Lemon Parsley Barley Food

BARLEY WITH LEMON-PARSLEY PESTO

Barley with Lemon-Parsley Pesto image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Ingredients

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.

TABBOULEH

Tabbouleh image

Often used as a garnish, parsley is the main attraction of this refreshing salad. Equally perfect for a summer barbecue or mid-winter pick-me up.

Provided by Getty Stewart

Categories Salad

Number Of Ingredients 9

Ingredients

11/2 cups whole grains (bulgur, quinoa, barley, wheat, couscous)
3 cups chopped parsley
2 medium tomatoes, seeded & diced
2 green onions, chopped
2 Tbsp fresh chopped mint ((2 tsp dried))
1/4 cup canola oil
2 Tbsp fresh squeezed lemon juice
1/2 tsp salt
1/8 tsp ground pepper

Steps:

Cook and cool whole grain according to package directions or read How to Cook Whole Grains.
In large bowl, toss together cooked whole grains, parsley, tomatoes, green onions and mint.
In small jar with tight fitting lid, combine canola oil, lemon juice, salt and ground pepper. Secure lid and shake swell to blend thoroughly.
Pour dressing over salad and mix well.
Rest for one hour before serving to allow flavors to blend and parsley to soften somewhat.

LEMON-PARMESAN BARLEY

Lemon-Parmesan Barley image

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

Ingredients

1 1/2 cups water (chicken or vegetable) or 1 1/2 cups broth (chicken or vegetable)
1 tablespoon extra-virgin olive oil
1/4 teaspoon fresh ground black pepper
3/4 cup quick-cooking barley
1/4 cup shaved fresh parmesan cheese, about 1 ounce
1 tablespoon grated lemon zest
1 tablespoon chopped fresh parsley

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.

LEMON-PARSLEY BARLEY

Lemon-Parsley Barley image

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

Ingredients

1 cup dry barley
1 1/4 cups water
1 1/4 cups chicken broth
1 lemon
1 teaspoon onion powder or 1 tablespoon of minced onion
3 garlic cloves, minced
1/2 cup fresh parsley (to taste)

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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BARLEY WITH SAUTEED LEEKS, PEAS, AND PARSLEY RECIPE

barley-with-sauteed-leeks-peas-and-parsley image

Directions. Heat oil in a medium skillet on medium. Add leeks and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to …
From womansday.com
Cuisine American
Estimated Reading Time 1 min
Servings 4-6
Total Time 25 mins

Heat oil in a medium skillet on medium. Add leeks and 1/4 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 7 to 8 minutes.
Stir in peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes; stir in parsley.

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LEMON AND PARSLEY FETTUCCINE - NADIA LIM

This lemon and parsley fettuccine is the perfect partner to my meatball bake or Italian herb chicken, it’s the perfect dish to help soak up all the flavours. Print Recipe Pin …
From nadialim.com
Servings 6
Estimated Reading Time 40 secs
Category Main

Bring a large pot of well-salted water to the boil and cook fettuccine according to packet instructions. Scoop out ¼ cup of the pasta cooking water before draining.

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CHICKEN AND BARLEY STEW WITH DILL AND LEMON - FOOD & WINE

Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and …
From foodandwine.com
5/5
Total Time 1 hr 15 mins
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In a shallow bowl, combine the flour with 1 teaspoon each of salt and pepper. Dredge the chicken in the flour; shake off the excess.
In a medium enameled cast-iron casserole, heat 2 tablespoons of the oil. Add half of the chicken and cook over moderately high heat until golden, about 2 minutes per side. Transfer the chicken to a bowl. Brown the remaining chicken in 2 more tablespoons of the oil.
Pour off the fat. Add the remaining 1 tablespoon of oil and the carrots to the casserole and cook over moderate heat for 3 minutes. Add the celery, leek and garlic and cook until starting to soften, 2 minutes. Add a large pinch each of salt and pepper and the barley. Cook over moderately high heat, stirring, until the barley starts to toast, 1 minute. Add the stock and water and bring to a boil. Cover and simmer over low heat, stirring occasionally, until the barley is almost tender, about 20 minutes.
Return the chicken to the stew; cover and simmer until cooked through and the stew has thickened, about 10 minutes. Stir in the dill and lemon juice and season with salt and pepper. Spoon the stew into bowls, sprinkle with the tarragon and cheese and serve.

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BARLEY SALAD WITH HERBS AND LEMON - CUISINE WITH ME

Place 6 quarts of water in a large pot, add barley and 1 tbsp salt. Cover, bring to a boil, reduce and cook for 45 minutes (follow instructions on barley package as cooking times …
From cuisinewithme.com
3/5 (2)
Calories 266 per serving

Place 6 quarts of water in a large pot, add barley and 1 tbsp salt. Cover, bring to a boil, reduce and cook for 45 minutes (follow instructions on barley package as cooking times can vary per brand).

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BARLEY SALAD WITH PARSLEY AND WALNUTS RECIPE - FOOD & WINE

Step 2. Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts. …
From foodandwine.com
4/5
Category Barley
Servings 6
Total Time 40 mins

Preheat the oven to 350°. In a large saucepan of boiling salted water, cook the barley over high heat until tender, about 25 minutes. Drain the barley and rinse under cold water to cool thoroughly. Drain again, shaking out the excess water.
Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts.
In a large bowl, whisk the lemon juice with the olive oil, garlic and lemon zest and season with salt and pepper. Add the barley, parsley and ricotta salata and toss gently. Add the toasted walnuts, toss again and serve.

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BARLEY SALAD WITH CUCUMBERS, TOMATOES AND PARSLEY - RACHEL ...

Add tomatoes, cucumbers, and parsley to barley; mix together. In a small bowl or measuring cup, whisk together lemon juice, olive oil, and salt and pepper. Pour the dressing …
From rachelcooks.com
4.4/5 (19)
Total Time 15 mins
Category Salads
Calories 215 per serving

If necessary, use a fork to fluff up barley and separate pieces. Add tomatoes, cucumbers, and parsley to barley; mix together.
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Serve immediately, or keep in fridge overnight prior to serving. If salad seems dry, feel free to add more dressing.

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Instructions. Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, …
From theclevermeal.com
Cuisine American
Total Time 1 hr 30 mins
Category Salad, Side Dish
Calories 346 per serving

Bring a pot of salted water to a boil. Add barley, reduce the heat to a simmer, cover with a lid and cook for about 25-30 minutes or until barley is tender. Drain well, place in a large salad bowl and let it cool for about 40 minutes.
Make the dressing by placing olive oil, lemon juice, lemon zest, mustard, salt, pepper and garlic into a jar with a lid. Shake vigorously until well combined.
Add the vegetables, chickpeas, herbs to the barley and pour over the lemon dressing. Toss well to combined, taste and adjust the seasoning according to your liking if needed.
You can serve this barley salad at room temperature or cold. If time allows, I prefer to let it chill an extra 30 minutes in the fridge before serving. Enjoy!

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From foodabovegold.com
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Category Soup
Servings 8
Calories 80 per serving

In the bottom of a large pot over medium heat, heat the olive oil. Add in the mushrooms and cook until golden brown. Remove and set aside.
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5/5 (6)
Total Time 25 mins
Category Appetizers

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5/5 (6)
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Total Time 45 mins
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Calories 1249 per serving

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5/5 (1)
Total Time 1 hr 5 mins
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BARLEY WITH LEMON-PARSLEY PESTO – RECIPES NETWORK

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.
From recipenet.org
Servings 4

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BARLEY SALAD WITH PARSLEY AND WALNUTS RECIPE - RECIPES.NET

Meanwhile, spread the walnuts in a pie plate and toast for 10 to 12 minutes, until golden and fragrant. Transfer to a cutting board and let cool. Coarsely chop the nuts. In a large bowl, whisk the lemon juice with the olive oil, garlic, and lemon zest and season with salt and pepper. Add the barley, parsley, and ricotta salata and toss gently.
From recipes.net
Cuisine American
Category Salad
Servings 6
Total Time 50 mins

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5/5 (1)
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pearl barley 250 mL 2 medium zucchini, cut in half lengthwise 1 cup halved cherry tomatoes 250 mL 1/3 cup coarsely chopped pitted mammoth green olives or kalamata olives 75 mL 1/4 cup chopped fresh parsley 60 mL 1/4 cup finely crumbled feta 60 mL Lemon Dressing: 1/3 cup olive oil 75 mL 1 tsp lemon zest 5 mL 1/4 cup lemon juice 60 mL 3/4 tsp salt 4 mL 1/4 tsp pepper 1 …
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3.3/5 (6)
Calories 280 per serving
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BARLEY WITH LEMON-PARSLEY PESTO RECIPE : FOOD NETWORK ...

Mar 25, 2015 - Get Barley with Lemon-Parsley Pesto Recipe from Food Network
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LEMON PARSLEY BARLEY RECIPES

More about "lemon parsley barley recipes" BARLEY WITH SAUTEED LEEKS, PEAS, AND PARSLEY RECIPE. 2012-03-26 · Stir in peas and lemon zest and cook, stirring occasionally, until heated through, about 3 minutes; stir in parsley. Fold mixture into cooked barley. Tips & Techniques Tip: Replace the barley … From womansday.com Cuisine American Estimated …
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