Barley Brown Rice And Lentil Casserole Recipes

BROWN RICE AND LENTIL CASSEROLE

Steps:

• Preheat the oven to 300 degrees.
• Mix all ingredients except the cheese in a baking dish (I use an 11 x 7).
• Cover with foil and bake for 1 hour 10 minutes.
• Then remove the foil, add the cheese, and bake for an additional 20 minutes.

LENTIL BARLEY VEGETABLE SKILLET

Steps:

• In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
• Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
• Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.

RICE AND LENTIL CASSEROLE

Steps:

• In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.

BROWN RICE AND BARLEY

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!

CURRIED LENTIL AND BARLEY CASSEROLE

Steps:

• Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
• Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.

MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.

MUSHROOM LENTIL BARLEY CASSEROLE

Steps:

• Gently cook the shallots in the oil until softened and browned.
• Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
• Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
• Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
• You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
• Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.

SAVORY BROWN RICE AND BARLEY

Steps:

• Saute onion in olive oil in a 4 qt saucepan over medium-high heat.
• Add remaining ingredients, except green onions, and bring to a boil.
• Cover and turn down to simmer, cooking for 45 minutes without removing lid.
• Fluff with a rice, garnish with green onions and serve.

BARLEY, BROWN RICE, AND LENTIL CASSEROLE

Steps:

• 1) Preheat the oven to 350 degrees 2) In a heavy 3 quart casserole, heat the oil over medium heat. Add onion and garlic and saute for 3 min until wilted. Stir in chilies, basil, oregano, and thyme. Add the barley and rice until coated with the oil. Add the lentils, broth, wine, salt, pepper, and half the cheese. Stir well, cover the pot, and bake for 1.5 hours. Stir half way through baking. 3) Uncover pot, sprinkle the top with remaining cheese and bake for another 5-10 minutes.