SOUTHWEST BARLEY & LENTIL SOUP
My family makes lentil soup every new year for good luck. My mom has been making it since I was little. Over time, we've tweaked it so that all our family and friends love it. -Kristen Heigl, Staten Island, New York
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add kielbasa; cook and stir 6-8 minutes or until browned. Remove from pot with a slotted spoon., Add carrots and onion to same pot; cook and stir 6-8 minutes or until tender. Add garlic and cumin; cook 1 minute longer. Stir in kielbasa and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 35-45 minutes or until lentils and barley are tender, stirring occasionally.
Nutrition Facts : Calories 366 calories, Fat 11g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 904mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 17g fiber), Protein 21g protein.
SOUTHWEST CHEESE GRITS
Provided by Food Network
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large pan, combine 3 1/2 cups of water, the butter, jalapenos, garlic powder, salt, and cayenne pepper and bring it to a boil. Add the grits and stir. Reduce the heat to medium and continue stirring until the grits start to thicken. Add the sour cream, half of the Cheddar, and half of the Monterey jack and stir until creamy.
- Preheat the oven broiler.
- In a small skillet, add the remaining 1/4 cup water, green peppers, onions, and pimentos and cook over high heat until tender. Pour the grits mixture into a large flameproof casserole dish and top it with the cooked vegetables and ham. Add the remaining cheese on top and broil in the oven until the cheese is melted. Garnish each serving with scallions and tomatoes and serve immediately.
SOUTHWEST BARLEY GRITS
From Cooking Light. Per 1 c. serving: 314 calories, 10 g fat, 13.8 g protein, 43.7 g carb, 6.9 g fiber, 32 mg cholesterol.
Provided by ratherbeswimmin
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place 1/3 cup barley in the container of a blender; process until barley is coarsely ground (15-20 seconds); place ground barley in a large pan; repeat procedure with remaining barley.
- Cook barley over medium heat for 4 minutes or until toasted, stir often.
- Add in water, milk, honey, and salt; bring mixture to a boil.
- Lower heat; simmer 25 minutes or until barley is soft, stirring often.
- Add in cheese, chili powder, and chiles; cook 5 minutes or until cheese is melted, stirring constantly.
- Transfer mixture to individual bowls, top each serving with 1 tablespoon sour cream; serve with hot sauce.
Nutrition Facts : Calories 314.6, Fat 9.8, SaturatedFat 6, Cholesterol 31.7, Sodium 479.6, Carbohydrate 44.5, Fiber 7, Sugar 10.8, Protein 13.9
SOUTHWESTERN BARLEY SALAD
Cilantro comes through in this colorful side that's zesty but not too spicy. It also makes a great luncheon dish when served with sesame breadsticks, sherbet and sugar cookies. It's sure to satisfy! -Tommi Roylance of Charlo, Montana
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a bowl, combine the first eight ingredients. In a jar with a tight-fitting lid, combine the water, lemon juice, onion, oil and garlic; shake well. Pour over barley mixture and toss to coat. Serve on lettuce-lined plates. Garnish with avocado and tomatoes.
Nutrition Facts : Calories 233 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 9g fiber), Protein 7g protein. Diabetic Exchanges
SOUTHWESTERN GRITS
A great brunch or dinner dish from my favorite Galveston-area church cookbook. I use recipe #244839 for the taco seasoning.
Provided by loof751
Categories Grains
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the spinach and squeeze dry with paper towels. Drain the corn.
- Put water in a large microwave-safe bowl. Cover and microwave 7 minutes. Using a wire whisk or fork, stir in grits, taco seasoning, and onion. Microwave, uncovered, 4 minutes. Stir and microwave 2 minutes more.
- Stir in corn, spinach, margarine, and half of the cheeses.
- Spray a 13x9 baking dish with cooking spray. Pour grits mixture into the dish. Sprinkle with remaining cheese.
- Bake at 350 degrees for 30 minutes.
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SOUTHWESTERN BARLEY "GRITS" RECIPE | MYRECIPES
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Servings 6Calories 314 per serving
- Place 1/3 cup barley in a blender; process until coarsely ground (about 15 to 20 seconds). Place ground barley in a large saucepan. Repeat procedure with remaining barley. Cook barley over medium heat 4 minutes or until toasted, stirring frequently.
- Add water, milk, honey, and salt; bring to a boil. Reduce heat; simmer 25 minutes or until barley is soft, stirring frequently. Add cheese, chili powder, and chiles; cook 5 minutes or until cheese melts, stirring constantly. Top each serving with 1 tablespoon sour cream. Serve with hot sauce, if desired.
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