BARLEY STEW WITH SAFFRON AND CHICKPEAS
This is from Canadian chef Ricardo - it can easily be made vegetarian with veggies broth or into a whole meal by adding shrimp in at the end with the tomatoes and peas. Even my baby girl likes it!
Provided by Cadillacgirl
Categories Low Cholesterol
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a saucepan, soften the onion, bell pepper, and garlic in the oil with the paprika and saffron. Season with salt and pepper.
- Add the barley, chickpeas, and broth and bring to a boil. Cover and simmer gently, stirring frequently, for about 50 minutes or until the broth has been absorbed and the barley is tender.
- Add the tomatoes and peas. Continue cooking, stirring frequently, for 3 to 4 minutes. Adjust the seasoning.
Nutrition Facts : Calories 482.2, Fat 7.7, SaturatedFat 1.3, Sodium 1387.3, Carbohydrate 84.3, Fiber 17.3, Sugar 6.2, Protein 21.2
SOUTHWESTERN BEEF BARLEY STEW
Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. -Lisa Kolenich, Regina, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; crumble beef; drain. , Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 269 calories, Fat 7g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 456mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 9g fiber), Protein 20g protein. Diabetic Exchanges
NORTH AFRICAN BEAN STEW WITH BARLEY AND WINTER SQUASH
This warming, highly spiced stew is rich in beans, grains and chunks of sweet winter squash. Feel free to substitute other grains for the barley. Farro works particularly well. If you'd prefer something soupier, thin it with a little broth or water before serving.
Provided by Melissa Clark
Categories soups and stews, main course, side dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- In a large pot over medium heat, heat oil and cook leeks until they begin to brown, 10 to 12 minutes.
- Finely chop cilantro stems. Stir into pot, along with diced fennel and garlic. Cook for 2 minutes. Stir in baharat, cinnamon and tomato paste, and cook until paste begins to caramelize, about 2 minutes.
- Stir in broth, 3 cups water, the barley and the salt. Bring to a gentle boil, stir in saffron, if using, and reduce heat to medium. Simmer uncovered for 40 minutes. Stir in beans, squash, turnip and lentils; cook until barley is tender, about another 20 to 30 minutes. Taste and adjust seasonings, if desired. Remove cinnamon stick.
- Ladle stew into bowls. Spoon a dollop of yogurt on top and drizzle with olive oil. Garnish with cilantro leaves, fennel fronds and Aleppo pepper or paprika.
Nutrition Facts : @context http, Calories 181, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 546 milligrams, Sugar 4 grams
BARLEY BEEF STEW
Delicious, hearty stew with tons of veggies and meat. Great on a cold day.
Provided by Kat O Connell
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h30m
Yield 4
Number Of Ingredients 18
Steps:
- Season beef with salt and black pepper; coat with flour, shaking off excess.
- Heat vegetable oil in a Dutch oven or heavy pot; cook and stir beef until browned on all sides. Remove beef with a slotted spoon and set aside. Add onion, cabbage, celery, carrots, and garlic; cook and stir until carrots are softened and onion is translucent, about 10 minutes. Stir in mushrooms, rosemary, thyme, and barley. Return beef to Dutch oven and continue to cook and stir for 3 minutes.
- Stir water, beer, and beef bouillon into beef mixture; bring to a boil, cover, and reduce heat to medium-low. Simmer until beef and barley are tender, about 90 minutes. Add brown sugar and vinegar. Simmer, uncovered, for 10 to 15 minutes more.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 37.7 g, Cholesterol 62.6 mg, Fat 23.1 g, Fiber 7.4 g, Protein 24.6 g, SaturatedFat 7.4 g, Sodium 267.1 mg, Sugar 11 g
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