Barley And Chard Pilaf Recipes

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VEGETABLE AND BARLEY PILAF



Vegetable and Barley Pilaf image

Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1 large zucchini, quartered and sliced
1 large carrot, chopped
1 tablespoon butter
2 cups reduced-sodium chicken broth
1 cup quick-cooking barley
2 green onions, chopped
1/2 teaspoon dried marjoram
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.

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

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

SKILLET MUSHROOMS AND CHARD WITH BARLEY OR BROWN RICE



Skillet Mushrooms and Chard With Barley or Brown Rice image

Mushrooms and barley are a classic combination, but brown rice is also very nice with this dish, and it cooks faster. Whichever you use, simmer the grain in abundant water and used the drained water to moisten the mushrooms and chard.

Provided by Martha Rose Shulman

Categories     dinner, side dish

Time 1h15m

Yield 4 servings.

Number Of Ingredients 10

1 cup barley or brown rice
1 quart water
Salt to taste
1 generous bunch Swiss chard or rainbow chard
2 tablespoons extra virgin olive oil, or 1 tablespoon extra virgin olive oil and 1 tablespoon lemon- or mushroom-scented olive oil
1 pound mushrooms, trimmed and cut in thick slices
2 garlic cloves, minced
1 teaspoon roughly chopped fresh thyme leaves
Freshly ground pepper
1/2 cup barley water

Steps:

  • Combine the barley or rice and water in a medium saucepan and bring to a boil. Add salt to taste, reduce the heat and simmer the barley for 1 hour, brown rice for 35 to 40 minutes, or until tender. Set a strainer over a bowl and drain the grains. Retain the cooking water.
  • While the grains are cooking, stem the chard and wash thoroughly in two changes of water. Chop coarsely. If the stalks are merely thick, dice them; if they are stringy, discard them.
  • Heat 1 tablespoon of the oil over medium-high heat in a large, wide skillet or wok. Add the mushrooms and chard stems, if using, and cook, stirring often, until the mushrooms sear and begin to soften, about 3 minutes. Add the garlic, thyme and a generous pinch of salt and cook, stirring, until fragrant, about 30 seconds. Stir in the chard and raise the heat to high. Cook, stirring, until the chard wilts, which shouldn't take more than 3 minutes (you may have to add the chard in batches, depending on the size of your pan). Season to taste with salt and pepper.
  • Once the chard has wilted, add .75 cup of the cooking water from the rice or barley. Cover and simmer over low heat for 3 minutes, or until the chard is tender. Uncover, stir and if you wish to have more sauce with the vegetables, add more cooking water from the grains and stir until it reduces to the desired consistency. Taste and adjust seasoning. Drizzle on the remaining oil and serve with the grains.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 7 grams, Carbohydrate 46 grams, Fat 9 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1288 milligrams, Sugar 4 grams

VEGAN BARLEY PILAF



Vegan Barley Pilaf image

A simple Barley Pilaf made with fresh veggies and Indian Spices

Provided by Rini

Categories     Side Dish

Time 38m

Number Of Ingredients 23

1 cup Green Beans (cut into about 1 inch pieces)
3 Tbsp Coconut Oil (Or Corn Oil)
1 tsp Cumin Seeds
1/4 Red Onion (Julienned)
1 Tbsp Ginger (Finely Crushed)
2 cup Pearl Barley
1/2 cup Carrots (I used Crinkle Cut)
1 cup Chick Peas (Save the liquid from the can)
2 tsp Cardamom Pods (See Notes)
1 Tbsp Turmeric Powder
2 tsp Red Chili Powder (More if you can handle the spice)
1 Tbsp Cumin-Coriander Powder
8-10 Strands Saffron
3 tsp Warm Water (For soaking the saffron)
1 tsp Salt (Adjust to your taste)
3.5 Cups Water
3/4 Cup Aquafaba (Liquid from the Chick Peas)
1 tsp Whole Peppercorn
1/2 Cup Unsalted Cashews
1/2 Cup Raisins
1 Tbsp Almonds (Roughly Chopped)
1.5 tsp Lime Juice
Cilantro (For Garnish, optional)

Steps:

  • In a hot pan, add the oil and the cumin seeds
  • In a bowl, add the water and saffron. Set it aside
  • Add the onions after 30 seconds, add the onions and cook until transluscent
  • Add the green beans and carrots to the pan
  • Add the shredded ginger and mix well
  • Cook for about 5 minutes before added the pearl barley
  • Add the Chick Peas
  • Add the Turmeric, Cumin-coriander powder and red chili powder
  • Add the salt
  • Add the Saffron water
  • Peel the Cardamom pod a little to expose the seeds in it. Put them into the pan. See notes
  • Add the water and aquafaba to the pan
  • Add the whole peppercorns
  • Close the lid and let it cook on medium heat for about 32 minutes or until all the water has dissipated.
  • Add the almonds, cashews, raisins and coriander. Mix well before serving

Nutrition Facts : Calories 713 kcal, Carbohydrate 118 g, Protein 19 g, Fat 21 g, SaturatedFat 10 g, Sodium 654 mg, Fiber 23 g, Sugar 6 g, ServingSize 1 serving

BYRDHOUSE MUSHROOM BARLEY PILAF



Byrdhouse Mushroom Barley Pilaf image

This is a cozy, savory side dish. I sometimes brown chicken breasts and throw them on top of the pilaf for the last 20 minutes of cooking time. Enjoy!

Provided by SunnyByrd

Categories     Side Dish     Grain Side Dish Recipes

Time 1h15m

Yield 6

Number Of Ingredients 10

¼ cup butter
3 cloves garlic, pressed
1 small onion, minced
2 cups sliced mushrooms
½ cup dry sherry
2 (13.75 ounce) cans chicken broth
1 cup pearl barley
2 teaspoons dried basil, or to taste
salt and pepper to taste
2 tablespoons chopped fresh parsley

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in an oven safe large pot or Dutch oven over medium heat. Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute. Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes.
  • Cover the Dutch oven, and place into the preheated oven. Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.

Nutrition Facts : Calories 227.4 calories, Carbohydrate 32.2 g, Cholesterol 23.6 mg, Fat 8.5 g, Fiber 5.8 g, Protein 5.1 g, SaturatedFat 5 g, Sodium 810.9 mg, Sugar 1.9 g

BARLEY PILAF



Barley Pilaf image

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

1 cup pearl barley
2 tablespoons unsalted butter
1 shallot, minced
Coarse salt and ground pepper
1/4 cup toasted pine nuts
2 tablespoons finely chopped fresh parsley
1 tablespoon fresh lemon juice

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

INDIAN CURRIED BARLEY PILAF



Indian Curried Barley Pilaf image

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories     Side Dish     Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

Steps:

  • Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
  • Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

SEARED PORTOBELLO AND WILTED CHARD OVER BARLEY PILAF



Seared Portobello and Wilted Chard Over Barley Pilaf image

With their meatlike consistency, portobello mushrooms, served with chard and barley, make a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

2 onions, finely chopped
3/4 cup barley
1 teaspoon salt
4 large portobello mushrooms, stems trimmed
1/4 cup plus 2 tablespoons Marsala wine
2 cups homemade or low-sodium canned vegetable stock
2 teaspoons chopped rosemary
1/8 teaspoon freshly ground pepper
8 ounces (about 1/2 bunch) green Swiss chard leaves, cleaned and roughly chopped
1 tablespoon unsalted butter
Olive oil cooking spray

Steps:

  • Place a medium saucepan over medium-high heat. When hot, spray with cooking spray. Add onions; stir, cover, and cook 1 minute. Add barley; cook, stirring frequently, until barley is lightly toasted, about 8 minutes. Add salt and 1 1/2 cups water. Cover, and bring water to a boil. Simmer until water has been absorbed, about 20 minutes. Remove saucepan from heat, and keep covered.
  • Heat a large nonstick skillet over medium-high heat. When hot, spray with cooking spray. Add mushrooms, tops up; cover, and cook 8 minutes. Turn mushrooms over; cook 5 minutes more. Transfer to a plate.
  • Add Marsala to skillet; cook 10 seconds. Increase heat to high; add vegetable stock, rosemary, and pepper. Cook until liquid has reduced by three-fourths and has slightly thickened, about 12 minutes. Add Swiss chard; cook, stirring once or twice, until chard has slightly wilted, 1 to 2 minutes. Transfer chard to a plate. Add butter to pan; swirl until combined. Remove the sauce from the heat.
  • Cut the mushrooms thinly on bias. Divide barley among 4 plates. Top each with chard, mushrooms, and sauce. Serve.

Nutrition Facts : Calories 257 g, Cholesterol 9 g, Fat 5 g, Fiber 8 g, Protein 11 g, Sodium 739 g

BARLEY PILAF



Barley Pilaf image

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

3 tablespoons butter or 3 tablespoons margarine
1/2 cup chopped onion
2 celery ribs, sliced
1 (4 ounce) can mushroom pieces, drained (or 4 ounces fresh, sliced)
1 cup pearl barley
3 teaspoons low-sodium instant chicken bouillon granules
3 1/4 cups water
1/4 teaspoon pepper
1 bunch fresh spinach

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.

LENTIL WHITE BEAN PILAF



Lentil White Bean Pilaf image

Vegetarians will be happy to see this hearty meatless grain pilaf on the holiday buffet table. I like to make this when I have extra cooked lentils, barley, quinoa and rice on hand. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 10 servings.

Number Of Ingredients 15

1 cup dried lentils, rinsed
1/2 cup quick-cooking barley
1/2 cup quinoa, rinsed
1/3 cup uncooked long grain rice
1/2 pound sliced baby portobello mushrooms
3 medium carrots, finely chopped
3 celery ribs, finely chopped
1 large onion, finely chopped
1/4 cup butter, cubed
3 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1/2 cup vegetable broth
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups canned cannellini beans, rinsed and drained

Steps:

  • Cook the lentils, barley, quinoa and rice according to package directions; set aside., In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through.

Nutrition Facts : Calories 259 calories, Fat 6g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 290mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 11g fiber), Protein 11g protein.

BARLEY PILAF WITH MUSHROOMS



Barley Pilaf With Mushrooms image

This Barley Pilaf with Mushrooms is so delectably savory that you'll wonder why you've never made it before! It's the perfect side dish for most everything!

Provided by URVASHI PITRE

Categories     Main Courses

Time 35m

Number Of Ingredients 9

2 tablespoons Olive Oil, or Butter
2 cups Mushrooms, diced
1/2 cup onion, diced
1 teaspoon Salt
1 teaspoon Ground Black Pepper
1 cup Pearled Barley, medium
1 cup water
Red Wine Vinegar, or lemon juice
1/4 cup Chopped Parsley

Steps:

  • Turn the Instant Pot on SAUTE HIGH. Add butter and when the butter melts, add onions and stir for 30 seconds. Add mushrooms and stir to coat with the butter.
  • Add salt, pepper, barley, and water.
  • Press CANCEL to turn off Sauté. Press PRESSURE COOK and cook on HIGH PRESSURE for 15 minutes.
  • Allow the Instant Pot to release pressure naturally for 10 minutes, and then release all remaining pressure.
  • Stir in red wine vinegar and parsley and serve.

Nutrition Facts : Calories 173 calories, Carbohydrate 29 grams carbohydrates, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 6 Servings, Sodium 396 grams sodium, Sugar 1 grams sugar

BARLEY AND CHARD PILAF



Barley and Chard Pilaf image

Categories     Barley     Chard     Simmer     Boil

Yield Serves 4; 1/2 cup per serving

Number Of Ingredients 10

1 cup water and 1/4 cup water, divided use
1/2 cup uncooked quick-cooking barley
1/2 teaspoon dried oregano, crumbled, or 2 teaspoons snipped fresh
1/4 teaspoon pepper
4 ounces red or green Swiss chard, tough stems discarded and leaves coarsely chopped (about 2 cups)
1 teaspoon olive oil
2 medium shallots, finely chopped
1/4 cup finely chopped red bell pepper
1/3 cup chopped seeded tomatoes, drained
1 tablespoon fresh lemon juice

Steps:

  • In a medium saucepan, bring 1 cup water to a boil over high heat. Stir in the barley, oregano, and pepper. Reduce the heat and simmer, covered, for 10 to 12 minutes, or until the barley is tender and the water is absorbed.
  • In another medium saucepan, bring the remaining 1/4 cup water to a boil over high heat. Stir in the chard. Reduce the heat and simmer, covered, for 5 to 8 minutes, or until the chard is tender. Drain well in a colander. Set aside.
  • Pour the oil into the pan the chard was in. Heat over medium-high heat, swirling to coat the bottom. Cook the shallots and bell pepper for 4 minutes, or until tender, stirring frequently.
  • Stir in the tomatoes, lemon juice, chard, and barley. Cook, uncovered, for 1 minute, or until the tomatoes are hot, stirring frequently.
  • Nutrition information
  • (Per serving)
  • Calories: 91
  • Total fat: 1.5g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 1.0g
  • Cholesterol: 0mg
  • Sodium: 66mg
  • Carbohydrates: 18g
  • Fiber: 3g
  • Sugars: 2g
  • Protein: 3g
  • Calcium: 30mg
  • Potassium: 246mg
  • Dietary Exchanges
  • 1 starch

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