Barley Cakes Recipes
BARLEY BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
LEMON BARLEY CAKE
A soft moist cake, stodgy with barley and yet refreshing because of the lemon. Goes well with Vanilla ice cream, clotted cream, or custard.
Provided by mrsannachild
Time 1h30m
Yield Makes Cakes
Number Of Ingredients 12
Steps:
- Boil the barley as per your cooking instructions, usually about 1 hour simmering, drain and rinse to stop it cooking any further.
- Preheat oven to 180C.
- In a bowl put all the dry ingrediants; flour, ginger, bicarb, and almonds.
- Melt the butter, sugar and treacle.
- Remove from heat and stir in the milk, and gradually the beaten egg.
- Pour the liquid into the dry mixture and stir well. Stir in the lemon juice, zest and natural flavouring.
- Pour into two greased and lined 23cm sq baking tins, or similar sized round tins. Bake for around 1 hour, until a knife comes out clean.
- Once the cake has cooled, slice off any crusty edges as the pearl barley gets quite hard on the edges.
- Try it with with vanilla ice cream, clotted cream, or custard.
BAKED BARLEY
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F.
- Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
- After 1 hour, remove the cover, fluff with a fork and serve immediately.
BARLEY CAKES
These cakes are on the sweet side and go well with any meal or celebration! Enjoy reading stories from the Bible such as the story of Ruth and Boaz as you serve these delicious barley cakes to your guests. Barley is one of the 7 foods of the Promised Land and remind us of God's promises, provisions and grace!
Provided by Annette Reeder - The Biblical Nutritionist
Categories Bread Dessert Side Dish
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Mix together dry ingredients.
- Mix together wet ingredients.
- Combine and mix together both dry and wet ingredients.
- Oil a muffin tin or use muffin liners.
- Drop by spoonful into prepared muffin tin.
- Bake for 10-15 minutes. Cakes will be light brown when done.
Nutrition Facts : Calories 185 kcal, Carbohydrate 42 g, Protein 4 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 16 mg, Sodium 148 mg, Fiber 2 g, Sugar 24 g, ServingSize 1 serving
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- Preheat the oven to 400°. Bake the potatoes for about 45 minutes, or until tender. Scoop the flesh into a large bowl and mash, then let cool.
- Meanwhile, in a saucepan, bring the barley and water to a boil. Cover and cook over low heat until tender, about 20 minutes. Drain the barley and spread it out on a plate to cool.
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