Toasted Barley With Mixed Veggies Recipes

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MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE



Mediterranean Roasted Vegetables Barley Recipe image

Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.

Provided by The Mediterranean Dish

Categories     Salad

Time 50m

Number Of Ingredients 16

1 cup/163 g dry pearl barley, washed
water
2 whole zucchini squash, diced
1 red bell pepper, cored, diced
1 yellow bell pepper, cored, diced
1 medium red onion, diced
salt and pepper
2 tsp/ 3.9 g harissa spice, divided
3/4 tsp/ 1.95 g smoked paprika, divided
Early Harvest Greek extra virgin olive oil
2 scallions (green onions), trimmed and chopped (both whites and greens)
1 garlic clove, minced
2 oz / 56 g chopped fresh parsley
2 tbsp/30 ml fresh squeezed lemon juice
Feta cheese, to taste (optional)
Toasted pine nuts, to taste (optional)

Steps:

  • Preheat oven to 425 degrees F.
  • Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
  • While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
  • When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
  • Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
  • Serve warm, at room temperature, or cold! Enjoy.

Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg

TOASTED BARLEY WITH MIXED VEGETABLES



Toasted Barley with Mixed Vegetables image

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

1/2 cup uncooked barley
1 3/4 cups vegetable broth
1/2 cup chopped red onion
1/4 cup chopped fresh mushroom
1/4 cup chopped carrot
1/4 cup chopped green bell pepper
1 tablespoon chopped fresh dill weed or 2 teaspoons dried dill weed
1/4 teaspoon salt
1/4 teaspoon pepper
4 medium green onions, chopped (1/4 cup)

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

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