Spanish Barley Rice Recipes
SPANISH BARLEY-BROWN RICE PILAF
I based this recipe on a black bean recipe posted by Diana/NYC that uses a "sofrito" made with Spanish olive oil. It would be good with some black beans and corn added to it also. Try and find Spanish olive oil, it adds so much flavor to this healthy fiber filled dish.
Provided by dawnie2u
Categories Brown Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil until hot in a large Dutch oven.
- Turn heat down to medium.
- Add onions, all the peppers, and celery and saute until soft.
- Add garlic and saute for 3 minutes more.
- Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
- Add remaining ingredients and bring to a boil.
- Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.
Nutrition Facts : Calories 326.9, Fat 8.4, SaturatedFat 1.3, Cholesterol 0.2, Sodium 426.5, Carbohydrate 58, Fiber 9.2, Sugar 5.5, Protein 7.4
MEXICAN BARLEY PILAF
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
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
MOM'S SPANISH RICE
My mom is famous for her Spanish rice recipe, the ultimate comfort food. When I want a taste of home, I whip up this dish. Punch up the flavor with a little lime and extra chili powder. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain., Stir in tomato sauce, tomatoes and seasonings; bring to a boil. Add rice; heat through, stirring occasionally. Garnish with green onions, if desired.
Nutrition Facts : Calories 408 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 727mg sodium, Carbohydrate 49g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SPANISH RICE WITH GROUND BEEF
Growing up, my mom made a version of Spanish rice with ground beef that was hearty enough that it stood on its own as a main dish. During a visit a few years ago, after missing her cooking desperately, I watched her prepare it and jotted down the recipe. (Don't worry, I checked with my mom and she's totally on board with sharing with you!) Serve on a bed of fresh spinach with a side of refried beans. Garnish with fresh diced tomatoes, green onions, cheese, avocado slices, and crushed chile flakes.
Provided by jubilation
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a large pot over medium-high heat. Cook and stir ground beef until browned and crumbly, 5 to 7 minutes. Stir in water, rice, tomato sauce, diced tomatoes, bell pepper, onion, chili powder, and garlic salt. Cook over high heat until boiling, about 5 minutes.
- Reduce heat, cover, and let simmer until rice is tender, about 20 minutes.
Nutrition Facts : Calories 363.1 calories, Carbohydrate 46.8 g, Cholesterol 49.6 mg, Fat 10.1 g, Fiber 3.6 g, Protein 19.9 g, SaturatedFat 3.8 g, Sodium 1463.2 mg, Sugar 5.8 g
BROWN RICE AND BARLEY
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
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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You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main …
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