barley
1 bunch scallion, thinly slice
10 sun-dried tomatoes packed in oil, sliced 1/4-inch thick
1 1/2 teaspoons salt
1/2 teaspoon fresh ground pepper
4 1/2 cups boiling water

Steps:

  • Melt the butter in a medium saucepan. Add the barley and cook over high heat for 2 minutes, stirring frequently.
  • Add the scallions and cook for 1 minute, stirring constantly. Add the sun-dried tomatoes, salt and pepper.
  • Stir in the boiling water and return to a boil.
  • Reduce the heat to low, cover and cook, stirring occasionally, until the barley is chewy, 35 to 40 minutes.

Nutrition Facts :

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