BARLEY AND HERB-STUFFED VEGETABLES
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves six
Number Of Ingredients 18
Steps:
- Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom.
- Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper.
- Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 4 grams
STUFFED SQUASH WITH HERBED GOAT CHEESE
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
- Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
- Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.
BARLEY-STUFFED BUTTERNUT SQUASH
This stuffed butternut squash is a great tasting fall dish I've been making for years. It's pretty easy to make and makes for a very filling meal.
Provided by Spooky
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Bring a large pot of water to a rapid boil. Boil squash halves in the water for 15 minutes. Drain and let cool, about 10 minutes.
- Scoop flesh from each half, leaving about 1/2 inch flesh with skin. Chop scooped flesh into a small dice and set aside. Place squash halves scooped-sides up onto the prepared baking sheet.
- Heat oil in a large saucepan over medium heat. Add turkey, onion, bell pepper, and squash cubes. Saute for 3 minutes. Add sage and black pepper; stir to coat. Pour in broth and bring to a boil. Add barley and return to the boil. Reduce heat to low. Cover and cook until barley is tender and liquid is absorbed, about 10 minutes. Stir in cranberries. Spoon barley mixture into squash halves on the baking sheet. Top with feta cheese.
- Bake in the preheated oven until cheese is golden, about 30 minutes.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 13.8 g, Cholesterol 43.8 mg, Fat 10 g, Fiber 1.5 g, Protein 12.4 g, SaturatedFat 3.5 g, Sodium 1311.2 mg, Sugar 9.1 g
STUFFED SQUASH WITH HERBED GOAT CHEESE
Provided by Robin Miller : Food Network
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F.
- Heat the chicken stock in a small saucepan over medium-high heat. Add the barley and simmer until tender, about 8 to 10 minutes.
- Scoop the seeds from each squash half and place, cut sides up, in a microwave-safe baking dish. Cover loosely with plastic wrap and microwave on high for 5 minutes, or until flesh is tender.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt and pepper, to taste, and cooked barley and stir to coat. Cook, stirring constantly, until chicken is cooked through and mixture is well-combined.
- Spoon barley mixture into each halved squash. Transfer stuffed squash to a foil-lined baking sheet or a baking dish and top with goat cheese. Bake for 5 to 7 minutes, or until cheese is lightly browned.
HERBED BARLEY STUFFED SQUASH
Yield 4 servings.
Number Of Ingredients 10
Steps:
- 1. Preheat the oven to 350. Coat a baking sheet w/ cooking spray. 2. Place the squash,cut sides up, on the baking sheet and bake 25 minutes. 3. /Combine the barley, scallions, celery, pine nuts, marjoram, oil, salt, and pepper in a M bowl. Divide this mixture among the cavities of ea. squash half. Sprinkle w/ the paprika and bake 20 - 25 minutes, or until the squash is tender.
HERBED BARLEY
Provided by Marian Burros
Categories side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 8
Steps:
- Saute onion in oil in a large saucepan until tender, about 3 minutes.
- Stir stock, water, barley and thyme into onions. Bring to boil; lower heat; cover and simmer about 25 minutes or until liquid has been absorbed and barley is tender. Add salt and pepper to taste. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 5 grams, Fiber 9 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 451 milligrams, Sugar 3 grams, TransFat 0 grams
BARLEY AND HERB STUFFED VEGETABLES
Steps:
- 1. Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom. 2. Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper. 3. Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.
STUFFED SQUASH WITH HERBED CHEESE
Steps:
- Preheat oven 425 degrees F. Heat chicken stock. Add barley and simmer till tender (8-10 minutes). Scoop seeds from squash half and place cut sides up in microwave dish. Cover with plastic wrap and microwave 5 minutes or until tender.
- Heat oil in large saucepan. Add chicken, onion, green pepper and saute 3 minutes. Add sage, salt & pepper, barley and stir to coat. Cook, stirring constantly until chicken is cooked through and mixture is well-combined.
- Spoon barley mixture into each halved squash. Transfer stuffed squash into a foil lined baking dish and top with goat cheese. Bake 5-7 minutes until cheese is melted.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HERBED SPAGHETTI SQUASH
Easy recipe for a simple spaghetti squash that goes great with anything!
Provided by SuperMom
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place spaghetti squash halves cut-sides down in a baking dish and add enough water to come 1/2-inch up the sides of the baking dish. Cover with aluminum foil.
- Bake in the preheated oven until the squash can easily be pierced with a sharp knife, about 45 minutes. Turn squash over, cover with foil again, and continue to cook until the squash is very tender, about 15 more minutes. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place into a bowl.
- Melt butter in a skillet over medium heat. Add spaghetti squash strands, chervil, basil, parsley, sage, chives, salt, and pepper and cook until flavors are combined and heated through, 2 to 3 minutes.
Nutrition Facts : Calories 198.9 calories, Carbohydrate 15.9 g, Cholesterol 38.2 mg, Fat 15.7 g, Fiber 0.1 g, Protein 1.7 g, SaturatedFat 9.4 g, Sodium 722.3 mg
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