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.
CHICKPEA, ARTICHOKE, AND FETA SALAD
A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.
Provided by KELLYJEANNE
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.
Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g
BARLEY PILAF
Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams
BARLEY PILAF WITH CHICKPEAS AND ARTICHOKE HEARTS
Make and share this Barley Pilaf With Chickpeas and Artichoke Hearts recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
- Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
- Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
- While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
- Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.
Nutrition Facts : Calories 427.5, Fat 9.6, SaturatedFat 3.1, Cholesterol 11, Sodium 723.2, Carbohydrate 70.7, Fiber 21.2, Sugar 1.6, Protein 18.7
MOOSEWOOD CHICKPEA AND ARTICHOKE HEART STEW
This recipe is from Moosewood. I never add the winter squash because I don't have any on hand and don't go through the trouble to make it... although they do suggest using a jar of baby food. I also substitute a tablespoon or two of curry powder with the 1 tsp turmeric. I also add some feta cheese if I have some in my fridge. It adds a nice flavor to the stew. Everybody always asks about it at work and wants the recipe. This stew tastes better the next day and freezes well.
Provided by gobruijns
Categories Stew
Time 25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a saucepan, bring the water or vegetable stock to a simmer.
- While the water heats, saute the onions and garlic in the oil for about 8 minutes, until soft.
- Stir the turmeric and paprika into the onions and saute for a minute.
- Add the potatoes, rosemary, sage, and the simmering water or stock.
- Cook about 12 minutes, until the potatoes are tender.
- Stir the pureed squash or sweet potatoes, and add the drained chick peas and artichoke hearts.
- Remove the rosemary sprig, add salt and pepper to taste, and return to a simmer.
- Serve with lemon wedges and top with grated Pecorino or Parmesan, if you wish.
Nutrition Facts : Calories 328.3, Fat 6.3, SaturatedFat 0.8, Sodium 511.5, Carbohydrate 59.7, Fiber 10.8, Sugar 3.7, Protein 10.7
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