Bowties With Spinach And Barley Recipe 425 Food

BOWTIES WITH SPINACH AND BARLEY

Steps:

• 1. Heat a large frying pan with the olive oil. Add the onions and garlic and sauté on medium-low heat until the onion is transparent and the garlic is fragrant. Place the spinach in the pan; sauté on medium low heat with the onion and garlic and toss. Add the chicken broth and lemon juice and continue to sauté on low heat; until everything is well heated. Prepare the instant barley and the macaroni as directed. Drain the bowties and the barley; add to the pan and toss. Plate and serve with a lemon wedge for garnish.

TOMATO-SPINACH BARLEY

Steps:

• Cook barley in a saucepan according to package directions. Drain barley and remove from pan.
• In the same saucepan, saute onion and garlic in butter til soft. Add the barley, spinach and tomato and cook til spinach wilts.
• Season with salt and pepper.

BOW TIES WITH CHICKEN AND SPINACH

Steps:

• Boil the pasta until done.
• Meanwhile, cook the chicken in oil over medium-high heat.
• Add the onion, red pepper, garlic, salt, and pepper with the chicken.
• Continue to cook and stir 5-7 minutes until chicken is almost cooked through.
• Add the broth and spinach then cook until spinach is wilted and chicken is done.
• Combine chicken mixture with hot drained pasta and toss well.
• Top with cheese and parsley then serve.

BOWTIES WITH SPINACH AND BARLEY RECIPE - (4.2/5)

Steps:

• Heat a large frying pan with the olive oil. Add the onions and garlic and sauté on medium-low heat until the onion is transparent and the garlic is fragrant. Place the spinach in the pan; sauté on medium low heat with the onion and garlic and toss. Add the chicken broth and lemon juice and continue to sauté on low heat; until everything is well heated. Prepare the instant barley and the macaroni as directed. Drain the bowties and the barley; add to the pan and toss. Plate and serve with a lemon wedge for garnish.

BARLEY WITH SHIITAKES AND SPINACH

Steps:

• Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, rosemary and garlic; sauté for 3 minutes or until onion is tender.
• Add mushrooms sauté for 6 minutes, or until tender.
• Stir in barley, 1/3 cup water and consommé; bring to a boil. Cover, reduce heat, and simmer for 10 minutes or until the barley is tender.
• Add spinach, cheese, and pepper; cook 3 minutes or until spinach wilts, stirring frequently.

TOASTED BARLEY RISOTTO WITH SPINACH AND HERB PURéE

Steps:

• Preheat oven to 350°F. Toast barley on a rimmed baking sheet until light golden brown and fragrant, 8-10 minutes. Set aside.
• Bring broth to a boil in large saucepan; reduce heat to low and keep broth warm.
• Heat 1 tablespoon butter in a large skillet over medium heat. Add onion, season with salt and pepper, and cook, stirring often, until softened and translucent, about 5 minutes.
• Add barley, thyme, bay leaf, and 2 cups warm broth to skillet and bring to a boil. Reduce heat and simmer, stirring often, until broth is almost absorbed, about 5 minutes. Add remaining broth by 1/2-cupfuls, allowing it to be absorbed before adding more and stirring often, until barley is tender and mixture is creamy, 40-50 minutes (you may not use all the broth). Remove bay leaf.
• Meanwhile, cook spinach and parsley in a large pot of boiling salted water until leaves are bright green and just wilted, about 5 seconds. Drain; transfer to a bowl of ice water and let cool. Drain and squeeze well to remove excess water.
• Coarsely chop spinach and parsley, then purée with oil and a splash of water in a blender, adding more water as needed, until smooth. Set spinach purée aside.
• Mix garlic, lemon zest, and lemon juice into barley mixture, then mix in Parmesan 1/4-cupful at a time, stirring until melted and well combined before adding more. Mix in remaining 2 tablespoons butter.
• Remove barley risotto from heat and mix in spinach purée and herbs; season with salt and pepper.

BEEF BARLEY SOUP WITH SPINACH...

Steps:

• Combine beef, soup mix, thyme, 5 cups water, 1/2 teaspoons salt and 1/4 teaspoons pepper in pot, bring to boil.
• Reduce heat cover and simmer 1 hour.
• Stir in barley simmer covered 45 minutes-1 hour or till tender and beef is fork tender.
• Stir in spinach remove from heat. Let stand covered 5 minutes.