Barley Lentil Pilaf With Mushrooms And Spinach Recipes

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MUSHROOM BARLEY



Mushroom Barley image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.

Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams

BARLEY AND LENTIL PILAF



Barley and Lentil Pilaf image

This Barley and Lentil Pilaf is the perfect vegetarian side dish you never knew you needed in your life. It's savory, crave-worthy and super easy to make in your Instant Pot.

Provided by URVASHI PITRE

Categories     Side Dish     Side Dishes

Time 45m

Number Of Ingredients 12

1 Cup Pearled Barley
1/4 cup Green Mung Beans (dry, whole beans)
1.75 cups Water
1 tablespoon Oil
1 teaspoon Kosher Salt
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Allspice
1/4 teaspoon Ground Nutmeg
1 teaspoon Ground Black Pepper
1/2 cup shredded parmesan cheese
1/2 cup Chopped Parsley
1/2 cup pine nuts

Steps:

  • Put barley, beans, water, oil, salt, cinnamon, allspice, nutmeg, and pepper into the Instant Pot and stir.
  • Cook at high pressure for 15 minutes. Allow the pot to release pressure naturally for 15 minutes and then release all remaining pressure.
  • Stir well, garnish as desired and serve.

Nutrition Facts : Calories 140 kcal, Carbohydrate 26 g, Protein 3 g, Fat 3 g, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

BARLEY AND MUSHROOMS



Barley and Mushrooms image

I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan

Provided by Taste of Home

Categories     Side Dishes

Time 1h45m

Yield 6 servings.

Number Of Ingredients 9

1 large onion, chopped
1 cup sliced fresh mushrooms
2 tablespoons butter
3 cups water
1 tablespoon chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup medium pearl barley
1 tablespoon minced fresh parsley

Steps:

  • In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.

Nutrition Facts :

RICE, LENTIL, AND SPINACH PILAF



Rice, Lentil, and Spinach Pilaf image

A Dean Ornish recipe. Colorful, vegan, very complete nutritionally, and zero cholesterol. For more color and variety, you can add cubed cooked butternut squash or carrots. May be used as a main dish or side dish; serving amount depends upon how it is used.

Provided by winkki

Categories     Spinach

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 14

1/2 cup green lentil, washed
1 cup basmati rice, uncooked
2 cups water
3/4 cup vegetable stock
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
2 teaspoons cumin
1/2 teaspoon cinnamon
1 grated lemon, zest of
1 cup peeled tomatoes, diced (optional)
4 cups fresh spinach, well washed and cut in 1/2 inch strips
salt
pepper

Steps:

  • Place lentils in saucepan and cover with cold water.
  • Bring to boil, reduce heat and cover.
  • Simmer for 25 to 40 minutes, until tender but not mushy; drain and set aside.
  • Meanwhile, bring the rice and 2 cups of water to a boil.
  • Reduce heat and simmer rice about 20 minutes, covered, until all liquid is absorbed; set aside.
  • Bring the vegetable stock to a boil in a saucepan.
  • Add onions and simmer until tender and translucent, approx 10 minutes.
  • Add the garlic, celery, cumin and cinnamon and simmer for 5 minutes longer.
  • Add the lentils and lemon zest (and tomatoes, if desired); heat through.
  • Add the greens; cook and stir until tender.
  • Fold the lentil and greens mixture into the rice.
  • Season with salt and pepper.
  • Note: You may make this ahead of time and place in a baking pan, cover with foil, and warm in the oven for 15 to 20 minutes.

Nutrition Facts : Calories 298.4, Fat 2.1, SaturatedFat 0.4, Sodium 66.5, Carbohydrate 59.2, Fiber 11.3, Sugar 4.1, Protein 11.8

MUSHROOM LENTIL STEW WITH SPINACH



Mushroom Lentil Stew with Spinach image

Warming, savory and super-flavorful, this good-for-ya stew is perfect healthy comfort food for winter. It's a real umami powerhouse and tastes about as meaty as vegetarian food gets. To make this recipe vegan, replace the butter with an additional 2 tablespoons olive oil and omit the cream.

Provided by Carolyn

Categories     Stews

Time 1h

Number Of Ingredients 18

2 tablespoons olive oil, divided
2 tablespoons butter, divided
1 pound cremini (baby bella) mushrooms, sliced on the thick side
1 large yellow onion, diced
2 ribs celery, diced
2 medium carrots, diced
1 teaspoon salt, divided
3 medium cloves garlic, minced
1 tablespoon tomato paste
6 cups good vegetable broth
1 tablespoon reduced-sodium soy sauce
1 teaspoon marmite (optional)
1 dried bay leaf
A few sprigs fresh thyme
2 cups brown lentils, rinsed and drained*
5 ounces baby spinach
1/4 cup heavy cream
1 tablespoon balsamic vinegar

Steps:

  • Warm 1 tablespoon each of the olive oil and butter over medium-high heat in a 5 quart Dutch oven or other heavy lidded pot. Add mushrooms and cook, stirring just a few times, until nicely browned and reduced in volume by half. Remove mushrooms to a bowl and set aside.
  • In the same pot, heat the remaining butter and olive oil. Add onion, celery, carrots and 1/2 teaspoon of the salt and cook, stirring occasionally, until beginning to soften, about five minutes. Add the garlic and cook, stirring frequently, for a minute. Stir in the tomato paste and cook a minute more.
  • Add the vegetable broth, remaining 1/2 teaspoon salt, soy sauce, marmite, bay leaf and thyme. Raise heat to high. Rinse and drain the lentils and add to pot. When broth comes to a boil, reduce heat, cover, and simmer for about 30 minutes, until lentils are nice and tender. Remove from heat and remove thyme stems and bay leaf.
  • If you have an immersion blender, pulse it 4 or 5 times to puree the stew just a little bit. (Alternatively, transfer about two cups of the stew to a blender and puree it, then return to pot, or simply forego this step if you prefer.)
  • Return the mushrooms and any accumulated juices to the pot along with the spinach and cream. Simmer briskly, uncovered, until spinach is wilted, about two minutes. Off the heat, stir in vinegar. Let sit for 10 minutes, then ladle into bowls and serve with good bread.

Nutrition Facts : Calories 394 calories, Carbohydrate 53.3 grams carbohydrates, Fat 13.2 grams fat, Fiber 9.3 grams fiber, Protein 20 grams protein

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-LENTIL PILAF WITH MUSHROOMS AND SPINACH



Barley-Lentil Pilaf With Mushrooms and Spinach image

from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html

Provided by ellie3763

Categories     Spinach

Time 4h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup pearl barley
1 cup brown lentils
1 medium onion, diced
1 quart vegetable stock
1/2 cup dried mushroom (porcini or wild mushrooms)
1 cup water
3 tablespoons tomato paste
2 teaspoons thyme, leaf
kosher salt
fresh ground black pepper
8 ounces cremini mushrooms, dirt brushed off, stems removed, quartered
5 ounces baby spinach leaves

Steps:

  • Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
  • Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
  • Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
  • After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.

Nutrition Facts : Calories 193.8, Fat 0.7, SaturatedFat 0.1, Sodium 68, Carbohydrate 38.2, Fiber 12.3, Sugar 2.6, Protein 10.3

SPINACH PILAF



Spinach Pilaf image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 9

4 tablespoons (1/2 stick) unsalted butter
1 large onion, diced
1 tablespoon ground cumin
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 cups cooked basmati rice
3 bunches spinach, stems trimmed
2 teaspoons salt

Steps:

  • Melt 2 tablespoons butter in a saucepan over medium-high heat. Saute onions until lightly browned. Reduce heat, add ground spices, and stir briefly. Add cooked rice. Cook just enough to heat rice through, stirring well to combine.
  • Melt remaining butter in a large skillet over medium-high heat. Saute spinach with salt just until leaves are wilted. Toss into hot rice and onion mixture and serve immediately.

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