BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
VEGETABLE, BEAN, AND BARLEY STEW
Steps:
- Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
- Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
- Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
- Slow-Cooker Method
- Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
- nutrition information
- (Per Serving)
- Calories: 244
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 51g
- Fiber: 10g
- Sugars: 16g
- Protein: 11g
- Dietary Exchanges
- 2 1/2 Starch
- 3 Vegetable
VEGETABLE, BEEF, AND BARLEY STEW
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
- To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
- Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g
VEGETABLE BARLEY STEW
A hearty golden stew that warms you up! For vegetarians and omnivores alike. Meat can be added at the same time as the peppers and mushrooms if preferred. Ingredients can be added or left out to suit tastes.
Provided by kittyroara
Categories Stew
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wash all your vegetables.
- Heat oil in a large pot on medium-low heat.
- Dice the onion and add to the oil, stirring occasionally.
- Chop the carrots into 1/4 inch slices and add to the onions, again stirring occasionally.
- Mince the garlic and add to the vegetables.
- Add the water, herbs, salt, worcestershire, and tomato sauce to the mixture and stir.
- Turn heat up to medium-high and bring mixture to a boil.
- Chop potatoes into 1" wide pieces and add to pot.
- Mix the barley with some water in a cup or bowl and pour it all into the pot.
- Cover and boil for ten minutes, stirring occasionally.
- While it boils, chop the pepper half into 1/2" pieces, and chop the mushrooms into quarters.
- Add the peppers and mushrooms to the pot after the ten minutes is up. If you care to add beef or any other meat (sausage would probably be fantastic), do so now.
- Turn the heat back down to medium-low and simmer for another 15 minutes.
- Enjoy!
Nutrition Facts : Calories 610.6, Fat 32.6, SaturatedFat 12, Cholesterol 37.5, Sodium 1388.9, Carbohydrate 69.2, Fiber 12.7, Sugar 6.6, Protein 13.2
MEDITERRANEAN BARLEY VEGETABLE STEW
This is in several newspapers this week; putting here for safe keeping until I have time to actually make it. The castelvetrano olives are described as brightly colored, buttery in flavor, and less salty than other green olives. If you substitute, be careful with the sodium content in other ingredients. The recipe in our paper calls for mincing the rosemary sprigs. My preference is to put them in stews whole and remove them before serving.
Provided by El Bee
Categories Stew
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, heat olive oil.
- Saute garlic, shallots, and onions until soft and translucent, about 6 minutes.
- Add tomatoes, broth, rosemary and barley.
- Bring to a simmer, then cover and cook until barley is tender, about 50 minutes, stirring occasionally.
- Stir in the roasted red peppers, spinach, olives, and water.
- Cook until spinach is wilted, about 2 minutes.
- Season with salt and freshly ground black pepper.
- Remove rosemary sprigs before serving.
Nutrition Facts : Calories 267.3, Fat 6.6, SaturatedFat 1, Sodium 902, Carbohydrate 48, Fiber 10, Sugar 2.1, Protein 6.8
VEGETABLE BARLEY STEW WITH LENTILS
This is from a cookbook called In The Kitchen With Rosie by Rosie Daley, who was Oprah's chef in one of her skinny incarnations. I have only modified it slightly. I make this every time a pregnant friend is about to deliver so she has something healthy in the freezer for lunch that she can prepare with one hand. It has all the 'good stuff' in it you just don't get from take-away meals or meals my husband would choose to cook for me. You can double the spices for more kick if you like (I usually do.)
Provided by Andi Oz
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Combine the barley and 4 cups of stock in a medium saucepan and boil over medium heat for 5 minutes. Reduce the heat to low and simmer for 30 minutes, then remove the pan fro the heat and set aside.
- Put a heavy stockpot over medium heat for about a minute then spray it with the vegetable oil. Add the onions and carrots and saute for 3 minutes.
- Stir in the lentils, bay leaf, ginger, dried herbs and remaining 2 cups of stock. Bring the mix to a boil then cover and reduce the heat to low. Simmer for about 20 minutes or until the lentils are tender.
- Add in the vegetable juice, zucchini, peppers, celery and tomatoes. Cook over low heat until the vegetables are tender, about 10 minutes.
- Pour in the barley with its cooking liquid, the mushrooms, garlic and soy sauce. Cook a further 10 minutes then stir in the chopped parsley and as much hot sauce as you like.
- Remove from heat and let cool.
- When cool, divide among 6 freezer-safe containers and freeze.
- To reconstitute, take a serving out of the freezer and slip into a glass or ceramic bowl, defrost and reheat in the microwave.
More about "barley vegetable stew food"
VEGETABLE AND BARLEY STEW - GOOD OLD VEGAN
From goodoldvegan.com
4.8/5 (5)Category Appetizer, DinnerCuisine American-InspiredTotal Time 1 hr 10 mins
- In a large dutch oven or soup potover medium heat, sauté onion, celery and carrot in olive oil until they begin to soften and brown. 5-7 minutes.
- Add minced garlic and sauté for 1 minute. Then add potatoes, barley, vegetable stock, wine, thyme, bay leaves and some black pepper. Bring mixture to a boil, reduce heat to low, and simmer with the lid on for 45 minutes, stirring occasionally.
- After 45 minutes have elapsed, add frozen peas and kale. Cook for 5 more minutes, then remove from heat.
- Serve immediately or portion into airtight containers and store in the fridge for up to 5 days or the freezer for up to 1 month.
BEEF AND BARLEY STEW RECIPE - DAMN DELICIOUS
From damndelicious.net
BARLEY RECIPE WITH ROASTED VEGETABLES | THE …
From themediterraneandish.com
BARLEY STEW WITH ROOT VEGETABLES RECIPE | GREENER IDEAL
From greenerideal.com
5/5 Category RecipesAuthor Sophie ViauCalories 263 per serving
- In a large saucepan, heat the olive oil over medium-high heat. Add the onion, carrots and celery until browned – about 8 minutes.
- Pour the vegetable broth and bring to a boil. Add barley and thyme, reduce heat to medium-low and cook uncovered for 30 minutes.
CHICKEN BARLEY STEW - THE PIONEER WOMAN
From thepioneerwoman.com
BEEF, VEGETABLE AND BARLEY STEW - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
15+ SOUP & STEW RECIPES TO MAKE FOREVER | EATINGWELL
From eatingwell.com
PEARL BARLEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE BEEF SOUP RECIPE - IFOODREAL.COM
From ifoodreal.com
BARLEY & ROOT VEGETABLE RAINBOW STEW RECIPE ON FOOD52
From food52.com
VEGETABLE AND PEARL BARLEY STEW | DINNER RECIPES | GOODTO
From goodto.com
PEARL BARLEY AND VEGETABLE STEW RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
BARLEY-VEGETABLE STEW - GOOD HOUSEKEEPING
From goodhousekeeping.com
BEEF AND BARLEY VEGETABLE STEW | FOODTALK
From foodtalkdaily.com
OLD FASHIONED VEGETABLE AND BARLEY STEW (VEGAN) - APRIL J HARRIS
From apriljharris.com
FOOD NETWORK'S 'MAGIC CAKE' RECIPE IS TRULY NO JOKE
From delishably.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love