BARLEY AND LENTIL PILAF
This Barley and Lentil Pilaf is the perfect vegetarian side dish you never knew you needed in your life. It's savory, crave-worthy and super easy to make in your Instant Pot.
Provided by URVASHI PITRE
Categories Side Dish Side Dishes
Time 45m
Number Of Ingredients 12
Steps:
- Put barley, beans, water, oil, salt, cinnamon, allspice, nutmeg, and pepper into the Instant Pot and stir.
- Cook at high pressure for 15 minutes. Allow the pot to release pressure naturally for 15 minutes and then release all remaining pressure.
- Stir well, garnish as desired and serve.
Nutrition Facts : Calories 140 kcal, Carbohydrate 26 g, Protein 3 g, Fat 3 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
VEGETABLE AND BARLEY PILAF
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
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.
LENTIL WHITE BEAN PILAF
Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.
Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.
BARLEY AND RED LENTIL PILAF
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
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.
QUINOA AND LENTIL PILAF
Provided by Martha Rose Shulman
Time 15m
Yield Serves 4 to 6
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon of the olive oil over medium-low heat in a large nonstick skillet and add onion. Cook, stirring, until tender and just beginning to color, 5 to 8 minutes. Add a generous pinch of salt and garlic and continue to cook, stirring, until garlic is fragrant, another 30 seconds to a minute. Add remaining oil and stir in quinoa and lentils. Add herbs and pepper, stir together, taste and adjust salt. Remove from heat and serve, adding a squeeze of lemon to each serving.
Nutrition Facts : @context http, Calories 168, UnsaturatedFat 5 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 2 grams
LENTIL PILAF
Make and share this Lentil Pilaf recipe from Food.com.
Provided by Cypriot Cook
Categories Rice
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Clean the lentils with fresh cold water to avoid foaming when cooking.
- Mix 2 cups of lentils with the 8 cups of water and 1 tablespoon of salt.
- Heat on high, uncovered for approximately 30 minutes, mixing slightly every 10 minutes, removing any foam that may have come up.
- After the lentils turn tender and soft (not melted), make sure there is only about 2 cups of water remaining (add or remove water).
- Add the half cup of rice. Cook for 10 mins at medium fire.
- Simultaneously with the rice, fry the chopped cup of onion in the olive oil and vegetable oil until golden brown (should be about 10 minutes).
- After the 10 minutes pass, slowly pour the oil and onion over the lentils and rice. Lower the heat to Low, and let it lay for 10 minutes (do NOT mix).
- After the 10 minutes pass, add the quarter cup of vinegar and mix everything.
- Cover with a thick clean kitchen towel and leave covered for about 10 minutes.
- After the 15 minutes pass, you should have a thick pilaf of lentils and rice, with onions showing up here and there.
Nutrition Facts : Calories 305.6, Fat 18.5, SaturatedFat 2.5, Sodium 1175, Carbohydrate 28.7, Fiber 5.9, Sugar 2.3, Protein 7.3
BARLEY-LENTIL PILAF WITH MUSHROOMS AND SPINACH
from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html
Provided by ellie3763
Categories Spinach
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
- Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
- Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
- After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.
Nutrition Facts : Calories 193.8, Fat 0.7, SaturatedFat 0.1, Sodium 68, Carbohydrate 38.2, Fiber 12.3, Sugar 2.6, Protein 10.3
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