Toasted Quinoa Or Barley Pilaf Recipes

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TOASTED QUINOA (OR BARLEY) PILAF



Toasted Quinoa (Or Barley) Pilaf image

From Connie Guttersen's "Sonoma Diet," this is a very delicious, very healthy side dish with no saturated fat.

Provided by Chef Kate

Categories     Grains

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10

2 tablespoons shallots, finely chopped
6 garlic cloves, minced (1 tablespoon minced)
1 tablespoon extra virgin olive oil
2 cups quinoa (or barley)
3 cups sodium-free chicken broth (or vegetable broth)
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried thyme, crushed)
1 bay leaf
1 cup roasted red pepper, diced
kosher salt
fresh ground black pepper

Steps:

  • In a large saucepan, cook shallots and garlic in hot oil over medium heat until tender.
  • Carefully stir in quinoa or barley.
  • Cook and stir about 5 minutes or until quinoa or barley is golden brown.
  • Carefully stir in broth, thyme, and bay leaf and bring to boiling; reduce heat.
  • Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).
  • Discard bay leaf.
  • Gently stir in roasted peppers.
  • Season to taste with kosher salt and black pepper.

Nutrition Facts : Calories 119.9, Fat 2.9, SaturatedFat 0.4, Sodium 161.6, Carbohydrate 19.4, Fiber 2.2, Protein 4.2

QUINOA PILAF



Quinoa Pilaf image

Provided by Giada De Laurentiis

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
2 large or 4 small shallots, chopped
1 small red pepper, stemmed, seeded, deveined and chopped into 1/2-inch pieces
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
1 1/2 cups quinoa
1/4 cup white wine, such as pinot grigio
1 1/2 cups low-sodium chicken broth
1 packed cup arugula, chopped
1/2 cup slivered almonds, toasted and coarsely chopped
1/2 cup chopped fresh mint
1 medium cucumber, peeled, seeded and diced into 1/2-inch pieces
Zest of 1 lemon

Steps:

  • Cook's Note: To toast the almonds, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
  • Heat 2 tablespoons of the oil in a large saucepan or a high-sided skillet over medium-high heat. Add the shallots and cook until soft, about 2 minutes. Add the bell pepper, salt and pepper. Cook until the vegetables are tender, 5 minutes. Make a space in the center of the vegetables and add the remaining 1 tablespoon of oil. Add the quinoa and cook, stirring constantly, until coated with oil, about 2 minutes. Add the wine and cook until all of the liquid has evaporated, about 2 minutes. Add the broth and bring to a boil. Cover the pan and simmer until all of the broth has been absorbed and the quinoa is tender, about 15 minutes. Keep covered and let sit for 10 minutes. Add the arugula, almonds, mint, cucumber and lemon zest and toss well. Season with salt and pepper.

QUINOA PILAF



Quinoa Pilaf image

Quinoa is a South American grain that is slowly making its way into the American menu. This grain imparts a lovely nutty flavor that is a welcome addition to the plate -- and its high fiber and protein content is good for you. Have begun using quinoa in place of rice for many sides including this one here. This recipe can easily be doubled for larger families or parties.

Provided by justcallmetoni

Categories     Grains

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup quinoa, rinsed
1/2 cup onion, finely diced
1/2 cup mushroom, diced
1 garlic clove, minced
2 teaspoons olive oil
1/2 cup canned baby peas
2 cups boiling water
salt and pepper

Steps:

  • Toast rinsed quinoa in medium saucepan for 5 minutes.
  • Remove from pan.
  • Add oil, onion, mushrooms and garlic to pan and cook until onions are soft, about 4 minutes.
  • Add boiling water, peas and toasted quinoa to pot.
  • Cover pot and simmer 15 minutes.
  • Stir before serving.
  • Note: edited on 5/30/05 to include covering pot in step 5.

Nutrition Facts : Calories 134.7, Fat 3.3, SaturatedFat 0.4, Sodium 5.3, Carbohydrate 21.5, Fiber 2.9, Sugar 1.4, Protein 5

TOASTED QUINOA PILAF



Toasted Quinoa Pilaf image

Provided by Florence Fabricant

Categories     easy, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

1 cup raw quinoa
2 cups water
4 tablespoons sweet butter or vegetable oil or both
2 cups finely chopped onions
1 Granny Smith apple, peeled, cored and finely chopped
1/2 teaspoon dried thyme
Salt and freshly ground pepper
2 tablespoons finely minced parsley

Steps:

  • Place the quinoa in a large, ungreased skillet and toast it, stirring frequently, over medium heat until it has a nutty aroma and has darkened slightly. Remove the quinoa from the pan and simmer in water, covered, until tender. There should be about 4 cups.
  • Heat butter or oil or both in the skillet. Add onions and apple and cook over medium heat, stirring frequently, until they become very tender and golden brown.
  • Stir in the cooked quinoa. Add thyme, season to taste with salt and pepper. Cook gently until heated through. Fold in parsley and serve as a side dish with poultry or meat or use as a stuffing.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 15 grams, Carbohydrate 41 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 701 milligrams, Sugar 8 grams, TransFat 0 grams

BARLEY PILAF



Barley Pilaf image

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
  • Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

BARLEY, QUINOA, & RICE PILAF



Barley, Quinoa, & Rice Pilaf image

I had partial boxes of these grains in my pantry and decided to make a medley of grain pilaf as a side dish. It turned out wonderful. Nice change from the same old sides usually served with a meal. I served it with baked fish and a salad. Awesome.

Provided by barbara lentz

Categories     Other Side Dishes

Time 35m

Number Of Ingredients 11

1 stick butter
1 medium onion chopped
4 clove garlic minced
8 oz fresh mushrooms chopped
1 c white wine
32 oz chicken broth
1 c barley uncooked
1 c quinoa uncooked
1/2 c rice uncooked
1 Tbsp fresh thyme
salt and pepper to taste

Steps:

  • 1. Melt the stick of butter in large saute pan. Add the onion, garlic, and mushrooms. Saute about 5 minutes. Stir in the Quinoa and brown about 1 minute. Add the wine and cook until most is evaporated. Add the chicken broth, rice and barley. Cook stirring frequently until the rice, quinoa and barley is cooked and the liquid is absorbed. About 20 minutes. Stir in the thyme leaves and taste and adjust for salt and pepper.

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