Curried Barley And Quinoa Cakes Recipes

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INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

QUINOA AND CHARD CAKES



Quinoa and Chard Cakes image

I'd been thinking about making a sort of "burger" with quinoa and vegetables when I saw a recipe for chard cakes in the Dining section of The Times. I combined the two ideas and came up with these quinoa and chard cakes, which you can serve as a main dish or a side. A few days later, I made the same recipe but used spinach, which is lower in sodium, instead of chard (see variation below). Top these cakes with yogurt spiked with puréed garlic.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course, side dish

Time 30m

Yield Serves four

Number Of Ingredients 12

1 1/2 pounds Swiss chard, washed and stemmed do not discard the stems
2 tablespoons extra virgin olive oil
2 plump garlic cloves, minced, or 2 teaspoons minced green garlic
2 teaspoons cumin seeds, lightly toasted and ground
Salt
freshly ground pepper
1 cup cooked quinoa
1/3 cup freshly grated Parmesan (1 1/2 ounces)
1 egg, beaten
1 tablespoon canola oil
1/2 cup plain yogurt
1 garlic clove, puréed with a generous pinch of salt

Steps:

  • Fill a bowl with ice water. Bring a large pot of water to a boil, salt generously and add the chard leaves. Blanch for two to three minutes until tender, then transfer to the ice water. Drain, squeeze out excess water and chop medium-fine. Add the chard stems to the water, and cook four to five minutes until tender. Transfer to the ice water, then drain and cut in 1/4-inch dice. Measure out 3/4 cup of the stems, and reserve the rest for another purpose. Alternatively, steam the chard leaves, then the stems, above an inch of boiling water until tender. The leaves will take three to four minutes, the stems five minutes.
  • Heat 1 tablespoon of the olive oil over medium heat in a medium or large skillet. Add the garlic. When it is fragrant, in 30 seconds to a minute, stir in the chard leaves and stems and the cumin. Stir together for about a minute, and season to taste with salt and pepper. Transfer to a large bowl, and add the quinoa, Parmesan and egg. Stir together.
  • Heat the remaining tablespoon of olive oil and the canola oil together over medium-high heat in a large, heavy skillet. Moisten your hands, and shape the quinoa and chard mixture into four hamburger-size patties (or make smaller, fritter-ish patties). Carefully place the patties in the hot oil, taking care not to crowd them in the pan. Press down on the tops of the patties with the bottom of your spatula to prevent them from falling apart; if they are thick enough, they should stay together. Cook for four to five minutes on each side until nicely browned. Remove from the heat and serve.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 12 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 4 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 658 milligrams, Sugar 4 grams, TransFat 0 grams

CURRIED QUINOA



Curried Quinoa image

A light curry flavor makes delicious quinoa a great side dish for a multitude of main courses.

Provided by A.F.

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil, or as needed
1 small onion, diced
2 cloves garlic, minced
1 cup quinoa
2 cups chicken broth
1 tablespoon curry powder, or to taste
1 tablespoon ancho chile powder
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
  • Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 62.8 g, Fat 19.8 g, Fiber 9 g, Protein 13.5 g, SaturatedFat 2.7 g, Sodium 48.2 mg, Sugar 1.9 g

STICK-TO-THE-RIBS BARLEY AND CURRANT CAKES



Stick-to-the-Ribs Barley and Currant Cakes image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 55m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons olive oil, divided
1 tablespoon garlic
2 shallots, minced
2 sprigs thyme
1 cup barley
1 quart chicken stock
1/2 cup currants
3 tablespoons freshly chopped parsley leaves
4 tablespoons whole wheat flour
1 egg, beaten

Steps:

  • In a large saucepan over medium-high heat, add 3 tablespoons oil. Add garlic, shallot, thyme and barley; cook for 2 to 3 minutes until softened. Mix well. Add chicken stock and bring mixture to a boil. Cover and reduce heat to low. Cook for 30 minutes until barley is tender and liquid is absorbed. Remove sprigs of thyme. Fold in currants and parsley.
  • Remove barley to a parchment lined sheet tray. Allow to cool completely in refrigerator. Once cooled, add barley mixture to a bowl. Mix in flour and egg. Form mixture into 3-inch patties and place on a platter.
  • In a large saute pan over medium high heat, add remaining oil. Sear cakes for 1 to 2 minutes on each side. Remove from pan and serve.

TOASTED QUINOA (OR BARLEY) PILAF



Toasted Quinoa (Or Barley) Pilaf image

From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.

Provided by Chef Kate

Categories     Grains

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons shallots, finely chopped
6 garlic cloves, minced (1 tablespoon minced)
1 tablespoon extra virgin olive oil
2 cups quinoa (or barley)
3 cups sodium-free chicken broth (or vegetable broth)
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
1 bay leaf
1 cup roasted red pepper, diced
kosher salt
fresh ground black pepper

Steps:

  • In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
  • Carefully stir in quinoa or barley.
  • Cook and stir about 5 minutes or until quinoa or barley is golden brown.
  • Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
  • Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
  • Discard bay leaf.
  • Gently stir in roasted peppers.
  • Season to taste with kosher salt and black pepper.

Nutrition Facts : Calories 119.9, Fat 2.9, SaturatedFat 0.4, Sodium 161.6, Carbohydrate 19.4, Fiber 2.2, Protein 4.2

CURRIED BARLEY WITH RAISINS



Curried Barley with Raisins image

Besides being frugal, this side dish from our test kitchen is fast. That's because it calls for quick-cooking barley, which only takes 10-12 minutes to prepare.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4 servings.

Number Of Ingredients 11

1 cup chopped celery
1 cup chopped onion
1 teaspoon olive oil
1 teaspoon minced garlic
1/2 teaspoon curry powder
1-1/2 cups cooked barley
1/4 cup slivered almonds, toasted
1/4 cup raisins
1/4 cup minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute celery and onion in oil for 8-10 minutes or until crisp-tender. Add the garlic and curry; saute for 1 minute. Warm barley in the microwave; stir into skillet. Add the remaining ingredients; cook and stir until heated through.

Nutrition Facts :

CURRIED LENTIL AND BARLEY CASSEROLE



Curried Lentil and Barley Casserole image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 7

1/4 cup dried lentils, sorted and rinsed
2 cups fat-free vegetable or chicken broth
1 teaspoon curry powder
3 cloves garlic, finely chopped
3/4 cup uncooked quick-cooking barley
1 bag (1 pound) frozen corn, green peas and carrots (or other combination)
1 cup crumbled feta cheese (2 ounces)

Steps:

  • Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
  • Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g

CURRIED BARLEY AND QUINOA CAKES



CURRIED BARLEY AND QUINOA CAKES image

Categories     Side     Fry     Vegetarian     Quick & Easy

Yield 8-10 3 inch cakes

Number Of Ingredients 10

1 cup cooked, cooled pearled barley (see NOTE; may substitute cooked farro or brown rice)
1 cup cooked, cooled red or white quinoa (see NOTE)
1 cup plain dried bread crumbs
6 scallions, white and light-green parts, finely chopped
2 medium cloves garlic, finely chopped (2 teaspoons)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 teaspoon mild curry powder
1 teaspoon sea salt
3 large eggs, lightly beaten
Vegetable oil, for frying

Steps:

  • Stir together the barley, quinoa, bread crumbs, scallions, garlic, cheese, curry powder and salt in a mixing bowl until thoroughly combined. Stir in the eggs, and, if needed, use your hands to knead the mixture until the eggs are thoroughly incorporated. Cover and refrigerate the mixture for at least 30 minutes or as long as overnight to chill, so the mixture is easier to form into patties. When ready to cook, set a bowl of water next to the bowl containing the grain mixture. Dip your hands into the water before scooping up about 1/2 cup of the mixture and forming it into a 3-inch patty. Repeat with the remaining mixture, dipping your hands in the water if need be from time to time to prevent sticking. Set a wire rack over a baking sheet. Pour the oil to a depth of 1/2 inch into a large skillet set over medium heat. Once the oil starts to shimmer, use a spatula to transfer a few patties to the skillet, being careful not to crowd them and working in batches if necessary. Pan-fry them on each side until crisp and deeply browned, 2 to 4 minutes per side, then transfer them to the rack to drain. Serve hot, cold or at room temperature.

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