MEXICAN BARLEY PILAF
I got this recipe from Yahoo! Health. It was posted there by miavita. This was very tasty and a nice departure from rice or pasta and a great way to eat whole grains. My husband will not eat beans, so I substituted corn for the black beans and it turned out great. Also, I was too lazy to chop onion and used some dried minced onion instead. I didn't have jalapenos on hand and still wanted the heat, so just added some red pepper flakes along with the other spices.
Provided by Tarbean
Categories Grains
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Spray medium saucepan with cooking spray and place over medium heat. Add onions, garlic and jalapenos, if using. Cook, stirring, for 5 minutes.
- Add barley and tomatoes and cook for 3 minutes. Stir in chili powder, cumin and salt. Add water and bring to a boil.
- Reduce heat to low, cover and simmer for 40 minutes. Remove from heat and let stand 10 minutes.
- Add black beans and cilatro; toss to combine. Let stand for 5 minutes to warm beans. Serve warm.
Nutrition Facts : Calories 354.7, Fat 1.6, SaturatedFat 0.3, Sodium 605.2, Carbohydrate 72, Fiber 19.2, Sugar 3.3, Protein 16.1
MEXICAN SLICED STEAK AND BARLEY SOUP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the marinade and steak: Combine the cilantro, Worcestershire, garlic, chiles, lime juice, marjoram and onions in a bag. Sprinkle the steak with salt and pepper and add to the bag. Release air and seal the bag, then refrigerate. Marinate up to 2 hours.
- To prepare, bring the steak to room temp, heat a grill pan to medium-high, shake off excess marinade and cook the steak for a few minutes on each side. Thinly slice and set aside.
- For the soup: Bring a pot of water to a boil, salt the water and cook the barley to tender, but al dente, about 20 minutes. Drain and drizzle with a touch of oil. Store in a plastic container until the night you serve the soup.
- In a soup pot, heat the 2 tablespoons EVOO, 2 turns of the pan, over medium-high heat. Add the garlic, celery, chile peppers, onions and bell peppers, and season with salt and pepper. Cook to soften the veggies, 8 to 10 minutes. Add the stock, tomatoes and cilantro, and simmer to combine the flavors, about 20 minutes. Cool, cover and store for a make-ahead meal.
- To serve, heat the soup to a low boil. Add the barley and heat through. Serve the soup in shallow bowls and add the sliced skirt steak. Pass the lime wedges, Worcestershire and hot sauce for topping.
FLAVORFUL MEXICAN CHICKEN & BARLEY SOUP
This soup is so flavorful the first bite made my husband moan. It is chocked full of veggies with every bite. My kids eat every last drop, and often ask for more. Each taste is full of flavor, no one would ever guess it is so healthy for you. It is a great way to use up those garden vegetables in the summer, or make a cold winter day cozy and delectable. For those who are more timid, just scale back on the spices. We eat it with crusty bread sliced with butter, and some freshly sliced mango on the side to add a hint of sweet to the meal. This soup is easy to prepare, and freezes well for quick dinners later. Enjoy!
Provided by PrincessSarahNP
Categories Grains
Time 30m
Yield 18-20 serving(s)
Number Of Ingredients 17
Steps:
- In large Dutch oven, boil water, boullion, garlic and onion.
- Add zucchini and carrots, boiling until soft.
- Add corn, kidney beans, and black beans. Bring to a boil.
- Add chili powder and cumin to taste. Let boil for 5 minutes, stirring occasionally.
- Add cilantro to soup and stir.
- Finally, add barley. Simmer soup for 15 minutes, or until barley is soft.
- Taste soup -- adjust seasonings as you wish -- adding more chili powder, cayenne, or cumin if you like it more spicy. Can add water if you desire less zing.
- Serve in soup bowls, adding fresh cilantro to the top, with shredded cheddar cheese, OR a dollop of sour cream in the center.
Nutrition Facts : Calories 180.7, Fat 1.7, SaturatedFat 0.3, Sodium 134.2, Carbohydrate 37.3, Fiber 8.5, Sugar 4, Protein 7.8
BARLEY LIME FIESTA SALAD
Got this at ShopRite® and loved it so much I had to make it. This is what I came up with. I had this alongside my smoked chicken and bacon with avocado spread sandwich. Perfect complement! All the ingredients for the vinaigrette are by eye and to taste.
Provided by Christine
Time 3h
Yield 8
Number Of Ingredients 22
Steps:
- Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator.
- In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed.
- In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Nutrition Facts : Calories 166.4 calories, Carbohydrate 29.9 g, Fat 4.5 g, Fiber 5.5 g, Protein 4.1 g, SaturatedFat 0.4 g, Sodium 262.6 mg, Sugar 4 g
MEXICAN BEAN BARLEY SOUP
Wonderfully warming, this soup is always on the menu for the retreats we host on our woodland farm. Everyone enjoys spooning up its yummy vegetable broth and hearty mix of beans and barley. When I really want to bring smiles, I serve a basketful of my homemade onion-herb bread with it.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 7 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onions and garlic in oil until tender. Add the turnip, carrot and jalapeno; cook and stir until tender. Add cumin and coriander; cook and stir for 2 minutes. Add broth. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. , Add the barley, beans and lemon juice. Simmer, uncovered, 10-15 minutes longer or until soup thickens slightly.
Nutrition Facts : Calories 179 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 363mg sodium, Carbohydrate 30g carbohydrate (6g sugars, Fiber 6g fiber), Protein 5g protein.
BARLEY POZOLE (MEXICAN BARLEY AND HOMINY)
Make and share this Barley Pozole (Mexican Barley and Hominy) recipe from Food.com.
Provided by Molly53
Categories Grains
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In large pot with lid, heat oil over medium heat.
- Sauté onion and chiles for 5 minutes, stirring occasionally.
- Add 4 cups broth and all of barley.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes.
- Stir in remaining broth, hominy, salsa and cumin.
- Cook for 20 minutes longer.
- Ladle soup into bowls and top with shredded cheese, if desired.
Nutrition Facts : Calories 161.9, Fat 2.6, SaturatedFat 0.5, Sodium 847.2, Carbohydrate 27.9, Fiber 5, Sugar 3.9, Protein 6.8
MEXICAN BEAN 'N' BARLEY CHILI
Chili powder adds just the right amount of "heat" to this filling, fast and fabulous vegetarian meal idea from Lana Day in Bloomington, Indiana. It's one easy, cold-weather recipe the whole family will warm to...and it feeds a bunch!
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 10 servings (about 3-1/2 quarts).
Number Of Ingredients 16
Steps:
- In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.
Nutrition Facts : Calories 247 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 836mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 11g fiber), Protein 11g protein. Diabetic Exchanges
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