Rice And Barley Medley Recipes

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RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

BEEF AND RICE MEDLEY



Beef and Rice Medley image

This recipe is quick and easy to prepare and very delicious! The whole family loves it!

Provided by Katherine

Categories     100+ Everyday Cooking Recipes

Time 55m

Yield 4

Number Of Ingredients 9

1 pound ground beef
½ cup diced onion
2 ½ cups water
1 cup uncooked rice
1 cube beef bouillon
½ teaspoon ground black pepper
1 (14.5 ounce) can diced tomatoes
1 cup diced green bell pepper
1 (8 ounce) package mozzarella cheese

Steps:

  • Place ground beef and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir in water and rice. Season with beef bouillon and black pepper. Simmer 25 to 30 minutes, or until water is absorbed. Stir in diced tomatoes and green peppers. Simmer another 10 minutes, until green pepper is tender. Sprinkle top with cheese.

Nutrition Facts : Calories 701.5 calories, Carbohydrate 45.8 g, Cholesterol 132.4 mg, Fat 39.5 g, Fiber 2.5 g, Protein 37.3 g, SaturatedFat 18 g, Sodium 803.5 mg, Sugar 5.1 g

CHILI WITH RICE AND BARLEY



Chili with Rice and Barley image

My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!

Provided by Lisa A

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 2h

Yield 14

Number Of Ingredients 17

2 pounds ground beef
½ (16 ounce) package bacon, diced
1 large onion, diced
3 tablespoons chili powder
2 tablespoons chopped garlic
2 tablespoons white sugar
2 tablespoons red pepper flakes, divided, or to taste
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground paprika
salt and ground ground black pepper to taste
2 ½ (29 ounce) cans tomato sauce
2 ½ (29 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can garbanzo beans, drained
1 (28 ounce) can diced tomatoes
1 cup barley
1 cup uncooked white rice

Steps:

  • Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
  • Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g

BROWN RICE AND BARLEY



Brown Rice and Barley image

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories     Short Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

Steps:

  • Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
  • Add water or broth and bring to a rolling boil.
  • Reduce heat to low and cook covered, about 45 minutes.
  • Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

BEEF AND WILD RICE MEDLEY



Beef and Wild Rice Medley image

A packaged rice mix speeds up preparation of this meal-in-one entree. Cayenne pepper gives the beef a little kick, and an assortment of veggies add color and crunch.-Janelle Christensen of Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1/2 teaspoon garlic powder
1/2 teaspoon dried thyme
1/8 teaspoon cayenne pepper
1 pound beef top sirloin steak, cut into 3/4-inch cubes
1 tablespoon canola oil
1/4 cup sliced celery
1/4 cup julienned green pepper
2-1/4 cups water
1 package (6 ounces) long grain and wild rice mix
1 small tomato, chopped
2 tablespoons chopped green onion

Steps:

  • In a small bowl, combine the garlic powder, thyme and cayenne. Sprinkle over beef., In a large saucepan coated with cooking spray, cook beef in oil until no longer pink; drain. Stir in celery and green pepper; cook 2 minutes longer or until vegetables are crisp-tender. Stir in the water and rice mix with contents of seasoning packet. , Bring to a boil. Reduce heat; cover and simmer for 23-28 minutes or until rice is tender. Stir in tomato; heat through. Sprinkle with onion.

Nutrition Facts : Calories 327 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 626mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

BARLEY MEDLEY SALAD



Barley Medley Salad image

This is a nice fresh, healthy, salad. A nice change from green, rice and pasta salads. It's even better the next day.

Provided by HelenG

Categories     Grains

Time 50m

Yield 1 cup, 6 serving(s)

Number Of Ingredients 9

1 cup pearl barley
2 cups vegetable broth
1 (15 ounce) can garbanzo beans
1 1/2 cups frozen peas and carrots
1 1/2 cups cucumbers (about 1/2 of a large cuc)
3 green onions
1 -1 1/2 teaspoon rosemary
1/4 cup Italian salad dressing
salt and pepper

Steps:

  • Simmer barley in broth about 40 minutes until most of the water is absorbed.
  • Let cool
  • Peel, slice, seed and dice cucumber (so they are about the same size as the garbanzos).
  • Slice green onions.
  • Finely chop rosemary.
  • Toss everything together.
  • Season with salt and pepper.
  • Makes about 6 1-cup servings.

Nutrition Facts : Calories 255.2, Fat 4.2, SaturatedFat 0.7, Sodium 406.3, Carbohydrate 48.4, Fiber 9.8, Sugar 1.7, Protein 8.3

RICE AND BARLEY MEDLEY



Rice and Barley Medley image

Number Of Ingredients 9

2 teaspoons olive oil
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1 garlic clove, minced
1 (14 1/2-ounce) can ready-to-serve vegetable broth
1/2 cup uncooked quick-cooking barley
1/2 cup uncooked instant brown rice
1/2 cup chopped fresh broccoli
1/4 cup shredded carrot

Steps:

  • 1. Heat oil in medium nonstick skillet over high heat until hot. Add mushrooms, onion and garlic cook until tender.2. Add broth bring to a boil. Stir in barley and rice. Reduce heat cover and simmer 10 to 12 minutes or until most of liquid is absorbed, adding broccoli and carrot during last 5 minutes of cooking time.3. Remove skillet from heat let stand 5 minutes. Fluff mixture with fork before serving.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 270 mg 11% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 25% * Vitamin C: 8% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Know Your Rice and Cook's Note: To Cook Rice

Nutrition Facts : Nutritional Facts Serves

BROWN RICE AND BARLEY



Brown Rice and Barley image

Provided by Lillian Chou

Categories     Side     Christmas     Vegetarian     Dinner     Barley     Healthy     Vegan     Christmas Eve     Brown Rice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

2 cups short-or medium-grain brown rice
1/2 cup pearl barley
3 1/2 cups water

Steps:

  • Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.

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