BARLEY PILAF
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
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 AND PINE NUT PILAF
Warm comfort food, good side dish that can also be used as a stuffing for game hens. Also tastes good with venison.
Provided by Hey Jude
Categories Lunch/Snacks
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat your oven to 350°; rinse the barley in cold water and drain.
- In a medium skillet, heat the butter and brown the pine nuts, be careful, they burn easily so watch them; remove with a slotted spoon and reserve.
- Saute the scallions and barley until the barley is lightly toasted; remove from the heat and stir in the nuts, parsley, salt and pepper- spoon this mixture into an ungreased 2-quart casserole dish.
- Heat the broth to boiling and pour over the barley mixture; stir to blend well, bake, uncovered, for 1 hour and 10 minutes.
Nutrition Facts : Calories 330.4, Fat 22, SaturatedFat 8.2, Cholesterol 30.5, Sodium 357, Carbohydrate 29.6, Fiber 6.3, Sugar 1.4, Protein 6.9
BARLEY PILAF
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
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 AND WILD RICE PILAF WITH POMEGRANATE SEEDS
This pilaf melds the chewy texture of barley and wild rice with the richness of toasted pine nuts and the sweet-sour crunch of pomegranate seeds. The elegant dish is perfect for entertaining.
Provided by Food Network
Categories main-dish
Time 1h
Yield 6 servings, 3/4 cup each
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring often, until softened. Add wild rice and barley; stir for a few seconds. Add broth and bring to a simmer. Reduce heat to low, cover and simmer until the wild rice and barley are tender and most of the liquid has been absorbed, 45 to 50 minutes.
- Meanwhile, toast pine nuts in a small, dry skillet over medium-low heat, stirring constantly, until light golden and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
- Add pomegranate seeds, lemon zest, parsley and the toasted pine nuts to the pilaf; fluff with a fork. Serve hot.
MINTED BARLEY PILAF
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
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 PILAF WITH FRUITS AND NUTS
Sweet and nutty mixture that I like for a change of side dish. *** Update *** After doing this recipe again and not having some things I tried using candied ginger instead of apricot and chicken bouillon instead of salt also increased the cinnamon (too much poured out) used pecan pieces instead of almonds. Result - I loved it that way also! Conclusion - you can do anything with this and still have a great side dish.
Provided by Shahana
Categories Grains
Time 55m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In saucepan, heat oil; add onion and cook until softened.
- Add the barley, garlic and cumin; cook stirring about 1 minute.
- Stir in the apricots, raisins, salt, cinnamon and water; bring to boil.
- Reduce heat and simmer until barley is tender, 45 - 50 minutes.
- Add almonds and toss to combine.
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
BARLEY PILAF WITH PEARL ONIONS
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
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.
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty," says Kris Erickson from Everett, Washington. "The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen-especially with grains and veggies."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts :
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
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