Barley With Shiitakes And Spinach Recipes

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RADICCHIO SALAD WITH CRUNCHY SHIITAKE MUSHROOMS AND BARLEY



Radicchio Salad With Crunchy Shiitake Mushrooms and Barley image

A colorful grain salad is the perfect light meal. Here, barley adds heft and texture to a bitter leaf salad that's balanced with a sweet-tart dressing. The sleeper hit of this recipe are the crispy shiitake mushrooms, which impart deep flavor in two ways: They are pan-seared, and the caramelization left in the pan adds extra umami to the dressing. For gluten-free diets, you could substitute buckwheat groats or brown rice in place of the pearled barley.

Provided by Sue Li

Categories     dinner, lunch, weeknight, grains and rice, salads and dressings, vegetables, appetizer, main course, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

3/4 cup pearled barley, rinsed
1 medium yellow onion, halved
4 garlic cloves, lightly crushed
Kosher salt and black pepper
1/4 cup vegetable oil
1/4 pound fresh shiitake mushrooms, stems removed and caps thinly sliced
1 shallot, thinly sliced
4 tablespoons balsamic vinegar
1 tablespoon maple syrup
1 large (12-ounce) head radicchio, core discarded and leaves torn into bite-size pieces
1/4 cup roughly chopped fresh parsley leaves
1/4 cup roughly chopped small fresh dill sprigs

Steps:

  • Combine barley, onion, garlic and 1 tablespoon kosher salt in a large pot. Add enough water to cover the barley by about 2 inches. Bring to a boil over high, then lower heat to medium-low and simmer until the grains are plump and tender, about 40 minutes. Drain the mixture, and discard the onion and garlic.
  • After barley has cooked about 30 minutes, prepare the mushrooms: Heat oil in a medium skillet over medium. Add mushrooms and cook, stirring frequently, until golden brown and the ends are starting to curl and crisp, 9 to 10 minutes. Using a pair of tongs or a slotted spoon, transfer the mushrooms to a paper towel-lined plate and season with salt and pepper.
  • Return the skillet with the oil back to medium heat. Add the shallot and cook, stirring, until golden, 1 to 2 minutes; turn off the heat. While the oil is still hot, stir in balsamic vinegar and maple syrup. Season with salt and pepper.
  • On a platter, layer the radicchio with cooked barley and drizzle with balsamic vinegar dressing. Top with reserved mushrooms, parsley and dill before serving. Serve warm or at room temperature.

BARLEY WITH SHIITAKE MUSHROOMS



Barley with Shiitake Mushrooms image

Categories     Mushroom     Vegetable     Side     Low Fat     Low Cal     High Fiber     Barley     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1 ounce dried shiitake mushrooms
2 cups hot water
1 teaspoon vegetable oil
1 teaspoon oriental sesame oil
2 green onions, sliced, green and white parts reserved separately
1 carrot, chopped
3 garlic cloves, minced
1 cup barley
3 cups canned unsalted chicken broth
2 tablespoons low-sodium soy sauce

Steps:

  • Soak mushrooms in 2 cups hot water until tender. Drain mushrooms, reserving water. Trim mushroom stems and discard. Slice mushroom caps. Heat both oils in heavy large saucepan over medium heat. Add white parts of green onions, carrot and garlic. Sauté until onions are tender, about 3 minutes. Stir in mushrooms and sauté 2 minutes longer. Mix in barley. Add reserved water, 3 cups broth and soy sauce. Simmer until barley is tender and liquid is absorbed, about 45 minutes. Transfer barley to serving dish; garnish with remaining green onion and serve.

MUSHROOM LENTIL BARLEY STEW



Mushroom Lentil Barley Stew image

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Provided by diggergirl

Categories     Soups, Stews and Chili Recipes     Stews

Time 12h15m

Yield 8

Number Of Ingredients 12

2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3 bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Steps:

  • In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt.
  • Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Nutrition Facts : Calories 212.7 calories, Carbohydrate 43.9 g, Fat 1.2 g, Fiber 9 g, Protein 8.4 g, SaturatedFat 0.1 g, Sodium 466 mg, Sugar 5.2 g

MUSHROOM-BARLEY SOUP



Mushroom-Barley Soup image

Soup made without meat or meat broth can be insipid. That's why most people think pea soup needs ham and mushroom-barley soup needs beef. But it's possible to make a satisfying, even hearty, vegetarian soup if you choose your ingredients carefully and extract every bit of flavor from them. Enter this mushroom-barley soup, a vegetarian dish with real body, texture and depth of flavor. The key ingredient here is dried porcini, which can be reconstituted in hot water in less than 10 minutes, giving you the best-tasting mushrooms you can find outside the woods and an intensely flavored broth that rivals beef stock. Don't forget to toast the barley while really browning the mushrooms and carrots - it lends a deep warmth.

Provided by Mark Bittman

Categories     one pot, soups and stews, times classics, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 8

1 ounce dried porcini mushrooms (about 1 cup)
2 tablespoons olive oil
1/4 pound shiitake or button mushrooms, stemmed and roughly chopped
3 medium carrots, peeled and sliced
1 cup pearl barley
Salt and pepper
1 bay leaf
1 tablespoon soy sauce

Steps:

  • Soak porcini in 3 cups very hot water. Put olive oil in a medium saucepan and turn heat to high. Add shiitakes and carrots, and cook, stirring occasionally, until they begin to brown. Add barley, and continue to cook, stirring frequently, until it begins to brown; sprinkle with a little salt and pepper. Remove the porcini from their soaking liquid, and reserve liquid. Sort through porcini and discard any hard bits.
  • Add porcini to pot and cook, stirring, for about a minute. Add bay leaf, mushroom soaking water and 3 cups additional water (or stock, if you prefer). Bring to a boil, then lower the heat to a simmer; cook until barley is very tender, 20 to 30 minutes. Add soy sauce, and taste. Add salt if necessary and plenty of pepper. Serve hot.

Nutrition Facts : @context http, Calories 362, UnsaturatedFat 7 grams, Carbohydrate 68 grams, Fat 8 grams, Fiber 14 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 393 milligrams, Sugar 4 grams

BARLEY, SHIITAKE, AND SPINACH PILAF



Barley, Shiitake, and Spinach Pilaf image

I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.

Provided by Aunt Cookie

Categories     Spinach

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup pearl barley
3 cups water or 3 cups stock
1 tablespoon vegetable oil
2 tablespoons dark sesame oil
1 cup diced onion
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
2 cups spinach leaves, loosely packed
1 tablespoon sesame seeds
1 tablespoon tamari soy sauce
1/8 teaspoon cayenne, to taste

Steps:

  • Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
  • Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
  • Add garlic and mushrooms; saute for approximately 3 minutes.
  • Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
  • Season with tamari and cayenne.

Nutrition Facts : Calories 326.5, Fat 12.4, SaturatedFat 1.7, Sodium 280.7, Carbohydrate 48.3, Fiber 10.5, Sugar 4.1, Protein 9.3

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