BARLEY RISOTTO
this is a great way to use up extra veggies, and a nice change from rice. serve with a roast, or as part of a vegetarian meal. it's also easily doubled
Provided by chia2160
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- in olive oil, saute onion and garlic until softened.
- add mushrooms, cook until browning.
- add barley and cook for 5 minutes until lightly toasted.
- add white wine, add 3 c stock, tomato, salt& pepper.
- bring to boil, cover and simmer 25 minutes, stirring occasionally.
- add peas and some additional broth if needed, simmer an additional 10-15 minutes stir in cheese, and more salt& pepper if needed.
BARLEY RISOTTO
Low in fat, but high in fiber, this delicious barley risotto puts a twist on the typical dish. With its nutty undertones, barley provides the perfect backdrop for lemon and parsley. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, bring broth to a simmer; keep hot., In another small saucepan over medium-high heat, cook and stir the barley for 2-4 minutes or until lightly browned. Transfer to a small bowl. In the same saucepan, saute onion in oil for 2 minutes. Add garlic; saute 1 minute longer or until onion is tender. Stir in barley and wine. Cook and stir until all of the liquid is absorbed. , Add hot broth, 1/2 cup at a time, stirring constantly and allowing the liquid to absorb between additions. Cook just until barley is almost tender (cooking time is about 45 minutes). Add the parsley and lemon zest; cook and stir until heated through. Serve immediately.
Nutrition Facts : Calories 184 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 742mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
VEGETARIAN BARLEY RISOTTO
Based on rice risotto, this dish is a flavorful, healthy, and filling entree. It is also more nutritious than Arborio risotto because it's a good source of fiber and whole grain and is full of vegetables. I invented it to satisfy my meat-loving family on my Meatless Monday and it was a great success!
Provided by tea_leaves
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add barley; cook and stir it is light brown and smells nutty, about 10 minutes.
- Stir 2 cups vegetable stock and bay leaf into the pot; bring to a boil. Simmer until most of the stock is absorbed, about 10 minutes. Add 1 cup stock and broccoli. Reduce heat and simmer, covered, until most of the stock is absorbed, about 10 minutes.
- Stir remaining 1 cup stock, zucchini, yellow squash, carrots, water, salt, and pepper into the pot. Simmer until stock is mostly absorbed and broccoli is soft, about 5 minutes. Discard bay leaf.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 46 g, Fat 6.3 g, Fiber 11.7 g, Protein 8.9 g, SaturatedFat 0.9 g, Sodium 373.7 mg, Sugar 5.1 g
VEGETABLE BARLEY RISOTTO
Provided by Robert Irvine : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Bring chicken broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and add barley. Lightly saute: you actually are toasting the barley. Add vegetables to the barley and saute them until translucent. Add bay leaf and garlic. Begin slowly adding broth, 1 ladle-full at a time, to the barley/vegetable pan, stirring occasionally: this will bring out the starch in the barley. As the mixture absorbs the broth, ladle more into the pot. When all of the broth has been ladled into the barley pot, slowly simmer until barley is soft and creamy. Add butter as the last step for more flavor and creaminess to risotto.
Nutrition Facts : Calories 413 calorie, Fat 14 grams, SaturatedFat 5 grams, Cholesterol 20 milligrams, Sodium 950 milligrams, Carbohydrate 64 grams, Fiber 13 grams, Protein 10 grams, Sugar 3 grams
MUSHROOM BARLEY RISOTTO
I found this on a package of fresh baby bella mushrooms, originally from Bob Greene's "The Best Life Diet." I have not tried this, but it looks yummy and healthy!
Provided by yogiclarebear
Categories Grains
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a saucepan, bring the broth to a boil. Cover and turn off the heat.
- Heat 1 tablespoon of olive oil in a deep skillet over medium heat. Add onion and saute until soft. Reduce heat to low.
- Add barley and stir to coat with oil. Add wine and cook, stirring, until wine is absorbed.
- Add hot broth, 1/2 cup at a time, stirring frequently and adding more as broth absorbs. (This should take about 30 minutes. You may have broth left over, or you may need to add more to get barley to desired consistency.)
- Put remaining olive oil in a skillet over medium heat. Add mushrooms and shallots and saute until mushrooms are golden and shallots are soft.
- Stir mushroom mixture and basil into barley, season with salt and pepper, and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 254.9, Fat 8.6, SaturatedFat 1.7, Cholesterol 3.3, Sodium 557.2, Carbohydrate 35.5, Fiber 7, Sugar 2.5, Protein 7.6
BARLEY RISOTTO WITH SPINACH AND PARMESAN
A Satisfying Barley Dish from the South Beach Diet's "Daily Dish" (Phase 2). This warm and wonderful one-pot dish is a perfect addition to any meal, will help fill you up and boost your fiber intake. It can also be made in advance to accommodate a busy schedule.
Provided by WendyMaq
Categories Low Cholesterol
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often.
- Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.
BARLEY, RISOTTO STYLE
Provided by Marian Burros
Categories weekday, side dish
Time 20m
Yield 6 servings as first course
Number Of Ingredients 11
Steps:
- Saute the onion and celery quickly in butter, about 3 minutes.
- Add wine; reduce wine over high heat. Season with pepper.
- Add cooked barley and chicken broth and bring to boil. Cook 10 minutes.
- Stir in cheese, butter and mushrooms.
- Serve with additional cheese.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 17 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 10 grams, Sodium 214 milligrams, Sugar 2 grams, TransFat 1 gram
SPRING BARLEY RISOTTO
A healthier alternative to the more traditional arborio risotto rice, barley adds iron and fiber to this fresh take on risotto. One cup of the green peas found in this dish offers more protein than a large egg.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 40m
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Add barley and leeks; cook until beginning to soften, 5 to 7 minutes. Add wine; cook until evaporated, about 5 minutes. Add 2 cups water; bring to a boil and season with salt and pepper. Reduce heat; simmer until liquid absorbs, about 10 minutes.
- Add broth and continue to cook, stirring occasionally, until barley is tender and creamy, about 10 minutes. Add asparagus; cook until tender, about 5 minutes. Stir in peas until heated through. Add Parmesan and mint; season with salt and pepper. Garnish with mint leaves.
BARLEY RISOTTO (SOUTH BEACH DIET PHASE 2)
From most recent book. Haven't tried. Just like classic risotto, this barley version is toothsome and creamy. Technique wise, this is even easier than the conventional risotto because it doesn't require as much stirring. This recipe is adaptable. Add mushrooms if you like or stir in a mix of fresh herbs at the end.
Provided by Lizzie Rodriquez
Categories Grains
Time 1h
Yield 4 1/2 cup servings, 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, bring broth to a simmer; remove from heat and cover to keep warm.
- Meanwhile, in a second medium, heavy bottomed saucepan, heat oil over medium heat. Add onion and barley; stir to combine. Reduce heat to low and cook, stirring occasionally, until onion is softened and barley is lightly toasted, about 5 minutes.
- Add a third of the broth, bring barely to a simmer, and cook over low heat, stirring occasionally until brother is almost absorbed, about 12 minutes.
- Repeat with next third of broth, and then with the final third. Remove pan from the heat and sit in the Parmesan, salt, and pepper to taste.
BARLEY RISOTTO WITH ROASTED VEGETABLES
This is originally from Cooking Light, but I modified it a bit because the reviews on their website all mentioned how bland it was. I added some spices and left out the nuts (although you can add them back; they are listed below as optional). The recipe originally calls for winter vegetables, but use what is in season for the best taste. This is a very satisfying meal. It has a little more tooth than rice-based risotto, but I actually preferred it that way. It is also made with a whole-grain, unlike regular risotto, so it has more fiber and other nutrients. This can be made vegetarian by using vegetable stock instead of chicken. I wouldn't recommend making it vegan by leaving out the cheese, as that seemed to add a lot to the dish. Serves 4 as a main dish, 8 as a side dish.
Provided by ksduffster
Categories Grains
Time 1h5m
Yield 4-8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 400°.
- Heat 1 teaspoon olive oil in a large saucepan over medium-high heat. Add onion and garlic; sauté 4 minutes or until browned. Add 3 cups broth and barley; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until liquid is absorbed and barley is al dente.
- Meanwhile, combine parsnip, carrots, cauliflower, broccoli, bell pepper, remaining 2 teaspoons olive oil, black pepper, seasoned salt, and chili powder on a jelly-roll pan coated with cooking spray, and toss well to coat. Bake at 400° for 20 minutes or until lightly browned, stirring after 10 minutes.
- Add the remaining 1 cup broth to the barley, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. Stir in parsnip mixture and 1/3 cup cheese. Sprinkle with the remaining 1/3 cup cheese, pecans (if used), and parsley.
Nutrition Facts : Calories 373.2, Fat 8.2, SaturatedFat 3, Cholesterol 9.6, Sodium 286.3, Carbohydrate 64.4, Fiber 14, Sugar 6.4, Protein 13.9
BUTTERY BARLEY RISOTTO WITH PARMESAN CHEESE
Provided by Rick Tramonto
Categories Mushroom Appetizer Side Sauté Parmesan Basil Barley Fall Chive Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Bring broth to simmer in medium saucepan. Reduce heat to low and cover to keep warm. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add onion and garlic; sauté until tender, about 6 minutes. Add barley; stir until coated with butter, about 1 minute. Add 1/2 cup broth; simmer, stirring often, until broth is absorbed, about 3 minutes. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until barley is tender but still firm to bite and risotto is creamy, about 45 minutes.
- Meanwhile, melt 2 tablespoons butter in medium skillet over medium-high heat. Add mushrooms and sauté until soft, about 5 minutes. Season to taste with salt and pepper. Add mushrooms, Parmesan cheese, herbs, and remaining 2 tablespoons butter to risotto; stir to combine. Season to taste with salt and pepper. Divide risotto among bowls and serve.
BARLEY RISOTTO WITH MUSHROOMS AND DILL
Nutty pearl barley stands in seamlessly for rice in this hearty risotto starring garlicky sauteed mushrooms and a generous dose of fresh dill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons oil in a large straight-sided skillet over medium-high. Add mushrooms; season with salt. Cook until browned in places, 6 to 8 minutes. Stir in garlic; cook 1 minute more. Transfer to a plate; reserve skillet for risotto (do not wipe skillet clean).
- In a saucepan, combine broth, 2 cups water, lemon zest, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Bring to a simmer over medium heat. Meanwhile, heat reserved skillet over medium. Swirl in remaining 2 tablespoons oil. Add leeks, season with 1/4 teaspoon salt, and cook, stirring occasionally, until soft and translucent, about 5 minutes. Add barley and cook, stirring, until translucent and grains begin to make a popping sound, 3 to 4 minutes. Stir in wine; cook until mostly evaporated, about 30 seconds.
- Ladle 1 cup broth mixture into skillet. Stir with a wooden spoon at a moderate speed until most of broth is absorbed and bottom of skillet stays visible for a second or two as you mix, 2 to 3 minutes. Continue ladling broth into skillet, about 1/2 cup at a time (or enough to just cover barley). Stir occasionally, allowing barley to absorb most of broth before adding more. Risotto is ready when barley is tender and creamy and broth has thickened to a rich sauce, 1 hour. (You may not need to use all of broth.)
- Remove from heat. Fold in mushroom mixture, butter, lemon juice, and cheese; season with salt and pepper. Top with dill and more cheese; drizzle with oil and sprinkle with more pepper to serve. If the risotto becomes stiff before serving, stir in more hot broth, a little at a time, until it's loose and creamy.
BARLEY, CHICKEN & MUSHROOM RISOTTO
Love risotto? Try this low-fat version, which swaps traditional risotto rice for pearl barley
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 1h
Number Of Ingredients 13
Steps:
- In a large heavy saucepan, heat the butter and oil. Sauté the shallots and garlic with some seasoning for 5 mins, then stir in the chicken and cook for 2 mins.
- Add the barley and cook for 1 min. Pour in the wine and stir until it is absorbed. Add the mushrooms and thyme, then pour over ¾ of the stock. Cook for 40 mins on a low simmer until the barley is tender, stirring occasionally and topping up with remaining stock if it looks dry. Remove from the heat and stir in the grated Parmesan. Serve immediately, with chives and Parmesan shavings scattered over, if you like.
Nutrition Facts : Calories 564 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 61 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 42 grams protein, Sodium 1.1 milligram of sodium
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
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