Barley Shiitake And Spinach Pilaf Recipes

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

Barley, Shiitake, and Spinach Pilaf image

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

Ingredients

1 cup pearl barley
3 cups water or 3 cups stock
1 tablespoon vegetable oil
2 tablespoons dark sesame oil
1 cup diced onion
2 garlic cloves, minced
4 ounces fresh shiitake mushrooms, sliced
8 ounces button mushrooms, sliced
2 cups spinach leaves, loosely packed
1 tablespoon sesame seeds
1 tablespoon tamari soy sauce
1/8 teaspoon cayenne, to taste

BARLEY PILAF

Barley can be found in two forms-hulled and pearled. Pearling removes almost a third of the grain, making it quicker cooking and reducing some nutrients. Hulled barley takes longer to cook but has a higher nutrient content and a pleasant, toothsome chewiness. This pilaf recipe is a simple way to enjoy hulled barley.

Provided by Food Network Kitchen

Time 1h

Yield 4 servings

Number Of Ingredients 8

Barley Pilaf image

Steps:

Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
Season to taste with salt and pepper and sprinkle with chopped chives.

Nutrition Facts : Calories 250 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 290 milligrams, Carbohydrate 43 grams, Fiber 9 grams, Protein 10 grams, Sugar 2 grams

Ingredients

1 tablespoon unsalted butter
1 small onion, chopped
1 cup hulled barley
2 1/2 cups low-sodium chicken broth
Kosher salt
1/2 cup small pieces of broken spaghetti (about 2 ounces)
Freshly ground black pepper
2 tablespoons chopped fresh chives

INDIAN CURRIED BARLEY PILAF

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

Provided by Tracy X

Categories Side Dish Grain Side Dish Recipes

Time 55m

Yield 6

Number Of Ingredients 11

Indian Curried Barley Pilaf image

Steps:

Melt butter in a large skillet placed over medium-high heat. Add the onion and barley; cook, stirring frequently, until the onion begins to soften, about 5 minutes. Stir in the allspice, turmeric, curry powder, salt, and black pepper. Pour in the chicken broth, and bring to a simmer.
Cover skillet with lid, and reduce heat to low; simmer until the barley is tender, about 30 to 40 minutes. Fluff the pilaf with a fork, and gently stir in the slivered almonds and raisins.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 72.5 g, Cholesterol 20.3 mg, Fat 11.1 g, Fiber 9.7 g, Protein 6.6 g, SaturatedFat 5.3 g, Sodium 257.3 mg, Sugar 5.7 g

Ingredients

¼ cup butter
1 onion, diced
1 ½ cups pearl barley
½ teaspoon ground allspice
½ teaspoon ground turmeric
¼ teaspoon curry powder
½ teaspoon salt
⅛ teaspoon ground black pepper
3 ½ cups chicken broth
¼ cup slivered almonds
¼ cup raisins

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

Mexican Barley Pilaf image

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

Ingredients

nonstick cooking spray
1 yellow onion, diced
1 garlic clove, minced
1 teaspoon seeded and finely chopped jalapeno (optional)
1 cup pearl barley
2 medium vine-ripened tomatoes, seeded and diced
1 1/2 teaspoons chili powder
1 teaspoon cumin
1 teaspoon sea salt
2 1/2 cups water
16 ounces can black beans
1/4 cup chopped fresh cilantro

More about "barley shiitake and spinach pilaf recipes"

SPINACH AND MUSHROOM BARLEY PILAF - JAMIE GELLER

Web Apr 9, 2010 Preparation. 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 …
From jamiegeller.com
Servings 4
Total Time 25 mins
Category Side Dish

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.

Barley Shiitake And Spinach Pilaf Recipes

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.

BARLEY PILAF

INDIAN CURRIED BARLEY PILAF

This is a delicious and savory curried barley dish. It is fabulous as a main dish, or as a side dish with fish or grilled chicken breast. It is quite simple to make and sure to impress!

MEXICAN BARLEY PILAF

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