VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Provided by The Mediterranean Dish
Categories Salad
Time 50m
Number Of Ingredients 16
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.
Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
TOASTED BARLEY WITH MIXED VEGETABLES
Is it a comforting casserole side dish or a meatless main course? You decide!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with 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. Spoon mixture into casserole.
- Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg
BARLEY BAKE
This is a delicious change of pace from potato casseroles. Slivered almonds give it a nice crunch.-Lamar Lyons Parker, Peoria, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h40m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.
Nutrition Facts : Calories 199 calories, Fat 11g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 334mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 5g fiber), Protein 6g protein.
VEGETABLE BARLEY BAKE
A nice change from rice or potatoes, with the added benefit of extra fiber. This recipe is from Light and Tasty.
Provided by MsBindy
Categories Grains
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
- Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
- Stir in the broth, barley, and pepper.
- Cover and bake at 350F for 50 minutes.
- Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 150.7, Fat 2.9, SaturatedFat 1.6, Cholesterol 6.1, Sodium 21.8, Carbohydrate 28.6, Fiber 6, Sugar 3.1, Protein 4.4
ITALIAN COUNTRY VEGETABLE-BARLEY SKILLET
Skillet dinner ready in 30 minutes! Enjoy this Italian - inspired dinner made using veggies and barley - a hearty meal!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook carrots, zucchini, squash, mushrooms and onion in oil about 10 minutes, stirring occasionally, until vegetables are tender.
- Stir in barley, water and spaghetti sauce. Heat to boiling; reduce heat to low. Cook and simmer 10 to 12 minutes, stirring occasionally, until barley is tender; remove from heat. Sprinkle with cheese.
Nutrition Facts : Calories 355, Carbohydrate 57 g, Cholesterol 10 mg, Fiber 9 g, Protein 12 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 760 mg
CHICKPEA AND VEGETABLE BARLEY BAKE
Barley has to be my best food discovery of last year. It is really cheap and a little bit goes a long way in a dish because it really bulks out during cooking. Not to mention how healthy it is for you. This is my latest barley creation. You could have it as a side dish but I just split it between myself and my finance and it made a very filling meal for two.
Provided by Sarah_Jayne
Categories One Dish Meal
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 400 degrees.
- Put pearl barley in an oven proof casserole dish.
- Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
- Add to the casserole dish and give it a stir to mix in with the pearl barley.
- Add the rest of the ingredients and give another stir.
- Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.
VEGETABLE BARLEY COUSCOUS
Steps:
- Cook chickpeas:
- Soak dried chickpeas in 3 cups water at least 8 hours and up to 24.
- Drain soaked chickpeas and combine with 6 cups cold water in a 3- to 4-quart saucepan and simmer, uncovered, until tender, about 1 hour. Drain and set aside.
- Make broth while chickpeas cook:
- Lightly toast saffron in a dry small heavy skillet over moderately low heat, shaking skillet, just until fragrant, about 1 minute, then transfer to a small dish.
- Halve tomatoes and grate flesh on large round holes of a box grater, discarding skin.
- Put oil, grated tomato, onions, pepper, ginger, salt, tomato paste, and saffron in lower portion of couscoussière (or in 5- to 6-quart pot) and cook over moderate heat, stirring frequently, until onions are softened, about 10 minutes. Add water and ras-el-hanout and bring broth to a simmer.
- Make couscous:
- While broth comes to a simmer, put couscous in a large wide bowl and toss with salt, then drizzle with 2 tablespoons oil, rubbing grains between your palms to distribute oil. Sprinkle couscous with 1 cup tepid water, rubbing to evenly distribute and breaking up any lumps. Sprinkle top portion of couscoussière (if using a colander or steamer, line with cheesecloth) with couscous in an even, loose layer without packing.
- Set couscous over simmering broth and steam, uncovered, until steam rises up evenly over surface of couscous, about 10 minutes. Transfer couscous to cleaned bowl (reserving cheesecloth if using).
- Let stand until cool enough to handle, then sprinkle with 1 cup water again and gently rub couscous between palms. Let couscous stand 10 minutes.
- While couscous stands, add carrots and turnips to broth in couscoussière and return to a simmer.
- Return couscous to top of couscoussière and steam a second time, uncovered, in same manner, until steam rises evenly over surface, then transfer to bowl again (reserving cheesecloth). Stir just enough water (1/2 to 3/4 cup) into couscous to make it come together when a squeezed handful holds its shape without cracking. Let couscous stand, uncovered, 10 minutes.
- While couscous stands, add zucchini, cabbage, and butternut squash to broth and cook, covered, until vegetables are almost tender, then add cooked chickpeas.
- Rub remaining 2 tablespoons oil into couscous, then transfer to top of couscoussière and steam couscous a third time in same manner as above.
- Fry almonds during third steaming:
- Heat oil in a 7- to 8-inch skillet over moderate heat until just hot and cook almonds, stirring occasionally, until golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- To serve:
- Gently stir 1/2 teaspoon harissa into broth and serve couscous with vegetables, broth, fried almonds, honeyed red-onion confit, and harissa.
More about "vegetable barley bake food"
VEGETABLE-BARLEY CASSEROLE | RECIPES | WW USA
From weightwatchers.com
BARLEY VEGETABLE CASSEROLE RECIPE | CDKITCHEN.COM
From cdkitchen.com
10 BEST BARLEY BREAKFAST RECIPES | YUMMLY
From yummly.com
VEGETABLE & BARLEY CASSEROLE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
OUR 18 BEST BARLEY RECIPES | ALLRECIPES
From allrecipes.com
VEGETABLE-BARLEY CASSEROLE RECIPE | LIVESTRONG.COM
From livestrong.com
OLD FASHIONED VEGETABLE AND BARLEY STEW (VEGAN)
From apriljharris.com
10 BEST PEARL BARLEY CASSEROLE RECIPES | YUMMLY
From yummly.com
VEGETABLE BARLEY BAKE RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
Servings 10Total Time 1 hr 20 minsCategory Side DishesCalories 157 per serving
12 WAYS TO COOK WITH BARLEY - THE SPRUCE EATS
From thespruceeats.com
BARLEY WITH VEGETABLES RECIPE | QUAKER OATS
From quakeroats.com
VEGETABLE BARLEY SOUP - CHEFTINI
From cheftini.com
START WITH BARLEY TO MAKE QUICK RECIPES - THE SPRUCE EATS
From thespruceeats.com
VEGETABLE BARLEY CASSEROLE - CHOPRA
From chopra.com
HOMEMADE - VEGETABLE BARLEY BAKE CALORIES, CARBS & NUTRITION …
From sync.myfitnesspal.com
FRESH VEGETABLE BARLEY RECIPE | MYRECIPES
From myrecipes.com
BARLEY CASSEROLE WITH VEGETABLES AND CHEDDAR | RICARDO
From ricardocuisine.com
VEGETABLE BARLEY | METRO
From metro.ca
ROASTED VEGETABLE BARLEY BOWL ⋆ EASY SHEET PAN VEGGIE + BARLEY …
From forkintheroad.co
VEGETABLE BARLEY BAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From preprod.tasteofhome.com
BEAN SALAD WITH BARLEY AND ROASTED VEG: A HEALTHY AND HEARTY WORK …
From cbc.ca
VEGETABLE AND BARLEY STEW - GOOD OLD VEGAN
From goodoldvegan.com
BARLEY VEGETABLE CASSEROLE RECIPE
From recipeland.com
VEGETABLE, SALMON & BARLEY BAKE | ALLRECIPES.COOKING
From allrecipes.cooking
EASY ROASTED VEGETABLES WITH BARLEY (+HOW TO COOK BARLEY)
From glueandglitter.com
VEGETABLE BARLEY BAKE | RECIPE | RECIPES, SUMMER SIDE DISHES, …
From pinterest.com
BARLEY EGGPLANT BAKE RECIPE: VEGETABLE, SIDE DISH …
From webmd.com
CHICKPEA AND VEGETABLE BARLEY BAKE RECIPE - FOOD.COM
From pinterest.ca
SUPER EASY ONE-POT VEGETABLE BARLEY SOUP - FORK IN THE KITCHEN
From forkinthekitchen.com
VEGETABLE BARLEY SOUP - A PINCH OF HEALTHY
From apinchofhealthy.com
VEGETABLE BARLEY BAKE RECIPE HOW TO MAKE IT TASTE-RECIPES
From hola2.heroinewarrior.com
VEGETABLE BARLEY BAKE | TASTY KITCHEN: A HAPPY RECIPE COMMUNITY!
From tastykitchen.com
RECIPE CHEESEY VEGETABLE BARLEY BAKE - WILLY STREET CO-OP
From willystreet.coop
VEGETABLE BARLEY SOUP - THE CLEVER MEAL
From theclevermeal.com
BAKED BARLEY WITH MUSHROOMS - BUDGET BYTES
From budgetbytes.com
BAKED BARLEY AND BEAN CASSEROLE (VEGAN) RECIPE
From recipeland.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