WHITE BEAN, SPINACH, AND BARLEY STEW
This filling vegetarian stew is great year-round. Serve with a dry Chardonnay and crusty bread.
Provided by SpicyBoston
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Bring the barley and water to a boil in a pot. Cover, reduce heat to low, and simmer 30 minutes, or until tender.
- Heat the olive oil in a large pot over medium heat, and cook the onion and garlic until tender. Season with rosemary. Mix the mushrooms, yellow bell pepper, and wine into the pot, and cook 5 minutes. Stir in the cooked barley, beans, tomatoes, and spinach. Season with red pepper flakes. Continue cooking 10 minutes, or until spinach is wilted.
Nutrition Facts : Calories 255.8 calories, Carbohydrate 51.3 g, Fat 1.7 g, Fiber 9 g, Protein 9.4 g, SaturatedFat 0.3 g, Sodium 123.5 mg, Sugar 4.3 g
BARLEY BEAN STEW
Enjoy this barley and bean stew - a flavorful dinner ready in less than an hour!
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in 3-quart saucepan over medium-high heat. Cook onion in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
- Stir in broth, tomatoes and barley. Heat to boiling; reduce heat to medium. Cover and simmer 20 minutes, stirring occasionally.
- Stir in remaining ingredients except parsley. Heat to boiling; reduce heat to medium. Cover and simmer 12 to 15 minutes, stirring occasionally, until barley is tender.
- Stir in parsley. Cook 2 minutes. Sprinkle each serving with additional parsley if desired.
Nutrition Facts : Calories 260, Carbohydrate 55 g, Cholesterol 0 mg, Fiber 13 g, Protein 14 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 960 mg
BEAN AND BARLEY STEW
Make and share this Bean and Barley Stew recipe from Food.com.
Provided by Laka
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Soak dry pinto beans in plenty of water overnight. Drain and rinse the beans.
- Soak pearled barley in plenty of water overnight. Drain and rinse the barley. Cook al dente in a double amount of water. Drain and set aside.
- In a large pot sauté onions and garlic in sunflower oil for 5 minutes until soft, stirring frequently. Add diced smoked pork neck, stir and sauté for 5 more minutes.
- Meanwhile, make a mirepoix (soffritto or Holy trinity) from carrot, celery and parsley root and red horn pepper: cut the root vegetables into smaller pieces and coarsely chop in a blender. Add horn pepper chunks and pulse once or twice.
- Add mirepoix to onions and smoked meat, stir and cook for 1-2 minutes.
- Add beans, bay and celery leaf, water, and salt and bring to the boil. Turn down the heat, cover the pot and continue to cook for 25 - 30 minutes.
- Stir in cooked barley, continue to cook for 5 minutes or until the beans are cooked (al dente).
- Season with ground black pepper and serve.
Nutrition Facts : Calories 316.7, Fat 7.8, SaturatedFat 1.2, Sodium 663.4, Carbohydrate 59.4, Fiber 10.6, Sugar 3.5, Protein 12.8
SLOW COOKER BEAN AND BARLEY STEW
Provided by Katie Lee Biegel
Categories main-dish
Time 8h10m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- Combine the broth, bean mix, salt, pepper, celery, carrots, garlic, onions, bay leaf, thyme and 2 cups water in a slow cooker. Cover and cook on low for 7 hours. Add the barley and, if the broth looks low, another cup of water. Cover and cook on low an additional 1 hour (8 hours total).
- Just before serving, stir in the spinach to wilt. Serve in a big bowl with toasted crusty bread or baguette.
VEGETABLE, BEAN, AND BARLEY STEW
Steps:
- Lightly spray a Dutch oven with cooking spray. Cook the carrots, onion, celery, and zucchini over medium-high heat for 3 minutes, stirring occasionally.
- Stir in the tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt. Cook, covered, until the mixture comes to a boil, about 3 minutes. Reduce the heat to low and cook, covered, for 20 minutes, or until the vegetables are tender, stirring occasionally and breaking up the tomatoes.
- Stir in the beans and barley. Cook, covered, for 10 minutes, or until the barley is tender, stirring occasionally.
- Slow-Cooker Method
- Combine the carrots, onion, celery, zucchini, tomatoes with liquid, vegetable juice, water, corn, Italian seasoning, garlic powder, pepper, and salt in a 3 1/2- to 4-quart slow cooker. Cook, covered, on low for 7 to 9 hours or on high for 3 to 3 1/2 hours. Stir in the beans and barley. Cook, covered, on high for about 30 minutes, or until the barley is tender.
- nutrition information
- (Per Serving)
- Calories: 244
- Total Fat: 1.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 382mg
- Carbohydrates: 51g
- Fiber: 10g
- Sugars: 16g
- Protein: 11g
- Dietary Exchanges
- 2 1/2 Starch
- 3 Vegetable
VEGETABLE, BEEF, AND BARLEY STEW
Start simmering this robust fall stew in the morning, and its irresistible flavors will greet you at dinner time. Some slow cookers have a stovetop-safe insert, so you can do all the cooking in one pot. If yours does not, use a skillet and then transfer the ingredients to the slow cooker.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 4h20m
Number Of Ingredients 9
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high. Season beef with salt and cook until pieces are browned on all sides, about 6 minutes. Transfer to a 5-to-6-quart slow cooker.
- To the skillet, add remaining tablespoon oil, the garlic, and thyme and saute until fragrant, 1 minute. Add 2 cups broth and cook, stirring and scraping up browned bits with a wooden spoon. Transfer mixture to slow cooker.
- Add potatoes, squash, barley, 2 cups water, and remaining 2 cups broth to slow cooker, cover, and cook on high until meat is very tender, 4 hours (or 8 hours on low). Using two forks, shred beef. Season to taste with salt and pepper.
Nutrition Facts : Calories 306 g, Fat 13 g, Fiber 5 g, Protein 18 g, SaturatedFat 4 g
BARLEY VEGETABLE STEW
From Waupaca, Wisconsin, Barbara Lane shares the recipe for a hearty barley stew that's sure to take the edge off cool-weather days. "Sometime I substitute millet for the barley," she suggests. "I pre-toast it in a skillet over medium heat, just until it starts to pop. It adds a nice nutty flavor.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion and garlic in oil. Add the carrot, squash, sweet potato and red pepper. Saute 5 minutes longer. Stir in the broth, barley, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Add the tomato; heat through.
Nutrition Facts : Calories 121 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 532mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
CHICKEN STEW WITH BEANS AND BARLEY
A substantial one-pot stew using chicken thighs braised over carrot, garlic, onion, red pepper, barley, beans, rosemary, and thyme.
Provided by Tania Hobson
Time 1h35m
Yield 4
Number Of Ingredients 15
Steps:
- Soak barley in a bowl of water for 20 minutes. Drain and discard water.
- Heat 1 tablespoon chicken broth in a wide soup pot over medium heat. Saute onion in hot broth, stirring frequently, for 3 to 4 minutes. Add mushrooms, carrots, bell pepper, garlic, and drained barley. Cook and stir for 5 minutes.
- Place chicken thighs on top of vegetables. Mix 2 cups chicken broth, tomato paste, and lemon juice in a small bowl; pour over chicken and vegetables. Bring to a boil.
- Reduce heat to low and cover. Simmer for about 35 minutes.
- Add navy beans, rosemary, thyme, salt, and pepper. Cook until chicken and vegetables are tender, about 5 more minutes.
Nutrition Facts : Calories 423.5 calories, Carbohydrate 43.6 g, Cholesterol 89.6 mg, Fat 11.1 g, Fiber 10.9 g, Protein 36.9 g, SaturatedFat 3 g, Sodium 1224.4 mg, Sugar 5.5 g
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