TOASTED BARLEY WITH MUSHROOMS
Steps:
- 1. Heat the olive oil and 1 tablespoon butter in a medium saucepan. Add the barley and cook over medium heat, stirring constantly, until the barley smells toasty, about 5 minutes.
- 2. Add the lemon zest, 3 sprigs thyme, and chicken stock. Bring to a simmer, cover, and reduce the heat to low. Cook for 30 to 35 minutes, stirring occasionally. When most of the water is absorbed, add the chopped parsley.
- 3. Remove the stems of shiitake mushrooms and discard. Slice the mushrooms into 1/4-inch wide strips. Heat the remaining 2 tablespoons butter in a saucepan. Add the onions and cook until tender, about 5 minutes. Add the mushrooms and the remaining 3 sprigs thyme and continue to cook until brown, 8 to 10 minutes.
- 4. Spoon the barley into warm bowls and top with the mushrooms. Sprinkle the Parmesan over the top. Garnish with parsley leaves and serve hot.
Nutrition Facts : Calories 373, Fat 16 grams, SaturatedFat 7.5 grams, Cholesterol 28 milligrams, Sodium 413 milligrams, Carbohydrate 47 grams, Fiber 9 grams, Protein 13 grams
BARLEY SALAD WITH CORN AND ZUCCHINI
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Bring a pot of salted water to a boil. Add the barley; cook until tender, 45 to 50 minutes. Drain well and transfer to a large bowl.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the zucchini and cook, stirring, until browned, 4 to 5 minutes. Add the corn and cook until just tender, 2 to 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Add the vegetables to the barley and let cool.
- Whisk the vinegar, the remaining 6 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a small bowl. Pour the dressing over the barley salad, add the scallions and basil and toss. Top with the goat cheese.
HERB-STUFFED ZUCCHINI
Steps:
- Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.
Nutrition Facts : Calories 155 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 313 milligrams, Carbohydrate 9 grams, Fiber 2 grams, Protein 3 grams, Sugar 3 grams
HEIRLOOM TOMATO & ZUCCHINI SALAD
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOASTED BARLEY SALAD WITH FRESH HERBS, TOMATO & ZUCCHNI RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- You'll want to prep all of your ingredients, first. The assembly of the salad happens quickly. This salad is best served immediately-- or within an hour. You can make the barley up to a day ahead, and then bring it to room temperature-- if desired. Bring a dry skillet to medium-high heat, and then add the barley. Stir the barley often, toasting the barley until it is aromatic. Remove from the pan and set aside to cool. Pine nuts: Bake (on parchment paper, if possible) at 350°F for about 5 minutes. Watch the pine nuts closely, so that they don't burn. Set aside. Zucchini: Cut the zucchini lengthwise and scrape the seeds, using a spoon. You don't have to do this step, but I think it's worthwhile: Heat a little olive oil in a skillet on medium heat. Season the zucchini, lightly, with kosher salt & pepper. Cook for 2 to 3 minutes, cut side down, until lightly golden. Set aside to cool. Barley: You will need a pot with a lid. Bring the chicken stock to a boil. Stir in the barley; cover, reduce heat to a simmer and cook for 15 minutes. Check once or twice, by stirring. If the liquid is gone, and the barley is still uncooked, add a little more of the water. The barley should have a slight "crunch" to it (al dente). Remove from heat and let stand, covered, for 5 minutes. Remove the lid and allow to cool to room temperature. Assembly: Add the tomatoes, onion, zucchini, herbs, lemon zest, and SOME of the lemon juice and vegetables. Add the olive oil. Taste. Add kosher salt & pepper to taste. Taste again! Add more lemon juice, if desired. The lemon juice should come through, but not overpower the salad. Last, add the barley and gently combine. If desired, garnish with fresh Dry Jack Cheese (or cheese of your choice). Serve immediately. To your health & good flavor!
VEGGIE BARLEY SALAD
"When I took this salad to a family potluck, it was such a hit! I often fix it with basil-flavored vinegar that I make each summer. The longer this chills, the tastier it gets." --Kathy Rairigh of Milford, Indiana
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, bring the broth, water and barley to a boil. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Remove from the heat; let stand for 5 minutes., In a large bowl, combine the tomato, zucchini, yellow pepper and parsley. Stir in barley. In a small bowl, whisk the oil, vinegar, water, lemon juice, basil, salt and pepper. Pour over barley mixture; toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in almonds.
Nutrition Facts : Calories 211 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 334mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 7g fiber), Protein 6g protein. Diabetic Exchanges
HOTDOGS WITH ONION AND TOMATO RELISH RECIPE - (4.2/5)
Provided by ladygourmet
Number Of Ingredients 20
Steps:
- Heat a large frying pan with a tsp. of butter. Add the hotdogs and cook until a beautiful golden color. Heat another large frying pan with a tablespoon of olive oil. Add the onions, garlic and jalapeño. Sauté until the onions are slightly golden. Add the tomato and continue to sauté until the tomato is soft. In a small bowl combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar. Stir together and add to the pan. Simmer on low while the hot dogs finish cooking. Heat the hotdog buns and place the sliced American cheese on the bun; top with the hotdog and the onion/tomato relish.
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