VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Provided by The Mediterranean Dish
Categories Salad
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
- Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
- Serve warm, at room temperature, or cold! Enjoy.
Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg
BARLEY WITH VEGETABLES
If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time.
Provided by Tebo3759
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all in a rice cooker, stir and press the start button.
- Will be ready in about 45 minutes.
- I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
BARLEY RISOTTO WITH ROASTED WINTER VEGETABLES
Provided by Food Network Kitchen
Categories appetizer
Time 1h5m
Yield 4 (1 1/2 cup) servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Toss the carrot, celery root, and butternut squash with 2 tablespoons of the olive oil and the salt on a baking sheet and spread out in an even layer. Roast until golden and tender, about 25 minutes.
- Combine the chicken broth and thyme in a small saucepan and bring to a simmer.
- Heat the remaining 2 tablespoons olive oil in the saucepan over medium-high heat. Add the barley, onion and garlic, and cook, stirring occasionally, until the vegetables soften a bit, about 5 minutes. Pour in the wine, and cook, stirring constantly, until the liquid is absorbed. Add 2 cups of the broth, reduce the heat to medium-low, and simmer until the liquid is absorbed, stirring frequently. Add the remaining broth and simmer, stirring occasionally, until the barley is tender but still slightly firm and the mixture is still soupy, about 30 minutes. Add the roasted vegetables and cook until the vegetables are heated through. Stir the mustard greens into the risotto, then let the mixture sit until the greens wilt, about 3 minutes. If the risotto thickens up too much, thin it out with a little hot water. Season with salt and pepper. Serve immediately. Pass grated cheese at the table.
Nutrition Facts : Calories 397 calorie, Fat 16 grams, SaturatedFat 2 grams, Carbohydrate 55 grams, Fiber 10 grams, Protein 10 grams
BARLEY SOUP WITH ROOT VEGETABLES
Nutty tasting barley and sweet celery root turn this soup into comfort food! To speed up cooking time, replace the pearl barley with quick-cooking barley, add it with the carrots and celery root and simmer the soup for about 20 minutes total. Adapted from Vegetarian Times magazine(2006).
Provided by Sharon123
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add leeks, and cook 5 minutes, or until softened, stirring often. Add garlic, and sauté 30 seconds. Stir in barley. Add 7 cups water and bouillon cubes.
- Bring soup to a boil. Reduce heat to low, skim off any froth, cover and simmer 20 minutes.
- Add carrots and celery root. Cover, and simmer 20 to 25 minutes more, or until barley and vegetables are tender.
- Just before serving, stir in dill, lemon juice and black pepper to taste. Enjoy!
Nutrition Facts : Calories 76.2, Fat 1.9, SaturatedFat 0.3, Sodium 23.7, Carbohydrate 13.9, Fiber 2.6, Sugar 2.5, Protein 1.6
VEGETABLE BARLEY SOUP
This hearty Vegetable Barley Soup is packed with veggies and perfect for chasing away the winter chill!
Provided by Ginnie
Categories Soup
Time 55m
Number Of Ingredients 19
Steps:
- Heat olive oil in a large pot over medium heat.
- Add onions, carrots, and celery to oil. Season with salt and pepper, then saute until softened (about 5 minutes).
- Increase heat to medium-high. Add mushrooms and cook until lightly browned, stirring frequently.
- Add garlic and cook, stirring constantly, until fragrant (about 30 seconds).
- Stir in broth, chickpeas, tomatoes, green beans, barley, corn, basil, oregano, and bay leaf.
- Bring soup to a boil, then reduce to a simmer. Cook until barley is tender, stirring occasionally (about 30 minutes).
- Mix in peas and cook until tender and hot (about 1 to 2 minutes).
- Remove soup from heat. Discard bay leaf, then stir in parsley and season to taste with salt and pepper.
- Serve soup hot, sprinkled with additional parsley. Enjoy!
Nutrition Facts : Calories 304 kcal, ServingSize 1 serving
VEGETABLE BARLEY SOUP
Steps:
- Dice the onion and mince the garlic. Add the onion, garlic, and olive oil to a large soup pot and sauté over medium heat for about 5 minutes, or until the onion is soft and translucent.
- Meanwhile, peel and dice the carrots. Once the onions are soft, add the carrots to the soup pot, along with the canned diced tomatoes (with juices), barley, basil, oregano, some freshly cracked pepper, and vegetable broth.
- Stir the contents of the pot to combine, place a lid on top, turn the heat up to medium-high, and bring the broth up to a boil. Once boiling, turn the heat down to medium-low, and let the soup simmer, with the lid in place, stirring occasionally, for 30 minutes.
- While the soup simmers, peel and dice the potato into 1/2-inch cubes. After the soup has simmered and the barley is mostly tender, add the diced potatoes and continue to simmer for 10 minutes more, or just until the potatoes are tender.
- Once the potatoes are tender, add the frozen green beans, corn, and peas. Stir to combine, and heat through (about 5 minutes in the simmering soup).
- Finally, add the lemon juice to the soup and stir to combine. Taste the soup and adjust the salt or pepper to your liking. Serve hot, with fresh chopped parsley on top as a garnish, if desired.
Nutrition Facts : Calories 277.37 kcal, Carbohydrate 52.82 g, Protein 7.43 g, Fat 5.9 g, Fiber 9.1 g, Sodium 1180.28 mg, ServingSize 2 cups
BARLEY KHICHDI RECIPE | JAU KHICHDI | BARELY VEGETABLE KHICHDI | HEALTHY BARLEY KHICHDI |
barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | with 20 amazing images.barley khichdi also known as jau khichdi is a great variation to the traditional Indian khichdi made of dal and rice. This barely vegetable khichdi is made mainly of barley and healthy mixed vegetables. Barley khichdi is easy to make a one pot dinner and a one dish meal. Lazy day? This is my go-to dish. Lunch, supper or dinner; if you want a simple meal in a hurry, look no further than a barley khichdi. This is the homeliest meal after a tiring day. Barely is cheap and easily available in India and you can add your own mix of healthy vegetables to this healthy barley khichdi. If you don't want to add zucchini then just drop it. Use whatever vegetables are available at home. This jau khichdi is quick and easy to make. To make barley khichdi, firstly pressure cook barley and keep aside. Further, to temper take olive oil in a deep non stick pan. We have used olive oil but you can also use ghee or oil if you wish. Further add cumin seeds, onions and cook them. Further add vegetables like tomatoes, capsicum, red bell pepper, yellow bell pepper, zucchini and broccoli. Cook them, we have used exotic veggies but you can use regular vegetables if you don't have this vegetables available. Further, add green chilies to add spice and coriander for some freshness. We have not used any Indian spices in the recipe, the flavors are added and imparted in the dish by the exotic vegetables. Serve the barley khichdi hot with curd or kadhi on the side and enjoy this vibrant and colorful khichdi. See why this is a healthy barley khichdi? Made from barley and mixed vegetables with some omega-3 rich olive oil, this is a super antioxidant rich barely vegetable khichdi. Barley is diabetic and pregnancy friendly. A high fiber diet for years has been paired with reduced risk of heart disease. The fiber (2.73 g) from barley helps reduce blood cholesterol levels. This is a healthy khichdi for athletes. Enjoy barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | with step by step photos and video below.
Provided by Tarla Dalal
Categories One Dish Vegetarian Meals collection of khichdi recipes Low Cal Rice Recipes Indian Pressure Cooker Healthy Pressure Cooker Healthy Foods for Kids Kids Weight Gain
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- For barley khichdiTo make barley khichdi, combine the barley and 1½ cups water in a pressure cooker and pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside.Heat the olive oil in broad non-stick pan and add the cumin seeds.When the seeds crackle, add the onions and sauté on a medium flame for 1 to 2 minutes.Add the tomatoes, mix well and cook on a medium flame for 1 minute, while stirring occasionally.Add the all remaining vegetables and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Add the cooked barley, green chillies, little salt and coriander, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.Serve the barley khichdi hot.
- What is Khichdi? Think comfort food, and khichdi is the first option that comes to mind. Easy to make, a one pot dish dinner, and a one dish meal, the khichdi is the epitome of convenience. Breakfast, brunch, supper or dinner, if you want a simple meal in a hurry, look no further than the humble khichdi. Khichdi is usually made with a combination of grains and dals, cooked till soft and mushy, just a little thicker than porridge. This makes it comforting to the palate and easy to digest too. Most commonly, khichdi is made of rice and moong dal. This Dal Khichdi is perhaps the homeliest meal that one can think of, the only food you can think of having after a bout of fever or a depressing day! Khichdi can also be made with broken wheat, sooji, millets, barley, oats, and so on. Try the Fada ni Khichdi, Oats Khichdi, Buckwheat Khichdi or Barley Khichdi. The simplest khichdi is flavoured with turmeric and jeera tempered in ghee. However, more spices and veggies too can be added to make more elaborate khichdis like the Handi Khichdi. By adding more vegetables, you can make the khichdi more balanced and just right to have as a complete breakfast on any day. Have a go at the Tarkari Khichdi, Bajra Whole Moong and Green Pea Khichdi, and Vegetable Bulgur Wheat Khichdi. You can unleash your creativity and make khichdis with mind-boggling combinations of ingredients. You can even bring in international veggies, as in the Zucchini Bajra Khichdi, which brings zucchini and colourful bell pepper into the equation. Khichdis can be made quickly and conveniently in the microwave too, as in the Sprouted Moong Khichdi. Khichdi is one Indian dish that surpasses all regional barriers. It is consumed all over the country, and by Indians all over the world. However, every region has its favourites and special signature khichdis. Have a go at the special Makai ni Khichdi from Gujarat, the Gehun ki Bikaneri Khichdi from Rajasthan and the Bengali Style Brown Rice Khichdi! Khichdi is an anytime, anywhere dish. When you are in a good mood and want to make something that reminds you of mom's cooking. When you are depressed and need a pick-me-up. When you are in a hurry but want to eat something nourishing. When you have abused your stomach at a party and want to comfort it the next day. When you are an amateur but want to make something that will warm your loved ones' hearts. There is a khichdi for every occasion... pick what you want from our constantly growing vibrant collection. See our collection of khichdi recipes.
- Khichdi is a staple food in our country. Generally, it is made with a combination of rice and lentils. You can substitute/mix and match to form a myriad of khichdi recipes using various dals, grains, pulses etc. The health quotient can be improved with the addition of vegetables and use of healthy grains like jowar, bajra, wheat etc. Khichdi is commonly known as sick man's food because of it's simple yet strength giving effect. Lehsun ki chutney, freshly chopped onions, papad, pickles, curd and kadhi are some popular accompaniments served with a khichdi. Like barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | then here are some other healthy khichdi recipes : Jowar and Vegetable Khichdi Shahjahani Khichdi Handi Khichdi // Call display() to register the slot as ready // and refresh() to fetch an ad. googletag.cmd.push(function () { googletag.display('div-gpt-ad-1570706400435-0'); googletag.pubads().refresh([adslot0]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot1 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot1").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot1]); });
- To prepare barley khichdi recipe | jau khichdi | barely vegetable khichdi | healthy barley khichdi | transfer the washed and drained barley to a pressure cooker. Add 1½ cups of fresh water in the pressure cooker. Close the lid and pressure cook for 2 whistles.Allow the steam to escape before opening the lid. Keep aside. To temper the healthy barley vegetable khichdi, heat the olive oil in broad non-stick pan. You can even use regular oil or ghee to temper this khichdi. When the oil is hot, add cumin seeds. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot2 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot2").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot2]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot3 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot3").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot3]); }); When the seeds crackle, add onions. Sauté on a medium flame for 1 to 2 minutes or until translucent. Add tomatoes. Mix well and cook on a medium flame for 1 minute, while stirring occasionally. Add green capsicum. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot4 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot4").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot4]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot5 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot5").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot5]); }); Add red capsicum. Add yellow capsicum. Add chopped zucchini. Add small broccoli florets. Also, you can add cauliflower florets. Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. We have made this an exotic barley vegetable khichdi but, you can use our regular vegetables like onions, tomatoes, carrots, french beans, corn etc. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot6 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot6").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot6]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot7 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot7").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot7]); }); Add the cooked barley. Add green chillies for spice. Add salt. Add coriander. Mix barley khichdi | jau khichdi | barely vegetable khichdi | healthy barley khichdi | well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Our nutritious barley khichdi is ready. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot8 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot8").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot8]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot9 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot9").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot9]); }); Serve barley vegetable khichdi hot. You can enjoy this vibrant and colorful khichdi as it is or with a side of kadhi and curd.
- After cooking the barley, drain out any excess water if remaining. The cooked barley has a different texture. It is cooked, but not soft like many other pulses and dals. So enjoy this khichdi with a unique mouthfeel. We have used coloured capsicum to enhance the eye appeal. But you can use any colour which is available in your refrigerator. Do not chop the vegetables into very big pieces. Cut them into small size. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot10 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot10").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot10]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot11 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot11").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot11]); }); Cook the vegetables for 2 to 3 minutes only. Overcooking may lead to loss of their crunchy texture. Broccoli can be replaced with cauliflower.
- Barley Khichdi - a healthy dinner. With 110 calories, this khichdi is a nourishing dinner for weight watchers. The fibre in it helps to satiate you for a long time. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot12 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot12").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot12]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot13 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot13").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot13]); }); The fibre also helps to manage blood sugar levels and blood cholesterol levels. This khichdi can be enjoyed by diabetics and heart patients too. The veggies are a very good source of vitamin C, which helps to build our immunity and keep gums healthy. B vitamins, folate, calcim, magnesium, phosphorus and zinc are other nutrients this khichdi is rich in. Capsicum, broccoli, onions and tomatoes abound in antioxidants which help to reduce inflammation in the body. // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot14 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot14").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot14]); }); // Call display() to register the slot as ready // and refresh() to fetch an ad. var adslot15 = googletag.defineSlot('/1035919/Rcp_Step_BlockAd', [336, 280], "adslot15").setTargeting("test", "infinitescroll").addService(googletag.pubads()); googletag.cmd.push(function () { googletag.display('div-gpt-ad-1548320692495-0'); googletag.pubads().refresh([adslot15]); });
Nutrition Facts :
BARLEY VEGETABLE SALAD
Provided by Metro
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- In a large pot with boiling salted water, cook the barley following package instructions, or about 30 minutes. Drain and let cool.In a large bowl, mix all the ingredients and season.
EASY BARLEY SOUP WITH VEGETABLES
This easy barley soup with vegetables is rich, hearty, and naturally vegan. Made with loads of veggies and beans and seasoned with Italian herbs, the soup is the perfect comfort food for a chilly night.
Provided by Alice | Skinny Spatula
Categories Soups
Time 50m
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large pot or Dutch oven and cook the onion, carrot and celery over medium heat for 3-4 minutes.
- Add the garlic and continue to cook for another minute until fragrant. Next, stir in the Italian seasoning and chilli flakes.
- Add the pearl barley and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer, covered with a lid, for 20-25 minutes until the pearl barley is tender.
- Add the cannellini beans and spinach and continue to simmer for 4-5 minutes until the beans are heated through, and the spinach has wilted.
- Stir in the lemon juice, season to taste and serve with extra lemon slices and crusty bread.
Nutrition Facts : Calories 340 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 13 milligrams cholesterol, Fat 9 grams fat, Fiber 9 grams fiber, Protein 15 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 1548 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
BARLEY SALAD
Steps:
- Bring salted water to a boil. Add barley, reduce heat to a simmer and cover. Cook 25 minutes or until barley is tender. Drain any liquid and cool completely.
- While barley is cooking, chop vegetables and place in a large bowl.
- Add cooled barley and dressing. Toss well to combine.
- Garnish with feta cheese and parsley. Chill 1 hour before serving.
Nutrition Facts : Calories 559 kcal, Carbohydrate 47 g, Protein 9 g, Fat 39 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 1298 mg, Fiber 10 g, Sugar 6 g, ServingSize 1 serving
IRISH VEGETABLE BARLEY SOUP
Hearty barley is a budget-friendly whole grain that provides healthy fiber and protein. It pairs with seasonal winter vegetables and simple Irish flavors for this satisfying vegan soup. Enjoy this oil-free, plant-based recipe for an easy, yet satisfying, dinner.
Provided by Katie Simmons
Time 40m
Number Of Ingredients 11
Steps:
- To make the soup: Add the carrots, onions, and celery to a large pot. Cover and cook over medium heat, 7 minutes, until the veggies are sweating. If they start to burn, reduce the heat and add a splash of water
- When the onions are translucent, add the barley. Add the thyme, bay leaf garlic, pepper, and vegetable stock.
- Cover and simmer until barley is tender, about 25-30 minutes.
- Turn off heat. Remove thyme branches (the leaves should have fallen off by now). Stir in the peas and parsley. Season with salt and pepper, to taste.
- Serve and Enjoy!
Nutrition Facts : Calories 174 kcal, ServingSize 1 serving
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- In a large saucepan of salted boiling water, cook the barley over moderate heat until slightly tender, about 30 minutes. Drain and quickly rinse the barley under running water to cool it slightly. Shake off all the water and transfer the barley to a large bowl.
- Cut the grilled vegetables into bite-size pieces and add to the barley. Add the walnut dressing, lemon juice and chives and season with salt and pepper. Garnish with the shaved pecorino cheese and serve warm.
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- Warm the olive oil in a large pot over medium heat. Once the oil is shimmering, add the diced onion, carrot, celery. Cook, stirring often, until the onion has softened and is turning translucent, about 7 minutes.
- Then add the vegetable broth, a good pinch of salt and pepper. Raise the heat and bring the mixture to a boil, then cover the pot, reduce heat and cook gently for 25-30 minutes or until the barley is tender. If you need more liquid or if you prefer a thinner soup, add an extra cup of water or broth now.
9 VEGETARIAN AND VEGAN BARLEY RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Jolinda HackettPublished 2013-02-01
- Barley Greek Salad. This vegetarian barley Greek salad is a wonderful summery dish. Feta, olives, cucumber, and tomatoes give the salad some freshness and tang, while the cooked barley adds a lot of texture and volume.
- Vegan Barley Cranberry Pilaf. Pilaf is usually a rice preparation to which you add meat, vegetables, seeds, or nuts. Our vegan barley cranberry pilaf is a fresh, sweet-and-savory dish that can double as a starchy side or salad.
- Barley Baked Beans. Add some extra texture and fiber and stretch your usual baked beans recipe by adding barley. Cook the barley on the stovetop and bake the bean and barley mixture in the oven for 2.5 hours.
- Vegan Barley Tomato Soup. Our vegan barley tomato soup recipe uses tomatoes and plenty of carrots, celery, onions, and garlic to prepare a thick and aromatic main dish that's easy to make and is also super healthy.
- Barley and Mushroom Pilaf. Just like rice and most other whole grains, barley makes an excellent pilaf. There's not much difference between a whole grain pilaf and a whole grain salad, so enjoy the leftovers the next day served cold with extra greens and a tangy vinaigrette.
- Bean and Barley Vegetable Soup. For a meatless alternative to beef and barley soup, try our cholesterol-free vegetarian version made with beans instead.
- Vegetarian Barley Stuffed Squash. A vegetarian barley stuffed squash is a beautiful dish to present on a holiday table. Healthy, hearty, and filling, our recipe uses barley and vegetables to make a creamy stuffing that can be topped with cheese and then baked to perfection in the oven.
- Barley Breakfast Delight. Change up your breakfast game and say goodbye to your box of cereal. Use cooked barley with spices and sugar to make this barley breakfast delight porridge that's healthy, low in fat, filling and easy.
- Barley Crockpot Casserole. For this hearty and easy barley crockpot casserole recipe, we cook barley and vegetables in the crockpot for 6 to 8 hours. Herbs and mushrooms give a nutty, earthy flavor, and the recipe is forgiving enough that you can improvise and add any other vegetables, like different types of mushrooms, carrots, greens, or celery.
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.
BARLEY BOWL WITH DATES AND ROASTED VEGETABLES | RICARDO
From ricardocuisine.com
5/5 (20)Category Main DishesServings 4-6Total Time 1 hr 20 mins
VEGETABLE BEEF BARLEY SOUP - COOKING JOURNEY BLOG
From cookingjourneyblog.com
Ratings 5Calories 389 per servingCategory Dinner
INSTANT POT VEGETABLE BEEF BARLEY SOUP - HUNGRY FOODIE
From hungryfoodie.com
Cuisine AmericanCategory Soup RecipesServings 6Total Time 45 mins
31 BARLEY RECIPES | BARLEY, JAO RECIPE COLLECTION ...
From tarladalal.com
Estimated Reading Time 8 mins
PEARL BARLEY SALAD WITH ROASTED ROOT VEGETABLES RECIPE ...
From chatelaine.com
3.8/5 (5)Category FoodServings 6-8Total Time 1 hr
BARLEY, LENTIL AND VEGETABLE SOUP - CANADIAN FOOD FOCUS
From canadianfoodfocus.org
Category Soup & StewsCalories 207 per serving
VEGETABLE BARLEY SOUP WITH LEMON - FOOD ABOVE GOLD
From foodabovegold.com
Cuisine AmericanCategory SoupServings 8Calories 80 per serving
BARLEY SOUP WITH VEGETABLES - EATPLANT-BASED
From eatplant-based.com
Reviews 8Calories 230 per servingCategory Soup Recipes
BARLEY SALAD WITH VEGETABLES - PROFUSION CURRY
From profusioncurry.com
4.7/5 (6)Total Time 10 minsCategory Colorful SaladsCalories 128 per serving
BORIBAP (RICE AND BARLEY WITH VEGETABLES) RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Total Time 47 minsServings 6Calories 212 per serving
PEARL BARLEY WITH ROOT VEGETABLES - SWEDISH FOOD
From swedishfood.com
Estimated Reading Time 2 mins
FRESH VEGETABLE BARLEY RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 177 per servingServings 4
BARLEY WITH CARAMELIZED VEGETABLES | HEART AND STROKE ...
From heartandstroke.ca
10 BEST PEARL BARLEY SOUP WITH VEGETABLES RECIPES | YUMMLY
From yummly.com
RECIPES WITH BARLEY - TASTE OF HOME
BARLEY RECIPES | ALLRECIPES
From allrecipes.com
10 BEST PEARL BARLEY SOUP WITH VEGETABLES RECIPES - FOOD NEWS
From foodnewsnews.com
RE: HELP PLEASE WITH MAKING VEGETABLE BARLEY SOUP ...
From community.qvc.com
BARLEY WITH VEGETABLES RECIPE | QUAKER OATS
From quakeroats.com
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From tfrecipes.com
BARLEY WITH VEGETABLES - BIGOVEN.COM
From bigoven.com
EATING SMART® VEGETABLE BEEF WITH BARLEY - CAMPBELLS FOOD ...
From campbellsfoodservice.ca
BARLEY RECIPE WITH ROASTED VEGETABLES - FOOD NEWS
From foodnewsnews.com
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From en.womanexpertus.com
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From tfrecipes.com
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From heartandstroke.ca
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