BARLEY PILAF
This rice alternative is good with roasted chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a large pot of boilingsalted water, cook pearl barley until tender but stillal dente, about 35 minutes. Drain in a fine-mesh sieveand rinse with cool water to stop the cooking.
- In a large skillet, melt unsalted butter over medium-high. Add shallot, minced, and season with coarse salt and ground pepper. Cook until softened, about 2 minutes; add barley and stir to combine. Transfer barley mixture to a largebowl and stir in toasted pine nuts, finely chopped fresh parsley, and freshlemon juice. Season with salt and pepper.
Nutrition Facts : Calories 298 g, Fat 12 g, Fiber 8 g, Protein 7 g
LEMON BARLEY PILAF
Make and share this lemon barley pilaf recipe from Food.com.
Provided by chia2160
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- melt butter in a saucepan over medium heat.
- add onion, salt, pepper, saute about 5 minutes.
- add barley and stir until well coated.
- add chicken stock and bay leaf, bring to boil, cover, lower heat to simmer.
- cook about 25 minutes until barley is tender.
- add carrot and pepper, cover and cook about 6 minutes more.
- remove from heat, stir, cover and let it stand for 10 minutes.
- stir in lemon zest, salt, pepper to taste.
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
LEMONY VEGETABLE BARLEY PILAF
A simple side dish, and what is so nice with this is you can use any vegetables you like. I happen to like asparagus and red pepper, but you could use peas, lima beans, broccoli, etc. It does take 25 minutes for the barley cook up, but it is very easy.
Provided by SarasotaCook
Categories Grains
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Barley -- In a medium saucepan, melt the butter on medium heat and add the onion and a little salt and pepper. Saute just 4-5 minutes. Add in the barley and cook another 2-3 minutes until coated with the onion butter mixture.
- Stir in the broth and bay leaf and bring to a boil. Reduce to low, and cover. Cook until just about tender, it will take about 20-25 minutes (follow the directions for cooking the barley).
- Vegetables -- Add in the red pepper and asparagus, cover and cook another, 3-4 minutes until tender. The asparagus and red pepper do not take long to cook Remove, stir in the lemon juice, zest, scallions and taste for salt and pepper, mix well, re-cover for a couple of minutes and serve.
BARLEY PILAF
A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Spinach
Time 1h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.
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BARLEY PILAF WITH LEEKS AND LEMON RECIPE | BON APPéTIT
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2.9/5 (11)Estimated Reading Time 1 minServings 4
- In a large saucepan, bring 6 cups salted water to a boil. Add barley, reduce heat to a simmer, and cook until barley is tender, 30–40 minutes; drain.
- Heat oil in a medium saucepan over medium heat. Add leeks and 2 Tbsp. water and season with salt. Cover and cook until leeks have wilted, about 5 minutes. Stir in garlic and cook 30 seconds. Stir in barley, lemon zest, and buttermilk. Cook 5 minutes over medium-low heat. Stir in chives and adjust seasoning with additional salt, if desired.
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- Melt butter in heavy medium saucepan over medium heat. Add onion; sprinkle with salt and pepper. Sauté until onion is beginning to soften, about 5 minutes. Add barley; cook 3 minutes, stirring constantly. Add chicken broth and bay leaf; bring to boil. Reduce heat to low, stir once, and cover. Cook until barley is almost tender, about 25 minutes.
- Add carrot and bell pepper; cover and cook until vegetables are tender, about 6 minutes. Remove pilaf from heat and stir. Cover and let stand 10 minutes. Discard bay leaf. Season to taste with salt and pepper. Stir in lemon peel and serve.
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