BARLEY BLACK BEAN BURGERS
These veggie burgers will firm up as they cook on the grill. Great with all the trimmings.
Provided by Troy Meyer
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Generously grease a sheet of aluminum foil with oil.
- Bring barley and water to a boil in a saucepan. Cover, reduce heat to low, and simmer until the barley is tender, 10 to 15 minutes.
- Mash black beans with a fork in a large bowl until thick and pasty. Stir barley, Cheddar cheese, mushrooms, onion, red bell pepper, parsley, eggs, garlic, salt, and black pepper into mashed black beans. Mix enough bread crumbs into bean mixture to form a sticky batter that holds together.
- Divide batter into 4 to 6 patties; place on prepared aluminum foil.
- Grill patties on the aluminum foil for about 8 minutes on each side.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 49.7 g, Cholesterol 122.7 mg, Fat 13.6 g, Fiber 13.3 g, Protein 22.8 g, SaturatedFat 7.1 g, Sodium 754.6 mg, Sugar 2.9 g
BARLEY AND BLACK BEAN PILAF
Steps:
- In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
- Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
- Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
- Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.
Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g
TOMATO-BLACK BEAN BARLEY SOUP
Thick with black beans, tomato, and quick-cooking barley, this is a terrific make-ahead soup for cold nights.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, about 1 cup each.
Number Of Ingredients 10
Steps:
- Cook onions and garlic in dressing in large saucepan on medium heat 5 min. or until onions are tender, stirring frequently.
- Add all remaining ingredients except green peppers; mix well. Bring to boil; simmer on medium-low heat 15 min., stirring occasionally.
- Remove from heat. Stir in green peppers; cover. Let stand 5 min.
Nutrition Facts : Calories 130, Fat 3 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 5 g
BEAN AND BARLEY SOUP
Betty Crocker's Heart Healthy Cookbook shares a recipe! Barley provides a simple addition to a no-fuss bean soup that's ready in 25 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oil in 4-quart Dutch oven over medium heat. Cook onions, garlic and cumin in oil about 3 minutes, stirring occasionally, until onions are crisp-tender.
- Stir in remaining ingredients except cilantro. Heat to boiling; reduce heat to low. Cover and simmer about 10 minutes or until lima beans are tender. Stir in cilantro.
Nutrition Facts : Calories 460, Carbohydrate 81 g, Cholesterol 0 mg, Fiber 18 g, Protein 22 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 9 g, TransFat 0 g
BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
BLACK BEAN & BARLEY CAKES WITH POACHED EGGS
Take in two of your 5-a-day in these savoury pan-fried cakes, topped with a perfectly poached egg. This delicious brunch dish is quick to make and provides fibre, folate, vitamin C and iron
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 20m
Number Of Ingredients 12
Steps:
- Tip the beans, oats, ground coriander, cumin seeds, thyme and vegetable bouillon powder into a bowl and blitz together with a hand blender to make a rough paste. Stir in 1 egg with the whites of the spring onion and barley. If you're following our Healthy Diet Plan, separate half the mix for another morning and chill.
- Heat half the oil in your largest frying pan and fry the other half of the mixture in two big spoonfuls, gently pressed to make flat cakes. After 7 mins, carefully turn over to cook the other side for 4-5 mins.
- Meanwhile, poach two eggs in a pan of boiling water for 3-4 mins, and gently fry half of the tomatoes on the vine in a little oil for a few mins to brown slightly. Slide the cakes onto plates and top with the tomatoes, eggs, a scattering of the spring onion greens and half the sun ower seeds. On another morning, repeat steps 2 and 3 with the remaining ingredients.
- If you're not following the Healthy Diet Plan and you're serving four, follow steps 2 and 3 with all the ingredients instead of only half.
Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 10 grams fiber, Protein 20 grams protein, Sodium 0.9 milligram of sodium
BLACK BEANS AND BARLEY
Make and share this Black Beans and Barley recipe from Food.com.
Provided by lucy k.
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a large, nonstick pan over medium heat.
- Add onion and red pepper.
- Cook for 3 minutes.
- Add garlic.
- Cook for 2 minutes more.
- Add cumin.
- Remove from heat, and set aside mixture in a bowl.
- In the same pan, add broth, water, barley oregano and hot sauce.
- Bring to a boil.
- Reduce heat, cover and simmer until barley is tender, adding extra water as necessary, about 30 minutes.
- Stir in beans, salsa, lime juice and onion mixture, and heat through.
- Season with salt and pepper to taste.
- Sprinkle with cilantro just before serving.
STEWED BLACK BEANS & BARLEY
got a similar recipe in my email, it reads : "Quick-cooking barley replaces rice in this classic Caribbean combo. Barley is rich in soluble fiber and makes a good whole-grain choice because it is digested slowly, leaving you feeling satisfied longer." as a barley lover i had to try it, and add my own ingredients.i used fresh grown peppers ,tomatoes,and a handful of fresh oregano and basil. enjoy!
Provided by chia2160
Categories Grains
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add onion, bell pepper and garlic; cook, stirring frequently, until onion is barely tender, about 5 minutes.
- Add cumin and cook for 30 seconds more.
- Add broth, barley and oregano, increase heat and bring to a boil.
- Reduce heat to low, cover and simmer until the barley is tender and most of the liquid has been absorbed, about 10 minutes.
- Gently stir in beans and tomatoes and heat through.
- season with salt and pepper to taste.
- Sprinkle with cilantro or basil (if using) just before serving.
Nutrition Facts : Calories 279.9, Fat 4.1, SaturatedFat 0.6, Sodium 459.3, Carbohydrate 50, Fiber 14.7, Sugar 2.8, Protein 13.5
BARLEY BEAN CHILI
Most folks have heard of barley soup, but this barley chili takes them by surprise. My variation features a delectable combination of beans and seasonings.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.
Nutrition Facts :
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
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