BARLEY, SHIITAKE, AND SPINACH PILAF
I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.
Provided by Aunt Cookie
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
- Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
- Add garlic and mushrooms; saute for approximately 3 minutes.
- Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
- Season with tamari and cayenne.
Nutrition Facts : Calories 326.5, Fat 12.4, SaturatedFat 1.7, Sodium 280.7, Carbohydrate 48.3, Fiber 10.5, Sugar 4.1, Protein 9.3
BARLEY AND SHIITAKE MUSHROOM RISOTTO
Provided by Guy Fieri
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the vegetable stock: Add the vegetable stock, onion, carrots and celery to a large saucepan. Bring to a boil, then maintain at a simmer while making the risotto.
- For the risotto: Add the olive oil to a large heavy-bottomed saucepan set over medium-high heat. When hot add the barley and saute until lightly toasted, 2 to 3 minutes. Add the shallots, garlic, Vidalia onions and salt; cook, stirring often with a wooden spoon, until the shallots become translucent, 6 to 8 minutes. Add the shiitakes and thyme leaves and cook for another 3 to 4 minutes. Next, begin adding the vegetable stock, one ladleful at a time, allowing each ladleful to be absorbed before adding the next. Stir frequently throughout; this brings out the starch in the barley. When the barley is tender and all of the vegetable stock has been used, remove the risotto from the heat and stir in the butter, Parmesan and pepper. Transfer to a serving platter and garnish with the parsley. Serve immediately.
BARLEY RISOTTO WITH SPINACH AND PARMESAN
A Satisfying Barley Dish from the South Beach Diet's "Daily Dish" (Phase 2). This warm and wonderful one-pot dish is a perfect addition to any meal, will help fill you up and boost your fiber intake. It can also be made in advance to accommodate a busy schedule.
Provided by WendyMaq
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
- Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.
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