Embark on a culinary journey with barley, a versatile grain celebrated for its hearty texture and nutty flavor. Discover a symphony of flavors in our collection of barley recipes, each a testament to the grain's versatility. From savory main courses to wholesome salads and delectable soups, our recipes showcase barley's ability to transform simple ingredients into extraordinary dishes.
Indulge in the comforting embrace of our Barley and Vegetable Stew, a hearty medley of tender barley, vibrant vegetables, and a savory broth that warms the soul. Experience a burst of freshness with our Barley Salad, a delightful combination of crisp barley, crunchy vegetables, and a tangy dressing that invigorates the senses.
For a taste of the Mediterranean, try our Barley Pilaf with Roasted Vegetables, a flavorful dish where fluffy barley mingles with aromatic roasted vegetables, creating a symphony of textures and flavors. For a lighter option, our Barley and Lentil Soup offers a delicate balance of earthy lentils, tender barley, and a flavorful broth, perfect for a nutritious and satisfying meal.
Explore the diverse culinary possibilities of barley with our carefully crafted recipes, each designed to tantalize your taste buds and create memorable dining experiences.
MEDITERRANEAN ROASTED VEGETABLES BARLEY RECIPE
Easy roasted vegetable barley recipe, prepared Mediterranean style with fresh herbs, spices, citrus and extra virgin olive oil.
Provided by The Mediterranean Dish
Categories Salad
Time 50m
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F.
- Place pearl barley and 2 1/2 cups water in a sauce pan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.)
- While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 1/2 tsp harissa spice, and 1/2 tsp smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so.
- When barley is ready, drain any excess water. Season with salt, pepper, 1/2 tsp harissa spice and 1/4 tsp smoked paprika. Toss to combine.
- Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts.
- Serve warm, at room temperature, or cold! Enjoy.
Nutrition Facts : Calories 192 calories, Sugar 3.9 g, Sodium 206.2 mg, Fat 5.4 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 33.2 g, Fiber 7.3 g, Protein 4.6 g, Cholesterol 0 mg
TOASTED BARLEY WITH MIXED VEGETABLES
Is it a comforting casserole side dish or a meatless main course? You decide!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 10-inch skillet and 2-quart casserole with 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. Spoon mixture into casserole.
- Cover; bake about 50 minutes or until vegetables are tender. Sprinkle with green onions.
Nutrition Facts : Calories 75, Carbohydrate 16 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 410 mg
BEEF BARLEY VEGETABLE SOUP
Slow cooker, hearty, easy. Serve with a hearty bread, and enjoy.
Provided by MARGOC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 5h50m
Yield 10
Number Of Ingredients 15
Steps:
- In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
- Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 321 calories, Carbohydrate 22.4 g, Cholesterol 61.8 mg, Fat 17.3 g, Fiber 5.1 g, Protein 20 g, SaturatedFat 6.1 g, Sodium 605.5 mg, Sugar 5.8 g
VEGETABLE BARLEY BAKE
Forget the potatoes and rice, and consider this change-of-pace dinner accompaniment. Wholesome barley makes for a heart-smart dish that complements just about any main course and other sides, too. -Shirley Doyle, Mount Prospect, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large nonstick skillet, saute peppers, mushrooms and onions in butter 8-10 minutes or until tender. Transfer to a 13x9-in. baking dish coated with cooking spray. Stir in broth, barley and pepper. , Cover and bake 50 minutes. Uncover; bake 5-10 minutes longer or until barley is tender and liquid is absorbed.
Nutrition Facts : Calories 157 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 153mg sodium, Carbohydrate 30g carbohydrate (4g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
VEGETABLE AND BARLEY PILAF
Hearty, colorful, easy and fast were the reviews we gave this good-for-you dish. Barley has a healthy amount of soluble fiber, which aids digestion. And it can help to lower cholesterol, too! You can easily substitute other fresh veggies you have on hand. -Jesse Klausmeier, Burbank, California
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 219 calories, Fat 4g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 480mg sodium, Carbohydrate 39g carbohydrate (3g sugars, Fiber 10g fiber), Protein 9g protein.
24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)
These amazing barley recipes are so full of flavor! From soup to risotto to salad, barley is hearty, satisfying, and delicious!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a barley recipe in 30 minutes or less!
Nutrition Facts :
BEAKER'S VEGETABLE BARLEY SOUP
Easy to make and delicious. Vegetable broth, barley, and lots of veggies make this soup hearty and filling. I use and recommend organic products. Please add a review if you make it. Enjoy!
Provided by BEAKER1
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 17
Steps:
- Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.
Nutrition Facts : Calories 188 calories, Carbohydrate 37 g, Fat 1.6 g, Fiber 8.4 g, Protein 6.9 g, SaturatedFat 0.2 g, Sodium 968.8 mg, Sugar 7.2 g
BARLEY WITH VEGETABLES
If you own a rice cooker this is a unique way to prepare a main dish or use this as a side dish. Can also be done on the stove top in about the same time.
Provided by Tebo3759
Categories Grains
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Put all in a rice cooker, stir and press the start button.
- Will be ready in about 45 minutes.
- I often add additional veggies such as frozen peas, celery, zucchini, thin sliced carrot etc.
Tips:
- Choose the right barley: For this recipe, use pearl barley. It cooks quickly and has a mild flavor that pairs well with the vegetables.
- Rinse the barley: Rinsing the barley removes any dirt or debris and helps it cook evenly.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or omit vegetables as desired.
- Don't overcook the barley: Barley should be cooked until it is tender but still has a slight bite to it. Overcooked barley will be mushy.
- Season to taste: Taste the barley and vegetables before serving and adjust the seasonings as desired.
Conclusion:
Barley with vegetables is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences.Here are some additional tips for making barley with vegetables:
- If you don't have any fresh vegetables on hand, you can use frozen or canned vegetables instead.
- Add a protein source to the dish, such as grilled chicken or tofu, to make it a complete meal.
- Serve barley with vegetables as a side dish or as a main course.
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