Mexican Barley Pilaf Recipes

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BARLEY PILAF



Barley Pilaf image

A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Spinach

Time 1h5m

Yield 3 cups, 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

Steps:

  • Melt butter or margarine in a large saucepan.
  • Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
  • Stir in barley and cook, stirring frequently, until lightly browned.
  • Add bouillon, water and pepper; heat to boiling.
  • Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
  • Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
  • Meanwhile, wash spinach thoroughly.
  • Steam 3 to 5 minutes.
  • Remove from heat and stir into cooked barley mixture.
  • Cook until heated through.

MEXICAN BARLEY PILAF



Mexican Barley Pilaf image

I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.

Provided by Tarbean

Categories     Grains

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 12

nonstick cooking spray
1 yellow onion, diced
1 garlic clove, minced
1 teaspoon seeded and finely chopped jalapeno (optional)
1 cup pearl barley
2 medium vine-ripened tomatoes, seeded and diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
2 1/2 cups water
16 ounces can black beans
1/4 cup chopped fresh cilantro

Steps:

  • Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
  • Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
  • Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
  • Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.

Nutrition Facts : Calories 354.7, Fat 1.6, SaturatedFat 0.3, Sodium 605.2, Carbohydrate 72, Fiber 19.2, Sugar 3.3, Protein 16.1

BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

MEXICAN BARLEY PILAF



MEXICAN BARLEY PILAF image

Yield 6 servings

Number Of Ingredients 12

1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon sea salt
2 1/2 cups (20 fl oz/600 ml) water
1 15-ounce (450-g) can black beans, drained and rinsed
1 tablespoons chopped fresh cilantro
No-stick cooking spray
1 yellow onion, diced
1 clove garlic, minced
1 teaspoon seeded and finely chopped jalapeño, optional
1 cup (7 oz/210 g) pearl barley
2 medium vine-ripened tomatoes, seeded and diced

Steps:

  • Spray a medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapeños, if using. Cook, stirring, for 5 minutes. Add barley and tomatoes and cook for 3 minutes more. Stir in chili powder, cumin and salt. Add water and bring to a boil. Reduce the heat to low, cover and simmer for 40 minutes. Remove from the heat and let stand 10 minutes. Add black beans and cilantro and toss to combine. Let stand for 5 minutes to warm the beans. Serve warm.

ROASTED BARLEY PILAF



Roasted Barley Pilaf image

Pan-roasting the barley gives it a rich, nutty flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 tablespoon olive oil
1 cup pearl barley, rinsed
2 shallots, minced
1/4 pound white or wild mushrooms, sliced
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
3/4 teaspoon salt
Freshly ground black pepper

Steps:

  • In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
  • Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
  • Stir well, season with pepper and more salt, if needed, and serve immediately.

ITALIAN BARLEY AND BEAN PILAF



Italian Barley and Bean Pilaf image

Dinner ready in 25 minutes! Enjoy this Italian-style barley, beans and veggies pilaf - a scrumptious skillet meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

2 tablespoons garlic-flavored oil
1 large onion, chopped (1 cup)
6 ounces portobello mushrooms, sliced
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
3/4 cup uncooked quick-cooking barley
1 teaspoon dried thyme leaves
1 can (15 to 19 ounces) cannellini beans, rinsed and drained
3 cups lightly packed spinach leaves, cut into 1/2-inch strips
3/4 cup shredded Parmesan cheese

Steps:

  • Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
  • Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
  • Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 285, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 10 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg

BARLEY PILAF WITH BACON



Barley Pilaf with Bacon image

"This is a tried-and-true recipe from my days working in an oat-and-barley flour mill," says Lili Hill of Athens, Georgia. Chicken broth, onions and bacon lend wonderful flavor to the fiber-rich grain.

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 6

2 bacon strips, diced
1 cup uncooked pearl barley
1 small onion, chopped
1/2 cup sliced fresh mushrooms
3 cups reduced-sodium chicken broth
1/4 teaspoon pepper

Steps:

  • Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate. , Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour. , Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.

Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

BARLEY AND RICE PILAF



Barley and Rice Pilaf image

If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

BARLEY PILAF



Barley Pilaf image

This rice alternative is good with roasted chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup pearl barley
2 tablespoons unsalted butter
1 shallot, minced
Coarse salt and ground pepper
1/4 cup toasted pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
  • In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

Nutrition Facts : Calories 298 g, Fat 12 g, Fiber 8 g, Protein 7 g

MINTED BARLEY PILAF



Minted Barley Pilaf image

Served warm or cold, this is a flavorful side dish with chewy barley and tender crisp carrots.

Provided by BigShotsMom

Categories     Side Dish     Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 11

2 tablespoons olive oil
1 onion, chopped
1 small carrot, chopped
1 stalk celery, chopped
1 pinch salt
1 cup pearl barley
1 ½ cups chicken stock
¾ cup water
2 teaspoons dried thyme
2 teaspoons dried sage
5 large fresh mint leaves, chopped, or more to taste

Steps:

  • Heat olive oil in a heavy-bottomed pot over medium heat; cook and stir onion until translucent, about 5 minutes. Add carrot, celery, and salt; cook and stir for 2 minutes. Add barley and mix to coat with oil; cook and stir until barley is golden brown, about 5 minutes.
  • Stir chicken stock, water, thyme, and sage into barley mixture. Cover pot and bring to a boil; reduce heat to medium-low and simmer until liquid is absorbed, about 45 minutes. Remove pot from heat and stir mint into barley pilaf. Cover pot and allow flavors to blend, 5 to 10 minutes.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 29.3 g, Cholesterol 0.2 mg, Fat 5.2 g, Fiber 6.1 g, Protein 3.8 g, SaturatedFat 0.8 g, Sodium 213.3 mg, Sugar 1.7 g

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

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Top Asked Questions

What is the best way to make a barley salad?
In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.
How to cook pearl barley?
In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking. In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper.
Is this layered Mexican barley casserole any good?
I made this Layered Mexican Barley Casserole a few weeks ago, and it was so dang good. I have wanted to show it to you, but other recipes kept elbowing their way in front of the line. Barley is a modest ingredient that no one ever remembers, so it’s used to that kind of mistreatment. Today it will finally have its moment to shine!
How to cook barley and salsa for tacos?
Spread the cooked barley in the bottom of the baking dish. Spread the peppers and onion over the barley, and then the cooked meat over that. Spread the salsa over the meat, then cheese on top, and finally sprinkle with green onions.

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