BARLEY BAKE
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.-Lamar Lyons Parker, Peoria, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
DELICIOUS BARLEY BAKE
Barley, chicken and tons of veggies baked in a delicious creamy sauce. Easily made vegetarian by removing the chicken and substituting a vegetable cream, condensed soup.
Provided by L Mac
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h40m
Yield 12
Number Of Ingredients 28
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
- Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
- Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
- Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 38.5 g, Cholesterol 48 mg, Fat 15.5 g, Fiber 9.2 g, Protein 21.5 g, SaturatedFat 6.9 g, Sodium 501 mg, Sugar 4.7 g
CHICKEN MUSHROOM BARLEY CASSEROLE
This barley recipe combines mushrooms and chicken to create a hearty and nutritious stew like casserole.
Provided by Gloria Duggan | Homemade & Yummy
Categories Casserole
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 425º F.
- Cut the chicken into bite size pieces, slice the mushrooms, rinse the barley, dice the bacon and onion, measure out chicken broth.
- In a skillet or dutch oven heat the bacon over medium heat. Cook for about 4 minutues.
- If there is too much fat, you can soak some up with a paper towel. Add the onion and cook for about 3 minutes to soften.
- Add the diced chicken, and cook for about 4 minutes so meat is no longer pink.
- Toss in the sliced mushrooms and cook for about 4 minutes so they start to cook down and release liquid.
- Remove the pan from the heat.
- If you have used a dutch oven, you can continue with the recipe in the same pot. If you have used a skillet, prepare a casserole dish with cooking spray.
- Add the rinsed barley, chicken broth and seasonings to the cooked ingredients. Combine and place in the casserole dish, or leave in the dutch oven.
- Cover and place in the oven. Bake for about 1 hour.
- Remove from oven, dish into bowls and garnish.
Nutrition Facts : Calories 143 kcal, Carbohydrate 2 g, Protein 19 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 654 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 3 g, ServingSize 1 serving
HEARTY BUTTERNUT SQUASH BARLEY SOUP
This Hearty Butternut Squash Barley Soup is full of healthy protein, low glycemic grains, and super healthy vegetables. Make it on the weekend and enjoy all week for lunch or dinner. Also good for freezing.
Provided by Maria Ushakova
Categories Recipes
Time 1h5m
Number Of Ingredients 16
Steps:
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the ground chicken and cook breaking into small pieces with the back of a wooden spoon.
- Once the chicken is cooked through, add the chicken stock, water, green and yellow split peas and barley. Bring to a boil. Reduce heat. Cover and cook for about 20 to 25 minutes until the split peas start to soften.
- In the meantime, heat 2 tablespoons of olive oil in a skillet. Add the leeks and cook stirring constantly for about 4 to 6 minutes until the leeks start to caramelize. Add the celery, yellow and red bell peppers, carrots and butternut squash and cook stirring occasionally for a couple of minutes, until the veggies start to soften.
- Transfer the veggies into the soup. Season with garlic powder, salt and pepper. Bring to a boil. Reduce heat. Cover and let it cook for about 15 to 20 minutes or until the vegetables are cooked through.
- Add the parsley and turn off the heat.
Nutrition Facts : Calories 376 calories, Carbohydrate 38.8 grams carbohydrates, Cholesterol 60.1 milligrams cholesterol, Fat 15.5 grams fat, Fiber 9.4 grams fiber, Protein 22.5 grams protein, SaturatedFat 3.2 grams saturated fat, ServingSize 1/7 of recipe, Sodium 287.9 milligrams sodium, Sugar 6.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11.3 grams unsaturated fat
HEARTY OAT AND BARLEY BARS
These oat and barley bars can serve a dual purpose for children and adults alike. They are a quick and very nutritious breakfast on the run or they can be packed into school lunches. And unlike commercial bars, they contain few preservatives or additives.
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 1 9-inch square pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease and line a 9-inch square pan with parchment paper so the paper hangs over the sides of the pan.
- In a bowl, toss together oats, barley flakes, coconut cranberries and seeds. Set aside.
- In a saucepan, combine peanut butter, brown sugar, butter, vanillla and cinnamon and stir over medium-low heat until melted. Pour melted mixture over dry mixture and stir together. Blend in egg and spread mixture into pan, patting down evenly.
- Bake for 30 minutes and then let cool for 20 minutes. Cut into bars and store in an airtight container.
Nutrition Facts : Calories 3053, Fat 112.7, SaturatedFat 59.1, Cholesterol 374, Sodium 316.3, Carbohydrate 468.8, Fiber 53, Sugar 239.4, Protein 59.1
HEARTY BEEF AND BARLEY STEW
I have made this recipe out of my crock pot book many times, "Rival Crock Pot, Slow cooker Favoites". My husband says it's his favorite.
Provided by KGCOOK
Categories Stew
Time 8h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In crock pot layer carrots, mushrooms, and beef.
- Combine soup mix, broth, Worcestershire, tomatoes, water, and barley, pour over beef.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours.
- Stir in peas and cook, covered 5 minutes or until heated through.
- Season if desired with salt and pepper.
- I serve this with a crusty bread.
Nutrition Facts : Calories 216.5, Fat 3.5, SaturatedFat 0.9, Cholesterol 48.8, Sodium 684.1, Carbohydrate 25.4, Fiber 5.4, Sugar 5, Protein 21.8
BARLEY CASSEROLE
Provided by James Beard
Categories Mushroom Onion Side Bake High Fiber Casserole/Gratin Barley Winter House & Garden Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 6
Steps:
- Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
- Variations
- Add finely slivered buttered almonds to the barley just before serving.
- Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
- Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
- Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.
HEARTY BARLEY BAKE
Got this recipe from a Friend!
Provided by Denise Miles
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. In a large skillet, saute the mushrooms, carrots and onion in oil until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl.
- 2. In same skillet, cook sausage over medium heat until no longer pink; drain. Add to mushroom mixture. Stir in the barley, corn, spinach, onions, savory, thyme, marjoram.
- 3. Transfer to a greased shallow baking dish. Cover and bake at 350 for 40 minutes. Sprinkle with cheese. Bake, uncovered, 5 min longer or until cheese is melted
HEARTY EGGPLANT BARLEY BAKE
I just adopted this recipes after trying, so good, super easy, we are newbie vegetarians, but you wont miss the meat in this one
Provided by zoe pane
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. In a large no-stick frying pan over medium heat, saute onions, mushrooms, peppers and garlic in 1 tablespoon water until softened, about 5 minutes.
- 2. Add eggplant and 2 tablespoon water; saute until softened, about 10 minutes.
- 3. Add the tomatoes (with their juice), 1 1/2 cups water, barley, chili sauce, parsley, honey (or syrup), worcestershire sauce, marjoram and black pepper.
- 4. Bring to a boil and simmer for 20 minutes, or until barley is tender.
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- Preheat the oven to 350 degrees. Mince the garlic and add it to the bottom of a dutch oven along with the butter. Cook on the stove top over medium heat for 1-2 minutes, or until the garlic has softened.
- Meanwhile, rinse and slice the mushrooms. Add the sliced mushrooms to the dutch oven and continue to cook until the mushrooms have softened and turned a dark taupe color.
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