Barley Sweet Potato Broad Bean Pilaf Recipes

BARLEY PILAF

Barley Pilaf image

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

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

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

SWEET POTATO PILAF

Sweet Potato Pilaf image

The combination of sweet potatoes, bacon, asparagus and kale makes this simple Sweet Potato Kale Pilaf taste amazing! To save time and dishes, you can easily cook the rice in an Instant Pot and also use it to saute the other ingredients. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Side Dishes

Time 1h15m

Yield 8 cups.

Number Of Ingredients 12

Ingredients

1 cup uncooked wild rice
2-1/4 cups vegetable broth or water
1 teaspoon olive oil
4 bacon strips, chopped
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 large sweet potato, peeled and chopped
1/2 cup chopped red onion
1 cup chopped fresh kale
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Chopped fresh parsley

Steps:

Rinse wild rice thoroughly; drain. In a large saucepan, combine broth, rice and oil; bring to a boil. Reduce heat; simmer, covered, until rice is fluffy and tender, 50-55 minutes. Drain if necessary. , Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Add asparagus, sweet potato and onion to drippings; cook and stir over medium-high heat until potatoes are crisp-tender, 8-10 minutes. , Stir in kale, garlic, salt and pepper. Cook and stir until vegetables are tender, 8-10 minutes. Stir in rice and reserved bacon. Sprinkle with parsley.

Nutrition Facts : Calories 156 calories, Fat 5g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 350mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

BARLEY AND BLACK BEAN PILAF

Barley and Black Bean Pilaf image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h20m

Yield 6

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 carton (32 oz) reduced-sodium chicken broth
1 cup uncooked medium pearled barley
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground chipotle chile pepper
1/2 teaspoon salt
8 pattypan squash, cut into fourths, or 2 medium yellow summer squash, cut in half lengthwise, then crosswise into 1/2-inch slices
1 large red bell pepper, coarsely chopped (1 1/2 cups)
1 can (15 oz) black beans, drained, rinsed
1 cup frozen sweet peas

Steps:

In 12-inch nonstick skillet, heat oil over medium heat. Add onion and garlic; cook 4 minutes, stirring occasionally.
Stir in broth, barley, turmeric, cumin, chile pepper and salt. Heat to boiling. Reduce heat; cover and simmer 40 minutes, stirring occasionally.
Stir in squash, bell pepper and beans. Cover; cook 10 to 15 minutes, stirring occasionally, until squash and barley are just tender.
Stir in peas. Cover; cook 3 to 5 minutes longer or until peas are cooked. Let stand covered 5 to 10 minutes to let flavors blend before serving.

Nutrition Facts : Calories 280, Carbohydrate 50 g, Cholesterol 0 mg, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 570 mg, Sugar 6 g, TransFat 0 g

ITALIAN BARLEY AND BEAN PILAF

Italian Barley and Bean Pilaf image

Dinner ready in 25 minutes! Enjoy this Italian-style barley, beans and veggies pilaf - a scrumptious skillet meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

2 tablespoons garlic-flavored oil
1 large onion, chopped (1 cup)
6 ounces portobello mushrooms, sliced
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
3/4 cup uncooked quick-cooking barley
1 teaspoon dried thyme leaves
1 can (15 to 19 ounces) cannellini beans, rinsed and drained
3 cups lightly packed spinach leaves, cut into 1/2-inch strips
3/4 cup shredded Parmesan cheese

Steps:

Heat oil in 12-inch nonstick skillet over medium-high heat. Cook onion and mushrooms in oil, stirring frequently, until tender.
Stir in tomatoes, barley and thyme; reduce heat to low. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
Stir in beans, spinach and 1/2 cup of the cheese; cook until hot. Sprinkle with remaining 1/4 cup cheese.

Nutrition Facts : Calories 285, Carbohydrate 46 g, Cholesterol 10 mg, Fiber 10 g, Protein 15 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 580 mg

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