Lowfatbarleypilaf Recipes
DELICIOUS AND SUPER HEALTHY BARLEY VEGETABLE PILAF
Before I tasted this recipe, I never thought that barley could taste so good! I hope you enjoy it too.
Provided by annya127
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium saucepan, bring chicken broth to a boil.
- Stir in barley, reduce heat, cover and simmer 10-12 minutes or until tender and most of the liquid is absorbed.
- In a large skillet, heat oil. Cook carrots, celery and garlic over medium-high heat 3-5 minutes.
- Add mushrooms and green onions, continue cooking 3 more minutes.
- Add cooked barley and soy sauce, mix well. Continue cooking over medium heat until heated through.
BARLEY PILAF
A nice change from potatoes or rice. Serve with meat or fish. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.
Provided by BeccaB3c
Categories Spinach
Time 1h5m
Yield 3 cups, 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter or margarine in a large saucepan.
- Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
- Stir in barley and cook, stirring frequently, until lightly browned.
- Add bouillon, water and pepper; heat to boiling.
- Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
- Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
- Meanwhile, wash spinach thoroughly.
- Steam 3 to 5 minutes.
- Remove from heat and stir into cooked barley mixture.
- Cook until heated through.
LOW FAT BARLEY PILAF
Great side if you are looking for something light and a bit different. I play around with the vegetables I use in this so just be guided by your own preferences. I believe I originally got this recipe from Fatfree.com
Provided by Bel_Fran
Categories Grains
Time 1h10m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In a medium saucepan, heat the stock to boiling over high heat. Add barley, reduce heat to a simmer and cook until tender, aprox 50 minute Drain and place in large bowl.
- In a medium fry pan heat a few tbsp of stock over med heat, add spring onions and celery and cook until the celery is crisp-tender. 5-6 minute Add the mushrooms, salt and pepper and cook until the vegetables are soft and most of the liquid from the mushrooms has evaporated, about 5 minute.
- Stir the cooked vegetables into the barley. Mix well. Serve hot or cold.
Nutrition Facts : Calories 152, Fat 0.6, SaturatedFat 0.1, Sodium 245.6, Carbohydrate 33.1, Fiber 6.9, Sugar 1.2, Protein 5.2
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