TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
VERY EASY MUSHROOM BARLEY SOUP
I love mushroom barley soup and I was originally making one that took about 3 hours to cook. This one is so simple and easy and takes a third of the time. If you like mushroom barley soup, you will really like this. It's perfect for a cold winter night.
Provided by SANDI149
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, carrots, celery and garlic; cook and stir until onions are tender and transparent. Stir in mushrooms and continue to cook for a few minutes. Pour in the chicken broth and add barley. Bring to a boil, then reduce heat to low. Cover and simmer until barley is tender, about 50 minutes. Season with salt and pepper before serving.
Nutrition Facts : Calories 198 calories, Carbohydrate 24 g, Fat 9.9 g, Fiber 5.8 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 27.7 mg, Sugar 3.6 g
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
MUSHROOM BARLEY SOUP
This soup is made with nourishing bone broth and root vegetables, creating a rich, aromatic and hearty meal that will keep you satisfied during the cold days of winter. It was my dad's favorite soup as a child. He remembers his mom instructing him on how to prepare it. "A bissel of this, a bissel of that," Bubbe would call out in her strong Yiddish accent, kvelling as she watched him sample the simmering ingredients.
Provided by Dawn Lerman
Categories soups and stews, appetizer
Time 3h30m
Yield 8 servings
Number Of Ingredients 18
Steps:
- In a large soup pot, combine all the stock ingredients. Bring to a boil and simmer for 2 hours. Strain the broth into another large pot. Save the meat, but discard the rest of the solids. If the stock in your new pot is greasy, let it cool for about 15 minutes and then place 6 ice cubes in the pot. The grease will immediately congeal and you can spoon out the ice cubes and grease in one fell swoop. Your homemade beef stock is ready.
- Taste the stock and add salt and pepper to taste. Then add the onion, celery, parsnips, carrots, parsley, pearl barley and sliced mushrooms. Bring to a boil and then add the tomato paste and bay leaves. Simmer 30 minutes, until the barley is soft. Then add the saved beef and cook for another 45 minutes. You can add a little water if too much liquid has evaporated.
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
MUSHROOM NOODLE BARLEY
i guess this is considered a jewish dish we've eaten forever, i can't believe i didn't post this years ago. toasted noodle barley is a pasta that is barley shaped, you can find it in the kosher section of your supermarket, usually with the manichewitz products.
Provided by chia2160
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- heat a saute pan on hi, add 2 tbsp oil , swirl in pan, add onions, stir.
- stir again after 2-3 minutes, add mushrooms and garlic, saute until softened, stirring after a few minutes.
- move to the side of the pan, add 1 tbsp oil and add toasted noodle barley,.
- cook on hi heat until coated on both sides and starting to sizzle.
- add thyme, salt, pepper, and broth.
- bring to boil, cover, lower heat and simmer for 10-12 minutes, mixture should dry when it's done, like kasha.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 1, Cholesterol 3, Sodium 150.2, Carbohydrate 35, Fiber 7.2, Sugar 3.3, Protein 8.7
MUSHROOM BARLEY BAKE
The first time I tasted this barley bake was when my daughter, a busy nurse, mother and farm wife, made it one night. Its tempting flavor prompted the whole family to ask for seconds.
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- In a skillet, saute mushrooms and onions in butter until tender. Stir in barley and pimientos. Transfer to a greased 13-in. x 9-in. baking dish. Dissolve 3 teaspoons bouillon in 2 cups water; stir into barley mixture. Cover and bake at 325° for 1 hour., Dissolve remaining bouillon in remaining water; stir into barley mixture. Bake, uncovered, 30 minutes longer or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 171 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 556mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein.
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