CUBED BEEF AND BARLEY SOUP
Here's a stick to your ribs type of soup. I've also used a chuck roast, rump roast and London broil that's been cut into bite-size pieces with tremendous sucess.-Jane McMillan, Dania Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 8h50m
Yield 8 servings (2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown beef in oil; drain. Transfer to a 3-qt. slow cooker. , Add the broth, beer, onion, barley, garlic, oregano, parsley, Worcestershire sauce, pepper flakes, pepper, salt and bay leaf. Cover and cook on low for 8-10 hours. , Stir in vegetables; cover and cook 30 minutes longer or until meat is tender and vegetables are heated through. Discard bay leaf.
Nutrition Facts : Calories 233 calories, Fat 8g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 644mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 4g fiber), Protein 20g protein. Diabetic Exchanges
RICE COOKER MUSHROOM BARLEY RISOTTO
My own version for entertaining. This made (as a side dish) more than enough for 15 people, but there were a lot of items in the buffet. Serving indicated are as a vegetarian main dish. This is inspired by and largely based on Kittencal's #118855, which is for stovetop and inside the oven.
Provided by Demandy
Categories Grains
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Turn on cooker to steam setting, add butter and olive oil. Add in the shallot, thyme, chili flakes, bell pepper and saffron cook for about 8-10 minutes or until the shallots are lightly browned (add in the garlic and mushrooms the last 3 minutes of cooking).
- Add in the rinsed barley and saute for about 5 minutes, mixing with a wooden spoon.
- Carefully add in the broth and wine and season with seasoned salt and black pepper; mix to combine. Bring to a simmer, and boil lightly for a few minutes.
- Set cooker for brown rice cycle. Check cooker after about 40 minutes to see if you need to add additional water. Let steam for 15 minutes with lid open if excess water needs to be evaporated but grains are fully cooked.
- Add in Parmesan cheese and mix until the cheese has melted.
Nutrition Facts : Calories 329, Fat 10.8, SaturatedFat 4.2, Cholesterol 15.1, Sodium 900.2, Carbohydrate 47.9, Fiber 9.4, Sugar 2.9, Protein 9.7
TURKEY BARLEY GOULASH CASSEROLE (RICE COOKER)
Healthy and easy rice cooker dish that you don't have to babysit, inspired by a Moosewood creation. This will be more like a casserole consistency than a stew, because the barley soaks up the cooking liquid. You can sub a can of diced tomatoes for the tomato paste and water. You may top with shredded cheddar cheese if you wish. This reheats wonderfully.
Provided by Demandy
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Set rice cooker to "Quick Cook", or if you don't have that setting just turn on the rice cooker. Toss in first five ingredients, closing cover in between chopping to keep the heat inside. Peek every few minutes and stir to break up turkey clumps, then close the cover again.
- When turkey is cooked, add rest of ingredients. If you don't have the final three spices, you can leave them out or substitute your own favorites.
- Close cover and set rice cooker to brown rice setting. If you don't have a brown rice setting, set it for white rice. When it finishes, check to ensure barley is cooked through. If barley is still too chewy, let it run another cycle. It should take about 40 minutes. If mixture is too dry, add a little more water.
- Top with cheddar or parmesan cheese if you wish.
Nutrition Facts : Calories 351, Fat 10.5, SaturatedFat 2.8, Cholesterol 89.6, Sodium 1340.1, Carbohydrate 39.2, Fiber 9.3, Sugar 8.4, Protein 26.7
MILDLY CURRIED TURKEY BARLEY DISH (RICE COOKER)
This is a mild, slightly sweet dish I concocted because I wanted to combine an Acorn squash with some ground turkey and barley. Barley is my new favorite grain, this is a very healthy combo! Note: You can probably put the diced squash in uncooked and it will cook with the rest of the food, but I wasn't brave enough to try it on my first attempt. My research found that steamed squash can cook in 25 minutes, so it should have plenty of time to cook in this dish without pre-nuking.
Provided by Demandy
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut squash in half and put in microwave dish, cut sides down. Nuke covered for 5 minutes on high in 1/4" of water.
- Turn on rice cooker (regular switch or quick steam) and cook turkey and onion together. When turkey is browned, drain off fat.
- Remove squash from microwave. Careful, it is hot! Score the squash flesh vertically and horizontally to make 1 inch squares. Scoop out squash cubes into cooker.
- Add rest of ingredients to cooker. Stir to combine.
- Set rice cooker to "brown rice" setting and cook until done. If you have a one button cooker, turn it on and check when done. You may need to do 1.5 cycles to fully cook the barley.
Nutrition Facts : Calories 300.9, Fat 7, SaturatedFat 1.8, Cholesterol 52.2, Sodium 277, Carbohydrate 41.2, Fiber 7.8, Sugar 4.4, Protein 20.8
PRESSURE COOKER WILD RICE AND BARLEY CASSEROLE
This is a hearty casserole for the fall and winter months. Great to make ahead and reheat as needed.
Provided by TishT
Categories Rice
Time 42m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Mince the shallots.
- Melt 2 Tbs butter in the pressure cooker.
- Add the shallots and cook over high heat until soft, about 2 minutes.
- Add the rice and barley and stir well.
- Pour in the sherry.
- When the mixture has stopped sputtering, add the beef stock or broth and water.
- Close pressure cooker and bring up to full pressure.
- Reduce heat to stabilize pressure and cook for 23 minutes.
- Release pressure.
- Most of the rice should be split open and tender but not mushy.
- Return the cover and cook longer if necessary.
- If there is liquid remaining after the rice is cooked, pour it off.
- The mushrooms can be cooked in the pressure cooker by removing the rice and after it is cooked, or they can be cooked in a skillet while the rice is cooking.
- Melt the remaining 2 Tbs butter in the pressure cooker or a skillet.
- Add the mushrooms and cook over high heat until they are soft and most of the liquid has been cooked away.
- Fold the mushrooms into the rice mixture and add salt to taste.
- This dish can be made several days in advance and refrigerated.
- Reheat on the stove or in the microwave oven before serving.
Nutrition Facts : Calories 446.2, Fat 16.6, SaturatedFat 10, Cholesterol 40.7, Sodium 409.3, Carbohydrate 48.1, Fiber 5.7, Sugar 2.9, Protein 11.5
BROWN RICE AND BARLEY
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
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!
HOW TO COOK BARLEY IN A RICE COOKER RECIPE - (3.3/5)
Provided by AzWench
Number Of Ingredients 7
Steps:
- If you are using pearled barley, add the 1 cup of pearled barley, 2 cups of cold water and a pinch of salt to your rice cooker. If you are using brown barley, soak the cup of brown barley overnight in 2 1/2 cups of water and a pinch of salt. This step can be done inside of the rice cooker. For both types, cook through one rice cooking cycle. After the cycle is finished, let the barley rest for 15 minutes. Fluff the barley with a fork and serve or use in your favorite recipes.
RICE AND BARLEY PILAF
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
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
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