BARLEY RISOTTO WITH MUSHROOMS
Delicious and filling, this is barley cooked risotto style, with lots of mushrooms and Parmesan cheese. A great meatless main or a delicious side dish.
Provided by Jennifer
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the beef broth in a saucepan and keep warm.
- In a large, deep skillet, heat 2 Tbsp of the butter over medium heat. Add the shallots and garlic and cook, stirring, until starting to soften. Add the mushrooms and thyme leaves and season with salt and pepper. Cook, stirring regularly until mushrooms are tender and lightly golden, about 5-6 minutes. Add the barley and the remaining 1 Tbsp butter. Cook, stirring, for about 1 minute. Add the wine and cook until the wine is absorbed, about 3-4 minutes.
- Add one ladle of the hot beef broth and stir to combine. Cook over medium heat, stirring once or twice, until nearly all of the broth has been absorbed. *You don't want to boil the mixture too vigorously, but you do want a consistent simmer. Adjust heat to that point. Continue adding broth, one ladle at a time, allowing the it to cook until the liquid is absorbed before adding another ladle. Cook until all the broth is added. Test the barley. You want it to be al dente. If it is not quite there, add another ladle of hot water (or broth, if you have more available) and cook a bit longer. When barley is cooked, stir in grated Parmesan cheese and stir to combine.
- Season dish with salt and freshly ground pepper, to taste. Serve with additional grated Parmesan and garnish with fresh thyme sprigs or fresh thyme leaves.
Nutrition Facts : Calories 226 kcal, Carbohydrate 28 g, Protein 8 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 716 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
VEGAN MUSHROOM BARLEY SOUP
You'll fall for our vegan mushroom barley soup! Soy sauce, balsamic, a mix of dried and fresh mushrooms, and spinach lend a modern take to this classic recipe.
Provided by Sheryl Julian
Categories Dinner Soup 1-Pot Budget Comfort Food Make-ahead Barley Mushroom Soup
Time 1h45m
Yield 8
Number Of Ingredients 19
Steps:
- Soak the dried mushrooms: In a bowl, combine the porcini or other dried mushrooms and the 2 cups hot water. Set aside for 30 minutes to soak. With a slotted spoon, lift the mushrooms out of the bowl and transfer to a cutting board. Coarsely chop them. Strain the soaking liquid through a sieve lined with a paper towel to catch any grit and reserve.
- Prep the fresh mushrooms: Whip any dirt from the mushrooms with a damp paper towel. Remove the stems from all except the button mushrooms. Coarsely chop the large mushrooms and thinly slice the small mushrooms. Set aside.
- Cook the vegetables: In a large stock pot over medium heat, heat the oil. Add the garlic, onion, celery, carrots, salt, and pepper. Cook, stirring occasionally, for 10 minutes until the vegetables have softened. Add the mushrooms, stir well, and continue cooking, stirring occasionally, for another 10 minutes. Add the potato and barley and cook, stirring, for 1 minute more.
- Add the liquids: Stir in the reserved mushroom soaking liquid, water, soy sauce, vinegar, bay leaf, half the parsley, and half the dill. Bring to a boil, then lower the heat. Partially cover and simmer for 45 to 50 minutes, or until the barley and potatoes are both tender. If the mixture seems too thick at any point, add more water, 1/2 cup at a time.
- Finish the soup: Add the spinach and stir well. Cover the pot and let the spinach wilt for 2 minutes. Stir the soup and taste for seasoning. Add more salt, soy sauce, or balsamic vinegar, if you like. Sprinkle with the remaining parsley and dill. Ladle into bowls. Leftovers will keep refrigerated for up to a week, or frozen for up to 3 months.
Nutrition Facts : Calories 142 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 4 g, SaturatedFat 1 g, Sodium 530 mg, Sugar 5 g, Fat 6 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
MUSHROOM MARSALA WITH BARLEY
This filling vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's great as a main dish, but it can also be served, with or without the barley, as a side. -Arlene Erlbach, Morton Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 4h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.
Nutrition Facts : Calories 235 calories, Fat 9g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 139mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges
RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY
A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.
Provided by Sue Li
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
- After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
- Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
- On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.
BALSAMIC MUSHROOM SOUP
Make and share this Balsamic Mushroom Soup recipe from Food.com.
Provided by Abiner Smoothie
Categories Vegetable
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium sized bowl, cover the dried mushrooms with boiling water and let soak for 30 minutes.
- Saute onions for 5 minutes in the olive oil until they're softened but not browned. Add the butter (extra olive oil if you think you need it) abd fresh mushrooms. Saute for about 8 minutes.
- Add the dried mushrooms, the soaking water, chicken stock, and parsley.
- Bring the soup to a gentle simmer and cook uncovered for about one hour.
- Taste after one hour. If the soup doesn't seem flavorful enough, cook a bit longer to reduce a little more. Salt and pepper to taste.
- Puree by using an immersion blender, food processor or regular blender (If using the latter two methods, puree in batches so the container doesn't overflow).
- Drizzle with vinegar once in individual bowls.
Nutrition Facts : Calories 235.8, Fat 15.3, SaturatedFat 3.4, Cholesterol 12.2, Sodium 370.2, Carbohydrate 16.5, Fiber 1.6, Sugar 8.4, Protein 9.4
MUSHROOM, BARLEY AND BEEF SOUP
Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock
Provided by jeankenn
Categories Clear Soup
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
- Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
- Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
- Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
- Add stock, water, bay leaf and barley, bring to a boil.
- Reduce heat and simmer gently , about 45 minutes, until barly is tender.
- Add beans and heat through.
- Remove bay leaf.
Nutrition Facts : Calories 240.8, Fat 5.5, SaturatedFat 1.4, Cholesterol 23.1, Sodium 609.8, Carbohydrate 29.9, Fiber 9.2, Sugar 3.4, Protein 19.8
MUSHROOMS WITH BALSAMIC VINEGAR
Make and share this Mushrooms With Balsamic Vinegar recipe from Food.com.
Provided by Charlotte J
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Gently fry the garlic in the oil for a minute or two, without browning.
- Add the mushrooms and cook for two minutes, stirring occasionally.
- Add the Balsamic vinegar of Modena Monari Federzoni, and wine, and cook for an additional two minutes.
- Add salt and pepper and serve with slices of fried soya bread.
Nutrition Facts : Calories 186.5, Fat 17.3, SaturatedFat 2.4, Sodium 7, Carbohydrate 4.8, Fiber 1.2, Sugar 2, Protein 3.7
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
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