Toasted Barley With Mixed Veggies Recipes

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.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place green beans, Brussels sprouts, and cauliflower in a shallow roasting pan. Sprinkle with rosemary, basil, oregano, salt, and pepper; drizzle with olive oil and water. Cover pan with foil.
• Roast in the preheated oven for 20 minutes. Remove foil and stir in bell peppers. Return to the oven and cook, uncovered, until vegetables are crisp-tender, about more 15 minutes.

Steps:

• Heat oven to 350 degrees.
• Spray 10-inch skillet and a 2-quart. casserole with nonstick cooking spray.
• Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
• Stir in remaining ingredients except green onions; heat to boiling.
• Transfer mixture to casserole.
• Cover and bake about 60 to 75 minutes or until barley is tender.
• Sprinkle with green onions.

Steps:

• Spray a 12 skillet with cooking spray. Cook barley in skillet over medium heat 6 to 8 minutes, stirring frequently until barley begins to brown, then stirring constantly until golden brown. Reduce heat to low, add broth. Cover and simmer for 40 minutes.
• Stir in remaining ingredients except green onions. Heat to boiling over high heat. Reduce to low, cover and simmer 20 minutes or until veggies are tender. Sprinkle with green onions. I guessed on the prep time.

Steps:

• Heat oven to 350°F.
• Spray 10-inch skillet and 2-quart casserole with nonstick cooking spray.
• Cook barley in skillet over medium heat about 8 minutes, stirring constantly, until light brown.
• Stir in remaining ingredients except green onions; heat to boiling.
• Transfer mixture to casserole.
• Cover and bake about 50 minutes or until vegetables are tender.
• Sprinkle with green onions.