Barleycroquettes Recipes

BARLEY CROQUETTES

Barley Croquettes image

These turned out pretty good. Took almost twice the amount of time to cook than what the original recipe stated (the time listed here is more accurate). Original came with a recipe for a mushroom sauce, but I served this with home made tomato sauce, like what you would put on to pasta. This makes a lot of croquettes and half of the recipe would be plenty for the two of us next time. I also had to add fine bread crumbs in order to get the patties to stick together. Adapted from a recipe submitted by Jan Gordon on fatfree.com. I think that this recipe will be even better with other vegetables and or herbs and spices added to the barley mixture. This is a good base recipe and warrants some playing around with. I'd love to hear how you tweaked it!

Provided by VegSocialWorker

Categories Grains

Time 3h20m

Yield 24 30 croquettes, 6 serving(s)

Number Of Ingredients 11

Ingredients

4 stalks celery, chopped
1 large carrot, finely chopped
3 cups whole barley
6 cups water, with
bouillon cubes or broth
1/2 teaspoon sea salt
fresh ground pepper
1 teaspoon dried basil
2 bay leaves
2 whole garlic cloves
breadcrumbs (use if needed)

Steps:

Rinse barley under fresh water.
Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
Pan fry on a non-stick skillet on both sides until crispy on the outside.
Serve with your favorite sauce.

Nutrition Facts : Calories 336.2, Fat 2.2, SaturatedFat 0.5, Sodium 239.4, Carbohydrate 70, Fiber 16.8, Sugar 1.8, Protein 11.9

CRAB CAKE CROQUETTES

Crab Cake Croquettes image

Provided by Kelsey Nixon

Categories appetizer

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
3 teaspoons chili-garlic sauce
2 tablespoons fresh lemon juice
2 tablespoons canola oil, plus more for shallow frying
1 rib celery, finely chopped (about 1/4 cup)
1/2 jalapeno, finely chopped, with or without seeds
1/2 small red onion, finely chopped (about 1/2 cup)
1/2 red bell pepper, finely chopped (about 1/2 cup)
1 pound lump crabmeat, picked through for shells, coarsely chopped
4 cups unseasoned breadcrumbs
1 large egg, beaten
Kosher salt and cracked black pepper

Steps:

Mix together the mayonnaise, chili-garlic sauce and lemon juice in a small bowl. Cover and refrigerate to chill. Heat a straight-sided 10-inch heavy-bottomed skillet over medium-high heat. Add the canola oil and heat until glossy. Add the celery, jalapenos, onions and bell peppers and cook until softened, about 3 minutes. Transfer the vegetables to a large bowl and let cool to room temperature, 10 to 12 minutes. Wipe out the skillet and set aside.
Add the crabmeat, 1 1/2 cups of the breadcrumbs, the egg and 1/2 cup of the chili mayonnaise to the cooled vegetables. Sprinkle with salt and black pepper and stir to combine. Place the remaining 2 1/2 cups breadcrumbs in a shallow bowl and set aside. Shape the crab mixture into bite-size (about 1 1/2 tablespoons) croquettes, 25 to 30 total. Dredge each croquette in the breadcrumbs, turning to coat. Arrange the croquettes on a parchment-lined baking sheet, cover and refrigerate for at least 1 hour and up to 8 hours.
Heat 1/4 inch canola oil in the same heavy-bottomed skillet over medium-high heat. Working in batches, cook the croquettes until golden brown and cooked through, turning once, 2 to 3 minutes. Transfer to a serving platter and sprinkle with salt and black pepper. Serve with the remaining chili mayonnaise.

BARLEY CASSEROLE

Barley Casserole image

"Growing up on a farm, I was used to eating good wholesome food, including a variety of barley dishes," informs Alice Kaluzy of Saskatoon, Saskatchewan. "This casserole was my first attempt at cooking with barley, The results were as yummy and comforting as I'd remembered."

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

2 celery ribs, chopped
2 medium carrots, finely chopped
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter
1-1/2 cups uncooked medium pearl barley
1/2 teaspoon salt
1/8 teaspoon pepper
4-1/2 cups chicken broth, divided
2 tablespoons minced fresh parsley
1/2 cup slivered almonds

Steps:

In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Nutrition Facts : Calories 222 calories, Fat 7g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 711mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 8g fiber), Protein 7g protein. Diabetic Exchanges

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