VEGETABLE AND BARLEY PILAF
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.
Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
BARLEY PILAF WITH MUSHROOMS
This Barley Pilaf with Mushrooms is so delectably savory that you'll wonder why you've never made it before! It's the perfect side dish for most everything!
Provided by URVASHI PITRE
Categories Main Courses
Time 35m
Number Of Ingredients 9
Steps:
- Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
- Add salt, pepper, barley, and water.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Stir in red wine vinegar and parsley and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 29 grams carbohydrates, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6 Servings, Sodium 396 grams sodium, Sugar 1 grams sugar
DELICIOUS AND SUPER HEALTHY BARLEY VEGETABLE PILAF
Before I tasted this recipe, I never thought that barley could taste so good! I hope you enjoy it too.
Provided by annya127
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Stir in barley, reduce heat, cover and simmer 10-12 minutes or until tender and most of the liquid is absorbed.
- In a large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 3-5 minutes.
- Add mushrooms and green onions, continue cooking 3 more minutes.
- Add cooked barley and soy sauce, mix well. Continue cooking over medium heat until heated through.
BARLEY AND ASPARAGUS PILAF
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 11
Steps:
- In a large saucepan over medium heat, add the oil and saute the onion and garlic until translucent and soft. Add the barley and stir together so the barley gets coated with oil and begins to toast.
- Reduce the heat and slowly add the vegetable stock a little at a time to the toasted barley. Stir constantly until all the liquid you've added has evaporated, then add more. Continue to do this until all the stock has been used. Reduce the heat to low and add the asparagus. Simmer until the asparagus is cooked, normally around 8 minutes. Cook's Note: Alternatively, you could blanch the asparagus first in boiling water, prior to adding it to the cooked barley. This will save you time if you're in a hurry.
- Stir in the cream, cheese and butter and adjust the seasoning with salt and pepper, to taste. Transfer to a serving bowl and garnish with the chopped basil before serving.
BARLEY VEGETABLE PILAF
Cooking barley in chicken broth with butter and onions gives the creamy grain a significant flavour boost. This versatile side dish is finished off with carrots, red peppers and grated lemon peel to brighten up the flavours.
Categories Sides
Yield Serves 8.
Number Of Ingredients 10
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and sauté until softened, about 5 minutes.
- Add barley and sauté for 3 minutes. Add broth, bay leaf and salt. Bring to a boil. Reduce heat; cover and simmer until barley is almost tender, about 25 minutes.
- Stir in carrot, red pepper and lemon peel. Cover and simmer until liquid is absorbed and barley and vegetables are tender, about 10 minutes. Remove and discard bay leaf. Stir in parsley.
Nutrition Facts : Calories 182 calories, 3.4 g fat, 5.4 g protein, 33.6 g carbohydrate, 6.8 g fibre, 434 mg sodium
BARLEY PILAF
A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Spinach
Time 1h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.
More about "delicious and super healthy barley vegetable pilaf food"
CHICKEN AND VEGETABLE SOUVLAKI WITH BARLEY PILAF AND …
From eatingwell.com
WARM BROCCOLI AND BARLEY PILAF RECIPE - GRACE PARISI
From foodandwine.com
BARLEY RECIPE WITH ROASTED VEGETABLES | THE …
From themediterraneandish.com
BARLEY AND ROASTED VEGETABLE PILAF | RECIPES | WW USA
From weightwatchers.com
Cuisine MoroccanCategory Lunch,DinnerServings 6Total Time 58 mins
- Bring 6 cups of water and 1 teaspoon of salt to a boil in a large saucepan. Add barley, cover and simmer until tender, about 35 minutes.
- Meanwhile, preheat oven to 450°F. Line a rimmed baking sheet with foil and coat foil with cooking spray.
- Place squash, turnips and onion on prepared baking sheet. Drizzle with oil and sprinkle with remaining 1/4 teaspoon of salt and cayenne pepper; toss to coat. Roast, tossing vegetables once or twice, until lightly charred and tender, about 20 to 25 minutes.
- Drain barley and return to pot. Stir in currants, cumin, cinnamon and roasted vegetables. Toss with almonds just before serving. Yields about 1 cup per serving.
DELICIOUS AND SUPER HEALTHY BARLEY VEGETABLE PILAF RECIPE
From pinterest.com
BEAN & BARLEY SOUP RECIPE | EATINGWELL
From eatingwell.com
BARLEY PILAF | MYPLATE
From myplate.gov
START WITH BARLEY TO MAKE QUICK RECIPES - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE BARLEY PILAF | CANADIAN LIVING
From canadianliving.com
VEGETARIAN BARLEY AND MUSHROOM PILAF RECIPE - THE SPRUCE EATS
From thespruceeats.com
OUR 18 BEST BARLEY RECIPES
From allrecipes.com
DELICIOUS AND SUPER HEALTHY BARLEY VEGETABLE PILAF RECIPES
From wikifoodhub.com
BARLEY PILAF RECIPE - FOOD.COM
From food.com
24 SIMPLE BARLEY RECIPES
From thebrilliantkitchen.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love