Chili With Rice And Barley Food

BARLEY CHILI

Barley Chili image

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

CHILI RICE

Chili Rice image

Provided by Guy Fieri

Categories side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

3 tablespoons canola oil
1 red onion, minced
1 jalapeno, seeded, minced
1 green bell pepper, minced
1 red bell pepper, minced
2 tablespoons garlic, minced
1 cup Roma tomatoes, diced
3/4 pound ground beef or turkey
2 cups long-grain rice
8 ounces kidney beans
2 cups chicken stock
1 1/2 cups water
1 teaspoon paprika
1 tablespoon chili powder
1 tablespoon salt
1 teaspoon freshly ground black pepper
3 tablespoons green onion, sliced, for garnish

Steps:

In medium stock pot over medium heat, add oil, onions and peppers and saute until translucent. Add the garlic, tomatoes and ground beef. Cook until meat is browned.
Add rice to mixture and cook over low heat for 3 minutes, coating rice with the oils from the pan. Add beans, chicken stock, water and seasonings, bring to a simmer, then cover and cook on low for 20 minutes.
Fluff with fork and garnish with green onions.

CHILI WITH BARLEY

Chili with Barley image

From Falmouth, Kentucky, Shirley McClanahan notes, "This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It's a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper."

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 8 servings (2-1/4 quarts).

Number Of Ingredients 9

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil., Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

Nutrition Facts :

CHILI WITH RICE AND BARLEY

Chili with Rice and Barley image

My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!

Provided by Lisa A

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h

Yield 14

Number Of Ingredients 17

Ingredients

2 pounds ground beef
½ (16 ounce) package bacon, diced
1 large onion, diced
3 tablespoons chili powder
2 tablespoons chopped garlic
2 tablespoons white sugar
2 tablespoons red pepper flakes, divided, or to taste
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground paprika
salt and ground ground black pepper to taste
2 ½ (29 ounce) cans tomato sauce
2 ½ (29 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can garbanzo beans, drained
1 (28 ounce) can diced tomatoes
1 cup barley
1 cup uncooked white rice

Steps:

Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g

FIESTA CHICKEN WITH BARLEY AND BROWN RICE (CROCK POT)

Fiesta Chicken With Barley and Brown Rice (Crock Pot) image

I came up with this when I couldn't decide between chicken cacciatore or something more Tex-Mex. I also wanted a "real" meal without having to work too hard at it. We really enjoyed this. Other cuts of chicken can be used, although I recommend staying away from boneless skinless breasts because I think they tend to dry out in a slow cooker. Since every one's crock pots heat differently and grains can be tricky to cook in a CP, you may have to fool a little bit with the timing on the rice and barley. You could also make that separately and just add it in at serving time. Cooked the way I did it, it almost had a risotto-like texture to it.

Provided by Vino Girl

Categories One Dish Meal

Time 7h20m

Yield 3 serving(s)

Number Of Ingredients 13

Ingredients

3 chicken breast halves
1 cup onion, chopped
1 garlic clove, chopped
1 (14 1/2 ounce) can diced tomatoes with mild green chilies, with juice
1 cup tomato juice
1 teaspoon chipotle chile, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1/3 cup uncooked medium barley
1/3 cup uncooked medium grain brown rice
fresh ground black pepper, to taste
cheese (optional)
sour cream (optional)

Steps:

Sprinkle chicken with pepper and lightly brown in a large nonstick skillet, 5 minutes on each side.
Place onion, chipotle pepper, and garlic in the crock pot, followed by the chicken.
Pour tomato juice over the chicken.
Sprinkle chicken with cumin, chili powder, and more black pepper.
Pour canned tomatoes & green chilis over chicken.
Cover and cook on low for 4-5 hours.
Remove chicken, and stir uncooked rice and barley into the slow cooker (check the dryness at this time, too, and add some water or other liquid in if you need to).
Place chicken back on top and continue to cook on low for 1 1/2 - 2 1/2 more hours until grains are tender but not overdone.
Serve with cheese and sour cream, if desired.

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