Barley And Chard Pilaf Recipes

SEARED PORTOBELLO AND WILTED CHARD OVER BARLEY PILAF

Steps:

• Place a medium saucepan over medium-high heat. When hot, spray with cooking spray. Add onions; stir, cover, and cook 1 minute. Add barley; cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and 1 1/2 cups water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes. Remove saucepan from heat, and keep covered.
• Heat a large nonstick skillet over medium-high heat. When hot, spray with cooking spray. Add mushrooms, tops up; cover, and cook 8 minutes. Turn mushrooms over; cook 5 minutes more. Transfer to a plate.
• Add Marsala to skillet; cook 10 seconds. Increase heat to high; add vegetable stock, rosemary, and pepper. Cook until liquid has reduced by three-fourths and has slightly thickened, about 12 minutes. Add Swiss chard; cook, stirring once or twice, until chard has slightly wilted, 1 to 2 minutes. Transfer chard to a plate. Add butter to pan; swirl until combined. Remove the sauce from the heat.
• Cut the mushrooms thinly on bias. Divide barley among 4 plates. Top each with chard, mushrooms, and sauce. Serve.

BARLEY PILAF

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.

BARLEY AND CHARD PILAF

Steps:

• In a medium saucepan, bring 1 cup water to a boil over high heat. Stir in the barley, oregano, and pepper. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
• In another medium saucepan, bring the remaining 1/4 cup water to a boil over high heat. Stir in the chard. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the chard is tender. Drain well in a colander. Set aside.
• Pour the oil into the pan the chard was in. Heat over medium-high heat, swirling to coat the bottom. Cook the shallots and bell pepper for 4 minutes, or until tender, stirring frequently.
• Stir in the tomatoes, lemon juice, chard, and barley. Cook, uncovered, for 1 minute, or until the tomatoes are hot, stirring frequently.
• Nutrition information
• (Per serving)
• Calories: 91
• Total fat: 1.5g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 1.0g
• Cholesterol: 0mg
• Sodium: 66mg
• Carbohydrates: 18g
• Fiber: 3g
• Sugars: 2g
• Protein: 3g
• Calcium: 30mg
• Potassium: 246mg
• Dietary Exchanges
• 1 starch

SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE

Steps:

• Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
• While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
• Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
• Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

ROASTED BARLEY PILAF

Steps:

• In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
• Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
• Stir well, season with pepper and more salt, if needed, and serve immediately.

VEGETABLE AND BARLEY PILAF

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.