Barley Bow Tie Pilaf Recipes

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BARLEY PILAF



Barley Pilaf image

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

1 cup pearl barley
2 tablespoons unsalted butter
1 shallot, minced
Coarse salt and ground pepper
1/4 cup toasted pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

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

BARLEY PILAF



Barley Pilaf image

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

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

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-LEEK PILAF



Barley-Leek Pilaf image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Number Of Ingredients 0

Steps:

  • Saute 1 sliced leek (white and light green parts only) in a pot with olive oil. Add 11/4 cups quick-cooking barley, 3 tablespoons golden raisins, 3/4 teaspoon kosher salt and 2 cups water; bring to a simmer, then cook over medium-low heat, covered, until tender, 12 minutes. Let stand 5 minutes, then toss with some chopped basil and chives, the zest and juice of 1 lemon, olive oil, and salt and pepper to taste.

Nutrition Facts : Calories 285 calorie, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 150 milligrams, Carbohydrate 49 grams, Fiber 6 grams, Protein 6 grams, Sugar 6 grams

BARLEY PILAF



Barley Pilaf image

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

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

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

ROASTED BARLEY PILAF



Roasted Barley Pilaf image

Pan-roasting the barley gives it a rich, nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 tablespoon olive oil
1 cup pearl barley, rinsed
2 shallots, minced
1/4 pound white or wild mushrooms, sliced
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
3/4 teaspoon salt
Freshly ground black pepper

Steps:

  • In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
  • Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
  • Stir well, season with pepper and more salt, if needed, and serve immediately.

BARLEY-RICE PILAF



Barley-Rice Pilaf image

Make and share this Barley-Rice Pilaf recipe from Food.com.

Provided by rickuvm

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup sliced almonds
1 yellow onion, chopped
1 garlic clove, minced
2/3 cup brown rice
1/3 cup pearl barley, rinsed and drained
2 1/4 cups chicken stock
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup parsley, chopped
pepper

Steps:

  • Preheat oven to 350.
  • In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
  • Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  • Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.

BARLEY PILAF WITH BACON



Barley Pilaf with Bacon image

"This is a tried-and-true recipe from my days working in an oat-and-barley flour mill," says Lili Hill of Athens, Georgia. Chicken broth, onions and bacon lend wonderful flavor to the fiber-rich grain.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

2 bacon strips, diced
1 cup uncooked pearl barley
1 small onion, chopped
1/2 cup sliced fresh mushrooms
3 cups reduced-sodium chicken broth
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate. , Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour. , Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

MINTED BARLEY PILAF



Minted Barley Pilaf image

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

2 tablespoons olive oil
1 onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 pinch salt
1 cup pearl barley
1 ½ cups chicken stock
¾ cup water
2 teaspoons dried thyme
2 teaspoons dried sage
5 large fresh mint leaves, chopped, or more to taste

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 AND RICE PILAF



Barley and Rice Pilaf image

If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

BARLEY AND BOW TIE PILAF



BARLEY AND BOW TIE PILAF image

Categories     Pasta     Side

Number Of Ingredients 7

3 T oleo, melted
1 C pearl barley
4 ¼ C chicken broth
1 ½ C chopped green onions
3 C uncooked bow ties
½ t salt
¼ t pepper

Steps:

  • In skillet, sauté barley in butter until toasted (5 min.) Stir in both and bring to boil. Transfer to 3 qt (12 C) round or 9 x 13 casserole. Bake covered for 20 minutes. Stir in onions, noodles, seasoning. Bake uncovered and additional 5-10 min. or till liquid is absorbed.

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