BARLEY RISOTTO WITH ASPARAGUS AND HAZELNUTS
Steps:
- Cut top third of each asparagus stalk diagonally into 1/2-inch-thick slices, reserving tips and slices together, then coarsely chop remainder. Bring water (5 1/2 cups) and 1/2 teaspoon salt to a boil in a 3- to 4-quart saucepan, then add chopped asparagus and cook, uncovered, until very tender, 6 to 7 minutes. Transfer with a slotted spoon to a food processor (not a blender, which would require adding liquid).
- Add reserved asparagus tips and slices to boiling water and cook, uncovered, until crisp-tender, 2 to 3 minutes. Transfer with slotted spoon to a sieve, reserving cooking liquid in pan, and rinse under cold water to stop cooking. Drain well and reserve in another bowl.
- Measure cooking liquid and, if necessary, add enough water to bring total to 4 cups, then reserve.
- Cook onion with pepper and 1/4 teaspoon salt in oil in a 4- to 5-quart heavy pot over moderate heat, stirring occasionally, until softened, 5 to 7 minutes. Add barley and cook, stirring, 1 minute.
- Add wine and boil, stirring, until liquid is absorbed, about 1 minute.
- Add 4 cups reserved asparagus-cooking liquid and bring to a boil, covered, then reduce heat and simmer, covered, until barley is tender (it should be chewy) and mixture is thickened to a stewlike consistency, 35 to 40 minutes.
- Meanwhile, mince garlic and mash to a paste with remaining 1/4 teaspoon salt using side of a large heavy knife, then add to asparagus in food processor along with zest and purée until smooth.
- When barley is cooked, stir in asparagus purée, asparagus-tip mixture, and enough additional water to thin to desired consistency and cook over moderate heat, stirring, until hot, about 1 minute. Stir in cheese, then season with salt and pepper. Serve with hazelnuts and additional cheese on the side.
COCONUT BARLEY PILAF WITH CORN, CHICKEN AND CASHEWS
Provided by Melissa Clark
Categories dinner, one pot, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cut chicken into 1-inch chunks; season with salt and pepper.
- Heat 1 tablespoon oil in a medium pot over medium-high heat. Add chicken and cook, stirring occasionally, until light golden and almost cooked through, about 4 minutes. Stir in cashews and cook 1 minute more. Transfer mixture to a plate.
- Add remaining tablespoon oil to pot. Stir in onions and jalapeño and a pinch of salt. Cook, stirring, until onions are slightly softened, 2 to 3 minutes. Stir in barley and 1/2 teaspoon salt; cook 1 minute more. Add enough water to coconut milk to yield 2 cups liquid and add to pot. Bring liquid to a simmer, then cook, covered, over low heat until the barley is almost tender, about 40 minutes.
- Stir in corn. If mixture looks dry, stir in 1 1/4 cups more water; cover and cook until barley and corn are tender, 10 to 15 minutes more.
- Return chicken mixture to pot and stir well. Fold in herbs and more salt to taste.
Nutrition Facts : @context http, Calories 867, UnsaturatedFat 15 grams, Carbohydrate 100 grams, Fat 41 grams, Fiber 18 grams, Protein 33 grams, SaturatedFat 23 grams, Sodium 466 milligrams, Sugar 6 grams, TransFat 0 grams
WILD RICE AND BARLEY PILAF
Provided by Trish Hall
Categories dinner, weekday, side dish
Time 50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring three cups of the water to boil, add salt and wild rice. Lower heat and simmer, covered, for about 45 minutes or until water is absorbed.
- In another pot, bring the remaining water to boil and add barley. Lower heat and simmer for 30 minutes or until tender.
- Drain the cranberries.
- Mix together the rice, barley, cranberries, pine nuts, oil and lemon. Season with thyme, salt, and pepper.
Nutrition Facts : @context http, Calories 252, UnsaturatedFat 7 grams, Carbohydrate 38 grams, Fat 9 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 605 milligrams, Sugar 4 grams, TransFat 0 grams
BARLEY AND ASPARAGUS
Combine grains and vegetables into one super side dish! Serve it alongside any meaty main course.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, heat broth over medium heat until hot.
- In 12-inch skillet, heat oil over medium heat. Cook onion and carrot in oil 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in barley. Cook and stir 1 minute.
- Pour 1 cup of the hot broth over barley mixture. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Continue cooking 15 to 20 minutes, adding broth 1 cup at a time and stirring frequently, until barley is tender and liquid is absorbed; remove from heat. Stir in remaining ingredients.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 2 g, TransFat 0 g
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