Toasted Barley With Mixed Vegetables Food

MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE

Steps:

• Preheat oven to 425 degrees F.
• Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
• While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
• When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
• Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
• Serve warm, at room temperature, or cold! Enjoy.

ROASTED WINTER VEGETABLES

Steps:

• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.

TOASTED BARLEY WITH MIXED VEGETABLES

Steps:

• Spray a 12 skillet with cooking spray. Cook barley in skillet over medium heat 6 to 8 minutes, stirring frequently until barley begins to brown, then stirring constantly until golden brown. Reduce heat to low, add broth. Cover and simmer for 40 minutes.
• Stir in remaining ingredients except green onions. Heat to boiling over high heat. Reduce to low, cover and simmer 20 minutes or until veggies are tender. Sprinkle with green onions. I guessed on the prep time.

TOASTED BARLEY WITH MIXED VEGGIES

Steps:

• Heat oven to 350°F.
• Spray 10-inch skillet and 2-quart casserole with nonstick cooking spray.
• Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
• Stir in remaining ingredients except green onions; heat to boiling.
• Transfer mixture to casserole.
• Cover and bake about 50 minutes or until vegetables are tender.
• Sprinkle with green onions.