Barley Leek Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

CORIANDER, BARLEY, LEEK SOUP



Coriander, Barley, Leek Soup image

Exotic flavors add pungency and depth to this hearty wintery soup. This is by far the best recipe I have ever invented. This soup refrigerates marvelously.

Provided by JOSHI

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Barley Soup Recipes

Time 2h

Yield 10

Number Of Ingredients 10

3 cups water
1 cup uncooked pearl barley
2 tablespoons olive oil
2 medium onions, chopped
1 bunch leeks, chopped
1 ¼ pounds ground turkey
2 ½ quarts beef stock
1 ½ cups Chinese rice wine
2 ½ tablespoons ground coriander
freshly ground black pepper to taste

Steps:

  • In a saucepan, bring the 3 cups water to a boil. Stir in the barley. Reduce heat, cover, and simmer 30 minutes.
  • Heat the olive oil in a stock pot over medium-high heat, and saute the onions and leeks until tender. Mix in the turkey, and cook until heated through. Pour the beef stock into the pot, and stir in the cooked barley. Reduce heat to low, cover, and cook 1 hour, stirring occasionally.
  • Mix the rice wine into the soup, and season with coriander. Continue cooking about 10 minutes. Season with pepper to serve.

Nutrition Facts : Calories 318.5 calories, Carbohydrate 32.1 g, Cholesterol 44.8 mg, Fat 9.2 g, Fiber 4.9 g, Protein 16.7 g, SaturatedFat 2 g, Sodium 154.2 mg, Sugar 6 g

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-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 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

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.

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 LEEK PILAF



Barley Leek Pilaf image

Make and share this Barley Leek Pilaf recipe from Food.com.

Provided by Lori Mama

Categories     Grains

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 leek, thinly sliced
2 tablespoons vegetable oil
1 cup quick-cooking barley
3 tablespoons raisins
3/4 teaspoon kosher salt
2 cups chicken stock
1/4 cup chopped fresh basil
2 tablespoons chopped chives
1 small lemon, juiced and zested

Steps:

  • In medium sized pot heat, over medium high heat, the oil and saute the leek until just softened.
  • Add the barley and continue sauteing for 2 minutes.
  • Add salt, stock and raisins.
  • Cook, covered, over medium heat until tender. Approximately 12-15 minutes.
  • Let stand 5 minutes.
  • Stir in the chives, basil, lemon zest and juice.
  • Adjust seasonings if necessary.

Nutrition Facts : Calories 610.2, Fat 18.9, SaturatedFat 3, Cholesterol 7.2, Sodium 1237.4, Carbohydrate 95.8, Fiber 17.8, Sugar 15.5, Protein 19.1

BARLEY PILAF WITH PEARL ONIONS



Barley Pilaf with Pearl Onions image

This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

10 ounces white pearl onions (about 2 cups)
1 tablespoon chicken fat, margarine, or unsalted butter
2 cups pearl barley
1 quart homemade or low-sodium canned chicken stock, plus more if needed
Coarse salt and freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil. Add onions, and blanch until skins loosen, about one minute. Drain onions in a colander, and rinse with cold water. Peel onions, and set aside.
  • Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
  • Add stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook barley until tender but chewy and all liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

More about "barley leek pilaf recipes"

BARLEY PILAF WITH LEEKS AND LEMON RECIPE | BON APPéTIT
barley-pilaf-with-leeks-and-lemon-recipe-bon-apptit image
2014-12-26 Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, …
From bonappetit.com
2.9/5 (11)
Estimated Reading Time 1 min
Servings 4
  • In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.
  • Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat. Stir in chives and adjust seasoning with additional salt, if desired.


BARLEY PILAF WITH LEEKS, WALNUTS, AND BROCCOLI {VEGAN}
barley-pilaf-with-leeks-walnuts-and-broccoli-vegan image
Add the leeks and sauté until tender, about 5 minutes. Season with salt and a generous grind of black pepper. Gently stir the leeks and walnuts into the cooked barley. Keep warm while you prepare the broccoli. Cut the broccoli florets …
From lettyskitchen.com


CREAMY MUSHROOM AND BARLEY PILAF RECIPE
creamy-mushroom-and-barley-pilaf image
HEAT a medium saucepan over medium. Add olive oil, then shallot. Cook until it starts to soften, about 1 min. Add barley and stir until glossy, about 1 min. Add sherry and stir often until barley ...
From chatelaine.com


BARLEY WITH SAUTEED LEEKS, PEAS, AND PARSLEY RECIPE
barley-with-sauteed-leeks-peas-and-parsley image
2012-03-26 Heat oil in a medium skillet on medium. Add leeks and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes. Stir in peas and lemon zest and cook ...
From womansday.com


MUSHROOM BARLEY PILAF - THE CHEF'S COOKING SCHOOL
Cook barley according to the instructions on the package, drain barley. add oil to saute pan, turn the heat on high, add onion, then add pepper, then mushroom. Saute vegetables until tender, add barley, mix together until heated. adjust seasonings.
From thechefscookingschool.com


BARLEY-LEEK PILAF RECIPE | KITCHEN INFINITY RECIPES
To make the perfect Barley-Leek Pilaf we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 20 min. You will need a prep time of approximately 8 min and a cook time of 12 min. Depending on your … Barley-Leek Pilaf Recipe | Kitchen Infinity Recipes Read More »
From kitcheninfinity.com


BARLEY LEEK RISOTTO RECIPE - HOUSE & HOME
Step 1: Set aside some of the larger mushrooms and keep them whole for garnish, including stems (one or two per serving). Stem and coarsely slice the rest. Step 2: Heat olive oil in large heavy pot to medium high. Stir in leeks, onion and the sliced mushrooms. Cook until the ingredients are softened and begin to look cooked, about 2 minutes.
From pre.houseandhome.com


MUSHROOM BARLEY PILAF | OH MY VEGGIES
2017-03-26 Heat 2 tablespoons of olive oil in the pan over medium-high heat. When the oil is hot, add the onion and salt, and cook for about 2 minutes, until the onion begins to soften. Add the barley and cook for 3 to 4 minutes. Add the garlic and stir everything for 30 seconds to 1 minute, until the garlic is fragrant.
From ohmyveggies.com


BARLEY PILAF - RECIPE | COOKS.COM
1 1/2 c. chopped leek (white part only) 1 c. thinly sliced celery 2 c. pear barley (about 16 oz.) 2 bay leaves 1 tsp. dried thyme, crumbled 1 tsp. salt Freshly ground pepper 3 1/2 c. beef stock 1/2 c. dry red wine 1/2 c. minced fresh parsley 1/4 c. snipped fresh chives
From cooks.com


BARLEY PILAF WITH LEEKS AND LEMON | RECIPE | BARLEY PILAF RECIPE ...
Jan 3, 2016 - The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out. But if you're not into the tang, feel free to …
From pinterest.com


RECIPE: BARLEY, MUSHROOM AND LEEK PILAF - RECIPELINK.COM
BARLEY, MUSHROOM AND LEEK PILAF 1 tablespoon olive oil 1 1/2 cups uncooked pearl barley, rinsed, drained 1 small onion, chopped 1 leek, ends trimmed, cut into 1/4-inch-thick slices 2 cloves garlic, minced 1 large portobello mushroom, chopped 12 fresh button mushrooms, sliced 1/2 teaspoon thyme leaves 3 cups vegetable broth or water 1/2 teaspoon kosher salt 1/4 …
From recipelink.com


LEMON-BARLEY PILAF RECIPE | BON APPéTIT
2004-02-29 Step 1. Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes ...
From bonappetit.com


BARLEY PILAF – ORACIBO
2017-01-30 Melt butter in a heavy ovenproof casserole over medium-low heat. Add leeks & celery & cook until soft, stirring occasionally, about 6 minutes. Add barley & stir 3 minutes. Add bay leaves, thyme, salt & a generous amount of pepper. Mix in stock & wine. Bring to a boil; cover tightly & bake until liquid is absorbed, 35 – 40 minutes. Stir in ...
From oracibo.com


BARLEY-LEEK PILAF RECIPE : FOOD NETWORK KITCHEN : FOOD NETWORK
May 26, 2014 - Get Barley-Leek Pilaf Recipe from Food Network. May 26, 2014 - Get Barley-Leek Pilaf Recipe from Food Network. May 26, 2014 - Get Barley-Leek Pilaf Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


EASY VEGETABLE BARLEY PILAF RECIPE - AN OREGON COTTAGE
2020-05-05 Instructions. Melt butter in a large saucepan over medium heat. Add onions, peppers, and garlic; cook for about 5 minutes until vegetables have softened. Add barley, salt and pepper, and cook for about a minute before pouring in broth and wine (if using).
From anoregoncottage.com


BARLEY PILAF | CANADIAN LIVING
2006-06-02 Stir in barley. Pour in stock; bring to boil. Reduce heat to medium; cover and simmer until most of the liquid is absorbed, 30 minutes. Stir in peas, corn, green onions, salt and pepper; cook until barley is tender and liquid is absorbed, about 5 minutes. Nutritional facts <b>Per serving:</b> about
From canadianliving.com


MUSHROOM, LEEK AND BARLEY SIDE DISH - COOK THE STORY
Reduce heat to medium-low and stir. Cook for about 5 minutes stirring occasionally until the leeks are softened a bit. Add the barley, the chicken broth, the water, and the bay leaf along with ½ teaspoon more of salt. Stir. Increase heat to high and bring to a …
From cookthestory.com


BARLEY PILAF WITH BACON | RICARDO
In a saucepan, sauté the shallots and bacon in the butter over medium heat for 5 minutes. Add the barley. Continue cooking for about 2 minutes, while stirring. Add the wine and reduce to almost dry. Add the broth and bring to a boil. Cover and simmer gently for 30 to 40 minutes, until the barley is tender. Adjust the seasoning.
From ricardocuisine.com


BARLEY PILAF | RICARDO
In a small saucepan, soften the shallot and garlic in the butter. Add the barley and cook for 1 minute. Deglaze with the wine and reduce until almost dry. Add the broth, lemon zest and bring to a boil. Season with salt and pepper. Cover and simmer over low heat for about 45 minutes or until the barley is tender. Content.
From ricardocuisine.com


RECIPES BARLEY PILAF | SOSCUISINE
Method. Prepare the vegetables: Finely chop the onion and the carrot. Melt the butter in a saucepan over medium heat. Add the onion, sprinkle with salt, then sauté until the onion begins to soften, about 5 min. Add the barley, then cook 3 min with constant stirring. Pour in the broth and water. Bring to a boil, then reduce the heat to 'low ...
From soscuisine.com


SIMPLE BARLEY PILAF | MEL'S KITCHEN CAFE
2020-03-01 Instructions. Preheat the oven to 375 degrees F. In a large skillet, melt the butter over medium heat and add the barley, nuts (if using), garlic and onions. Saute the mixture, stirring frequently, until the onions are tender and the barley is golden. Scrape the mixture into a 3-quart baking dish and stir in the salt, pepper and chicken broth.
From melskitchencafe.com


BARLEY PILAF RECIPE | KITCHEN INFINITY RECIPES
To make the perfect Barley Pilaf we've included ingredients and directions for you to easily follow. This recipe is considered a beginner level recipe. The total time to make this recipe will be 1 hr. You will need a prep time of approximately 5 min and a cook time of 45 min. This Barley Pilaf … Barley Pilaf Recipe | Kitchen Infinity Recipes Read More »
From kitcheninfinity.com


BARLEY PILAF [ VEGAN, LUNCH, HEALTHY GRAIN ] KIIPFIT.COM
2014-11-03 Add turmeric powder, chili powder and salt and again mix well so that the spices are well blended. Add barley and mix properly. Cover and cook for few minutes. Lastly add lemon juice. Mix properly. Simmer, cover and cook for 2 minutes. Garnish with …
From kiipfit.com


10 BEST PEARLED BARLEY PILAF RECIPES | YUMMLY
2022-05-21 Pearled Barley Sauteed with Morels, Green Asparagus, and Wild Garlic On dine chez Nanou. olive oil, asparagus, pearl barley, wild …
From yummly.com


BARLEY-LEEK PILAF – RECIPES NETWORK
2017-10-14 Step 1. 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 …
From recipenet.org


10 BEST PEARLED BARLEY PILAF RECIPES - YUMMLY
2022-07-08 The Best Pearled Barley Pilaf Recipes on Yummly | Pearled Barley Pilaf, Pearled Barley Pilaf (meat Or Parve), Zoccoletti Bread Rolls
From yummly.com


BARLEY PILAF (PEARLED) RECIPE - RECIPETIPS.COM
Heat oil in a skillet. Add onions and garlic. Cook, stirring often, for about 5-7 minutes. Add pearled barley to the skillet. Cook, stirring often, for another 3 minutes. In a saucepan, bring the water to a boil. Stir in soup mix, salt and pepper. Stir in onions, garlic and barley. Reduce heat to low.
From recipetips.com


TOASTED BARLEY PILAF WITH MIXED MUSHROOMS AND LEEKS …
Whisk Sherry Vinegar (1 Tbsp) , Lemon (1) juice, and lemon zest in the bowl of melted butter. Once the mixed mushrooms and leeks have cooked, over medium-high heat, add cooked barley and lemon-butter mixture to pan. Cook 2-3 minutes, while stirring, to thoroughly incorporate. Remove pan from heat, discard fresh thyme.
From sidechef.com


TOASTED BARLEY PILAF RECIPE - FOOD NEWS
While the leeks are cooking prepare the barley. Heat a small-medium saucepot over medium heat. Add 1 tablespoon butter, then add barley. Cook for 1 minute, stirring to ensure the grains toast evenly. Add 2 1/2 cups of water, a pinch of salt and pepper, and turn the heat to high. Bring the water to a boil, and lower heat to medium-low.
From foodnewsnews.com


MESOPOTAMIAN COOKOFF ENTRY 7 – ROASTED BARLEY AND HERB PILAF BY …
2011-09-02 Roasted Barley and Herb Pilaf by Laura Kelley. Ingredients 1 cup whole barley, cleaned 2 cups water 1 cup prepared stock 2 teaspoons of butter 1 teaspoon salt ¼ teaspoon asafetida 1 teaspoon ground coriander 3 shallots, peeled 1 handful of baby arugula 2 teaspoons semolina 2 teaspoons blood (if available) 1 leek, white and green parts well cleaned 4-5 garlic …
From silkroadgourmet.com


BARLEY-RICE PILAF RECIPE - FOOD NEWS
Stir almonds in oil until lightly browned. Add onions and garlic and cook until limp. Add rice and barley, stir. Add broth, wine, seasonings and parsley. 1 cup brown rice. 1/2 cup barley. 2 cloves garlic, minced. 3 1/2 cups water or broth. 1 cup Fresh Mushrooms, sliced. 1 cup celery, thinly sliced. 1 cup […]
From foodnewsnews.com


BARLEY RECIPES | RECIPES, LEEK SOUP, VEGETABLE SOUP RECIPES
Aug 15, 2015 - Add barley to your grain repertoire with recipes for barley soup, barley pilaf, and barley salad.
From pinterest.com


PEARLED BARLEY PILAF SIDE DISH RECIPE - THE SPRUCE EATS
2021-12-02 Add the chopped onions and garlic. Cook, stirring often, for about 5 to 7 minutes or until the onions are soft and translucent. Add the pearled barley to the skillet. Cook, stirring often, until toasted, about 3 minutes more. In a saucepan, bring the water to a boil. Stir in salt and pepper. Stir in onions, garlic, and barley.
From thespruceeats.com


Related Search