Barleyconfetti Recipes

CONFETTI BARLEY PILAF

Confetti Barley Pilaf image

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

Ingredients

1 large onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 cup medium pearl barley
1 cup sliced fresh mushrooms
1/2 cup shredded carrot
1/2 cup coarsely shredded cabbage
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2-1/2 cups chicken broth or vegetable broth

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 :

HOW TO COOK BARLEY

How to Cook Barley image

When buying barley, look for hulled or hull-less varieties over pearl. The former take longer to cook, but they pack more fiber because their outer layers are intact.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Time 1h5m

Yield Makes about 3 cups

Number Of Ingredients 2

Ingredients

Kosher salt
1 cup hull-less barley

Steps:

Bring a pot of water to a boil; season generously with salt. Add barley; reduce heat to a low, steady simmer. Cover and cook, stirring occasionally, until chewy and tender, 55 to 60 minutes. Drain. Use immediately, or spread on a rimmed baking sheet to let cool. Once cool, transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month.

BARLEY CANDY

Barley Candy image

Provided by Food Network

Categories dessert

Time 30m

Yield 24 candies

Number Of Ingredients 5

Ingredients

2 cups sugar
2/3 cup light corn syrup
3/4 cup water
1 to 2 drops flavored oil, optional
1 drop food coloring, optional

Steps:

In a saucepan, combine sugar, corn syrup, and water. Cook over high heat until mixture boils and reaches 300 degrees F. Remove from heat and allow to stand until bubbles have settled. If desired, add 1 to 2 drops of a flavored oil (lemon, peppermint, orange, spearmint) and 1 drop of food coloring. Note: work quickly and limit stirring. As recipe begins to cool it will solidify rapidly.
Pour into candy molds sprayed with cooking spray. Keep mixture warm on a double boiler. If mixture begins to harden, and becomes thick, it may be warmed in a microwave for a few seconds. When candies are cooled, store in an airtight container or pack individually.
Hard candy molds may be purchased at most cake decorating and party supply stores.

JAMAICAN BARLEY VEGETABLE CONFETTI

Jamaican Barley Vegetable Confetti image

Make and share this Jamaican Barley Vegetable Confetti recipe from Food.com.

Provided by drhousespcatcher

Categories Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups uncooked barley
1 tomatoes, diced
1 onion, coarsely chopped
2 garlic cloves, minced
1 small zucchini, quartered lengthwise and then cut into 1/4 inch pieces
1 small red pepper, chopped
1 lb fresh sliced mushrooms
1 medium carrot, diced in small pieces
1 carrot, diced in small pieces
1 cup vegetable broth
2 tablespoons Pickapeppa Sauce or 1 tablespoon vegetarian steak sauce and 1 to 2 dashes Tabasco sauce

Steps:

Boil the barley in 4½ C water for 45 minutes (or prepare according to package directions). Drain.
Saute the vegetables in vegetable broth for about 10 minutes or until just tender.
Add the Pickapeppa sauce and stir well.
Stir in the cooked barley, mix well.
Add more sauce if desired.
* Pickapeppa, the ketchup of Jamaica, found on most every table, is a mix of tomatoes, vinegar, onions, mangoes, sugar, spices and peppers.

BARLEY CONFETTI SALAD

Barley Confetti Salad image

Number Of Ingredients 9

Ingredients

2 cups water
1/4 teaspoon garlic salt
1 cup uncooked quick-cooking barley
1 (6-ounce) jar marinated artichoke hearts, undrained
1/2 cup sliced celery
1/3 cup , sliced green onion
1 , small green bell pepper, , cut into strips
1/2 teaspoon garlic salt
1/2 teaspoon dried thyme leaves

Steps:

1. In large saucepan, bring water and 1/4 teaspoon garlic salt to a boil. Add barley return to a boil. Reduce heat cover and simmer 10 to 15 minutes or until barley is tender. Drain.2. In large bowl, combine barley and all remaining ingredients mix well. Cover refrigerate at least 1 hour to blend flavors.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 110 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 180 mg 8% * Total Carbohydrate: 13 g 4% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 6% * Vitamin C: 15% * Calcium: 0% * Iron: 0% * Dietary Exchanges: 1 Starch, 1 Fat or 1 Carbohydrate, 1 Fat

Nutrition Facts : Nutritional Facts Serves

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