Barley And Corn Relish Recipes

BARLEY AND CORN CASSEROLE

Barley and Corn Casserole image

This hearty colorful casserole goes well with pork, chicken or fish. For convenience, it can be made ahead and refrigerated before serving.-Diane Molberg, Emerald Park, Saskatchewan

Provided by Taste of Home

Categories Side Dishes

Time 1h25m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

3 garlic cloves, minced
1 cup chopped onion
2/3 cup chopped carrots
1 tablespoon canola oil
3 cups chicken broth
1 cup medium pearl barley
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups frozen corn, thawed
1/2 cup chopped fresh parsley

Steps:

In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. , Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour. , Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.

Nutrition Facts : Calories 108 calories, Fat 2g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

BARLEY AND CORN RELISH

Barley and Corn Relish image

Everything in this relish I enjoy so I made and submitted it to a recipe contest. We didnt come in first place but did get some nice reviews. Hope you enjoy! Prep time includes the time for chilling.

Provided by Lori S.

Categories Vegetables

Time 4h35m

Number Of Ingredients 12

Ingredients

1 c pearl barley, uncooked
3 c chicken stock
1 c corn, fresh or frozen or canned, drained
1/3 c olive oil, extra virgin
1/4 c vinegar
1 tsp dried basil or 1 tablespoon fresh
1 c grape tomatoes, diced
1/2 c bell pepper, finely chopped
1/2 c red onion, diced
1/2 c carrot, shredded
2 dash(es) freshly ground black pepper, or to taste
2 dash(es) salt, or to taste

Steps:

1. In a medium saucepan with lid, pour in the 3 cups of chicken stock and bring to a boil. Add the pearl barley and bring to a boil again. Reduce the heat, cover with lid, and simmer for approximately 45 minutes or until tender. Stir in the corn and simmer for 15 minutes.
2. Whisk together in a medium bowl the olive oil, vinegar, basil, 1/2 teaspoons salt, and pepper. Pour dressing over the warm barley and corn mixture and toss well to coat. Cool to room temperature than add tomateos, bell pepper, onion and carrots. Place relish in refrigerator and chill for 2 to 3 hours.

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