Easy Split Pea And Barley Stew Recipes

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PERSIAN SPLIT PEA AND BARLEY STEW



Persian Split Pea and Barley Stew image

This comes from my Moosewood Low-Fat cookbook. I think this could be OAMC and/or made in the crock pot.

Provided by dicentra

Categories     Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 17

1/2 cup raw barley
1 bay leaf
1 garlic clove
4 cups water
1 cup dried split yellow peas
1/2 teaspoon cinnamon
1 teaspoon ground cardamom
1 cup onion, chopped
1 cup carrot, peeled and cut in 1 inch chunks
2 cups potatoes, cut in 1 inch chunks
1 1/2 teaspoons salt
1 pinch cayenne
2 cups vegetable broth
2 cups tomatoes, coarsely chopped
1/4 cup fresh parsley, chopped
1 lemon, juice of
salt and pepper

Steps:

  • In a medium saucepan, bring the barley, bay leaf, garlic and 2 cups of water to a boil.
  • Reduce the heat, cover and simmer for 15 minutes.
  • Add the split peas, cardamom, cinnamon and the remaining water and simmer, covered for another 45 minutes, or until the barley and split peas are soft and most of the liquid has absorbed.
  • Stir occasionally and, if necessary, add a small amount of additional water to prevent the mixture from sticking.
  • While the barley and split peas are cooking, place the onions, carrots, potatoes, salt, cayenne, and stock in a large saucepan.
  • Bring the mixture to a boil, reduce the heat and simmer, covered for 10 minutes.
  • Stir in the tomatoes and continue to simmer, covered, for about 10 minutes, until the vegetables are tender.
  • Add the cooked barley and split peas. Stir in the parsley, lemon juice, and salt and pepper to taste. Discard the bay leaf.

Nutrition Facts : Calories 360.3, Fat 1.6, SaturatedFat 0.3, Sodium 924.5, Carbohydrate 72, Fiber 21.4, Sugar 10.7, Protein 18.3

PAP'S RIBS AND SPLIT PEA STEW



Pap's Ribs and Split Pea Stew image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons oil
2 pounds pork (I'm using spare ribs)
1 small carrot, sliced
1 celery stalk, sliced
1 onion, sliced (I'm using red)
Kosher salt and freshly cracked black pepper
1/4 head cabbage, sliced, optional (I just need to use it up)
1 pound dried split peas
1 pound potatoes, cut into chunks if large and left whole if small
1 clove garlic, minced
1 bay leaf
1 piece smoked meat, such as a ham hock or kielbasa link
1 teaspoon cayenne pepper
4 ounces bacon

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat a 6-quart Dutch oven or heavy-bottomed pot over medium heat and add the oil. When hot, add the ribs and cook until brown on both sides, 3 to 6 minutes. Remove the ribs to a plate and set aside.
  • Add the carrot, celery, onion, 1 tablespoon salt and cabbage if using and sweat the vegetables for about 3 minutes. Add the split peas, potatoes, garlic, bay leaf, smoked meat, cayenne pepper, ribs, 2 1/2 quarts water and 1 teaspoon pepper and bring to a simmer, skimming the foam that will rise to the surface as the water comes up to heat. When the liquid is at a simmer, lay the bacon slices on top of the stew, transfer to the oven and cook until the peas and ribs are tender, about 1 1/2 hours.
  • Discard the bay leaf. Remove the smoked meat from the soup. If using a ham hock, when it's cool enough to handle, pick off the meat and add it back to the soup (discard the bone). If using kielbasa, cut into slices and add it back to the soup. Chop up the bacon and add it to the soup.
  • To serve, divide the ribs among bowls and ladle the soup over them.

EASY SPLIT PEA AND BARLEY STEW



Easy Split Pea and Barley Stew image

This is a very easy and wholesome recipe that I adapted from hillbillyhousewife.com. It is extremely economical and filling, as well as being healthy. I serve this with a small green side salad and a loaf of fresh or garlic bread.

Provided by peachy_pie

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 onion, chopped
3 stalks celery, sliced
4 carrots, chopped
1 cup split peas
1/2 cup pearl barley
1 (400 g) can tomatoes
1/2 cup tomato puree or 1/2 cup ketchup
salt and pepper

Steps:

  • Saute the onion in the oil until fragrant.
  • Add the celery and carrot. Continue to saute until the whole lot is beginning to soften and smell aromatic.
  • Tip in the barley and split peas. Add 8 cups of water, reduce heat, and allow to simmer for about 40 minutes or until the legumes and grains are beginning to become tender.
  • Add the tomatoes and puree. Stir and allow to simmer for another 20-30 minutes to allow flavours to meld. If it looks as if it is drying out, add a cup of water.
  • Season to taste before serving.

Nutrition Facts : Calories 356.7, Fat 4.8, SaturatedFat 0.7, Sodium 90.6, Carbohydrate 65.2, Fiber 20.9, Sugar 12.9, Protein 17

PEA & FETA PEARL BARLEY STEW



Pea & feta pearl barley stew image

This storecupboard grain adds a nutty flavour and texture to create a comforting, low-calorie dish

Provided by Kate Bradbury

Categories     Main course, Supper

Time 55m

Number Of Ingredients 9

2 tbsp olive oil
2 medium onions , chopped
2 garlic cloves , chopped
zest and juice 2 lemons
200g pearl barley , rinsed under cold water
700ml vegetable stock
200g feta , cut into cubes
½ small pack mint , leaves shredded, plus a few whole leaves to serve
400g frozen peas , defrosted at room temperature

Steps:

  • Heat 1 tbsp oil in a pan or flameproof casserole dish over a medium heat. Add the onion and cook for 3 mins, then add the garlic and lemon zest and fry for another 1 min. Add the pearl barley and the stock. Season, bring to the boil, then simmer for 30 mins, stirring occasionally.
  • Meanwhile, put the feta in a bowl with the remaining olive oil, half the lemon juice, most of the mint and a good grinding of black pepper. Leave to marinate while the barley cooks.
  • Remove the lid from the barley and cook for 5 mins more. Increase the heat then add the peas, half the feta and all the feta juices. Cook for 3 mins, then check the seasoning. Divide between four bowls and top with the remaining feta and mint.

Nutrition Facts : Calories 480 calories, Fat 18 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 11 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 1.7 milligram of sodium

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