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
BARLEY WITH MUSHROOMS AND GREEN BEANS
This dish, with hearty mushrooms and a soupy sauce, is a great way to get whole grain into your diet. It would make a fabulous side dish for a roast beef or roasted chicken. If olive oil is substituted for the butter, this will be vegan. Adapted from a recipe by Aida Mollencamp. http://bit.ly/fAC307
Provided by DrGaellon
Categories Grains
Time 40m
Yield 6 cups, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Bring 1 qt water and 2 tbsp kosher salt to a boil in a medium pot. Add barley and cook 15-20 minutes or until al dente. Drain and set aside.
- In a large skillet, melt 2 tbsp butter over medium heat. When foaming subsides, add onion. Season with salt and pepper and cook until soft and translucent, 3-5 minutes. Add mushrooms, increase heat to medium-high and cook, stirring only occasionally, until golden brown, about 10 minutes. Add wine and scrape up any fond (browned bits) stuck to bottom of pan.
- Add green beans and mushroom broth. Correct seasoning with salt and pepper. Bring to a simmer and cook until beans are fork-tender, 5-8 minutes. Add cooked barley and stir until heated through, 1-2 minutes. Add remaining butter, parsley and more salt and pepper if needed. Stir well and serve.
Nutrition Facts : Calories 226.7, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 13.6, Carbohydrate 35, Fiber 7.9, Sugar 4.7, Protein 6.6
BARLEY WITH MUSHROOMS (SCOTLAND)
Make and share this Barley With Mushrooms (Scotland) recipe from Food.com.
Provided by Papa D 1946-2012
Categories Grains
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375° F.
- Cook and stir mushrooms and onions in butter 5 minutes.
- Place in ungreased 1 1/2-quart casserole.
- Stir in remaining ingredients. Cover and bake at 375° F, stirring once, until barley is tender, about 1 1/4 hours.
BARLEY MUSHROOM BAKE
This is a great "instead of potatoes" sidedish that I've served for years.Use beef broth and serve with steaks or pork tenderloin or use chicken broth to serve with grilled or roasted chicken.
Provided by Leslie in Texas
Categories Grains
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°.
- Stir-fry barley in 2 tablespoons butter in a skillet over medium heat for about 2 minutes, or until lightly browned.
- Transfer to an ungreased 1 1/2-quart casserole.
- Sauté onions in remaining butter until pale golden; add mushrooms and sauté 3-5 minutes longer; add to casserole.
- Mix into casserole all other ingredients.
- Cover and bake for about 1 hour and 15 minutes until barley is tender, stirring every now and then.
- Fluff with a fork before serving.
BAKED BARLEY WITH SHIITAKE MUSHROOMS AND CARAMELIZED ONIONS
Make and share this Baked Barley With Shiitake Mushrooms and Caramelized Onions recipe from Food.com.
Provided by dicentra
Categories Grains
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt butter in a Dutch oven over medium heat. Add onion and sugar; cover and cook 25 minutes or until golden brown, stirring frequently.
- Add mushrooms; cook 10 minutes or until browned, stirring frequently. Add barley; cook 2 minutes, stirring frequently.
- Remove from heat. Stir in soy sauce, salt, pepper, and thyme.
- Preheat oven to 350°.
- Bring broth to a boil in a medium saucepan. Pour broth over barley mixture; cover and bake at 350° for 1 hour or until barley is tender.
- Let stand 10 minutes. Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 313.2, Fat 4.8, SaturatedFat 2.6, Cholesterol 10.2, Sodium 236.9, Carbohydrate 63.6, Fiber 11.4, Sugar 9.8, Protein 8.5
BARLEY & MUSHROOM STUFFED GREEN BELL PEPPERS
Make and share this Barley & Mushroom Stuffed Green Bell Peppers recipe from Food.com.
Provided by Cindy Hartlin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Heat the oil in a large skillet. Add mushrooms and onions and cook, stirring until the onions are browned.
- Stir in the barley, parsley, thyme and pepper (ground). Stir in the cheese; set aside.
- Rinse the bell peppers. Cut off the tops; remove and discard the seeds and pith.
- If necessary, make a thin slice on the bottom of each pepper to balance. Spoon 1/4 of the mixture into each pepper.
- Stand the peppers upright in a baking dish just large enough to accommodate them.
- Pour the sauce into the baking dish.
- Bake 30 minutes or until the peppers are tender.
BARLEY WITH MUSHROOMS AND BROWNED ONIONS
Steps:
- Bring water (3 cups if using pearl barley; 3 1/2 cups for pot barley) to a rapid simmer in a medium saucepan and stir in the barley. Cover and simmer gently until the water is absorbed, 35 to 40 minutes. Taste, and if you'd like a little more tender texture, add another 1/2 cup water and simmer until absorbed.
- Meanwhile, heat the oil in a wide skillet. Add the onions and sauté slowly over low heat until lightly and evenly browned.
- Add the mushrooms and about 1/4 cup water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes.
- Combine the onion and mushroom mixture with the cooked barley in a serving container. Stir in the dill, season with salt and pepper, and serve.
- barley
- Barley, one of the most ancient of cultivated grains, is most commonly available in the pearl variety, the kind sold in supermarkets. Searching a bit further afield, you might find pot barley in natural foods stores and food co-ops. The latter is less refined, retaining more of the natural fiber and bran. Both kinds are mild tasting, pleasantly chewy, and versatile. Basic cooking directions are above (Step 1).
- Barley is a favorite soup grain. Add uncooked barley to long-simmering winter soups (such as Split Pea and Barley Soup, page 25) for extra heartiness. Add cooked barley to cold summer soups (such as Cold Potato-Barley Buttermilk Soup, page 14) for a wonderful texture.
- Think of barley as a change of pace from rice in pilafs and casseroles.
- Barley is delicious as a base for marinated grain salads (see Barley or Rice and Corn Salad, page 46).
- nutrition information
- Calories: 171
- Total Fat: 5g
- Protein: 4g
- Carbohydrate: 29g
- Cholesterol: 0mg
- Sodium: 7mg
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