Best 3 Barley Vegetable Sauté Recipes
Unleash the goodness of barley with our collection of delectable barley and vegetable sautés. Embark on a culinary journey where hearty barley meets an array of vibrant vegetables, creating wholesome and flavorful dishes that cater to diverse dietary preferences, from vegan and vegetarian to gluten-free options. Discover the versatility of barley as it blends seamlessly with a symphony of vegetables, herbs, and spices, resulting in satisfying meals that nourish the body and soul. From the classic Barley and Vegetable Sauté with its medley of colorful vegetables to the innovative Roasted Barley and Brussels Sprout Sauté with a touch of balsamic glaze, each recipe offers a unique taste experience. Explore the Barley and Mushroom Sauté for a rich umami flavor, or indulge in the vibrant Barley and Sweet Potato Sauté with a hint of sweetness. For a vegan delight, try the Barley and Spinach Sauté with its vibrant greens, while the Barley and Black Bean Sauté offers a hearty and protein-packed option. Vegetarian and gluten-free enthusiasts will find solace in the Barley and Quinoa Sauté with its burst of flavors and textures. Elevate your culinary skills and embark on a healthy and delicious adventure with our barley and vegetable sautés.
Let's cook with our recipes!
VEGETABLE BARLEY SAUTE
This wonderful side dish can easily be turned into a hearty entree by adding cooked chicken. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Prepare barley according to package directions. In a small bowl, combine water, soy sauce and cornstarch until smooth; set aside. , In a large skillet or wok, saute garlic in oil for 15 seconds. Add carrots and beans; stir-fry for 2 minutes. Add onions; stir-fry 1 minute longer. Stir soy sauce mixture; stir into skillet. Bring to a boil; cook and stir until thickened, about 1 minute. Add barley; heat through. If desired, stir in cashews.
Nutrition Facts : Calories 148 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 458mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BARLEY-VEGETABLE SAUTé
This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat.
- Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg
BARLEY-VEGETABLE SAUTé
This meatless main dish is a quick saute‚ of onions, bell pepper, corn and lima beans. A smaller serving size makes a great side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 18m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in 10-inch skillet over medium-high heat.
- Cook onion, bell pepper and garlic in butter about 2 minutes, stirring occasionally, until bell pepper is crisp-tender.
- Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
Nutrition Facts : Calories 315, Carbohydrate 75 g, Cholesterol 5 mg, Fat 1, Fiber 16 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 430 mg
Tips:
- Use the right barley:Hulled barley requires the longest cooking time, about an hour. Pearl barley, which has the outer hull and bran removed, is a bit quicker, taking around 45 minutes. Quick-cooking or instant barley cooks in about 15 minutes.
- Soak the barley:Soaking the barley before cooking can help to reduce the cooking time by about 15 minutes. To soak the barley, place it in a bowl of cold water and let it sit for at least 30 minutes, or up to overnight. Drain the barley before cooking.
- Rinse the barley:Before cooking the barley, rinse it under cold water to remove any dust or debris.
- Cook the barley in plenty of water:The barley should be cooked in at least twice its volume of water. This will help to ensure that the barley cooks evenly and doesn't become mushy.
- Don't stir the barley too often:Stirring the barley too often can make it gummy. Stir the barley gently once or twice during the cooking process.
- Season the barley:Add salt and pepper to the barley after it has been cooked. You can also add other seasonings, such as herbs, spices, or a splash of lemon juice.
- Serve the barley:Barley can be served as a side dish, a main course, or in salads. It can also be used to make soups, stews, and casseroles.
Conclusion:
Barley is a versatile and healthy grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Barley can be cooked in a variety of ways, but the most common method is to boil it in water. Barley can be served as a side dish, a main course, or in salads. It can also be used to make soups, stews, and casseroles. With its nutty flavor and chewy texture, barley is a delicious and nutritious addition to any meal.
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