LENTIL BARLEY VEGETABLE SKILLET
Veggies, lentils and barley come together in this delicious and hearty skillet dinner recipe - featuring corn and Muir Glen® tomatoes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- In 12-inch skillet, heat oil over medium heat. Add lentils, carrot and onion; cook 3 minutes, stirring frequently.
- Add barley, basil, pepper and broth. Heat to boiling; reduce heat to medium-low. Cover; simmer 20 minutes or until lentils are tender but still firm.
- Stir in remaining ingredients except cheese. Increase heat to medium. Cover; simmer 10 to 15 minutes longer, stirring occasionally, until lentils and vegetables are tender and liquid is almost absorbed. Garnish individual servings with cheese.
Nutrition Facts : Calories 225, Carbohydrate 51 g, Fat 1/2, Fiber 13 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 700 mg
MUSHROOM LENTIL BARLEY CASSEROLE
A good vegan dish to add to a festive meal. Great with red cabbage, broccoli and roasted root vegetables. And meat eaters like it too! This is a pretty versatile dish, read forgiving...if I don't have barley to hand rice works. Sometimes I have added in odds and sods of leftover veg like red peppers/courgettes/pumpkin and then used fewer (and/or just plain button)mushrooms. I have also zinged it up with smoked paprika and tabasco. As I said it goes well in a mixed holiday meal but sometime I just serve this with steamed savoy cabbage or kale and mashed potatoes.
Provided by mrsfabicons
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Gently cook the shallots in the oil until softened and browned.
- Add the mushroooms and minced garlic and cook on high heat until the mushrooms start to release their juices.
- Stir in lentils, barley, soy sauce, sherry, herbs and 3/4 pint stock.
- Bring to a boil and then either transfer to a covered casserole dish and bake at 180C for 45 mins or leave in the sauce pan and simmer on top of the cooker for 25-30 mins - til the barley and lentils are cooked and most of the liquid is absorbed.
- You may need to top up the stock if it gets really dry so stir from time to time even if cooking in the oven, keep an eye on it.
- Check for seasoning (can't ever remember it needing salt - between the soy and stock it is okay ) retrieve the bay leaf and finish with a grind of black pepper.
Nutrition Facts : Calories 331.5, Fat 4.5, SaturatedFat 0.7, Sodium 517.4, Carbohydrate 52.4, Fiber 7.9, Sugar 0.8, Protein 13
MIDDLE EASTERN BARLEY, LENTIL, & RICE CASSEROLE
I saw this in the "8 Week Cholesterol Cure" and thought it sounded good, but was skeptical of it passing the 'husband and kid test.' To my amazement, they loved it and left nary a scrap in the pot. A nice blend of sweet and savory.
Provided by winkki
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
- Add onion and garlic; cook& stir 2 min.
- Stir in cinnamon, sugar, and 4 c water.
- Add lentils and barley.
- Bring to boil on med heat; reduce heat to low.
- Cover and simmer gently for 20 min.
- Add rice, apricots, raisins, and mint; stir.
- Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
- Season to taste with pepper.
Nutrition Facts : Calories 250.9, Fat 2.8, SaturatedFat 0.4, Sodium 6.2, Carbohydrate 50.4, Fiber 8.9, Sugar 11.7, Protein 7.6
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