Chickpea And Vegetable Barley Bake Recipes

CHICKPEA AND VEGETABLE BARLEY BAKE

Steps:

• Preheat your oven to 400 degrees.
• Put pearl barley in an oven proof casserole dish.
• Saute the onions, carrots and celery in a little bit of oil (or use a cooking spray, I do) until the onions are tender.
• Add to the casserole dish and give it a stir to mix in with the pearl barley.
• Add the rest of the ingredients and give another stir.
• Cover and bake in the oven for about an hour. Keep checking every 25 minutes or so just to make sure it isn't going dry. It is ready when the barley has bulked up and gone tender from absorbing the liquid.

VEGETABLE BARLEY BAKE

Steps:

• In a large non-stick skillet, saute the peppers, mushrooms, and onions in butter until tender.
• Transfer to a 13-inch by 9-inch by 2-inch baking dish coated with cooking spray.
• Stir in the broth, barley, and pepper.
• Cover and bake at 350F for 50 minutes.
• Uncover and bake for another 5-10 minutes or until barley is tender and liquid is absorbed.

CRISPY CHICKPEA GRAIN BOWL WITH LEMON YOGURT

Steps:

• Bring water and barley to a boil in a saucepan. Cover, reduce heat to low, and simmer until barley is tender, about 30 minutes.
• Meanwhile, preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Drizzle the pan with 1 tablespoon oil.
• Spread chickpeas in the oil and sprinkle with smoked paprika, salt, and pepper.
• Bake in the preheated oven until crispy, about 40 minutes. Leave in the oven to cool for another 10 minutes.
• Meanwhile, heat 1 tablespoon oil in a skillet or frying pan over medium-high heat. Saute shallot and garlic in the hot oil until soft and fragrant, 2 to 3 minutes. Add carrots and cook until they begin to soften, about 5 minutes. Add mushrooms; cook for 1 to 2 minutes. Pour in red wine. Cook until wine has almost completely reduced, 2 to 3 minutes. Stir in harissa and cook for 1 minute. Pour in broth; cook until it has been absorbed, about 5 minutes. Season with salt and pepper. Transfer to a bowl.
• Stir chickpeas into the mixture and add 1/4 cup parsley.
• Heat remaining 1 tablespoon oil in the same skillet or frying pan over medium heat. Saute almonds in the hot oil until fragrant, 2 to 3 minutes. Set aside.
• Prepare the lemon yogurt by stirring yogurt, lemon zest, honey, and lemon juice together in a bowl.
• Prepare the dish with barley on the bottom, followed by chickpeas, toasted almonds, and lemon yogurt. Garnish with 1 teaspoon parsley.

BARLEY BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
• Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.