Barley Sweet Potato Broad Bean Pilaf Recipes

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

Ingredients

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

SWEET POTATO RICE PILAF

Sweet Potato Rice Pilaf image

Make and share this Sweet Potato Rice Pilaf recipe from Food.com.

Provided by Chef mariajane

Categories < 30 Mins

Time 30m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
2 shallots, finely diced
1 garlic clove, minced
1 1/3 cups long grain and wild rice blend
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
2 2/3 cups chicken broth, 30% less sodium
2 large sweet potatoes, medium dice (approximately 3 cups)
1/3 cup pecans, chopped
2 tablespoons fresh basil, chopped

Steps:

Heat the oil in a saucepan over medium heat. Stir in the shallots and garlic, cook until slightly softened. Mix in rice, turmeric, cumin, salt and pepper. Cook stirring 1-2 minutes until spices are fragrant and rice is lightly toasted.
Stir in the broth, bring to a low simmer and continue cooking for 5 minutes. Add the sweet potatoes and continue simmering covered until all the liquid has been absorbed, about 15 minutes. Remove from heat and let stand 5 minutes.
Gently fluff with a fork, stir in pecans and basil and serve.

Nutrition Facts : Calories 92.7, Fat 5.5, SaturatedFat 0.7, Sodium 340.5, Carbohydrate 8.7, Fiber 1.5, Sugar 1.8, Protein 2.8

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