Broccoli And Barley Recipes
BARLEY BROCCOLI SOUP
This original recipe of mine was a winner in a barley soup contest. Barley makes it hearty and nutritious - and it's a good way to use broccoli and asparagus from your garden. I'm a member of Dairy Women of North Dakota and enjoy creating and collecting recipes in which I can use our farm's products. Along with our dairy operation, husband Ronald and I and our two sons grow barley, wheat, corn, alfalfa and soybeans.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring water, bouillon and barley to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender and nearly all liquid is absorbed. Stir often but do not drain. Add broccoli or asparagus. Stir in milk, cheese, nutmeg and pepper. Add bacon if desired. Heat through, stirring often, until soup is hot and cheese is melted.
Nutrition Facts : Calories 145 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 620mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 9g protein. Diabetic Exchanges
BROCCOLI BARLEY SOUP
The addition of barley makes this both a flavorful and hearty broccoli soup.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings (about 2 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender. , In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 240 calories, Fat 11g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 816mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 6g fiber), Protein 8g protein.
BROCCOLI BARLEY SAUTE
Here's a fun way to "spice up" your skillet suppers! Barley is a nice change of pace from rice, and the veggies and peanuts add a fun and festive crunch.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch; set aside. In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots; stir-fry for 1 minute. add broccoli and onions; stir-fry for 2-3 minutes. Stir in soy sauce mixture; simmer and stir for 1 minute or until thickened. Add chicken an barley; heat through. Stir in peanuts if desired.
Nutrition Facts :
BROCCOLI AND BARLEY
Had some extra broccoli and decided to add with some barley, lemon and ginger. I love the nutty flavor of barley and with the lemon and ginger together in this dish made it a very tasty dish. Fresh Ginger is so incredibly good for you and is very healing to the stomach as well. I am always drinking ginger and peppermint tea for their medicinal purposes. Hope you enjoy.
Provided by Kimberly Biegacki @pistachyoo
Categories Vegetables
Number Of Ingredients 6
Steps:
- Prepare barley as directed. Steam the broccoli florets for about 8 to 10 minutes.
- Combine the two together, add butter, minced ginger and lemon juice. Add zest for garnish. I served mine with Spicy Orange Tilapia. https://www.justapinch.com/recipes/main-course/fish/spicy-orange-tilapia.html?p=1
BROCCOLI AND BARLEY VEGETABLE SOUP
Make and share this Broccoli and Barley Vegetable Soup recipe from Food.com.
Provided by Laka
Categories Cauliflower
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Sauté leeks and garlic in olive oil for 2 minutes.
- Stir in barley, and cover with 2 cups of water; bring to the boil, then reduce the flame and cook on low for 10 minutes.
- Add broccoli, cauliflower, Brussels sprouts, carrot, salt and 4 cups of water, stir. Bring the soup to the boil, lower the flame and cook for another 7 minutes or until vegetables are slightly softened. Season with black pepper and add thyme.
Nutrition Facts : Calories 404.8, Fat 10.1, SaturatedFat 1.7, Sodium 887.2, Carbohydrate 70.1, Fiber 24, Sugar 19.4, Protein 21.9
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TOASTED BARLEY SALAD WITH BROCCOLI RECIPE | BON APPéTIT
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4.1/5 (33)Estimated Reading Time 1 minServings 4Total Time 45 mins
- Heat 1 Tbsp. oil in a small pot over medium heat. Add barley and toast, stirring occasionally, until golden, about 5 minutes. Add 3 cups water and bring to a boil; season with salt. Cook until tender, 25–30 minutes.
- Heat remaining 3 Tbsp. oil in a large skillet. Add garlic and anchovy and cook , stirring occasionally, until garlic is just golden,, about 2 minutes. Add broccoli; season with salt and pepper and cook until crisp-tender and bright green, 8–10 minutes. Add barley and cook, tossing until warmed through. Add vinegar; season with salt, pepper, and more vinegar, if desired. Mix in parsley and almonds just before serving.
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5/5 (572)Total Time 40 minsAuthor Grace Parisi
- In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring until fragrant and lightly browned, about 5 minutes. Add 3 cups of water and 1 teaspoon of salt and bring to a boil. Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
- Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes. Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil. Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeño and stir-fry for 1 minute. Add the broccoli florets, season with salt and stir-fry for 2 minutes. Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.
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