Brown Rice And Barley Food

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RICE AND BARLEY PILAF



Rice and Barley Pilaf image

With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota

Provided by Taste of Home

Categories     Side Dishes

Time 1h20m

Yield 6 servings.

Number Of Ingredients 13

3 cups reduced-sodium chicken broth
1/4 cup uncooked wild rice
1/4 cup medium pearl barley
1/4 cup uncooked brown rice
1/2 pound baby portobello mushrooms, chopped
1 small onion, chopped
1 celery rib, finely chopped
1 tablespoon butter
1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup grated Parmesan cheese
1/4 cup half-and-half cream
1/8 teaspoon pepper

Steps:

  • In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.

Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges

SAVORY BROWN RICE AND BARLEY



Savory Brown Rice and Barley image

Make and share this Savory Brown Rice and Barley recipe from Food.com.

Provided by puppitypup

Categories     Grains

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 teaspoon olive oil
1 sweet onion, chopped finely
1 cup brown rice
1 cup barley
2 1/2 cups water
1 (15 ounce) can diced tomatoes with juice
4 beef bouillon cubes
1 carrot, grated
2 green onions, chopped

Steps:

  • Saute onion in olive oil in a 4 qt saucepan over medium-high heat.
  • Add remaining ingredients, except green onions, and bring to a boil.
  • Cover and turn down to simmer, cooking for 45 minutes without removing lid.
  • Fluff with a rice, garnish with green onions and serve.

Nutrition Facts : Calories 200.2, Fat 2, SaturatedFat 0.4, Cholesterol 0.2, Sodium 433.2, Carbohydrate 40.9, Fiber 6, Sugar 3.7, Protein 5.7

BROWN RICE AND BARLEY



Brown Rice and Barley image

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories     Short Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

Steps:

  • Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
  • Add water or broth and bring to a rolling boil.
  • Reduce heat to low and cook covered, about 45 minutes.
  • Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

BROWN RICE AND BARLEY



Brown Rice and Barley image

Provided by Lillian Chou

Categories     Side     Christmas     Vegetarian     Dinner     Barley     Healthy     Vegan     Christmas Eve     Brown Rice     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 (as part of a korean meal) servings

Number Of Ingredients 3

2 cups short-or medium-grain brown rice
1/2 cup pearl barley
3 1/2 cups water

Steps:

  • Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.

BARLEY, QUINOA, & RICE PILAF



Barley, Quinoa, & Rice Pilaf image

I had partial boxes of these grains in my pantry and decided to make a medley of grain pilaf as a side dish. It turned out wonderful. Nice change from the same old sides usually served with a meal. I served it with baked fish and a salad. Awesome.

Provided by barbara lentz

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 11

1 stick butter
1 medium onion chopped
4 clove garlic minced
8 oz fresh mushrooms chopped
1 c white wine
32 oz chicken broth
1 c barley uncooked
1 c quinoa uncooked
1/2 c rice uncooked
1 Tbsp fresh thyme
salt and pepper to taste

Steps:

  • 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.

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