Middleeasternbarleylentilricecasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a 1 1/2-quart Dutch oven or oven-safe pot over medium heat and cook onion until lightly browned, 5 to 8 minutes. Add celery and cook until starting to soften, stirring often, about 5 more minutes. Mix barley into the vegetables and stir until coated with butter. Fold mushrooms and green pepper into barley mixture; season to taste with salt and black pepper. Pour chicken broth into barley mixture and bring to a boil; cover casserole dish.
• Bake in the preheated oven until barley is nearly tender, about 30 minutes; uncover casserole dish and bake barley until most of the liquid has been absorbed, about 15 more minutes. Adjust salt and black pepper before serving.

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.

Steps:

• Heat oil in a medium-large saucepan (I used a 2Q pan and it was just right; I've also sauteed in water instead of oil).
• Add onion and garlic; cook& stir 2 min.
• Stir in cinnamon, sugar, and 4 c water.
• Add lentils and barley.
• Bring to boil on med heat; reduce heat to low.
• Cover and simmer gently for 20 min.
• Add rice, apricots, raisins, and mint; stir.
• Simmer, covered, 20 more min or until all the ingredients are tender and have absorbed the liquid.
• Season to taste with pepper.

Steps:

• Bring broth to a boil in a medium saucepan. Add the barley, oil, and salt. Bring back to a boil, adjust heat to maintain a gentle simmer, cover and cook until tender, about 30 minutes. Remove from the heat and let stand, covered, for 10 minutes more. Drain excess liquid, if needed. Cool.
• Meanwhile, whisk the lemon juice, salt, and pepper in a large serving bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing. Add the barley and the remaining salad ingredients and toss to coat with the dressing. Serve.

Steps:

• Melt butter in fry pan.
• Add onions, mushrooms and barley.
• Saute until lightly browned.
• Put into greased 1 1/2 quart casserole.
• Add almonds, green onion, salt and pepper.
• Dissolve Oxo cubes in boiling water.
• Add to casserole.
• Stir to mix well.
• Cover and bake in 350 degree oven for 1 1/2 hours or until barley is tender.

Steps:

• Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
• Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
• Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.

Steps:

• For the risotto:
• Bring vegetable broth to a simmer. In a separate large saucepan on an adjacent burner, heat the oil and saute onion until it is translucent. Add barley (or rice) and lightly saute to toast the barley. Add wine and stir for about 2 minutes until it is absorbed. Begin slowly adding broth, 1 ladle-full at a time, to the barley pan, stirring as you go. The friction of the stirring 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. Stir in ricotta to add creaminess, then crumble in goat cheese (to add cohesiveness), stir, cover and set aside.
• For the pesto:
• Place basil in food processor, add pine nuts and garlic, and pulse until chopped. Scrape into a bowl, add Parmesan and stir in oil to form a thick smooth paste. Add black pepper, to taste.
• Preheat oven to 350 degrees F.
• Spread half of the barley (or rice) mixture over the bottom of a lasagna dish or large casserole. Top with half of the sun-dried tomatoes and then with half of the basil pesto. Repeat for a second layer. Bake covered with foil for 25 minutes, then remove foil and continue to bake for 5 minutes to let top layer of pesto become toasted. Remove from oven and let rest for 10 minutes. Serve garnished with fresh basil sprigs.

Steps:

• In a large skillet, saute the mushrooms, celery and onions in butter until tender. Add barley; cook and stir until barley is golden brown, about 6-7 minutes., In a greased 2-qt. baking dish, combine barley mixture, 1 cup broth and parsley. Cover and bake at 350° for 30 minutes., Uncover; stir in almonds and remaining broth. Bake 45-50 minutes longer or until barley is tender.

Steps:

• In a large ovenproof skillet, saute the celery, carrots, onions and garlic in butter until tender. Stir in the barley, salt and pepper. Stir in 2-1/2 cups broth. Cover and bake at 350° for 30 minutes., Stir in parsley and remaining broth; sprinkle with almonds. Bake, uncovered, 30-40 minutes longer or until liquid is absorbed and barley is tender.

Steps:

• Heat oven to 350 F degrees.
• Melt butter and saute onion and barley.
• Pour mixture into a casserole dish.
• Add rest of ingredients.
• Cook 1 hour covered.

Steps:

• In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. , Cover and bake at 350° for 40-50 minutes or until barley is tender.

Steps:

• In a large saucepan, melt 1 tablespoon butter. Saute sausage until lightly browned. Remove from pan and set aside. Add remaining butter; saute barley, vegetables and garlic until barley is lightly browned. Return sausage to pan. Add water, tomatoes and seasonings. Bring to a boil. Cover and cook over low heat until liquid is absorbed, about 1 hour.

Steps:

• Mix all ingredients except cheese in casserole dish.
• Cover and bake at 300 for 1hr. 45 minutes to 2 hours.
• My children will not eat this without cheese, so I top half with cheddar cheese and put back in the oven for five minutes to melt cheese.

Steps:

• Slice the mushroom caps and chop the stems. Heat the butter in a skillet and add the chopped onion. Cook for 3 or 4 minutes and add the mushrooms. Cook another 4 minutes, stirring occasionally. Add the barley and brown it lightly, mixing it well with the onions and mushrooms. Season to taste with salt and pepper and pour into a buttered casserole. Add enough boiling broth to cover the mixture and come 1/2" above it. Cover the casserole tightly and bake in a 350°F. oven for 25 minutes. Taste the barley for doneness. Add more broth, if necessary, and continue cooking until the liquid is absorbed and the barley tender. Serve as an accompaniment to duck, game, goose, squab and other kinds of poultry - wherever you would use wild rice.
• Variations
• Add finely slivered buttered almonds to the barley just before serving.
• Cook chicken gizzards in a well-seasoned broth and use the broth to cook the barley. Add the thinly sliced gizzards at the last minute.
• Add sautéd chicken livers and some chopped fresh parsley to the barley casserole just before serving.
• Substitute 1/2 cup finely chopped green onions for the onion and add 1/4 cup finely chopped celery and 3/4 cup thinly sliced water chestnuts. Season the broth with a few dashes of soy sauce. Serve this oriental version of barley casserole topped with a sprinkling of chopped parsley.

Steps:

• Pre heat oven to 350 F degrees.
• Melt butter in a pan and saute onion and barley until toasted then put in a casserole dish.
• Add everything else and cook 1 hour covered.
• Uncover, and bake 20 more minutes or until liquid is gone.

Steps:

• Cook the barley in the broth along with the chopped sun-dried tomatoes for about 30-40 minutes, until the liquid is absorbed and the barley is tender. Allow to cool to room temperature.
• Mix the oil, vinegar and mustard thoroughly.
• Add the remaining ingredients to the barley mixture (green onions through feta cheese), stir, and then add the oil and vinegar mixture, stirring again.
• Add salt and pepper if needed for your taste.
• Variations:
• •Serve on a bed of torn romaine with some chicken for a main dish.
• •Add toasted pine nuts.
• •Use fresh tomatoes instead of sun-dried, if you have good tomatoes available.
• •Use fresh oregano (1 Tbsp instead of 1 tsp) if you have fresh herbs available.
• For vegetarian use only the vegetable broth.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a covered casserole dish with butter.
• Heat 4 tablespoons butter in a skillet over medium-high heat. Cook and stir onion and celery until soft and translucent, 5 to 7 minutes. Add barley and cook until slightly brown, about 5 minutes.
• Pour chicken broth and mushrooms into the prepared casserole dish. Spoon in barley mixture and blend well.
• Bake in the preheated oven until liquid is absorbed and barley is tender, 1 hour to 1 hour 15 minutes.