Mixed Rice And Barley Bake Recipes
VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BROWN RICE AND BARLEY
Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).
Provided by Sharon123
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
- Add water or broth and bring to a rolling boil.
- Reduce heat to low and cook covered, about 45 minutes.
- Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
SCALLOPED BARLEY CASSEROLE
Bacon and cheddar mix with creamy barley for a decadent casserole.
Provided by Food Network Kitchen
Time 1h
Yield 4-6
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Butter a 1 1/2-quart baking dish.
- Put the bacon in a cold skillet and cook over medium heat, stirring occasionally, until crisp, about 7 minutes. Transfer the bacon with a slotted spoon to a paper-towel-lined plate to drain. Add the butter to the same skillet with the bacon fat and cook, stirring, until melted. Add the garlic and onion and cook until translucent, about 3 minutes. Add the barley and cook, stirring, until it begins to brown, about 3 minutes. Season with 1/2 teaspoon salt and a couple turns of pepper. Stir in the chicken broth and heavy cream. Bring to a boil and cook until the liquid begins to thicken slightly, about 2 minutes. Stir in the bacon and 3/4 cup of the Cheddar. Pour into the prepared baking dish. Cover tightly with foil.
- Bake until the casserole is bubbling, about 25 minutes. Remove the foil and stir. Sprinkle with the remaining 1/4 cup Cheddar and bake, uncovered, until the cheese is melted and most of the liquid is absorbed, 10 to 15 minutes. Let sit for a few minutes before serving. Sprinkle with chopped parsley.
BAKED BARLEY RISOTTO WITH MUSHROOMS AND CARROTS
Wholesome and nutty, barley is a superb alternative to arborio rice in this risotto, since it's naturally plump and chewy when cooked. The grated Parmesan and butter stirred in at the end release the barley's starches, creating a silky, creamy texture. Make sure to use pearl barley, not hulled, since it cooks much faster and is more tender. As for the mushrooms, white button, cremini and earthy shiitakes are a tasty, accessible mix, though any combination of oyster, king trumpet and maitake would raise the bar. Still, the best thing about this risotto, which is a satisfying vegetarian weeknight dinner (or side to any large roast or fish) is that it's baked, taking away the pressure of constant stirring at the stove.
Provided by Kay Chun
Categories dinner, grains and rice, vegetables, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 425 degrees. In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium. Add onion and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add mushrooms and remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until mushrooms start to soften, about 3 minutes.
- Stir in barley, carrot and 4 1/2 cups water, and bring to a boil over high heat. Cover, transfer to the oven and bake until barley is tender and chewy and almost all of the liquid is absorbed, about 30 minutes.
- Stir in Parmesan and the butter until slightly thickened and creamy. Season with salt and pepper.
- Divide among shallow bowls. Sprinkle with chives and more Parmesan, to taste.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 12 grams, Carbohydrate 65 grams, Fat 22 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 8 grams, Sodium 632 milligrams, Sugar 6 grams, TransFat 0 grams
NUTTY BARLEY BAKE
When I started bringing this distinctive dish to holiday dinners, a lot of people had never seen barley in anything but soup. They have since dubbed me "the barley lady", and now I wouldn't dare bring anything this dish. Even if I double the recipe, I come home with an empty pan. -Renate Crump, Los Angeles, California
Provided by Taste of Home
Categories Side Dishes
Time 1h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute the onion, barley and nuts in butter until barley is lightly browned. Stir in the parsley, green onions, salt and pepper. , Transfer to a greased 2-qt. baking dish. Stir in broth. Bake, uncovered, at 350° for 1-1/4 hours or until the barley is tender and the liquid is absorbed. If desired, sprinkle with additional parsley and green onions.
Nutrition Facts : Calories 257 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 704mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 7g fiber), Protein 7g protein.
ONION BARLEY CASSEROLE
MY HUSBAND and I grew up on plain hearty foods, and we both learned early on that simple food, well prepared, maintains good health. I always felt I was giving my family the best when I prepared this dish. They loved the nutty flavor and chewy texture of the barley, and it was a delicious departure from rice as a side dish.-Elaine Kremenak Grants Pass, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 2-4 servings.
Number Of Ingredients 7
Steps:
- In an ovenproof skillet, saute barley in oil until golden brown. Stir in water, bouillon and salt; bring to boil. Remove from the heat; add onions and mushrooms. , Cover and bake at 350° for 40-50 minutes or until barley is tender.
Nutrition Facts : Calories 131 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 453mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 5g fiber), Protein 3g protein.
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 BAKE
Easy and good dish for potlucks. The pine nuts make all the difference! The mushrooms are optional. Garnish with fresh parsley.
Provided by KATINHAT
Categories Side Dish Grain Side Dish Recipes
Time 1h50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth.
- Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Nutrition Facts : Calories 280 calories, Carbohydrate 33.2 g, Cholesterol 20.3 mg, Fat 14.2 g, Fiber 7 g, Protein 7.4 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 3.5 g
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