Basil Barley Provencal Recipes

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BASIL BARLEY PROVENCAL



Basil Barley Provencal image

Barley, a grain of the grass family, was the first cereal cultivated as a food for man. Tossed with vegetables in the Provencal style, its allure stretches across the ages. This is a great way to add more grains and vegetables to your diet!

Provided by Sharon123

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup extra virgin olive oil
1 large onion, cut into 1-inch pieces
2 zucchini, cut in 1-inch pieces (about 1 pound)
4 garlic cloves, chopped
1/2 cup chicken broth
6 plum tomatoes, seeded (cut in 1-inch pieces)
salt, to taste
black pepper, to taste
1 cup cooked pearl barley (use quick barley-cooks in 10 minutes)
1 cup pine nuts, toasted
1 cup fresh basil, slivered (loosely packed)
1/4 cup fresh Italian parsley, chopped (loosely packed)

Steps:

  • Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes.
  • Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently.
  • Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy!
  • Note:.
  • To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn.

Nutrition Facts : Calories 304.3, Fat 24.9, SaturatedFat 2.5, Sodium 77.4, Carbohydrate 18.7, Fiber 4, Sugar 4.8, Protein 6

CHICKEN PROVENCAL WITH SAFFRON, ORANGE & BASIL



Chicken Provencal With Saffron, Orange & Basil image

This dish is often served with rice or slices of crusty bread, but soft polenta is also a good accompaniment. Niçoise olives are preferred; other olives are too potent. Adapted from Cook's Illustrated (2003).

Provided by TxGriffLover

Categories     Chicken Thigh & Leg

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 19

8 chicken thighs, bone-in skin-on (about 3 pounds)
table salt
1 tablespoon extra virgin olive oil
1 small onion, chopped (about 2/3 cup)
6 garlic cloves, pressed through a garlic press (about 2 Tablespoons)
1 anchovy fillet, minced (about 1 teaspoon) or 1 use anchovy paste
1/8 teaspoon cayenne pepper
1 cup dry white wine
1/8 teaspoon saffron
1 cup low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
2 1/2 tablespoons tomato paste
1 1/2 tablespoons fresh thyme, chopped
1 teaspoon chopped fresh leaf oregano
1 bay leaf
1 teaspoon herbes de provence (optional)
1 1/2 teaspoons grated orange zest
1/2 cup nicoise olive, pitted
1 tablespoon chopped fresh basil

Steps:

  • Adjust oven rack to lower-middle position; heat oven to 300 degrees. Sprinkle both sides of chicken with salt. Heat 1 teaspoon oil in Dutch oven over medium-high heat until shimmering but not smoking. Add 4 chicken thighs, skin-side down, and cook without moving them until skin is crisp and well browned, about 5 minutes. Using tongs, turn chicken pieces and brown on second side, about 5 minutes longer; transfer to large plate. Add remaining 4 chicken thighs to pot and repeat, then transfer to plate and set aside. Discard all but 1 tablespoon fat from pot.
  • Add onion to fat in Dutch oven and cook, stirring occasionally, over medium heat until browned, about 4 minutes. Add garlic, anchovy, and cayenne; cook, stirring constantly, until fragrant, about 1 minute. Add wine and saffron and scrape up browned bits from pan bottom with wooden spoon. Stir in chicken broth, tomatoes, tomato paste, thyme, oregano, bay, and herbes de Provence (if using). Remove and discard skin from chicken thighs, then submerge chicken in liquid and add accumulated chicken juices to pot. Increase heat to high, bring to simmer, cover, then set pot in oven; cook until chicken offers no resistance when poked with tip of paring knife but still clings to bones, about 1 1/4 hours.
  • Using slotted spoon, transfer chicken to serving platter and tent with foil. Discard bay leaf. Set Dutch oven over high heat, stir in 1 teaspoon orange zest, bring to boil, and cook, stirring occasionally, until slightly thickened and reduced to 2 cups, about 5 minutes. Stir in olives and cook until heated through, about 1 minute. Meanwhile, mix remaining 1/2 teaspoon zest with basil. Spoon sauce over chicken, drizzle chicken with remaining 2 teaspoons olive oil, sprinkle with parsley mixture, and serve.
  • Tip: Removing the pits from tiny niçoise olives by hand is not an easy job. Cover a cutting board with a clean kitchen towel and spread the olives on top, spacing them about 1 inch apart. Place a second clean towel over the olives. Using a mallet, pound all of the olives firmly for 10 to 15 seconds, being careful not to split the pits. Remove the top towel and, using your fingers, press the pit out of each olive.

Nutrition Facts : Calories 558.8, Fat 34.6, SaturatedFat 9.1, Cholesterol 158.8, Sodium 650.9, Carbohydrate 15.7, Fiber 3.2, Sugar 6.5, Protein 36

PASTA PROVENCALE



Pasta Provencale image

Make and share this Pasta Provencale recipe from Food.com.

Provided by KittyKitty

Categories     Penne

Time 10m

Yield 6 serving(s)

Number Of Ingredients 13

2 medium zucchini, haled lengthwise and sliced (or 1 squash and 1 zucchini) or 3 large yellow squash, sliced (or 1 squash and 1 zucchini)
1 (8 ounce) package sliced fresh mushrooms
3 garlic cloves, minced
1 green pepper, chopped
1/4 cup chopped onion
2 tablespoons olive oil
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon chopped fresh basil or 1/4 teaspoon dried basil
1 tablespoon chopped fresh oregano or 1/4 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
5 ounces dry penne pasta, cooked
1/4 cup freshly grated parmesan cheese

Steps:

  • Saute first 5 ingredients in olive oil in a large skillet or Dutch oven over medium-high heat 3 minutes. Add tomatoes, basil, oregano, salt and pepper; stir well. Bring mixture to a boil; reduce heat, and simmer 1 minute. Remove from heat; transfer to a serving bowl. Add pasta and Parmesan cheese; toss gently. Serve hot.

Nutrition Facts : Calories 189.5, Fat 6.6, SaturatedFat 1.5, Cholesterol 3.7, Sodium 319.8, Carbohydrate 29.1, Fiber 5.3, Sugar 5.2, Protein 6.3

GREEN BEANS PROVENCALE



Green Beans Provencale image

Garlic, tomatoes and olive oil are wonderful ingredients often found in Southern French cooking. In this dish, they complement the green beans perfectly. Paula Wharton - El Paso, Texas

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 5 servings.

Number Of Ingredients 10

1 pound fresh green beans, trimmed and cut into 2-inch pieces
4 green onions, sliced
2 tablespoons minced shallot
4 garlic cloves, minced
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1-1/2 cups grape tomatoes, halved
2 tablespoons minced fresh or 2 teaspoons dried basil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place beans in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-5 minutes or until crisp-tender., Meanwhile, in a large skillet, saute the onions, shallot, garlic and rosemary in oil until vegetables are tender. Add the green beans, tomatoes, basil, salt and pepper; saute 2-3 minutes longer or until heated through.

Nutrition Facts : Calories 70 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 4g fiber), Protein 2g protein. Diabetic Exchanges

PROVENCAL VEGETABLE GRATIN



Provencal Vegetable Gratin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 10

5 tablespoons extra-virgin olive oil, plus more for dish
2 medium onions, thinly sliced
3 medium cloves garlic, minced
2 1/2 teaspoons kosher salt
1/4 cup fresh basil leaves, torn
2 teaspoons chopped fresh thyme leaves
5 to 6 medium plum tomatoes, sliced into 1/4-inch rounds
2 medium zucchini, sliced into 1/4-inch rounds
2 medium yellow summer squash, sliced into 1/4-inch rounds
1/2 cup finely grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Lightly grease a 7 by 11-inch baking dish with olive oil.
  • Heat 2 tablespoons of the olive oil in a large skillet over medium low heat. Add onions, garlic and 1 teaspoon of the salt. Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned. Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
  • Toss the sliced vegetables with the remaining olive oil and salt, and pepper. With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
  • Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes. Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.
  • Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

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