Curried Barley And Quinoa Cakes Recipes

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.

Steps:

• Heat oil in a large skillet over medium heat. Add onion and garlic and cook and stir for 2 minutes; add quinoa and cook and stir until lightly toasted, about 5 minutes.
• Pour broth into the pan and bring to a boil. Reduce heat and add curry and chile powders; cover and simmer until tender, about 25 minutes. Season to taste with salt and pepper.

Steps:

• Stir together the barley, quinoa, bread crumbs, scallions, garlic, cheese, curry powder and salt in a mixing bowl until thoroughly combined. Stir in the eggs, and, if needed, use your hands to knead the mixture until the eggs are thoroughly incorporated. Cover and refrigerate the mixture for at least 30 minutes or as long as overnight to chill, so the mixture is easier to form into patties. When ready to cook, set a bowl of water next to the bowl containing the grain mixture. Dip your hands into the water before scooping up about 1/2 cup of the mixture and forming it into a 3-inch patty. Repeat with the remaining mixture, dipping your hands in the water if need be from time to time to prevent sticking. Set a wire rack over a baking sheet. Pour the oil to a depth of 1/2 inch into a large skillet set over medium heat. Once the oil starts to shimmer, use a spatula to transfer a few patties to the skillet, being careful not to crowd them and working in batches if necessary. Pan-fry them on each side until crisp and deeply browned, 2 to 4 minutes per side, then transfer them to the rack to drain. Serve hot, cold or at room temperature.

Steps:

• In a small saucepan, combine first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; let stand, covered, 15 minutes. Transfer to a large bowl; cool slightly., Add tomatoes, cucumber and onion to quinoa. In a small bowl, whisk together dressing ingredients; toss with salad. Refrigerate, covered, until cold, about 2 hours. Stir before serving.