TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
OATMEAL PIE CRUST
Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.
Provided by BARB MAXWELL
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
- Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 21.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 119.4 mg, Sugar 7.9 g
TOASTED OATMEAL
Toasting the oatmeal before cooking it gives the cereal a nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Melt butter in a large heavy saucepan over medium heat. Add the oats, and toast, tossing and turning oats, until oatmeal is browned and fragrant, about 4 minutes. Add 4 cups water and salt, and bring to a boil. Reduce to a simmer, cover, and cook until most of the water has evaporated and the oatmeal is tender, about 30 minutes for the Irish oatmeal and 10 minutes for the old-fashioned rolled oats. Serve hot with the toppings of your choice.
BAKED FRENCH TOAST WITH OAT CRUMBLE TOPPING
The beauty of a baked French toast casserole is that you can prepare it entirely in advance, usually the night before you want to serve it, then pop it into the oven about 45 minutes before you're ready to eat. This version combines toasted challah with a nutmeg-flavored custard, which is then topped with a crunchy oat crumble. Pears add a ripe and juicy note to the dish, but if you'd rather go fruitless, you can leave them out. The finished dish is sublime served with vanilla-honey syrup drizzled on top, but it is also excellent with maple syrup.
Provided by Melissa Clark
Categories breakfast, brunch, casseroles, main course
Time 5h30m
Yield 12 servings
Number Of Ingredients 20
Steps:
- Heat oven to 450 degrees. Spread bread cubes out and toast until lightly golden, 7 to 15 minutes. Let cool.
- Generously butter a 2-quart casserole dish or 9- by 13-inch baking dish and fill with bread cubes.
- In a bowl, whisk together eggs, milk, cream, honey, vanilla, nutmeg, cardamom and salt until smooth. Pour over bread, tossing well. Press down on bread so it forms an even layer that is mostly submerged in custard. Cover and refrigerate for at least 4 hours and preferably overnight (or up to 48 hours ahead).
- Heat oven to 350 degrees.
- Prepare the topping: In a large bowl, stir together flour, oats, brown sugar, cinnamon, ginger and salt. Using your fingers or a pastry blender, cut in the butter until the mixture is crumbly. You can also pulse the topping ingredients together in a food processor if you'd rather. (The topping can be prepared up to 48 hours in advance; store covered in the refrigerator until needed.)
- Spread diced pears, if using, evenly over the top of the bread, then cover with crumble mixture. Bake until golden and firm, 40 to 50 minutes. If you'd like a crunchier crust, broil for the final 1 to 2 minutes. Or leave the topping softer; it's good both ways.
- Meanwhile, prepare the syrup, if desired: In a small saucepan, combine honey and 1 to 2 tablespoons water, depending upon how thick you want the syrup to be. Using a paring knife, scrape the seeds from the vanilla bean and add seeds to the pot. Bring to a simmer, then turn off the heat and let the vanilla infuse for at least 10 minutes. (Syrup can be made up to 1 week ahead.) Serve the French toast warm with the honey-vanilla syrup, or maple syrup.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 358 milligrams, Sugar 26 grams, TransFat 0 grams
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
CINNAMON-OAT CRUMBLE TOPPING
This crunchy crumble is the perfect topping for an ice cream sundae, easy apple crumble, or our Build-Your-Own Thanksgiving Pie Bar. Pro tip: Keep a batch of the unbaked mixture in the freezer in case of dessert emergencies.
Provided by Katherine Sacks
Categories Friendsgiving Thanksgiving Dessert Condiment Oat Cinnamon
Yield Makes about 3 cups
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F. Whisk flour, brown sugar, baking powder, cinnamon, and salt in a large bowl. Add butter and work into dry mixture with your fingertips until pea-sized lumps form. Add oats and mix with your fingertips until clumps form; it should look like crumb topping. Chill 15 minutes.
- Transfer mixture to a parchment-lined sheet tray and bake 8 minutes. Using a metal spatula, stir and toss crumble. Rotate tray and continue to bake until crumble is dark golden brown, about 8 minutes more. Let cool.
HEARTY OAT AND BARLEY BARS
These oat and barley bars can serve a dual purpose for children and adults alike. They are a quick and very nutritious breakfast on the run or they can be packed into school lunches. And unlike commercial bars, they contain few preservatives or additives.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 1 9-inch square pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and line a 9-inch square pan with parchment paper so the paper hangs over the sides of the pan.
- In a bowl, toss together oats, barley flakes, coconut cranberries and seeds. Set aside.
- In a saucepan, combine peanut butter, brown sugar, butter, vanillla and cinnamon and stir over medium-low heat until melted. Pour melted mixture over dry mixture and stir together. Blend in egg and spread mixture into pan, patting down evenly.
- Bake for 30 minutes and then let cool for 20 minutes. Cut into bars and store in an airtight container.
Nutrition Facts : Calories 3053, Fat 112.7, SaturatedFat 59.1, Cholesterol 374, Sodium 316.3, Carbohydrate 468.8, Fiber 53, Sugar 239.4, Protein 59.1
TOASTED OATS
This is so simple and adds so much flavor to the oats. Add these to your favorite cookie or breakfast recipe. Also try toasting millet, rye berries or any other grain.
Provided by Mother of Many
Categories Grains
Time 21m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 350 degrees F.
- Line baking sheet with tin foil, if desired.
- Spread oats in a shallow layer on a cookie sheet.
- Bake for 15 to 20 minutes or until lightly browned, stir occasionally.
VERY-BERRY OAT CRUMBLE
This classic pudding isn't just for winter - try a summer fruit filling of raspberries, blackberries, blueberries, redcurrants and blackcurrants
Provided by Cassie Best
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the flour, oats, butter and sugar in a bowl, squash together with your fingers into a crumble texture, sprinkle over a baking tray and bake for 10 mins, stirring and roughly breaking up halfway through cooking. Can be done up to 2 days ahead, and stored in an airtight container.
- Meanwhile, put the strawberries, sugar and cornflour in a large pan. Stir together and set over a medium heat. Cook until the strawberries just start to release their juices and soften, then stir in the remaining berries. Transfer to an ovenproof baking dish.
- When the crumble topping is cooked, sprinkle it over the fruit, and place back in the oven for a further 15 mins until bubbling and golden. Leave for 5 mins before serving with ice cream or custard.
Nutrition Facts : Calories 369 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 34 grams sugar, Fiber 6 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
TOASTED OATMEAL
My old roommate used to cook this all the time as a quick and easy yogurt topping. I also think it's nice with a little bit of cream instead. Please use butter if you can stand it, there's no comparison!
Provided by Kitty Z
Categories Breakfast
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter or margarine in a small frying pan over medium/medium low heat.
- Add the oatmeal and stir so that it is evenly coated.
- Cook until the oatmeal starts turning golden brown and a little crunchy, about 3 to 5 minutes.
- Add the brown sugar, again stirring well to coat the oatmeal.
- Cook 1 to 2 minutes more, until the brown sugar is completely melted and dispersed, and the oatmeal is very golden brown.
- Serve on top of yogurt, or with a small amount of milk or cream.
Nutrition Facts : Calories 322.1, Fat 17.1, SaturatedFat 9.7, Cholesterol 42.5, Sodium 126.6, Carbohydrate 33.7, Fiber 4, Sugar 7.1, Protein 9.8
BEEF BARLEY SKILLET
This versatile dish goes together fast since it's made with quick-cooking barley. You can make it with ground turkey or chicken, and any color bell pepper that you have on hand. -Irene Tetreault, South Hadley, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef, onion, celery and green pepper over medium-high heat until beef is no longer pink and vegetables are tender, breaking up beef into crumbles, 5-7 minutes; drain. Stir in remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, until barley is tender, 5-10 minutes. If desired, top with chopped parsley.
Nutrition Facts : Calories 362 calories, Fat 10g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 707mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 8g fiber), Protein 27g protein. Diabetic Exchanges
OATMEAL CRUMB TOPPING
My sister gave this to me when I wanted something to top a pumpkin dessert. This is fabulous! Can be used for almost any dessert. I have even warmed it and crumbled it over ice cream.
Provided by Small Town Cook
Categories < 15 Mins
Time 5m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter.
- Add brown sugar, flour and oatmeal.
- Mix well and sprinkle over favorite dessert.
Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.6, Sodium 146.1, Carbohydrate 54.8, Fiber 1.4, Sugar 35.8, Protein 3.1
OAT CRUMBLE TOPPING
A flour-free topping for crumbles
Provided by Gill2015
Time 30m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Mix the oats and sugar together in a large bowl
- Melt the butter
- Add the melted butter to the oats and sugar (and cinnamon, if included) and combine thoroughly
- Spread the oat crumble topping evenly over the dish to be covered e.g. Precooked fruit
- Bake for 20 minutes at 190C / fan 170C / gas 5 until the crumble top is golden and the fruit is bubbling
TOASTED OAT AND BARLEY CRUMBLE
Butter poached halibut, satsuma orange, grilled mushroom, flowering herbs, toasted barley and oats. This recipe is a part of the Kitchensurfing "spring tasting" menu: www.kitchensurfing.com/menus/spring-tasting-533d8c9ecfa7779c3d000002.
Provided by kbryden6
Categories Low Cholesterol
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring barley, stock and salt to a boil in a medium pot.
- Reduce heat, and cook at a simmer for 20 minutes or until done.
- Meanwhile, in a heavy bottom pan, add oats, thyme, pepper and butter. Toast to a light brown, then remove from heat and allow to cool.
- Strain and cool barley after it is cooked.
- Heat oven to 350 degrees F.
- Add toasted oats and barley to a mixing bowl. Add sugar and egg whites.
- Mix gently to create a sandy consistency.
- Bake on parchment or non-stick mat.
- While baking, stir the cooking mixture every 5-7 minutes. Bake until the mixture is golden and appears dry, about 15-20 minutes.
- Allow to cool and break apart as desired. Season with salt as desired.
Nutrition Facts : Calories 453.9, Fat 8.5, SaturatedFat 3.6, Cholesterol 18.3, Sodium 1391.3, Carbohydrate 81.6, Fiber 9.2, Sugar 29.6, Protein 14.3
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