Pearl Barley Pilaf Food

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PEARL BARLEY PILAF



Pearl Barley Pilaf image

Make and share this Pearl Barley Pilaf recipe from Food.com.

Provided by Rob R.

Categories     Stew

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 teaspoon ground cumin
3/8 teaspoon chili powder
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/8 teaspoon dried mint flakes
3/4 teaspoon garlic powder
3/4 teaspoon ground red pepper
3/8 teaspoon vegetable oil
cooking spray
7 ounces chopped onions
5 ounces chopped red bell peppers
2 1/4 teaspoons low sodium soy sauce
2 1/2 cups low sodium vegetable broth
7 ounces uncooked pearl barley
14 1/2 ounces canned diced tomatoes, drained
1 bunch chopped green onion

Steps:

  • Combine the first 7 ingredients in a small bowl.
  • Coat skillet with cooking spray and oil; add chopped onion, bell pepper, and soy sauce.
  • Cook over medium-high heat 3 minutes or until vegetables are lightly browned.
  • Add broth, barley, tomatoes, and spice mixture, and stir well.
  • Bring to a boil; cover, reduce heat, and simmer 55 minutes or until barley is done.
  • Let stand 15 minutes.
  • Stir in green onions.
  • Serve.

BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

BARLEY AND RED LENTIL PILAF



Barley and Red Lentil Pilaf image

Make and share this Barley and Red Lentil Pilaf recipe from Food.com.

Provided by katew

Categories     Grains

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

1 tablespoon brown mustard seeds
2 tablespoons olive oil
2 brown onions, finely diced
2 garlic cloves, crushed
1 tablespoon ground coriander
2 teaspoons ground turmeric
1 1/2 cups pearl barley
6 cups stock
3/4 cup red lentil, washed
1 1/2 cups frozen peas
500 g cauliflower, cut into florets
3/4 cup coriander, finely chopped
salt and pepper

Steps:

  • Heat oil in large pot and add mustard seeds.
  • Cook 60 seconds or till they start to pop.
  • Add onions and garlic - cook till soft.
  • Stir in ground coriander and turmeric - cook one minute more.
  • Add barley and stir till well coated.
  • Add stock, bring to the boil.
  • Simmer on low for 25 minutes, stir occassionally.
  • Add red lentils and simmer for another 20 minutes.
  • Add cauliflower and peas and cook about 10 minutes till vegetables are tender and nearly all liquid is absorbed.
  • Fluff the grains with a fork.
  • Stir through coriander and season to taste.

BARLEY PILAF



Barley Pilaf image

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

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

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.

HERB-BASTED CHICKEN WITH PEARL BARLEY, BACON, AND ROOT VEGETABLE PILAF



Herb-Basted Chicken with Pearl Barley, Bacon, and Root Vegetable Pilaf image

Yield Makes 4 servings

Number Of Ingredients 15

2 cups water
1/2 teaspoon salt
1 cup pearl barley, rinsed, drained
6 ounces bacon, diced
1 shallot, minced
1 1/4 cups 1/4- to 1/3-inch cubes peeled root vegetables (such as celery root, carrot, turnip, rutabaga, and/or butternut squash)
Pinch of sugar
2 teaspoons fresh lemon juice
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
6 tablespoons canola oil
4 large chicken breast halves with skin and bones
2 tablespoons (1/4 stick) butter
1/2 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary

Steps:

  • Bring 2 cups water and salt to boil in medium saucepan. Mix in barley. Cover pan, reduce heat to medium, and simmer until barley is tender, about 30 minutes. Drain barley.
  • Sauté bacon in large pot over medium heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels. Pour off all but 2 tablespoons drippings from pot. Add shallot; stir 30 seconds. Add cubed vegetables and sugar; sauté 6 minutes. Add barley, lemon juice, and herbs; stir 2 minutes. Mix in bacon; season with salt and pepper. (Can be made 1 hour ahead. Let stand at room temperature. Cover and place in oven to rewarm while chicken roasts, adding water by tablespoonfuls to moisten if dry.)
  • Preheat oven to 350°F. Heat oil in large ovenproof skillet over medium-high heat. Sprinkle chicken with salt and pepper. Place chicken, skin side down, in skillet. Cook until skin browns, about 7 minutes. Add butter and herbs to skillet; stir to blend. Turn chicken skin side up. Place skillet in oven; roast chicken until cooked through, basting occasionally with herb butter, about 20 minutes.
  • Divide pilaf among 4 plates; top with chicken. Spoon pan juices over.

WILD MUSHROOM AND BARLEY PILAF



Wild Mushroom and Barley Pilaf image

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

1 tablespoon vegetable oil
8 ounces portabella mushrooms, coarsely chopped
1 small onion, chopped
2 garlic cloves, minced
1 1/4 cups pearl barley, uncooked
3 cups fat-free low-sodium chicken broth or 3 cups vegetable broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons dill weed, snipped or 2 teaspoons dried dill

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.

BARLEY PILAF WITH PEARL ONIONS



Barley Pilaf with Pearl Onions image

This nutty pilaf is a variation on a recipe from columnist Susan Spungen's grandmother Essie, and is perfect for soaking up the rich juices from Juki's Short Ribs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 5

10 ounces white pearl onions (about 2 cups)
1 tablespoon chicken fat, margarine, or unsalted butter
2 cups pearl barley
1 quart homemade or low-sodium canned chicken stock, plus more if needed
Coarse salt and freshly ground pepper

Steps:

  • Bring a large saucepan of water to a boil. Add onions, and blanch until skins loosen, about one minute. Drain onions in a colander, and rinse with cold water. Peel onions, and set aside.
  • Heat the fat in a large saucepan over medium-low heat until hot but not smoking. Add barley; cook, stirring frequently, until the barley is browned and fragrant, about 15 to 20 minutes.
  • Add stock and reserved onions. Bring to a boil, then reduce to a simmer. Season with salt and pepper. Cover, and cook barley until tender but chewy and all liquid has been absorbed, about 40 minutes; if all the liquid is absorbed and the barley is still not done, add a few tablespoons stock or water, and continue cooking. Serve hot.

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