MUSHROOM BARLEY
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cook 2 sliced onions in 2 tablespoons olive oil until caramelized, 20 to 25 minutes. Saute 3/4 pound sliced cremini mushrooms in 2 tablespoons butter. Cook 1 1/2 cups quick-cooking barley in chicken broth as the label directs, then toss with the mushrooms, onions, some dill and salt.
Nutrition Facts : Calories 227, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 544 milligrams, Carbohydrate 26 grams, Fiber 4 grams, Protein 5 grams, Sugar 4 grams
TOASTED BARLEY WITH MUSHROOMS
Make and share this Toasted Barley With Mushrooms recipe from Food.com.
Provided by Mrsspeevs
Categories Grains
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Toast the barley - shaking the pan occasionally so it doesn't burn.
- Add the barley to the water.
- Add the bouillion and boil for 1 hour.
- Meanwhile, saute the mushrooms, scallions, and garlic for 3-5 minutes.
- Drain the barley.
- Add barley to mushrooms and season with salt, thyme, and pepper to taste.
- Cook an additional 2-3 minutes.
Nutrition Facts : Calories 197.3, Fat 9.5, SaturatedFat 1.7, Cholesterol 0.2, Sodium 706.6, Carbohydrate 24.5, Fiber 5.7, Sugar 1.1, Protein 5.2
ROASTED BARLEY PILAF
Pan-roasting the barley gives it a rich, nutty flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 7
Steps:
- In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
- Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
- Stir well, season with pepper and more salt, if needed, and serve immediately.
ROASTED BEEF, MUSHROOM, AND BARLEY SOUP
Roasting concentrates the flavors of the beef and mushrooms, which gives this hearty barley soup a deep, rich character.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a roasting pan or rimmed baking sheet, toss together steak, mushrooms, shallots, and olive oil; season with salt and pepper. Arrange in a single layer and roast until beef and mushrooms are browned, about 30 minutes. Transfer to a medium pot and add broth and barley. Bring mixture to a boil over medium-high, then reduce heat and simmer until barley is soft, about 12 minutes. To serve, season to taste with salt and pepper and top with parsley, if desired.
Nutrition Facts : Calories 415 g, Fat 19 g, Fiber 4 g, Protein 32 g
BARLEY AND MUSHROOMS
I serve this with baked chicken, particularly when we want a change from rice dishes.-Carol Funk, Richard, Saskatchewan
Provided by Taste of Home
Categories Side Dishes
Time 1h45m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, saute onion and mushrooms in butter until tender. Add water, bouillon, salt and pepper; mix well. bring to a boil. Add barley and parsley. Pour into a greased 2-qt. baking dish. Cover and bake at 350° for 80-90 minutes or until the barley is tender.
Nutrition Facts :
ROASTED MUSHROOM AND BARLEY GRAVY
This vegetarian gravy is layered with bold flavors - from the onions to the roasted mushrooms and barley - each of which makes a real statement. Even our carnivorous food editors agree it's one of the best gravies they've ever tasted.
Yield Makes about 6 cups
Number Of Ingredients 14
Steps:
- Put oven racks in upper and lower thirds of oven and preheat oven to 400°F.
- Twist off and reserve stems from portabellas. Using a paring knife, scrape off and discard gills from underside of portabella caps, then cut caps into 1-inch pieces. Cut off and reserve stems from shiitakes, then quarter shiitakes and white mushrooms. Toss portabella, shiitake, and white mushrooms (but not reserved stems) with 2 tablespoons oil and spread in a 17- by 11-inch flameproof roasting pan. Roast in upper third of oven, stirring occasionally, until golden, about 1 hour.
- Meanwhile, spread barley in a shallow baking pan and roast in lower third of oven, stirring occasionally, 1 hour (barley will be dark brown and smell burned after about 10 minutes, but don't worry - just continue roasting).
- While mushrooms and barley roast, peel onion, reserving skin, and coarsely chop onion. Trim celery, reserving trimmings and leaves, and coarsely chop celery. Bring onion skin, celery trimmings, mushroom stems, bay leaf, and 7 cups water to a boil in a 4-quart pot, then reduce heat and simmer 40 minutes.
- Add hot roasted barley to broth, then remove from heat and let stand 5 minutes. Pour through a fine-mesh sieve into a 2-quart glass measure, pressing hard on and then discarding solids (you will have about 6 cups broth).
- Heat remaining 2 tablespoons oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, celery, and thyme, stirring occasionally, until vegetables are golden, about 15 minutes. Add tomato paste and cook, stirring frequently, until paste is very thick, about 1 minute. Add wine and cook, stirring and scraping up any brown bits, 1 minute. Stir in roasted mushrooms (reserve roasting pan) and strained broth and bring to a simmer.
- Straddle mushroom-roasting pan across 2 burners and add remaining cup water, then deglaze pan by boiling over high heat, stirring and scraping up any brown bits, 1 minute. Pour into mushroom mixture and stir in salt and pepper, then simmer, partially covered, until vegetables are very tender, about 30 minutes.
- Purée in 2 batches in a blender (use caution when blending hot liquids). Force through fine-mesh sieve into a bowl, discarding solids. Season with salt and pepper.
MUSHROOM NOODLE BARLEY
i guess this is considered a jewish dish we've eaten forever, i can't believe i didn't post this years ago. toasted noodle barley is a pasta that is barley shaped, you can find it in the kosher section of your supermarket, usually with the manichewitz products.
Provided by chia2160
Categories Onions
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- heat a saute pan on hi, add 2 tbsp oil , swirl in pan, add onions, stir.
- stir again after 2-3 minutes, add mushrooms and garlic, saute until softened, stirring after a few minutes.
- move to the side of the pan, add 1 tbsp oil and add toasted noodle barley,.
- cook on hi heat until coated on both sides and starting to sizzle.
- add thyme, salt, pepper, and broth.
- bring to boil, cover, lower heat and simmer for 10-12 minutes, mixture should dry when it's done, like kasha.
Nutrition Facts : Calories 250.3, Fat 9.2, SaturatedFat 1, Cholesterol 3, Sodium 150.2, Carbohydrate 35, Fiber 7.2, Sugar 3.3, Protein 8.7
MUSHROOM BARLEY CASSEROLE
A dear friend shared this recipe with me years ago. My family enjoys it with meat dishes as a substitute for potatoes. It's great to take to a potluck for a dish to pass, but be prepared to also pass along the recipe! -Melba Cleveland, Groveland, California
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a small skillet, saute barley and onion in butter for 5 minutes or until onion is tender. Transfer to an ungreased 2-qt. baking dish. Stir in the mushrooms, almonds, soup mix and parsley. Add 3 cups broth. , Bake, uncovered, at 350° for 1-1/4 hours or until barley is tender, adding more broth if needed.
Nutrition Facts : Calories 238 calories, Fat 13g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 720mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein.
BARLEY AND MUSHROOMS WITH BEANS
A simple and tasty vegetarian dish. Good as a meal, side dish, or wrapped in a tortilla with cheese. I always make a double batch and freeze some.
Provided by Niki
Categories Side Dish Grain Side Dish Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
- Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
- Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.
Nutrition Facts : Calories 202 calories, Carbohydrate 39 g, Fat 2.1 g, Fiber 8.8 g, Protein 9.1 g, SaturatedFat 0.3 g, Sodium 245.3 mg, Sugar 3.7 g
TOASTED BARLEY SALAD WITH RED BELL PEPPER, CORN AND GRILLED PORTOBELLO MUSHROOMS
Categories Salad Leafy Green Herb Mushroom Pepper Tomato Vegetarian High Fiber Low/No Sugar Barley Summer Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
- Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
- Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
- Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm.
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