Spanish Barley Rice Recipes

Steps:

• 1. Add butter to pan and melt on med low heat. Add the barley and fideo noodles.
• 2. Brown to golden toasted,about 4 minutes. watch it and stir as needed..
• 3. In a small bowl add tomatoes and bouillon and mix well. Transfer to the barley mixture and stir to combine. Then add water stir, bring to a high boil. Cook for 20 minutes. Then lower to low heat cover and cook for 25 minutes more til you get to your texture. add water if needed..

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• Heat oil until hot in a large Dutch oven.
• Turn heat down to medium.
• Add onions, all the peppers, and celery and saute until soft.
• Add garlic and saute for 3 minutes more.
• Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant.
• Add remaining ingredients and bring to a boil.
• Turn down the heat and simmer for approximately 45 minutes, stirring once in awhile.

Steps:

• Heat a non-stick frying pan over a medium heat and fry the chorizo for 3-4 mins until it turns golden and releases its oil. Remove with a slotted spoon and set aside.
• Add the onion and garlic to the pan, and cook for 3-4 mins, until they begin to soften. Add the pearl barley and stir well to coat in the oil, before tipping in the chopped tomatoes and the chicken stock. Bring just to the boil, then turn down to a simmer and cook for 30 mins, stirring occasionally, until all the liquid has been absorbed and the pearl barley is tender. You may need to top up with a little extra water as you go.
• Season and stir in the rosemary and chorizo to serve.

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.

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.