MUSHROOM BARLEY SOUP RECIPE
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Vegan and Mediterranean diet friendly.
Provided by Suzy
Categories Soup
Time 45m
Number Of Ingredients 16
Steps:
- In a large Dutch Oven, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add baby bell mushrooms and cook until mushrooms soften and gain some color (about 5 minutes or so). Remove from the pot and set aside for now.
- In the same pot, add a little more extra virgin olive oil. Add onions, garlic, celery, carrots, and chopped white mushrooms. Cook for 4 to 5 minutes over medium-high heat. Season with salt and pepper.
- Now, add crushed tomatoes and spices (coriander, smoked paprika, cumin). Cook for 3 minutes or so, tossing regularly.
- Add broth and pearl barley. Bring to a rolling boil for 5 minutes, then turn heat down. Cover and let simmer over low heat for about 30 minutes or until the barley is tender and cooked through.
- Add the cooked bella mushrooms back to the pot and stir to combine. Cook for about 5 minutes or so until mushrooms are well warmed through.
- Finish with fresh parsley. Transfer to serving bowls and enjoy!
MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Provided by The Mediterranean Dish
Categories Salad
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
- Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
- Serve warm, at room temperature, or cold! Enjoy.
Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg
TURKEY BARLEY TOMATO SOUP
This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.
Nutrition Facts : Calories 275 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 923mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.
KARDEA'S COLLARD GREENS WITH TOMATO
Steps:
- Melt the butter and oil in a large deep pot over medium heat. Add the onions and saute until slightly softened, 2 to 3 minutes, then add the garlic and cook for 2 minutes more. Add 1 1/2 cups vegetable stock to the pot along with the ginger and bring to a simmer. Add the collard greens in batches, stirring and adding more as they wilt down. Stir in the honey and season the pot with salt and pepper. Stir in the tomatoes, then cover and cook, adding more stock if necessary, until the greens are tender, about 20 minutes. Taste the greens and add salt and pepper if you like.
CREAMY BARLEY WITH TOMATOES AND GREENS
A vegetarian main dish (all in one meal) that is fast and fabulous. . .reminds me of risotto. . .definitely a comfort food! The original recipe called for 2 ounces taleggio cheese (stirred in at the end) but it is totally not necessary! So good! Recipe from Real Simple Magazine, Feb 2010.
Provided by januarybride
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan over medium heat. Add the onion, salt, and pepper and cook, stirring occasionally, until tender, 6 to 8 minutes.
- Add the barley, tomatoes, wine, and water and bring to a boil. Reduce heat and simmer, stirring occasionally, until the barley is tender, 12 to 15 minutes.
- Add the mustard greens until the greens are tender, 3 to 4 minutes. Divide among bowls and sprinkle with the remaining ¼ cup of Parmesan.
Nutrition Facts : Calories 858.8, Fat 26.6, SaturatedFat 3.3, Cholesterol 5.5, Sodium 6435.2, Carbohydrate 124.7, Fiber 35.2, Sugar 24.6, Protein 35.6
CREAMY GRITS WITH TOMATO GRAVY AND GREENS
Steps:
- For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm.
- For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter.
- Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens.
- Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips
- Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce.
COLLARD GREENS WITH TOMATOES AND GARLIC
Make and share this Collard Greens With Tomatoes and Garlic recipe from Food.com.
Provided by threeovens
Categories Collard Greens
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, heat the olive oil over medium high heat; add the garlic, onions, and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.
- Stir in the tomatoes, collard greens, bay leaves, and thyme; cover, reduce heat to medium low, and cook, stirring occasionally, until collards are tender, about 20 minutes.
- Remove the bay leaves, thyme sprigs, and jalapeno and discard; season with salt and pepper.
- This dish can be prepared a day in advance and reheated.
CREAMY BARLEY WITH PEAS AND CHIVES
This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For a non-alcoholic version, simply use 4 1/2 cups (2 pints, 1.2 litres) of stock. Serves 3-4 as a main meal, more if used as a side dish.
Provided by Shuzbud
Categories Grains
Time 55m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
- Stir in the pearl barley and continue to cook, stirring, for a few minutes.
- Pour in the wine and simmer until it is absorbed.
- Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
- 10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
- Turn off the heat, stir in the cream cheese and most of the chives.
- Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.
BARLEY STEW WITH LEEKS, MUSHROOMS, AND GREENS
Provided by Bon Appétit Test Kitchen
Categories Soup/Stew Leafy Green Mushroom Tomato Low Fat Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Barley Leek Kale Healthy Low Cholesterol Potluck Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add leeks; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Add mushrooms, garlic, and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 20 minutes. Add kale; stir until wilted, about 1 minute. Cover and simmer until kale and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes.
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