MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
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
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
BARLEY AND HERB-STUFFED VEGETABLES
This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.
Provided by Martha Rose Shulman
Categories weekday, appetizer
Time 1h
Yield Serves six
Number Of Ingredients 18
Steps:
- Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom.
- Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper.
- Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 239, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 741 milligrams, Sugar 4 grams
VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)
These amazing barley recipes are so full of flavor! From soup to risotto to salad, barley is hearty, satisfying, and delicious!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a barley recipe in 30 minutes or less!
Nutrition Facts :
BARLEY AND HERB STUFFED VEGETABLES
Steps:
- 1. Cut away the tops of the peppers, then gently remove the seeds and membranes. If using squash, cut into 2-inch lengths. With a grapefruit spoon, scoop out the middle to within about 1/2 inch of the edges, leaving about 1/2 inch on the bottom. 2. Heat the olive oil over medium heat in a large, wide saucepan or lidded skillet. Add the onion and pine nuts. Cook, stirring, until the onion is tender and beginning to color, about eight minutes. Add the garlic. Cook, stirring, until fragrant, 30 seconds to a minute. Stir in the currants or yellow raisins, cinnamon, allspice and sugar. Stir together, then add 1/2 cup water. Cook, stirring, until most of the liquid has evaporated, about five minutes. Add the barley, salt to taste and some pepper. Remove from the heat, and stir in the herbs. Taste and adjust salt and pepper. 3. Stuff the peppers and/or squash with the barley mixture. Stand the vegetables in a wide, lidded pan. Mix together the water, olive oil and lemon juice, and pour over and around the vegetables. Bring to a simmer, and cover the pan. Simmer for 40 to 50 minutes until the vegetables are very tender and there is just a small amount of liquid and oil in the pan. Remove the lid, and allow to cool in the pan. Arrange on a platter, drizzle any liquid from the pan over the filling, garnish with lemon wedges and serve.
BARLEY WITH VEGETABLES
If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time.
Provided by Tebo3759
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all in a rice cooker, stir and press the start button.
- Will be ready in about 45 minutes.
- I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
BARLEY-STUFFED PEPPERS
This is an almost perfect dish for the home cook because it's economical, healthy, and scrumptious! You can whip it up anytime you have leftover cooked barley, brown rice, or quinoa from the night before. You could even reinvigorate a container of rice from last night's Chinese or Indian takeout! For a carnivore's take on this dish, add a cup of browned ground meat in place of 1 cup of the cooked barley or other grain.
Categories Mushroom Pepper Kid-Friendly Dinner Mozzarella Barley Healthy HarperCollins Small Plates
Number Of Ingredients 11
Steps:
- Slice the mushrooms, grate the parmesan, dice the mozzarella, chop the parsley, halve and seed the bell peppers.
- Cook the barley according to the package instructions. Transfer the barley to a bowl and set aside.
- Preheat the oven to 350°F and make sure the oven rack is positioned in the center.
- In a large sauté pan, heat 1 tablespoon of the olive oil over medium-high heat. When the oil is hot and rippling, add half the mushrooms and season with a pinch of salt and a crack of black pepper. Do not touch the pan!
- After 3 to 4 minutes, use tongs to flip one mushroom. If it's not browned to your liking, give them another minute or two. When they're ready, flip all the mushrooms and cook for another 2 to 3 minutes.
- Add the cooked mushrooms to the bowl with the barley and repeat with the remaining mushrooms.
- Add the Parmesan and mozzarella cheeses and the parsley to the bowl and stir to combine.
- Line the pepper halves cut side up on a baking sheet and season each with a pinch of kosher salt.
- Use a large spoon to divide the barley filling evenly among the pepper halves.
- Place the baking sheet in the oven and bake until the filling is hot in the center and the peppers are tender, about 20 minutes.
- Sprinkle the peppers with the bread crumbs and bake for 5 to 10 minutes more, or until the bread crumbs are golden brown.
BARLEY SALAD WITH HERBS
Herbs and Dijon mustard provide brightness and bite in this barley dish. Use any type of tender green herbs you have on hand, such as basil, mint, chives, parsley, or dill.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 50m
Number Of Ingredients 6
Steps:
- Bring barley and 3 cups water to a boil. Add 1/2 teaspoon salt. Reduce heat, cover, and simmer until barley is tender, about 40 minutes. Drain if necessary.
- Meanwhile, place shallot in a large bowl, and whisk in mustard, oil, 3/4 teaspoon salt, and 1/2 teaspoon pepper.
- Stir in barley and herbs. Serve warm.
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