VEGETABLE AND BARLEY PILAF
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
DELICIOUS AND SUPER HEALTHY BARLEY VEGETABLE PILAF
Before I tasted this recipe, I never thought that barley could taste so good! I hope you enjoy it too.
Provided by annya127
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Stir in barley, reduce heat, cover and simmer 10-12 minutes or until tender and most of the liquid is absorbed.
- In a large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 3-5 minutes.
- Add mushrooms and green onions, continue cooking 3 more minutes.
- Add cooked barley and soy sauce, mix well. Continue cooking over medium heat until heated through.
BARLEY AND CHARD PILAF
Steps:
- In a medium saucepan, bring 1 cup water to a boil over high heat. Stir in the barley, oregano, and pepper. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
- In another medium saucepan, bring the remaining 1/4 cup water to a boil over high heat. Stir in the chard. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the chard is tender. Drain well in a colander. Set aside.
- Pour the oil into the pan the chard was in. Heat over medium-high heat, swirling to coat the bottom. Cook the shallots and bell pepper for 4 minutes, or until tender, stirring frequently.
- Stir in the tomatoes, lemon juice, chard, and barley. Cook, uncovered, for 1 minute, or until the tomatoes are hot, stirring frequently.
- Nutrition information
- (Per serving)
- Calories: 91
- Total fat: 1.5g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 1.0g
- Cholesterol: 0mg
- Sodium: 66mg
- Carbohydrates: 18g
- Fiber: 3g
- Sugars: 2g
- Protein: 3g
- Calcium: 30mg
- Potassium: 246mg
- Dietary Exchanges
- 1 starch
LEMONY VEGETABLE BARLEY PILAF
A simple side dish, and what is so nice with this is you can use any vegetables you like. I happen to like asparagus and red pepper, but you could use peas, lima beans, broccoli, etc. It does take 25 minutes for the barley cook up, but it is very easy.
Provided by SarasotaCook
Categories Grains
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Barley -- In a medium saucepan, melt the butter on medium heat and add the onion and a little salt and pepper. Saute just 4-5 minutes. Add in the barley and cook another 2-3 minutes until coated with the onion butter mixture.
- Stir in the broth and bay leaf and bring to a boil. Reduce to low, and cover. Cook until just about tender, it will take about 20-25 minutes (follow the directions for cooking the barley).
- Vegetables -- Add in the red pepper and asparagus, cover and cook another, 3-4 minutes until tender. The asparagus and red pepper do not take long to cook Remove, stir in the lemon juice, zest, scallions and taste for salt and pepper, mix well, re-cover for a couple of minutes and serve.
BARLEY PILAF WITH BACON
"This is a tried-and-true recipe from my days working in an oat-and-barley flour mill," says Lili Hill of Athens, Georgia. Chicken broth, onions and bacon lend wonderful flavor to the fiber-rich grain.
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a small nonstick skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Cool, then refrigerate. , Drain skillet, reserving 2 teaspoons drippings. In drippings, saute barley, onion and mushrooms until barley is lightly browned and vegetables are tender. , Transfer to a 1-1/2-qt. baking dish coated with cooking spray. Stir in broth and pepper. Cover and bake 1 hour. , Stir in bacon; bake 5-10 minutes or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 356mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges
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