Barley And Asparagus Pilaf Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BARLEY AND ASPARAGUS



Barley and Asparagus image

Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 8

Number Of Ingredients 9

3 1/2 cups Progresso™ chicken broth (from 32-oz carton)
2 tablespoons vegetable oil
1 medium onion, chopped (1/2 cup)
1 medium carrot, chopped (1/2 cup)
1 cup uncooked quick-cooking barley
8 oz asparagus (8 to 10 stalks), cut into 1-inch pieces
2 tablespoons shredded Parmesan cheese
1/4 teaspoon dried marjoram or thyme leaves
1/8 teaspoon pepper

Steps:

  • In 2-quart saucepan, heat broth over medium heat until hot.
  • In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute.
  • Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients.

Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g

BARLEY PILAF



Barley Pilaf image

This rice alternative is good with roasted chicken or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 7

1 cup pearl barley
2 tablespoons unsalted butter
1 shallot, minced
Coarse salt and ground pepper
1/4 cup toasted pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

Steps:

  • In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
  • In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.

Nutrition Facts : Calories 298 g, Fat 12 g, Fiber 8 g, Protein 7 g

VEGETABLE AND BARLEY PILAF



Vegetable and Barley Pilaf image

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS



Barley and Herb Salad With Roasted Asparagus image

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 1h

Yield Serves 4 as a main dish salad, 6 as a side

Number Of Ingredients 15

1 cup barley
3 cups water
Salt, preferably kosher salt, to taste
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oil
Freshly ground pepper to taste
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon lemon zest
1 small garlic clove, puréed
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
6 tablespoons extra- virgin olive oil
Lemon wedges or sliced lemon for garnish (optional)

Steps:

  • Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

BARLEY-RICE PILAF



Barley-Rice Pilaf image

Make and share this Barley-Rice Pilaf recipe from Food.com.

Provided by rickuvm

Categories     Brown Rice

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons butter
1/4 cup sliced almonds
1 yellow onion, chopped
1 garlic clove, minced
2/3 cup brown rice
1/3 cup pearl barley, rinsed and drained
2 1/4 cups chicken stock
1/4 cup dry white wine
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 cup parsley, chopped
pepper

Steps:

  • Preheat oven to 350.
  • In medium skillet, over medium heat, melt butter. Add almonds and stir until lightly browned, about 2 mintues. Add onion and garlic and saute until tender about 5 minutes.
  • Stir in rice and barley. Add stock, wine and seasonings. Stir and bring to a boil.
  • Transfer to 2 1/2-quart casserole lightly coated with cooking spray. Cover and bake until rice and barley are tender and liquid is absorbed, about 1 hour and 15 minutes.

BARLEY AND KIELBASA PILAF



Barley and Kielbasa Pilaf image

A hearty one-dish meal for early Fall cooking. This dish is made a little healthier by using barley, instead of rice, as the grain.

Provided by threeovens

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil plus 2 tbsp extra virgin olive oil
1 1/4 cups pearl barley
2 garlic cloves, chopped
salt & freshly ground black pepper
1/2 cup fresh breadcrumb
1 1/2 lbs butternut squash, peeled seeded and cut into cubes (about 3 cups)
3/4 lb kielbasa, chopped
4 cups cauliflower, separated into florets
1/2 cup fresh parsley, chopped

Steps:

  • In a medium saucepan, heat 1 tablespoon oil, barley and garlic; cook until barley is toasted, about 3 minutes.
  • Add 2 1/2 cups water and 1/2 teaspoon salt; bring to a boil.
  • Once boiling, cover pan, lower heat and simme until the water has evaporated, about 35 to 40 minutes.
  • Meanwhile, in a large skillet, toast breadcrumbs over medium high heat for about 7 minutes; set aside.
  • Add 2 tablespoons oil to skillet and heat over medium high heat; add squash and cook until browned, about 6 minutes.
  • Add kielbasa and cook until kielbasa is browned and squash is tender, about 5 minutes; transfer to a large bowl.
  • Add remaining 3 tablespoons oil to skillet, along with cauliflower, 2 tablespoons water, season with salt and pepper; weight cauliflower with another skillet and cook until bottom is browned.
  • Turn and cook until cauliflower is tender, about 5 minutes; add to kielbasa.
  • Stir in barley and parsley, top with bread crumbs, and serve.

Nutrition Facts : Calories 724.3, Fat 38.1, SaturatedFat 10, Cholesterol 56.1, Sodium 843.1, Carbohydrate 79.8, Fiber 15.7, Sugar 8, Protein 21.1

BARLEY AND RICE PILAF



Barley and Rice Pilaf image

If you're tired of potatoes, try this quick-and-easy pilaf for a change of taste. "I put it together while trying to use up left-over rice," writes Marilyn Bazant of Albuquerque, New Mexico. "I've experimented with many variations, such as adding broccoli florets and asparagus."

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
1/2 cup finely chopped green onions
1 garlic clove, minced
1 tablespoon canola oil
3 cups cooked long grain rice
1 cup cooked medium pearl barley
2 bacon strips, cooked and crumbled
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large skillet, saute the celery, red pepper, onions and garlic in oil until crisp-tender. Stir in the rice, barley, bacon, salt and pepper; cook and stir until heated through.

Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 236mg sodium, Carbohydrate 34g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

More about "barley and asparagus pilaf recipes"

BARLEY WITH ASPARAGUS AND HERBS | WILLIAMS SONOMA
barley-with-asparagus-and-herbs-williams-sonoma image
Add the asparagus and cook just until crisp-tender, about 2 minutes. Drain, rinse under cold water and drain again. Set aside. Warm the broth in a clean saucepan over low heat. In a large, heavy saucepan over medium-high heat, warm the …
From williams-sonoma.com
See details


ASPARAGUS AND BARLEY PILAF | BETTER HOMES & GARDENS
6/14/2011 Step 1. In a large saucepan cook barley in hot olive oil over medium heat about 5 minutes or until lightly toasted, stirring often. Add onion, butter, and garlic; cook until onion is …
From bhg.com
Servings 3
Calories 334 per serving
Total Time 50 mins
  • In a large saucepan cook barley in hot olive oil over medium heat about 5 minutes or until lightly toasted, stirring often. Add onion, butter, and garlic; cook until onion is tender.
  • In a small saucepan heat broth. Slowly add 3/4 cup of the broth to barley mixture, stirring constantly. Continue to cook and stir over medium heat until liquid is absorbed. Add another 1/2 cup of the broth, stirring constantly. Continue to cook and stir until the liquid is absorbed. Add another 1/2 cup of the broth; cook and stir until liquid is almost all absorbed.
  • Add asparagus and carrot; continue cooking until all the liquid is absorbed and the barley is tender. (Should take about 30 minutes total.)
  • Remove from heat. Stir in cheese and basil; season to taste with salt and ground black pepper. Makes 3 main-dish servings or 6 side-dish servings.
See details


ASPARAGUS AND BARLEY PILAF RECIPE | CDKITCHEN.COM
4/6/2010 ingredients. 1 cup quick-cooking barley 1 tablespoon olive oil 1/2 cup finely chopped onion 1 tablespoon butter 1 clove garlic, minced 1 can (14 ounce size) chicken or vegetable broth
From cdkitchen.com
4/5 (1)
Total Time 45 mins
Servings 6
Calories 189 per serving
See details


BRYAN VOLTAGGIO'S ASPARAGUS AND BARLEY RECIPE – BALTIMORE SUN
3/24/2015 In a bowl, mix the barley with the buttermilk and the asparagus rounds, sliced sorrel and lemon juice. 15. Set a large saute pan over medium-high heat and put 3 tablespoons of …
From baltimoresun.com
See details


10 BEST PEARLED BARLEY PILAF RECIPES | YUMMLY
10/7/2022 Tuna and Caper Breadsticks L'Antro dell'Alchimista. salt, liver pate, barley, water, yeast, liver pate, extra-virgin olive oil and 1 more.
From yummly.com
See details


SPRINGTIME BARLEY PILAF WITH SPRING PEAS, ASPARAGUS, AND ... - FOOD52
3/22/2011 Cut the asparagus spears into 3/4" slices on the diagonal and toss in a little olive oil, salt, pepper and a pinch of dried thyme. Roast in the oven for 15 minutes, or until tender. Set …
From food52.com
See details


10 BEST PEARLED BARLEY PILAF RECIPES | YUMMLY
10/5/2022 Pearled Barley Sauteed with Morels, Green Asparagus, and Wild Garlic On dine chez Nanou french parsley, wild garlic, pearl barley, mascarpone cheese and 4 more Orange …
From yummly.com
See details


BARLEY AND ASPARAGUS PILAF RECIPE | COOKING CHANNEL
3 tablespoons grapeseed oil. 1 cup finely chopped onion. 2 cloves garlic, minced. 2 cups quick cooking barley. 4 cups vegetable stock. 12 spears fresh asparagus, peeled and cut into 1 1/2 …
From cookingchanneltv.com
See details


POACHED EGG WITH MUSHROOM BARLEY PILAF | HEART AND STROKE …
Step 1. Pour broth into saucepan set over medium heat; bring to a simmer. Reduce heat to low to maintain heat. Heat oil in Dutch oven set over medium heat. Add onion, thyme, rosemary and …
From heartandstroke.ca
See details


WILD RICE, BARLEY, AND ASPARAGUS PILAF | RECIPES | WW USA
Bring the broth and rice to a simmer in a large saucepan; cover, reduce the heat to low, and simmer for 20 minutes. Stir in the barley, shallot, salt, thyme, sage and pepper. Cover and …
From weightwatchers.com
See details


WILD RICE, BARLEY, AND ASPARAGUS PILAF | RECIPES | WW USA
Enjoy a tasty and delicious meal with your loved ones. Learn how to make Wild Rice, Barley, and Asparagus Pilaf & see the Smartpoints value of this great recipe.
From qat2.weightwatchers.com
See details


BARLEY AND SWEET POTATO PILAF - FORKS OVER KNIVES
8/1/2012 Add water 1 to 2 tablespoons at a time to keep the onions from sticking to the pan. Add the garlic and cook 3 minutes more. Add the vegetable stock and barley and bring the pot to a …
From forksoverknives.com
See details


Related Search