Barley Pilaf With Chickpeas And Artichoke Hearts Recipes

VEGAN BARLEY PILAF

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

BARLEY PILAF WITH CHICKPEAS AND ARTICHOKE HEARTS

Steps:

• Combine first 3 ingredients in a medium saucepan. Bring to a boil; cook 3 minutes.
• Cover, reduce heat, and simmer 8 minutes or until barley is tender and liquid is absorbed.
• Stir in pesto and chickpeas; cook 1 minute or until thoroughly heated. Stir in lemon juice.
• While the barley cooks, heat the oil in a large nonstick skillet over medium-high heat. Add garlic and artichokes; sauté 3 minutes or until lightly browned.
• Place 1 cup barley mixture into each of 4 bowls, and then top each serving with 1/4 cup artichoke mixture. Sprinkle each serving with 2 tablespoons of cheese.

BARLEY PILAF

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.

VEGETABLE AND BARLEY PILAF

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.

ARTICHOKE AND CHICKPEA STEW

Steps:

• Heat oil in a large pot over medium heat, cook the onion until translucent. Stir in the garlic and chili flakes; cook until the garlic has begun to soften, about 1 minute. Add the carrots, tomatoes, artichokes, garbanzo beans, and chicken broth. Bring to a boil over medium-high heat, then reduce heat to low and simmer until the carrots are tender.
• Season with sage, lemon juice, salt, and pepper to taste. Cook for 5 to 10 minutes more to meld the flavors.