BYRDHOUSE MUSHROOM BARLEY PILAF
This is a cozy, savory side dish. I sometimes brown chicken breasts and throw them on top of the pilaf for the last 20 minutes of cooking time. Enjoy!
Provided by SunnyByrd
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
- Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 32.2 g, Cholesterol 23.6 mg, Fat 8.5 g, Fiber 5.8 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 810.9 mg, Sugar 1.9 g
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
BARLEY PILAF WITH MUSHROOMS
This Barley Pilaf with Mushrooms is so delectably savory that you'll wonder why you've never made it before! It's the perfect side dish for most everything!
Provided by URVASHI PITRE
Categories Main Courses
Time 35m
Number Of Ingredients 9
Steps:
- Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
- Add salt, pepper, barley, and water.
- Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
- Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
- Stir in red wine vinegar and parsley and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 29 grams carbohydrates, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6 Servings, Sodium 396 grams sodium, Sugar 1 grams sugar
BARLEY PILAF
A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Spinach
Time 1h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.
MUSHROOM BARLEY PILAF SKILLET
Try out something new with dinner tonight when you cook our Mushroom Barley Pilaf Skillet. This Mushroom Barley Pilaf Skillet with lentils, dried cranberries and mixed nuts makes for a super flavorful side dish.
Provided by My Food and Family
Categories Home
Time 50m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 9
Steps:
- Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 4 min. or until onions are crisp-tender.
- Add next 4 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until liquid is absorbed.
- Stir in remaining ingredients.
Nutrition Facts : Calories 160, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 5 g
BARLEY MUSHROOM PILAF
I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.
Provided by kzbhansen
Categories Lunch/Snacks
Time 35m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions until tender.
- Meanwhile wash mushrooms and pat dry.
- Heat olive oil in a wide skillet over medium-low heat.
- Add nuts and let them cook for a few minutes before adding garlic.
- Add garlic to skillet.
- Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
- Increase heat to high.
- Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
- Cook until mushrooms are softened and somewhat shrunk.
- The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
- Mix barley with the spinach mixture and 1/2 the cheese.
- Serve on plates with remaining cheese.
- Excellent with garlic toast.
WILD MUSHROOM AND BARLEY PILAF
Another Heart Healthy recipe. This recipe features Portobellos, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.
Provided by Debbwl
Categories Low Cholesterol
Time 1h10m
Yield 12 1/2 cup
Number Of Ingredients 9
Steps:
- Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
- Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
- Remove from the heat. Stir in the dillweed.
MUSHROOM BARLEY PILAF
This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.
Provided by Heather Plett
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
- In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.
Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
WILD MUSHROOM AND BARLEY PILAF
Another Heart Healthy recipe. This recipe features Portabellas, but feel free to substitute another variety of wild or cultivated mushroom. Can be made into a vegetarian dish by using vegetable broth in place of chicken broth.
Provided by debbie lopez
Categories Other Side Dishes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Heat a medium nonstick saucepan over medium heat. Pour the oil into the pan and swirl to coat the bottom. Cook the mushrooms, onion, and garlic for 5 minutes, or until the mushrooms have released some of their juices and the onions are translucent, stirring occasionally.
- 2. Stir in the barley; cook for 1 minute. Stir in the broth, salt, and pepper. Bring to a boil over high heat. Reduce the heat to low; cook, covered, for 45 to 50 minutes, or until the barley is tender.
- 3. Remove from the heat. Stir in the dill-weed and enjoy.
MUSHROOM BARLEY PILAF
It sounds basic, but it is soooo good! Cook time can be rushed although slow cooking yields the bEsT flavor. I generally use baby portabello mushrooms when I make this.
Provided by Atiekay
Categories Grains
Time 41m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat vegetable stock in a saucepan or the microwave.
- Heat olive oil in a deep skillet on low heat.
- Add the onion and saute until soft (1-2 minutes). Should be slightly golden.
- Add mushrooms and basil and continue cooking about 4 minutes.
- Stir in barley; be sure it's well coated. Raise heat to medium and cook 5 more minutes.
- Stir in hot veg. stock and bring to a boil.
- Reduce heat and simmer 25 mins until all liquid is absorbed.
- Reserve some tomatoes for garnishing and mix in the remainder.
- Garnish and serve!
Nutrition Facts : Calories 311.2, Fat 14.8, SaturatedFat 2.1, Sodium 102.1, Carbohydrate 40, Fiber 9.2, Sugar 3.7, Protein 7.4
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- Heat 2 teaspoons oil in a large heavy pot or Dutch oven over medium heat. Add onion and cook, stirring often, until softened, 2 to 3 minutes. Add barley, garlic and thyme and cook, stirring, for 30 to 60 seconds. Pour in broth (3 cups if using quick-cooking barley, 4 cups if using pearl barley) and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, 10 to 12 minutes for quick-cooking barley or about 45 minutes for pearl barley.
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- Dry sauté the mushrooms by adding them to a large sauté pan and cooking them over medium-high heat. Cook the mushrooms for about 4 to 5 minutes, until they start releasing their liquids, stirring frequently. Transfer the mushrooms and juices to a bowl. Wipe down the pan.
- Heat 2 tablespoons of olive oil in the pan over medium-high heat. When the oil is hot, add the onion and salt, and cook for about 2 minutes, until the onion begins to soften. Add the barley and cook for 3 to 4 minutes. Add the garlic and stir everything for 30 seconds to 1 minute, until the garlic is fragrant.
- Add the mushrooms and their juices into the pan, then stir in the vegetable broth and thyme. Raise heat and bring the broth to boil. Reduce the heat a little so that the broth is simmering. Cover the pot, and let the barley cook for 25 to 30 minutes, until the broth has been fully absorbed and the barley is tender. Remove from heat and let the barley sit for 5 minutes.
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- Combine the barley with the water and bouillon cubes in a medium saucepan. Bring to a slow boil, then lower the heat and simmer with a cover ajar for 40 minutes, or until the water is absorbed. If the barley isn’t done to your liking, add 1/2 cup more water and cook until absorbed; repeat if needed.
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- Add the cooked barley and peas, and cook over low heat, for 7 to 8 minutes, stirring often. Stir in the parsley and dill, season with salt and pepper, and serve.
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- Combine the barley, wild rice, water, and bouillon cube in a large saucepan. Bring to a slow boil, then cover and simmer gently until the water is absorbed, about 40 minutes. If the grains aren’t done to your liking, add 1/2 cup more water, allow it to absorb, and test again. Repeat as needed.
- Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until translucent. Add the celery and carrots and continue to sauté until all are golden.
- Stir in the cooked barley and wild rice followed by the remaining ingredients, including one or both of the optional ingredients. Transfer to a serving container or platter, or serve straight from the pan.
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