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.
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.
LEMON BARLEY STUFFING
Grain stuffings are an elegant alternative to bread stuffing on the Thanksgiving table, and one that happens to work well for any gluten-avoiding guests. Here the barley is tossed with roasted shiitake mushrooms, chive butter, hazelnuts and plenty of lemon to zip it up. Stuff it in the turkey if you'd like, or serve it alongside as a supple, addictive dressing.
Provided by Melissa Clark
Categories dinner, stuffing and dressing, side dish
Time 2h15m
Yield 9 cups, enough to stuff a 10- to 12-pound turkey
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. In a large pot, melt butter over medium-high heat. Add leeks and cook, stirring, until softened, about 5 minutes. Add barley and rosemary sprig; cook 1 minute more. Pour in the stock, 1 1/2 cups water and 3/4 teaspoon salt. Bring to a boil over high heat; reduce heat, cover and simmer until barley is tender and most liquid has evaporated, about 1 hour 15 minutes. Check it after an hour. If it is tender but liquid is not absorbed, drain barley in a strainer. Or if liquid has evaporated and barley is still not tender, add a little more water and continue cooking until it is.
- Meanwhile, toss mushrooms with oil, 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread in a single layer on two large baking sheets. Roast, tossing occasionally, until tender and beginning to crisp around edges, 20 to 25 minutes.
- Make chive butter: In a mortar and pestle or mini food processor, mash together the garlic and salt until it forms a paste. Stir in the lemon zest and juice until salt dissolves. Pound or pulse in the chives, then stir in the butter until incorporated.
- Spoon hot barley into a large bowl. Stir in mushrooms, hazelnuts, parsley and chive butter until well combined. Taste and add more salt and lemon if necessary.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 11 grams, Carbohydrate 35 grams, Fat 17 grams, Fiber 8 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 362 milligrams, Sugar 3 grams, TransFat 0 grams
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
BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BEEF BARLEY SOUP WITH LEMON
With a higher ratio of broth to barley than one usually sees, and the addition of plenty of fresh baby spinach, this beef barley soup is a little lighter than most of its kind. However, it's still a substantial, satisfying meal that gets a heady aroma from spices (coriander, cumin and paprika) and a brightness from lemon. If you like your meals with a kick, top this with thinly sliced jalapeño, which will wilt slightly from the heat of the soup. Leftovers freeze perfectly for at least three months, though if using the jalapeño, don't add it until serving time.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, appetizer, main course
Time 3h30m
Yield 8 servings
Number Of Ingredients 25
Steps:
- Season beef with 1 teaspoon salt and 1/2 teaspoon pepper. Let mixture stand for 30 minutes to 1 hour at room temperature.
- Heat 2 tablespoons oil in a large pot over medium-high heat. Add meat and cook in batches, turning occasionally, until well browned, 8 to 10 minutes per batch. Drizzle in additional oil if the pan seems dry. Transfer the browned meat to a paper-towel-lined plate to drain.
- Add leek, celery, fennel and garlic to the pan; cook until soft, about 7 minutes, adjusting the heat if necessary to prevent burning. Push the vegetables to one side, and, if the pan looks dry, add a bit more oil. Add tomato paste and spices to the cleared spot and cook until tomato paste is darkened and caramelized, 1 to 2 minutes. Stir together vegetables and tomato paste.
- Return meat to the pot. Pour in stock and 8 cups water. Using kitchen string, tie sage, rosemary and bay leaves into a bundle and drop into pot. Bring the liquid to a simmer over medium heat. Cook, partly covered, for 1 hour.
- Stir in the carrots, parsnips, turnips, barley, 1 teaspoon salt and remaining 1/2 teaspoon pepper. Simmer until barley is cooked through and meat is tender, 45 minutes to 1 hour more. Pull herb bunch from pot and discard.
- Stir spinach and parsley into pot until wilted, 2 to 3 minutes (kale may take a few minutes longer), then stir in lemon zest and juice. If soup is too thick, thin it with a little water. Taste and adjust seasonings, if necessary. Serve with chiles, if you like.
Nutrition Facts : @context http, Calories 320, UnsaturatedFat 6 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 10 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 809 milligrams, Sugar 10 grams, TransFat 0 grams
PEARL BARLEY, PARSNIP & PRESERVED LEMON TAGINE
Make this colourful tagine as an easy veggie meal to feed a crowd. With pearl barley, parsnips and sweet potatoes, it's a great winter dish to fill you up
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 20
Steps:
- Heat the oil in a flameproof casserole dish. Add the onion and a pinch of salt, cook for 5 mins until beginning to colour and soften, then stir in the garlic and spices. Cook for a min more until fragrant, then add the sweet potato, parsnips, carrots, preserved lemon and pearl barley.
- Give everything a good mix and cook for a min or so until the veg and barley are coated in the spices. Pour in the stock and some seasoning, bring to the boil, then reduce the heat and simmer for 45 mins or until the veg and barley are tender.
- To make the dressing, mix the yogurt with the tahini, lemon juice and some seasoning, then add a splash of water to make it spoonable. Chop most of the mint and parsley leaves. Taste the stew for seasoning, then stir through the chopped herbs, olives and lemon juice. Can be frozen at this point; reheat very gently.
- Scatter over the pomegranate seeds and the remaining herbs to add colour and texture. Serve with tahini yogurt.
Nutrition Facts : Calories 639 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 25 grams sugar, Fiber 18 grams fiber, Protein 14 grams protein, Sodium 2.2 milligram of sodium
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.
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.
BUTTERY LEMON PARSLEY NOODLES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Bring a large pot of water to a boil. Cook the pasta according to the package instructions. (If using angel hair, stop just short of the al dente stage.) Drain and set aside.
- Melt the butter in a large skillet over medium-high heat, then add the olive oil. Add the parsley, garlic and lemon zest and stir. Throw in the drained pasta and cook, tossing and coating it in the mixture, so that a few of the pieces get a little bit of a pan-fried texture to them, 2 to 3 minutes. Add the lemon juice and some salt and pepper and toss again.
GRILLED PORK WITH LEMON & THYME BARLEY
This good-for-you supper is a great way to get some wholegrain into your diet
Provided by Silvana Franco
Categories Dinner, Main course
Time 50m
Number Of Ingredients 11
Steps:
- Place the pork in a shallow dish and add the vinegar and garlic, turning to make sure they're evenly covered. Leave at room temperature for 10 mins. Meanwhile, heat the oil in a pan and cook the onion and coriander seeds for 3-4 mins until softened.
- Add the barley and cook for 1 min in the oil, then add the stock and thyme. Bring to the boil, cover then simmer for 30-35 mins until the barley is tender and the liquid absorbed.
- Transfer the pork to a grill pan and cook under a hot grill for 5 mins on each side until nicely browned and cooked through. Stir the spinach, zest and juice into the barley and spoon onto plates. Serve with the grilled pork.
Nutrition Facts : Calories 425 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 0.65 milligram of sodium
PEARL BARLEY SALAD WITH FETA, TOASTED ALMONDS LEMON AND PARSLEY
This recently appeared in the Sunday Life magazine, as 'Freekah salad ..." by renowned chef Karen Martini. I couldn't find freekah - and Karen recommended pearl barley as a 'perfect substitute'. The recipe calls for feta, but I've made it without and it was still delicious. I'm trying to lose a few kilos, so also omitted the oil - still yummy. Have it cold - or warm and season to taste. It goes perfectly with the Greek lamb dish I've posted - also by Karen Martini
Provided by amanda l b
Categories Grains
Time 4h30m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare pearl barley as per instructions. Usually, this is to soak for a few hours, rinse and then gently boil for about 20-30 minutes; drain.
- Place cooked pearl barley in a serving bowl.While warm, add olive oil, lemon juice and salt and pepper.
- Toss through the onion and parsley.
- Top with the almonds and feta.
Nutrition Facts : Calories 343.7, Fat 15.1, SaturatedFat 3.8, Cholesterol 14.8, Sodium 428.3, Carbohydrate 44.9, Fiber 9.9, Sugar 2.6, Protein 10.2
More about "lemon parsley barley food"
MIX LEMON WITH PARSLEY AND THE BELLY FAT WILL BE GONE
From youtube.com
Author Natural RecipesViews 1.2M
10 BEST PEARL BARLEY SALAD RECIPES | YUMMLY
From yummly.com
WINTER LEMON CHICKEN BARLEY SOUP RECIPE - LITTLE …
From littlespicejar.com
BARLEY WITH SAUTEED LEEKS, PEAS, AND PARSLEY RECIPE
From womansday.com
PARSLEY AND LEMON PESTO RECIPE - FOOD REPUBLIC
From foodrepublic.com
LEMON BARLEY WATER RECIPE - THE SPRUCE EATS
From thespruceeats.com
Ratings 162Calories 175 per servingCategory Beverage
LEMON BARLEY WATER BENEFITS AND ITS SIDE EFFECTS - KOBMEL
From kobmel.com
LEMON AND PARSLEY FETTUCCINE - NADIA LIM - NUDE FOOD
From nadialim.com
LEMON BARLEY WATER RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BARLEY SALAD WITH HERBS AND LEMON - CUISINE WITH ME
From cuisinewithme.com
LEMON BROWN RICE WITH PARSLEY - EMILIA'S FOOD CRAVINGS
From emiliasfoodcravings.com
TABBOULEH (LEBANESE PARSLEY AND LEMON SALAD)
From mediterraneanliving.com
BENEFITS OF PARSLEY AND LEMON JUICE AND HOW TO MAKE IT?
From kobmel.com
LEMONY SPRING VEGETABLE AND BARLEY BOWL RECIPE - BON APPéTIT
From bonappetit.com
BARLEY WITH LEMON-PARSLEY PESTO RECIPE | KITCHEN INFINITY RECIPES
From kitcheninfinity.com
PEARL BARLEY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TURKEY SOUP WITH LEMON AND BARLEY - DAIRY FREE RECIPES
From fooddiez.com
BARLEY RECIPES - FOOD NETWORK
From foodnetwork.com
LEMON PARSLEY PASTA - EASY SIDE DISH - BUDGET BYTES
From budgetbytes.com
PARSLEY LEMON GREEN JUICE (GREAT FOR WEIGHT LOSS) - GOODNATURE
From goodnature.com
OUR 18 BEST BARLEY RECIPES | ALLRECIPES
From allrecipes.com
BARLEY WITH LEMON-PARSLEY PESTO RECIPE : FOOD NETWORK KITCHEN : …
From pinterest.com
VEGETABLE BARLEY SOUP WITH LEMON - FOOD ABOVE GOLD
From foodabovegold.com
LEMON PARSLEY BARLEY RECIPE - WEBETUTORIAL
From webetutorial.com
LEMON CHICKEN PASTA WITH PARSLEY | RICARDO
From ricardocuisine.com
PARSLEY AND BARLEY RECIPES (280) - SUPERCOOK
From supercook.com
BARLEY SALAD WITH LEMON AND BASIL - SEARCHING FOR SPICE
From searchingforspice.com
PEARL BARLEY TABBOULEH WITH PARSLEY AND MINT | LAST INGREDIENT
From lastingredient.com
BARLEY WITH LEMON-PARSLEY PESTO – RECIPES NETWORK
From recipenet.org
12 WAYS TO COOK WITH BARLEY - THE SPRUCE EATS
From thespruceeats.com
PARSLEY AND LEMON FOR WEIGHT LOSS: THE MAGIC INGREDIENTS
From beautyandhealthbase.com
BEST BUTTERY LEMON PARSLEY NOODLES RECIPES - FOOD NETWORK
From foodnetwork.ca
BARLEY SALAD WITH LEMON DRESSING - THE CLEVER MEAL
From theclevermeal.com
PEARL BARLEY AND BEAN STEW - GOODHOUSEKEEPING.COM
From goodhousekeeping.com
BARLEY SALAD WITH A GARLIC LEMON DRESSING - SMART NUTRITION WITH ...
From smartnutrition.ca
LEMON, PARSLEY, AND GARLIC COMPOUND BUTTER RECIPE - EAT SIMPLE …
From eatsimplefood.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