Chickpea And Vegetable Barley Bake Recipes

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BARLEY BAKE



Barley Bake image

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

¼ cup butter
1 medium onion, diced
1 cup uncooked pearl barley
½ cup pine nuts
2 green onions, thinly sliced
½ cup sliced fresh mushrooms
½ cup chopped fresh parsley
¼ teaspoon salt
⅛ teaspoon pepper
2 (14.5 ounce) cans vegetable broth

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

CHICKPEA AND VEGETABLE BARLEY BAKE



Chickpea and Vegetable Barley Bake image

Barley has to be my best food discovery of last year. It is really cheap and a little bit goes a long way in a dish because it really bulks out during cooking. Not to mention how healthy it is for you. This is my latest barley creation. You could have it as a side dish but I just split it between myself and my finance and it made a very filling meal for two.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 1h10m

Yield 2-4 serving(s)

Number Of Ingredients 12

4 cups vegetable stock
1 cup pearl barley
1 onion, quartered and then sliced
1 cup carrot, sliced
1 cup celery, chopped
1 cup mushroom, sliced
1 (15 ounce) can chickpeas, drained
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/8 teaspoon white pepper

Steps:

  • Preheat your oven to 400 degrees.
  • Put pearl barley in an oven proof casserole dish.
  • Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
  • Add to the casserole dish and give it a stir to mix in with the pearl barley.
  • Add the rest of the ingredients and give another stir.
  • Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.

VEGETABLE BARLEY BAKE



Vegetable Barley Bake image

A nice change from rice or potatoes, with the added benefit of extra fiber. This recipe is from Light and Tasty.

Provided by MsBindy

Categories     Grains

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 7

3 medium sweet red peppers, chopped
4 cups mushrooms, sliced
2 medium onions, chopped
2 tablespoons butter
2 cups vegetable broth
1 1/2 cups pearl barley
1/8 teaspoon pepper

Steps:

  • In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
  • Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
  • Stir in the broth, barley, and pepper.
  • Cover and bake at 350F for 50 minutes.
  • Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 150.7, Fat 2.9, SaturatedFat 1.6, Cholesterol 6.1, Sodium 21.8, Carbohydrate 28.6, Fiber 6, Sugar 3.1, Protein 4.4

VEGETABLE BARLEY BAKE



Vegetable Barley Bake image

Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 10 servings.

Number Of Ingredients 7

3 medium sweet red or green peppers, chopped
4 cups sliced fresh mushrooms
2 medium onions, chopped
2 tablespoons butter
2 cups reduced-sodium chicken broth or vegetable broth
1-1/2 cups medium pearl barley
1/8 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges

NUTTY BARLEY BAKE



Nutty Barley Bake image

When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 6 servings.

Number Of Ingredients 10

1 medium onion, chopped
1 cup medium pearl barley
1/2 cup slivered almonds or pine nuts
1/4 cup butter, cubed
1/2 cup minced fresh parsley
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1/8 teaspoon pepper
2 cans (14-1/2 ounces each) beef broth
Additional parsley and green onions, optional

Steps:

  • In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.

Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.

OVEN-ROASTED CHICKPEAS AND BROCCOLI WITH BARLEY RECIPE - (4.2/5)



Oven-Roasted Chickpeas and Broccoli with Barley Recipe - (4.2/5) image

Provided by á-4939

Number Of Ingredients 7

1 cup barley
1 tablespoon salt
2 15-ounce cans chickpeas, drained and rinsed
1 teaspoon red chili flakes
3-4 cups fresh broccoli florets, rinsed
Freshly ground black pepper
1/4 cup olive oil, for serving

Steps:

  • Preheat the oven to 400 and line a rimmed baking sheet with parchment paper or aluminum foil. Bring a stockpot of salted water to a boil. Add the barley, reduce the heat to low, cover, and cook the barley until tender, about 45 minutes total. While the barley cooks, pat the chickpeas and broccoli dry , then toss in a large bowl with the olive oil, salt, and chili flakes. Spread evenly on the prepared baking sheet and roast for 20 minutes, until the tips of the broccoli are caramelized and the chickpeas are shiny and slightly shriveled. Drain the cooked barley and toss with the roasted vegetables, seasoning with additional salt, pepper, and olive oil as needed.

DELICIOUS BARLEY BAKE



Delicious Barley Bake image

Barley, chicken and tons of veggies baked in a delicious creamy sauce. Easily made vegetarian by removing the chicken and substituting a vegetable cream, condensed soup.

Provided by L Mac

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 1h40m

Yield 12

Number Of Ingredients 28

2 cups barley
4 cups chicken broth
2 tablespoons olive oil
1 cup chopped celery
1 cup chopped carrots
6 cloves garlic, minced
1 cup chopped onion
2 cups sliced mushrooms
1 yellow zucchini, cut into half moons
1 cup fresh green beans, trimmed and cut into 1 inch pieces
2 cups broccoli florets
1 (4 ounce) package cream cheese, softened
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup sour cream
¼ cup grated Locatella cheese
¼ cup grated Parmesan cheese
1 tablespoon garlic powder
½ teaspoon ground nutmeg
1 tablespoon dried oregano
1 tablespoon dried basil
1 tablespoon ground thyme
1 cup green peas
1 cup whole kernel corn
1 cup roasted red peppers, drained and chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 cups shredded cooked chicken
salt and ground black pepper to taste
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  • Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
  • Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
  • Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.

Nutrition Facts : Calories 368.5 calories, Carbohydrate 38.5 g, Cholesterol 48 mg, Fat 15.5 g, Fiber 9.2 g, Protein 21.5 g, SaturatedFat 6.9 g, Sodium 501 mg, Sugar 4.7 g

VEGETABLE BARLEY COUSCOUS



Vegetable Barley Couscous image

Provided by Baija Lafridi

Categories     Bean     Nut     Onion     Tomato     Vegetable     Vegetarian     Vegan     Gourmet

Yield Makes 6 servings

Number Of Ingredients 29

For vegetable stew
3/4 cup dried chickpeas (4 1/2 ounces)
1/2 teaspoon crumbled saffron threads
2 medium tomatoes
1/3 cup extra-virgin olive oil
2 medium onions, coarsely chopped
1 teaspoon black pepper
2 teaspoons ground ginger
1 tablespoon salt
1 tablespoon tomato paste
6 cups water
1 teaspoon ground ras-el-hanout
3/4 pound carrots, peeled and halved crosswise, then halved lengthwise
2 medium turnips, peeled and cut into 1 1/2-inch-wide wedges
2 medium zucchini, trimmed, halved crosswise, then halved lengthwise
1/2 medium green cabbage, cut into 6 wedges
3/4 pound butternut squash, peeled, seeded, and cut into 2-inch pieces
1/2 teaspoon fiery harissa plus additional for serving
For couscous
2 1/2 cups barley couscous
1 1/4 teaspoons salt
1/4 cup extra-virgin olive oil
2 1/2 to 3 cups water
For fried almonds
1/2 cup olive oil
3/4 cup whole blanched almonds (4 ounces)
Accompaniment: "epi:recipeLink id="238426">honeyed red-onion confit
Special Equipment
a couscoussière

Steps:

  • Cook chickpeas:
  • Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
  • Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
  • Make broth while chickpeas cook:
  • Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
  • Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
  • Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
  • Make couscous:
  • While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
  • Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
  • Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
  • While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
  • Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
  • While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
  • Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
  • Fry almonds during third steaming:
  • Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
  • To serve:
  • Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.

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From spiceboxtravels.com


BAKED CHICKPEA VEGGIE PATTIES - MJ AND HUNGRYMAN
2020-09-15 Finely chop the vegetables in a food processor/blender. Cook in a skillet with the seasonings. This step is essential in building flavor. Blend the chickpeas with tahini, lemon juice, and oil until smooth. Combine all the ingredients in a mixing bowl. Shape into even-sized patties. Bake, flipping once!
From mjandhungryman.com


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