BARLEY MUSHROOM PILAF
I love barley and I love mushrooms, this is a really good and out of the ordinary potatoe/rice side dish.
Provided by kzbhansen
Categories Lunch/Snacks
Time 35m
Yield 1 batch, 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook barley according to package directions until tender.
- Meanwhile wash mushrooms and pat dry.
- Heat olive oil in a wide skillet over medium-low heat.
- Add nuts and let them cook for a few minutes before adding garlic.
- Add garlic to skillet.
- Slice mushrooms thinly and when nuts are nicely toasted add the mushrooms.
- Increase heat to high.
- Add the spinach, dill, salt and 1/2 teaspoons pepper. Stir.
- Cook until mushrooms are softened and somewhat shrunk.
- The barley should now be cooked dry and be tender by chewy. (If it tastes done but still has water around it, drain excess water.).
- Mix barley with the spinach mixture and 1/2 the cheese.
- Serve on plates with remaining cheese.
- Excellent with garlic toast.
BARLEY-LENTIL PILAF WITH MUSHROOMS AND SPINACH
from "the perfect pantry" - http://www.theperfectpantry.com/2010/03/lentils-recipe-barley-pilaf-with-mushrooms.html
Provided by ellie3763
Categories Spinach
Time 4h50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Place the barley, lentils, onion and vegetable stock in a 4-quart slow cooker. Set the cooker on HIGH.
- Put the dried mushrooms and 1 cup of water in a glass measuring cup. Microwave for 1-1/2 minutes. Remove from the microwave and set aside to cool for 30 minutes. Gently scoop the mushrooms out of the measuring cup, being careful not to disturb the sediment at the bottom. Finely chop the mushrooms.
- Add the mushrooms to the slow cooker with the tomato paste, thyme, one teaspoon each of salt and pepper, and the fresh mushrooms. Pour in the mushroom soaking liquid, being careful not to include the sediment.
- After the cooker has been on for 4 hours, the lentils and barley should be done. Turn off the cooker, and stir in the spinach; the heat of the pilaf will soften the spinach. Adjust seasoning with salt and pepper as needed (and you will definitely need it). Serve hot.
Nutrition Facts : Calories 193.8, Fat 0.7, SaturatedFat 0.1, Sodium 68, Carbohydrate 38.2, Fiber 12.3, Sugar 2.6, Protein 10.3
SPINACH, MUSHROOM, & BARLEY PILAF
A hearty warm comfort food that's a snap to prepare (most of the cooking time is totally inactive). Serves 4 as a main affair, 6 as a sidekick. A very versatile recipe...I occasionally add dehydrated sun-dried tomatoes to the barley as it cooks for a deep tomatoey undertone.
Provided by velorutionista
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring barley and water to a boil over medium high heat. Reduce heat to low, cover, and simmer till barley is tender and liquid is absorbed, 45-50 minutes, stirring occasionally.
- About 10 minutes before barley is done, heat olive oil over medium heat in large non-stick saucepan. Add onion and cook till transluscent and beginning to brown at the edges, about 3 minutes.
- Add garlic and pesto and stir till well mixed. Add mushrooms and cook till tender, 4 minutes.
- Add cooked barley and spinach and stir till well combined and spinach is beginning to wilt. Season with salt and pepper to taste.
- Serve hot.
Nutrition Facts : Calories 247.8, Fat 4.2, SaturatedFat 0.6, Sodium 76, Carbohydrate 47.7, Fiber 9.8, Sugar 3.1, Protein 7.9
MUSHROOM BARLEY PILAF
This is a nice side dish to serve as an alternative to rice or potatoes. Hearty and healthy - low fat, high fibre, and a good source of protein. I like to make extras and take it to work as a healthy lunch.
Provided by Heather Plett
Categories Grains
Time 40m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Spray rimmed baking sheet with cooking spray. Place mushrooms on prepared baking sheet in single layer. Roast for 15 minutes, stirring once.
- In a large saucepan, heat oil over medium heat, cook carrots, onions, and garlic for 6 to 8 minutes or until vegetables soften. Stir in chicken broth, 1 1/2 cup water and barley. Cover and bring to a boil. Reduce heat to simmer. Cook, covered, for 20 minutes, stirring occasionally, or until barley is tender and almost all the liquid is absorbed. Gently stir in mushrooms and lentils. Remove from heat and let stand for 5 minutes. Gently stir parsley into barley mixture.
Nutrition Facts : Calories 171.6, Fat 2.7, SaturatedFat 0.5, Sodium 204.6, Carbohydrate 30.3, Fiber 7.5, Sugar 3.3, Protein 8.4
BARLEY, SHIITAKE, AND SPINACH PILAF
I found this in a very old Vegetarian Times magazine. I really like barley, but most barley recipes are for soup. I think this is a nice departure.
Provided by Aunt Cookie
Categories Spinach
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Add the barley and water to a medium saucepan. Cover and simmer over low heat for approximately 1 hour.
- Heat a nonstick pan over medium heat. Add both types of oil and saute the onions, stirring occasionally, until brown (about 5-7 minutes).
- Add garlic and mushrooms; saute for approximately 3 minutes.
- Add spinach, cooked barley, and sesame seeds; saute for 5 minutes, or until barley is heated through.
- Season with tamari and cayenne.
Nutrition Facts : Calories 326.5, Fat 12.4, SaturatedFat 1.7, Sodium 280.7, Carbohydrate 48.3, Fiber 10.5, Sugar 4.1, Protein 9.3
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- 1 Bring water to a boil in a small saucepan over high heat.2 Stir in barley, reduce heat, cover tightly, and simmer 10 -12 minutes or until tender.3 Remove from heat and let stand 5 minutes.4 Meanwhile, heat 1/2 Tbsp (7 mL) canola oil in a large nonstick skillet over medium-high heat.5 Tilt skillet to coat bottom evenly; add onions, and cook 6 minutes or until richly browned, stirring frequently.6 Add mushrooms and cook 4 minutes or until tender, using two utensils to toss.7 Add garlic and cook 30 seconds, stirring constantly.8 Remove from heat.
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- Heat 2 teaspoons of the olive oil in a large heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring often, until softened, about 2 to 3 minutes. Add the parley, garlic, and thyme, stirring until fragrant, about 30 to 60 seconds. Pour in broth and bring to a simmer. Cover and simmer over low heat until the barley is tender and the liquid has been absorbed, about 45 minutes.
- Meanwhile, heat the remaining 2 teaspoons of olive oil in a large nonstick skillet over high heat. Add the mushrooms and bell pepper and season with salt and pepper. Saute until just tender, about 2 to 3 minutes. Add spinach leaves and stir until they have just wilted, about 1 minute.
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