Confetti Barley Pilaf Recipes
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty," says Kris Erickson from Everett, Washington. "The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen-especially with grains and veggies."
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes., Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts :
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty,' says Kris Erickson from Everett, Washington. 'The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen--especially with grains and veggies.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes.
- Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 31.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 497.7 mg, Sugar 3.2 g
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty,' says Kris Erickson from Everett, Washington. 'The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen--especially with grains and veggies.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes.
- Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 31.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 497.7 mg, Sugar 3.2 g
CONFETTI BARLEY PILAF
This pilaf is both colorful and tasty,' says Kris Erickson from Everett, Washington. 'The slightly chewy texture of the barley, the tender vegetables and lively spices make it special enough for company. I love to cook and experiment in the kitchen--especially with grains and veggies.'
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion and garlic in oil until tender. Add barley; saute for 3-5 minutes or until lightly browned. Add the mushrooms, carrot, cabbage, red pepper, basil and oregano. Cook and stir until vegetables are crisp-tender, about 3 minutes.
- Stir in broth; bring to a boil. Reduce heat; cover and simmer for 40-45 minutes or until liquid is absorbed and barley is tender.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 31.7 g, Cholesterol 2.5 mg, Fat 3.1 g, Fiber 6.6 g, Protein 5 g, SaturatedFat 0.5 g, Sodium 497.7 mg, Sugar 3.2 g
CONFETTI RICE PILAF
Make and share this Confetti Rice Pilaf recipe from Food.com.
Provided by Roxygirl in Colorado
Categories Long Grain Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan over medium heat, heat the oil and saute onion for 3 minutes (until slightly soft).
- Turn up heat to high and add rice.
- Cook for about 3 minutes, stirring constantly.
- Reduce the heat to medium and add the carrot and zucchini and cook for another minute.
- Add the hot water or stock to rice and gently stir.
- Bring up to a boil.
- Cover and reduce heat to medium low.
- Simmer for about 20 minutes, until rice is tender and cooking liquid has been absorbed.
- Add the salt, pepper, parsley, and parmesan and serve immediately.
Nutrition Facts : Calories 232.6, Fat 5.5, SaturatedFat 1, Cholesterol 1.5, Sodium 429.9, Carbohydrate 40.7, Fiber 1.4, Sugar 1.6, Protein 4.5
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