Barley Croquettes Food
BARLEY CROQUETTES
These turned out pretty good. Took almost twice the amount of time to cook than what the original recipe stated (the time listed here is more accurate). Original came with a recipe for a mushroom sauce, but I served this with home made tomato sauce, like what you would put on to pasta. This makes a lot of croquettes and half of the recipe would be plenty for the two of us next time. I also had to add fine bread crumbs in order to get the patties to stick together. Adapted from a recipe submitted by Jan Gordon on fatfree.com. I think that this recipe will be even better with other vegetables and or herbs and spices added to the barley mixture. This is a good base recipe and warrants some playing around with. I'd love to hear how you tweaked it!
Provided by VegSocialWorker
Categories Grains
Time 3h20m
Yield 24 30 croquettes, 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse barley under fresh water.
- Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid.
- When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender.
- Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor.
- Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture.
- Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick.
- Pan fry on a non-stick skillet on both sides until crispy on the outside.
- Serve with your favorite sauce.
Nutrition Facts : Calories 336.2, Fat 2.2, SaturatedFat 0.5, Sodium 239.4, Carbohydrate 70, Fiber 16.8, Sugar 1.8, Protein 11.9
BARLEY GRAIN BOWL WITH TAHINI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories main-dish
Time 50m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Cook the barley in a medium pot in plenty of salted water until tender but still chewy, 20 to 30 minutes. Drain and cool.
- In a food processor, combine the tahini, scallions, jalapeno, garlic, vinegar and oil. Season with salt and pepper. Process until you have a smooth, thick green dressing. If the mixture is too thick, add 1/4 to 1/2 cup of water to thin to about the consistency of pancake batter.
- Combine the vinaigrette and cooked barley and mix to thoroughly coat the barley. You may not use all the vinaigrette. Set up two serving bowls. Evenly divide the barley between the two bowls. Top each with the olives, tomatoes and capers. Season with a pinch more salt and garnish with the cilantro.
STEAMED BARLEY
This is the first of my many experiments with barley. Oddly enough, it is also the base for a lot of my barley recipes. I often use it instead of steamed rice, and since it's already cooked it works well in soups without soaking up too much of the broth.
Provided by Metric Jester
Categories Grains
Time 25m
Yield 4 serving(s)
Number Of Ingredients 2
Steps:
- Place barley and water in medium sauce pan, stirring once to even out barley.
- Heat uncovered on high until just boiling (about 5 minutes).
- Stir once more, cover and reduce to simmer for 20 to 30 minutes (do not over cook as barley will stick to anything!).
- Most importantly, toss barley to release steam and get air to every grain. This will keep it from sticking.
- Now you can use it instead of rice in almost any dish, and add a bit of fibre to your diet.
- NOTE: Barley can absorb even more liquid than this, so you can add it to soup, or make a gravy with it.
Nutrition Facts : Sodium 2.4
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