ORANGE BARLEY CHICKEN
My mother used to prepare orange chicken with rice back in the '60s, and it was so good. My version uses pearl barley instead of rice, and I added parsnips for flavor and baby carrots for color. -Helen Glazier, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large resealable plastic bag, combine the flour, celery salt and pepper. Add chicken, a few pieces at a time, and shake to coat., In a Dutch oven, brown chicken in oil in batches. Remove and keep warm. In the same pan, saute onion in butter until tender. Add the broth, orange juice, parsnips, barley, mushrooms, carrots, bay leaves and chicken. Bring to a boil. Reduce heat; cover and cook for 45-50 minutes or until barley is tender, turning chicken occasionally., Remove from the heat; let stand for 5 minutes. Discard bay leaves.
Nutrition Facts : Calories 384 calories, Fat 8g fat (2g saturated fat), Cholesterol 59mg cholesterol, Sodium 349mg sodium, Carbohydrate 54g carbohydrate (13g sugars, Fiber 8g fiber), Protein 26g protein.
ORANGE CHICKEN, BARLEY PILAU
Divine comfort food!
Provided by jordangenevieve
Time 1h20m
Yield Serves 4
Number Of Ingredients 21
Steps:
- Preheat the oven to 190C. Moisten the chicken pieces with olive oil then season and sprinkle with the spice mixture. Place in a large oiled roasting pan in a single layer, skin-side up. Add the parsnip, pear and thyme, fitting them under and around the chicken pieces.
- Mix the fresh ginger, garlic and honey with the orange and lemon zest and juices. Pour over the chicken, parsnip and pear. Add the cinnamon sticks. Bake for 45 minutes, or until tender and nicely browned.
- To make the Barley Pilau:
- Soften the onion in the oil. Stir in the garlic and barley, ensuring the barley is well-coated. Add the stock and a little salt. Bring to a simmer, cover tightly and cook for 40 minutes, until the barley is tender and the liquid is almost absorbed. Check seasoning. Serve the chicken with the barely pilau.
ORANGE-CRANBERRY RYE AND BARLEY PILAF
Looking for a delicious side dish recipe? Then check out this berry laced barley pilaf that can be easily made in a slow cooker.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 3- to 4-quart slow cooker with cooking spray. Place all ingredients except cranberries and orange peel in slow cooker.
- Cover; cook on Low heat setting 8 to 9 hours or until rye berries are chewy but tender.
- Stir in cranberries and orange peel just before serving.
Nutrition Facts : Calories 260, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 4 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 6 g, TransFat 0 g
BARLEY PILAF WITH BACON
"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
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
MOROCCAN CHICKEN AND BARLEY PILAF
Make and share this Moroccan Chicken and Barley Pilaf recipe from Food.com.
Provided by Stephanie Z.
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 20
Steps:
- In a large saucepan, sauté onion and carrots in olive oil over medium heat for about 5-10 minutes until onion begins to soften.
- Add garlic, cinnamon, cumin, and barley; stir to coat.
- Add chicken broth, sherry, and bay leaf. Bring to a boil, cover pan, and reduce heat to simmer for about 40-45 minutes, stirring occasionally, until liquid is absorbed.
- When barley is nearly done, heat butter in skillet. Add chicken, cherry tomatoes, apples, pecans, raisins, lemon zest, lemon juice, salt and pepper. Sauté 5 minutes until heated through.
- Mix with barley.
- Serve with lemon wedges.
ROAST CHICKEN & BARLEY PILAF
Make and share this Roast Chicken & Barley Pilaf recipe from Food.com.
Provided by VickiAk
Categories One Dish Meal
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Roast chicken: heat oven to 450°F.
- Gently lift skin from breast and legs and season with salt and pepper: place some sliced garlic and fresh herbs under skin. Place remaining garlic and herbs in the cavity of the chicken.
- Place chicken on a rack in a large roasting pan. Pour chicken broth into the bottom of the pan. roast for 50 to 60 minutes.
- Make Barley Pilaf: Meanwhile, in a medium saucepan, over medium heat oil. Add onion, carrot and mushrooms and cook, stirring occasionally for 5 minutes. Add broth, barley, salt, pepper and nutmeg. Reduce heat to medium, cover and simmer for 15 minutes or until tender. Stirring occasionally. Add a few tablespoons water if mixture becomes too dry.
- Allow chicken to rest for 10 minutes. Remove skin, slice and serve with pilaf.
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ORANGE CHICKEN AND BARLEY RECIPE | EATINGWELL
From eatingwell.com
Category Diabetic Living Magazine RecipesCalories 369 per servingTotal Time 45 mins
- Remove 1 teaspoon zest from an orange. Peel and section oranges over a bowl to catch juices; reserve 2 tablespoons juice.
- In a large saucepan bring broth to boiling; stir in barley. Simmer, covered, 10 to 12 minutes or until tender. Remove from heat. Stir in pea pods. Let stand, covered, 5 minutes; drain if necessary. Stir in the next three ingredients (through mustard), 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Stir in orange sections and the reserved orange juice.
- Sprinkle chicken with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Coat a large nonstick skillet with cooking spray; heat over medium heat. Add chicken; cook and stir until no longer pink. Remove from skillet. Add mushrooms to skillet; cook 5 minutes or until tender and beginning to brown, stirring occasionally.
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