Barley Primavera Recipes

HOW TO COOK BARLEY

How to Cook Barley image

This simple guide will teach you how to cook barley perfectly every time! You can use hulled barley or pearled barley (I personally prefer the no-fuss, quick cooking pearl barley). Hulled barley will benefit from soaking in water for a few hours before cooking, and it will take longer to cook than pearl barley.

Provided by Suzy Karadsheh

Number Of Ingredients 4

Ingredients

1 cup barley,
3 cups water (or broth)
kosher salt
Parsley, (for garnish (optional))

Steps:

If using pearled barely, you do not need to soak it (skip to the next step). If you are using hulled barley, you have the option to soak the grains in water for a while before cooking. To soak the hulled barley, place 1 cup dry barley grains in a large bowl and add 3 cups of water. Set aside to soak for a few hours or up to overnight.
Boil 3 cups of water or broth and add 1 cup of barley. Season with a big dash of kosher salt.
Cover and reduce the heat to medium-low. Simmer until the liquid is absorbed (or mostly absorbed) and the barley is tender with a slightly chewy texture (about 25 to 30 minutes for pearl barley and up to 1 hour for hulled barley). Drain.
Fluff the cooked pearl barley with a fork. Add parsley for garnish, if using.

Nutrition Facts : Calories 176 kcal, Carbohydrate 38.9 g, Protein 5 g, Fat 0.6 g, SaturatedFat 0.1 g, Sodium 13.4 mg, Fiber 7.8 g, Sugar 0.4 g, UnsaturatedFat 0.4 g, ServingSize 1 serving

BARLEY PRIMAVERA

Barley Primavera image

A variety of seasonal vegetables could be used in this recipe. Preparation time is 15 minutes. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, courtesy of the American Diabetes Association.

Provided by Robyn Webb

Categories Grain Side Dishes

Yield 6

Number Of Ingredients 10

Ingredients

4 cups low fat, low sodium chicken broth
2 cloves garlic, minced
½ cup red onion, minced
½ cup diced carrots
1 cup pearl barley
½ cup diced zucchini
2 tablespoons chopped fresh parsley
1 teaspoon olive oil
1 tablespoon lemon juice
salt and pepper to taste

Steps:

Heat 1/4 cup of the broth in a saucepan over medium high heat. Add the garlic and onion and saute for 5 minutes. Add the carrots and saute for 5 minutes.
Add the remaining broth and bring to a boil. Add the barley, lower the heat, cover, and simmer until the liquid is almost absorbed, about 50 minutes.
Add the zucchini, parsley, oil, and lemon juice. Simmer for 5 more minutes; season with salt and pepper.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 29.9 g, Fat 1.4 g, Fiber 6.6 g, Protein 5.4 g, SaturatedFat 0.3 g, Sodium 270.9 mg, Sugar 1.6 g

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