CURRIED BARLEY WITH RAISINS
Besides being frugal, this side dish from our test kitchen is fast. That's because it calls for quick-cooking barley, which only takes 10-12 minutes to prepare.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute celery and onion in oil for 8-10 minutes or until crisp-tender. Add the garlic and curry; saute for 1 minute. Warm barley in the microwave; stir into skillet. Add the remaining ingredients; cook and stir until heated through.
Nutrition Facts :
CHICKEN BARLEY SOUP
No question-this is my favorite barley soup! It's so filling that I serve it as a hearty main dish, and I have given the recipe to many of our friends and relatives. It simply tastes too good to keep to yourself! -Diana Costello, Marion, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 5 servings (about 1-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a large stockpot, cook chicken in water until tender. Cool broth and skim off fat. Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and cut meat into cubes. Return meat to pan along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer 1 hour or until vegetables and barley are tender. Discard bay leaf.
Nutrition Facts : Calories 259 calories, Fat 5g fat (0 saturated fat), Cholesterol 89mg cholesterol, Sodium 127mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges
CURRY GRILLED CHICKEN
"Chicken marinated in this fuss-free mixture comes out tender and tangy," informs Nancy Ode of Sherman, South Dakota. "Its mild curry flavor is equally good on pork," she assures, "but I marinate it for an hour or two longer for the best results."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the first 10 ingredients; cover and process until blended. Pour into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for 1-2 hours. , Drain and discard marinade. Grill chicken, covered, over medium heat for 6 minutes on each side or until a thermometer reads 179°.
Nutrition Facts : Calories 157 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 294mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 23g protein.
CURRY BARBECUED CHICKEN
Great flavor brought to prefection on the BBQ. Be sure to watch chicken carefully, smaller pieces will, of course, cook more quickly.
Provided by Annacia
Categories Curries
Time 44m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine cooking oil, lime zest and juice, onion, garlic, curry powder,salt, cumin, coriander, cinnamon and pepper.
- Place chicken in large zip lock bag and pour marinade over chicken.
- Chill 4 to 6 hrs, turning bag occasionally to coat evenly.
- Remove chicken pieces and reserve marinade.
- Place chicken, bone side down over medium-hot coals (or heat).
- Brush chicken with marinade frequently.
- Grill for about 25 minutes.
- Turn chicken over and grill 15 to 20 mins more, continuing to apply marinade.
- Garnish with lime slices and parsley.
Nutrition Facts : Calories 736.3, Fat 56.5, SaturatedFat 14, Cholesterol 212.8, Sodium 344.8, Carbohydrate 1.4, Fiber 0.3, Sugar 0.2, Protein 53
CURRIED LENTIL AND BARLEY CASSEROLE
Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in an hour! Enjoy this flavorful lentil and barley casserole made with veggies - a delightful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Heat lentils, broth, curry powder and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 30 minutes, stirring occasionally.
- Stir in barley and frozen vegetables. Heat to boiling; reduce heat. Cover and simmer 10 to 15 minutes, stirring occasionally, until lentils and barley are tender and liquid is absorbed. Sprinkle with cheese.
Nutrition Facts : Calories 340, Carbohydrate 56 g, Cholesterol 25 mg, Fiber 12 g, Protein 14 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 8 g, TransFat 0 g
CURRIED CHICKEN
This is a very easy and delicious chicken recipe that goes well served with rice.
Provided by FatManWhoCooks
Categories Main Dish Recipes Curries Chicken
Time 1h25m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat an oven to 350 degrees F (175 degrees C).
- Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside.
- Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces.
- Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Nutrition Facts : Calories 389 calories, Carbohydrate 13.1 g, Cholesterol 133.6 mg, Fat 19.4 g, Fiber 2 g, Protein 39.7 g, SaturatedFat 7.5 g, Sodium 470.5 mg, Sugar 4.9 g
CURRIED CHICKEN
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Combine 1 1/2 cups water with rice in heavy-bottomed pot. Bring to boil, reduce heat, cover, and simmer over low heat, cooking a total of 17 minutes, until water has evaporated and rice is cooked.
- Meanwhile, wash, dry and cut the chicken into small chunks.
- Heat the oil in nonstick skillet and cook the chicken until it begins to turn golden. Remove and set aside.
- Meanwhile, chop the onion, mince the garlic, and saute them in the pan with the cumin, fennel, coriander, turmeric, ginger and pepper until the onion begins to soften.
- Meanwhile chop the carrots into very small pieces; wash, dry, trim and chop the tomato into small pieces. When the onion is soft, add the carrots, the tomatoes and the tomato paste and cook quickly until the carrots are soft and the liquid has been reduced.
- Cut the pineapple into enough bite-size chunks to make 1 cup; add to the sauce and return the chicken to the sauce.
- Wash, dry and chop enough coriander to make 1 tablespoon, and stir into the sauce. Serve over rice.
Nutrition Facts : @context http, Calories 625, UnsaturatedFat 10 grams, Carbohydrate 90 grams, Fat 15 grams, Fiber 10 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 268 milligrams, Sugar 18 grams, TransFat 0 grams
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OUR 18 BEST BARLEY RECIPES
From allrecipes.com
Estimated Reading Time 5 mins
- Beef Barley Vegetable Soup. "Threw the all the ingredients in the crockpot except the barley from the start," says reviewer BEBOC. "Cooked for 12 hours on low and added barley for the last half hour on high.
- Beaker's Vegetable Barley Soup. Barley makes this vegetable soup as filling as it is nutritious. Reviewer Carrie says, "This is a great hearty soup with lots of flavor!
- Barley Risotto Primavera. "Easy to make and bursting with flavor, this risotto uses barley instead of rice for an extra nutritional punch," says recipe creator Jen.
- Kerry's Beany Salad. This nutritious and colorful salad makes a great weekday lunch or potluck addition. "This is fantastic," says reviewer Susan Yeatts.
- Sausage Barley Soup. Reviewer SMIDGEN describes this recipe as, "a wonderful cold weather dish that tastes as good as it smells when cooking!"
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- Tomato Barley Soup. This budget-friendly soup is guaranteed to become a part of your regular dinner rotation. "I didn't have fresh tomatoes so just stuck with canned," says reviewer thebrokedown.
- Brussels Sprouts and Barley Soup. Reviewer cookie_cooker says, "So many of my favorite veggies & nutrient super stars are in this soup!" This hearty soup is chock full of veggies including green beans, turnips, leeks, carrots, bell pepper, and Brussels sprouts.
- Ash-e-jow (Iranian/Persian Barley Soup) "My best friend is Persian, and I love the rich flavour of Persian food," says reviewer pinkypink. "This soup is great and full of flavor.
- Barley Bake. "When I serve it as a main dish, I double the amount of mushrooms, that really gives it a meaty flavor without the meat," says reviewer Frann R. "Leftovers are good cold for summer outings."
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