LEMON-PARMESAN BARLEY
From Cooking Light. The recipe originally called for water, but I believe that broth adds a great deal of flavor. I use either chicken or vegetable broth. You can also make this with regular barley, but need to adjust the cooking time in the first step.
Provided by duonyte
Categories Grains
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine the water or broth, olive oil and pepper in a medium saucepan and bring to a boil.
- Stir in the barley, cover, reduce heat and simmer 13 minutes or until tender and liquid is absorbed.
- Remove pan from heat; stir in cheese, lemon zest, and parsley. Cover and let stand 5 minutes. Fluff with fork before serving.
BARLEY WITH LEMON-PARSLEY PESTO
Provided by Food Network Kitchen
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.
OLD FASHIONED LEMON (CITRUS) BARLEY WATER
I love this drink so couldn't believe it when I saw it wasn't on Zaar. This is from the back of a packet of Pearl Barley. You can also experiment with a mixture of other citrus juices such as lime or grapefruit.
Provided by Mandy
Categories Punch Beverage
Time 1h10m
Yield 1 7/8 litres approx
Number Of Ingredients 6
Steps:
- Rinse the barley well.
- Cover barley in a pot with cold water & bring to the boil, drain.
- Return barley to saucepan with the lemon rind & 10 cups water, cook slowly for 1 hour.
- Add the lemon juice & sugar and stir until sugar has dissolved.
- Strain and chill to serve.
- Discarded barley can be mixed with some dried fruit & nuts and warm milk and makes a great breakfast.
Nutrition Facts : Calories 655.4, Fat 1, SaturatedFat 0.2, Sodium 47, Carbohydrate 163.6, Fiber 9.1, Sugar 114.8, Protein 6
BRUSSELS SPROUTS WITH LEMON & PARMESAN
Make and share this Brussels Sprouts With Lemon & Parmesan recipe from Food.com.
Provided by Redsie
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place 1 - 2 inches of water in a large pot with a steamer basket and bring to a boil.
- Wash the Brussels sprouts. Cut off the stem end, leaving about 2/3 of the sprout and discarding the tougher outer leaves that come loose. With the tip of a knife, make an X into the interior of the core. (The trimming can be done far in advance, even a day or so if you're making for a holiday dinner.).
- Transfer to the steamer tray and place over the boiling water. Cover and let steam for about 15 minutes or until cooked clear through. (I taste one to know if they're done.).
- Sprinkle with the lemon juice and Parmesan. Season with salt and pepper and serve.
Nutrition Facts : Calories 21.9, Fat 0.3, SaturatedFat 0.1, Sodium 12, Carbohydrate 4.5, Fiber 1.5, Sugar 1.1, Protein 1.5
REFRESHING LEMON BARLEY WATER
Lemon Barley water is an old fashioned British tonic that was given to the weak as an alternative source of nourishment. Now most people just drink it because they like it! Some recipes use sugar in their recipes however honey gives it a more intense flavor. If you have any fresh ginger handy, finely grate about 1 tablespoon of it and boil it with the barley for a gingery kick. Found on the internet. Enjoy!
Provided by Nif_H
Categories Beverages
Time 25m
Yield 6 cups
Number Of Ingredients 5
Steps:
- Place the barley in a sieve and rinse under cold water until water runs clear.
- Place barley in a saucepan with lemon peel and 6 cups of water.
- Bring to the boil over medium heat. Once boiling, turn down and simmer for 15-30 minutes then strain mixture into a heatproof bowl. Discard the barley.
- Add honey to bowl and stir to dissolve. Stir in lemon juice and then let mixture cool to room temperature.
- Pour into bottles and refrigerate until chilled.
LEMONY VEGETABLE BARLEY SALAD
My husband, Daniel is a big eater who likes generous portions. So I look for hearty dishes that satisfy. This salad does just that.-Linda McLyman, Syracuse, New York
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- Cook barley according to package directions; drain and cool completely. Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until crisp-tender. Drain and cool completely. , In a large bowl, combine the carrot, celery, broccoli, spinach, onion, tomato, yellow pepper, mushrooms, barley and beans. In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 178 calories, Fat 6g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 272mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 7g fiber), Protein 5g protein. Diabetic Exchanges
LEMON-BARLEY PILAF
Categories Side Sauté Lemon Barley Spring Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
- Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.
LEMON-PARSLEY BARLEY
For never having made barley before...I must say this turned out quite nice. I paired this with a grilled onion and garlic pork loin as a side dish. Awesome substitute for rice!
Provided by Gus-Gus
Categories Grains
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion and garlic until sauteed well. Set to the side.Combine water and broth and cook barley according to directions on package. Juice lemon then add juice to cooking barley. When you can start to see a little of the barley through the water, add the cooked onions and garlic. Barley should be tender but not mushy or crunchy-hard. Add parsley to barley and fold mixture in until even through out. Parsley may wilt a bit due to heat. You may wait to add parsley until you are ready to serve -- But don't let it get cold.
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