Warm Broccoli And Barley Pilaf Recipes

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

Steps:

• In a medium saucepan, melt 1 tablespoon of the butter. Add the barley and cook over moderately high heat, stirring until fragrant and lightly browned, about 5 minutes. Add 3 cups of water and 1 teaspoon of salt and bring to a boil.
• Cover and cook over low heat until the barley is tender and the water is absorbed, about 20 minutes.
• Meanwhile, in a large deep skillet, bring 1/2 inch of water to a boil. Add the broccoli florets, cover and cook just until bright green, about 2 minutes.
• Drain and pat dry. Wipe out the skillet and melt 1 tablespoon of the butter in the olive oil.
• Add the broccoli stems and stir-fry over high heat until crisp-tender, about 2 minutes. Add the shallots, ginger and jalapeño and stir-fry for 1 minute.
• Add the broccoli florets, season with salt and stir-fry for 2 minutes.
• Off the heat, stir in the barley and scallion and the remaining 1 tablespoon of butter. Transfer to a bowl and serve warm.

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft and lightly golden brown, about 6 minutes. Add the barley and stir until the grains are just coated in butter. Add the broth and 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium low, cover and simmer 20 minutes. Uncover and quickly stir in the spaghetti; cover and continue to simmer until most of the liquid is absorbed and the barley and spaghetti are tender, stirring once more, about 15 minutes more. Remove from heat and let sit, covered, for 10 minutes.
• Season to taste with salt and pepper and sprinkle with chopped chives.

Steps:

• Cook onions in oil until soft.
• Add broth and barley and bring to a boil.
• Add salt, cover, and simmer on low 5 minutes.
• Add broccoli, cover and simmer until brocooli is tender, about 5 more minutes.
• Stir in beans and heat until hot.

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.