Barley Zucchini Pilaf Recipes

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BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

BARLEY-ZUCCHINI PILAF



Barley-Zucchini Pilaf image

Another way to use up some of those plentiful zucchinies. The barley adds fiber and is a tasty change to potatoes. Different liquids can give a new dimention to the dish. Beef stock, fruit juice, lemon juice in the water can be used with good results.

Provided by Tebo3759

Categories     Grains

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
2 1/2 cups chicken stock or 2 1/2 cups water
1 teaspoon thyme
salt and pepper
1 cup pearl barley
1 carrot, peeled and grated
2 medium zucchini, unpeeled, grated and patted dry
1/4 cup parsley or 1/4 cup cilantro

Steps:

  • Heat oil over medium heat in frypan.
  • Add onion and garlic and saute until tender (about 5 minutes).
  • Add broth, thyme, seasonings, carrot and barley.
  • Stir and bring to a boil.
  • Transfer to a 2 1/2 quart casserole dish.
  • Cover and bake 40 minutes.
  • Stir in zucchini and parsley.
  • Cover and bake until liquid is absorbed and zucchini is tender (about 25-30 minutes).
  • For Vegetarian use the water.

Nutrition Facts : Calories 293.6, Fat 6.2, SaturatedFat 1.1, Cholesterol 4.5, Sodium 240.4, Carbohydrate 51.1, Fiber 9.7, Sugar 6.7, Protein 10.5

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