Barley Lentil Pilaf With Mushrooms And Spinach Recipes

BARLEY-LENTIL PILAF WITH MUSHROOMS AND SPINACH

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.

BARLEY PILAF WITH MUSHROOMS

Steps:

• Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
• Add salt, pepper, barley, and water.
• Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
• Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
• Stir in red wine vinegar and parsley and serve.

BARLEY MUSHROOM PILAF

Steps:

• Cook barley according to package directions until tender.
• Meanwhile wash mushrooms and pat dry.
• Heat olive oil in a wide skillet over medium-low heat.
• Add nuts and let them cook for a few minutes before adding garlic.
• Add garlic to skillet.
• Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
• Increase heat to high.
• Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
• Cook until mushrooms are softened and somewhat shrunk.
• The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
• Mix barley with the spinach mixture and 1/2 the cheese.
• Serve on plates with remaining cheese.
• Excellent with garlic toast.

BARLEY AND RED LENTIL PILAF

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.

BARLEY AND MUSHROOMS

Steps:

• In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

MUSHROOM BARLEY PILAF SKILLET

Steps:

• Heat oil in medium saucepan on medium heat. Add mushrooms and onions; cook and stir 4 min. or until onions are crisp-tender.
• Add next 4 ingredients; stir. Bring to boil; cover. Simmer on medium-low heat 40 min. or until liquid is absorbed.
• Stir in remaining ingredients.