MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
BARLEY MUSHROOM SIDE DISH
Make and share this Barley Mushroom Side Dish recipe from Food.com.
Provided by Momof8Blessings
Categories Grains
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Saute mushrooms, onions, and garlic in olive oil. When tender, add barley, water and boullion. Bring to a boil, then simmer for 10-15 minutes until barley is softened.
Nutrition Facts : Calories 244.7, Fat 8, SaturatedFat 1.2, Sodium 20.6, Carbohydrate 37.9, Fiber 8.9, Sugar 2.4, Protein 7.8
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
MUSHROOM BARLEY PILAF
This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.
Provided by Heather Plett
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
- In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.
Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4
HERBY BARLEY SALAD WITH BUTTER-BASTED MUSHROOMS
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Provided by Chris Morocco
Categories Bon Appétit Herb Barley Vegetarian Thanksgiving Side Kid-Friendly Quick and Healthy Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 8 servings
Number Of Ingredients 14
Steps:
- Cook barley in a medium pot of boiling salted water until tender, 50-60 minutes for hulled or hull-less, 20-30 minutes for pearl. Drain; spread out on a baking sheet and let cool.
- Meanwhile, cook shallots in vegetable oil in a small saucepan over medium-high heat, swirling pan occasionally to keep shallots from burning, until golden brown, 5-7 minutes. Using a slotted spoon, transfer shallots to paper towels to drain; season with salt. Let cool. Set shallot cooking oil aside.
- Heat olive oil in a large skillet over medium-high until just beginning to smoke. Arrange mushrooms in skillet in a single layer and cook, undisturbed, until undersides are golden brown, about 3 minutes. Season mushrooms with salt and pepper, toss, and continue to cook, tossing often and reducing heat as needed to avoid scorching, until golden brown all over, about 5 minutes longer.
- Reduce heat to medium and add thyme sprigs, garlic, and butter to skillet. Tip skillet toward you so butter pools at edge and use a spoon to baste mushrooms with foaming butter; cook until butter smells nutty. Using a slotted spoon, transfer mushrooms to a small bowl, leaving thyme and garlic behind.
- Toss cooled barley, cilantro, parsley, lemon juice, 1 1/2 oz. Parmesan, and 2 Tbsp. reserved shallot oil in a large bowl to combine; season with salt and pepper. Add mushrooms; toss again to combine.
- Just before serving, top with fried shallots and more shaved Parmesan.
- Do ahead
- Barley can be cooked 1 day ahead. Let cool; store airtight and chill. Dish can be made 3 hours ahead; store tightly wrapped at room temperature.
More about "barley mushroom side dish recipes"
BAKED BARLEY WITH MUSHROOMS - BUDGET BYTES
From budgetbytes.com
4.7/5 (27)Total Time 1 hr 10 minsCategory Side DishCalories 298 per serving
- Preheat the oven to 350 degrees. Mince the garlic and add it to the bottom of a dutch oven along with the butter. Cook on the stove top over medium heat for 1-2 minutes, or until the garlic has softened.
- Meanwhile, rinse and slice the mushrooms. Add the sliced mushrooms to the dutch oven and continue to cook until the mushrooms have softened and turned a dark taupe color.
- Add the barley, vegetable broth, and thyme to the dutch oven. Stir to combine, place the lid on top, and transfer to the preheated 350 degree oven. Bake for one hour.
- After one hour, stir the barley to fluff it up. Roughly chop a handful of fresh parsley and stir it into the barley before serving.
HERB MUSHROOM BARLEY RECIPE - EASY MAKE AHEAD SIDE DISH
From fifteenspatulas.com
5/5 (1)Total Time 40 minsCategory Side DishCalories 334 per serving
- Start by cooking the barley. I find it easiest to cook it in the rice cooker: combine 1 cup of barley with 2 cups of water and 1/4 tsp of salt. Press the start button, and let it do its thing. It usually takes about 30 minutes. If you don't have a rice cooker, there should be instructions on the package for how to cook it on the stove.***
- In a large skillet, heat 2 tbsp of the olive oil over medium high heat, then add the mushrooms. Season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for about 10 minutes, until browned.
- When the barley has finished cooking, place it in a large mixing bowl and add the mushroom mixture.
9 VEGETARIAN AND VEGAN BARLEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
MUSHROOM BARLEY BAKE | RECIPE | VEGETARIAN DISHES, BARLEY ...
From pinterest.ca
MUSHROOM BARLEY BOWLS - SLENDER KITCHEN
From slenderkitchen.com
BARLEY SPINACH AND MUSHROOMS - THE COMPLETE SAVORIST
From thecompletesavorist.com
QUICK BARLEY WITH MUSHROOMS AT RECIPES FOOD AND COOKING
From recipesfoodandcooking.com
MUSHROOM BARLEY – SIDE DISH | COOKING WITH CANDI
From cookingwithcandi.com
10 BEST BARLEY SIDE DISH RECIPES | YUMMLY
From yummly.com
BARLEY AND MUSHROOM PILAF - INSPIREHEALTH
From inspirehealth.ca
BARLEY RECIPES | ALLRECIPES
From allrecipes.com
BARLEY RISOTTO WITH MUSHROOMS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
MUSHROOM BARLEY PILAF | OH MY VEGGIES
From ohmyveggies.com
QUICK BARLEY WITH MUSHROOMS AT RECIPES FOOD AND COOKING ...
From pinterest.ca
BARLEY SIDE DISHES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MUSHROOM BARLEY RISOTTO - CHEF MICHAEL SMITH
From chefmichaelsmith.com
MUSHROOM BARLEY (EGG NOODLES)- SIDE DISH | COOKING WITH CANDI
From cookingwithcandi.com
TOP 50 BARLEY SIDE DISH RECIPES
From toprecipesfree.com
BARLEY MUSHROOM CASSEROLE RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
BARLEY AND MUSHROOM RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
HEALTHY SIDE DISH RECIPE ~ BARLEY MUSHROOM BAKE | FUTURE EXPAT
From futureexpat.com
BARLEY PILAF WITH MUSHROOMS | A DELICIOUSLY SAVORY DISH ...
From twosleevers.com
SPINACH AND MUSHROOM BARLEY PILAF | HEART AND STROKE ...
From heartandstroke.ca
PEARL BARLEY AND MUSHROOM PILAF RECIPE - COOK WITH ...
From cookwithcampbells.ca
10 BEST MUSHROOM SIDE DISH RECIPES | YUMMLY
From yummly.com
SIDE DISHES | BARLEY
From eatbarley.com
MUSHROOM-BARLEY SIDE DISH - SPOONACULAR.COM
From spoonacular.com
BARLEY MUSHROOM SIDE DISH
From dragon.sleepdeprived.ca
MUSHROOM BARLEY RISOTTO - HALF YOUR PLATE
From halfyourplate.ca
RECIPES WITH BARLEY | TASTE OF HOME
From tasteofhome.com
MUSHROOM-BARLEY SIDE DISH - FOODISTA | RECIPES, COOKING ...
From foodista.com
BARLEY WITH MUSHROOMS AND ONIONS | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
SAVORY MUSHROOM BARLEY | CENTER FOR SCIENCE IN THE PUBLIC ...
From cspinet.org
BARLEY AND MUSHROOM CASSEROLE, VEGETARIAN MAIN OR SIDE DISH
From cookingnook.com
MUSHROOM-BARLEY PILAF WITH SPINACH RECIPE | MYRECIPES
From myrecipes.com
BARLEY RECIPE WITH MUSHROOMS - FOODOLOGY GEEK
From foodologygeek.com
BARLEY MUSHROOM DISH RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
12 WAYS TO COOK WITH BARLEY - THE SPRUCE EATS
From thespruceeats.com
EGG BARLEY NOODLES RECIPES - THERESCIPES.INFO
From therecipes.info
MUSHROOM, LEEK AND BARLEY SIDE DISH - COOK THE STORY
From cookthestory.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love