TOASTED BARLEY WITH MIXED VEGETABLES
Is it a comforting casserole side dish or a meatless main course? You decide!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with cooking spray. Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
- Stir in remaining ingredients except green onions; heat to boiling. Spoon mixture into casserole.
- Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg
SHEET PAN ROASTED VEGETABLES
Succulent roasted vegetables with a sweet and smoky, herby taste. Good for a main course with noodles or rice, or as a side dish.
Provided by JRCROSBY31
Categories Side Dish Vegetables Tomatoes
Time 2h
Yield 24
Number Of Ingredients 16
Steps:
- In a large bowl mix the zucchini, eggplant, carrots, tomatoes, onions and peppers with the oil, rosemary, thyme, bay leaves, oregano, garlic, lemon juice, lemon zest, salt and pepper. Cover and chill for at least 2 hours, and preferably overnight.
- Preheat oven to 400 degrees F (200 degrees C).
- On a large roasting pan, roast the vegetables, uncovered, for 20 minutes, or until the tomatoes have split and the edges of some of the vegetables are starting to crisp. Remove from the oven and stir before returning to the oven for another 20 minutes. At this time reduce heat to 200 degrees F (95 degrees C) and continue cooking until vegetables are tender, turning every 20 minutes.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 7.3 g, Fat 4.7 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 11.1 mg, Sugar 3.6 g
ROASTED BARLEY SALAD WITH BACON AND VEGETABLES
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 50m
Yield 2 cups
Number Of Ingredients 14
Steps:
- Put barley in a saute pan over medium heat and toast until medium brown. In a pot, bring the stock and water to a boil with the bay leaf and salt. Add toasted barley and cook until tender about20 minutes. Drain and spread out on cookie sheet to cool.
- Cook bacon in nonstick skillet until crisp. Remove and add the garlic to the same skillet. When it begins to turn light brown, add the carrots and thyme. Saute for 1 minute, then add the zucchini and continue to saute for another 30 seconds. Take off the heat and add vinegar and olive oil, and season. Set aside and let cool.
- Toss the barley with the sliced mushrooms, bacon, carrot mixture and parsley. Season well with salt and pepper and serve.
BEEF BARLEY SOUP WITH ROASTED VEGETABLES
The beauty of this soup is that you can roast the vegetables separately in the oven while it's simmering away. Then simply add them in during the last minutes on the stovetop. I love that the roasted vegetables keep their own bright flavors that add to this earthy bowl of warmth. -Gayla Scott, West Jefferson, North Carolina
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings (3 quarts).
Number Of Ingredients 18
Steps:
- In a small bowl, mix the flour, salt and pepper; sprinkle over beef and toss to coat. In a Dutch oven, heat 2 tablespoons oil over medium heat. Add beef; brown evenly. Remove from the pan., In the same pan, heat 1 tablespoon oil over medium-high heat. Add the mushroom, onion and fennel; cook and stir for 4-5 minutes or until tender. Stir in garlic; cook 1 minute longer. Add stock and water, stirring to loosen browned bits from pan. Return beef to pan. Bring to a boil; reduce heat. Cover and simmer until meat is tender, 40-60 minutes., Meanwhile, preheat oven to 425°. Place the squash, potato and carrots on a greased 15x10x1-in. baking pan; drizzle with remaining oil and toss to coat. Bake until vegetables are almost tender, 20-25 minutes, stirring twice, . , Add barley, thyme, nutmeg and roasted vegetables to soup; return to a boil. Reduce heat; cover and simmer until barley is tender, about 10-12 minutes longer. Sprinkle with parsley. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.
Nutrition Facts : Calories 339 calories, Fat 13 g fat (3 g saturated fat), Cholesterol 35 mg cholesterol, Sodium 855 mg sodium, Carbohydrate 37 g carbohydrate (7 g sugars, Fiber 6 g fiber), Protein 20 g protein.
TOASTED BARLEY AND CHICKEN PILAF
When barley is added to the mix, comfort food gets a dose of heart-healthy whole grain, as well as a toasty, nutty flavor. Serve this one-pot meal with a simple green salad and, voila, dinner is done. DELISH
Provided by Docs Mom
Categories One Dish Meal
Time 1h20m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to a large bowl.
- In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
- In same skillet, in remaining 1 teaspoon, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
- Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, salt and pepper. Heat to biol over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.
Nutrition Facts : Calories 423.9, Fat 7.9, SaturatedFat 1.6, Cholesterol 57.3, Sodium 738, Carbohydrate 65, Fiber 13.6, Sugar 4, Protein 24.7
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