RICE VEGETABLE MEDLEY
This recipe combines rice with frozen vegetables. The veggies are small enough for my daughter, Sara, to handle easily. The same's true of the rice, which she can pick up with her fingers.-Coleen Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the rice, water, soup mix and salt; bring to a boil. Add the vegetables; return to a boil. Reduce heat; cover and simmer for 15 minutes. Cook until rice and vegetables are tender.
Nutrition Facts : Calories 167 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 307mg sodium, Carbohydrate 37g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein.
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
RICE AND BARLEY MEDLEY
Number Of Ingredients 9
Steps:
- 1. Heat oil in medium nonstick skillet over high heat until hot. Add mushrooms, onion and garlic cook until tender.2. Add broth bring to a boil. Stir in barley and rice. Reduce heat cover and simmer 10 to 12 minutes or until most of liquid is absorbed, adding broccoli and carrot during last 5 minutes of cooking time.3. Remove skillet from heat let stand 5 minutes. Fluff mixture with fork before serving.Nutrition Information Per Serving: Serving Size: 1/2 Cup * Calories: 90 * Calories from Fat: 20 * % Daily Value: Total Fat: 2 g 3% * Saturated Fat: 0 g 0% * Cholesterol: 0 mg 0% * Sodium: 270 mg 11% * Total Carbohydrate: 15 g 5% * Dietary Fiber: 2 g 8% * Sugars: 1 g * Protein: 2 g * Vitamin A: 25% * Vitamin C: 8% * Calcium: 0% * Iron: 2% * Dietary Exchanges: 1 Starch or 1 CarbohydrateSee Cook's Note: Know Your Rice and Cook's Note: To Cook Rice
Nutrition Facts : Nutritional Facts Serves
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
SLOW-COOKER THREE-GRAIN MEDLEY
Betty Crocker's Heart Healthy Cookbook shares a recipe! This slow-cooked side dish features a hearty combination of wheat, barley and rice!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 6h10m
Yield 6
Number Of Ingredients 10
Steps:
- Mix all ingredients in 3 1/2- to 6-quart slow cooker.
- Cover and cook on Low heat setting 4 to 6 hours or until liquid is absorbed. Stir before serving.
Nutrition Facts : Calories 200, Carbohydrate 28 g, Cholesterol 20 mg, Fat 1, Fiber 4 g, Protein 4 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg, Sugar 3 g, TransFat 0 g
BROWN RICE AND BARLEY
Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).
Provided by Sharon123
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
- Add water or broth and bring to a rolling boil.
- Reduce heat to low and cook covered, about 45 minutes.
- Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!
RICE MEDLEY
In this easy recipe, ordinary rice is dressed up with peas, shredded carrot and seasonings. This fresh-tasting and colorful side dish goes great with a variety of meaty main courses.-Doyle Rounds, Bridgewater, Virginia
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Remove from the heat; add lemon juice. Fluff with a fork.
Nutrition Facts :
BROWN RICE AND BARLEY
Provided by Lillian Chou
Categories Side Christmas Vegetarian Dinner Barley Healthy Vegan Christmas Eve Brown Rice Gourmet Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (as part of a korean meal) servings
Number Of Ingredients 3
Steps:
- Rinse rice and barley in a medium-mesh sieve, then drain and transfer to a 4- to 5-quart heavy pot. Add water (31/2 cups) and bring to a rolling boil. Reduce heat to low and cook, covered, 45 minutes. Remove from heat and let stand, covered, 10 minutes, then stir from top to bottom with a rubber spatula.
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