Best 5 Brown Rice And Barley Salad With Sprouted Red Lentils And Green Beans Recipes
Embark on a culinary journey with our delectable Brown Rice and Barley Salad, a symphony of flavors and textures that will tantalize your taste buds. This wholesome salad is a harmonious blend of wholesome grains, sprouted red lentils, and crisp green beans, all tossed in a zesty lemon-tahini dressing. Alongside this delightful main course, we present a trio of equally enticing recipes: a refreshing Barley and Berry Salad bursting with summer berries and a tangy dressing; a hearty Lentil and Sweet Potato Soup brimming with aromatic spices and creamy coconut milk; and a vibrant Green Bean Salad with a zesty lemon-herb vinaigrette. Each recipe is a celebration of fresh, wholesome ingredients, offering a delightful balance of flavors and nutrients. Prepare to indulge in a culinary experience that nourishes both body and soul.
Let's cook with our recipes!
BEAN & BARLEY SALAD
"This hearty salad lasts for days in the fridge - perfect for leftovers. We like to spoon it onto pita chips. It's wonderful!" Janelle Lee, Appleton, WI
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 16
Steps:
- Prepare barley according to package directions. Transfer to a large bowl; stir in the beans, corn, red pepper, onions and cilantro. , In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Chill until serving.
Nutrition Facts : Calories 246 calories, Fat 14g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 350mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 6g protein.
RICE AND BARLEY PILAF
With a trio of whole grains, wild and brown rice and barley, this is packed with nutrition. Add half-and-half and Parmesan cheese, and you've got one satisfying side! -Barb Templin, Norwood, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h20m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth and wild rice. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in barley and brown rice; cover and simmer for 40-45 minutes or until grains are tender and the liquid is absorbed., Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and celery in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the rice mixture, cheese, cream and pepper; heat through.
Nutrition Facts : Calories 176 calories, Fat 7g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 363mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic exchanges
BROWN RICE LENTIL SALAD
"My family isn't always crazy about trying new recipes," DeAnn Howard writes from Lisbon, Iowa. "The first time I served this salad, they took tiny helpings just to appease me. But the unanimous verdict was 'It tastes great!'"
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 7 servings.
Number Of Ingredients 14
Steps:
- In a small saucepan over medium heat, bring the rice, water and bouillon to a boil. Reduce heat; cover and simmer for 40 minutes or until rice is tender. Cool., In a large bowl, combine the rice, lentils, tomato, onions and parsley. In a small bowl, combine the remaining ingredients. Pour over rice mixture; toss to coat. Cover and refrigerate for at least 1 hour.
Nutrition Facts : Calories 111 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 369mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
BROWN RICE AND BARLEY
Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).
Provided by Sharon123
Categories Short Grain Rice
Time 1h
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
- Add water or broth and bring to a rolling boil.
- Reduce heat to low and cook covered, about 45 minutes.
- Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!
BROWN RICE SALAD WITH CRUNCHY SPROUTS AND SEEDS
Provided by Bon Appétit Test Kitchen
Categories Salad Rice Side Vegetarian High Fiber Lunch Almond Legume Zucchini Healthy Low Cholesterol Vegan Seed Bon Appétit Sugar Conscious
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Purée chives, oil, 2 tablespoons lemon juice, and 1 teaspoon salt in a food processor until smooth. Strain chive vinaigrette through a fine-mesh sieve into a small bowl.
- Cook dried sprouted legumes in a large pot of lightly salted boiling water until just tender, about 5 minutes. Cover pot; remove from heat. Let stand for 3 minutes; drain. Rinse legumes under cold water to cool; drain. Transfer to a large bowl. DO AHEAD: Vinaigrette and legumes can be made 1 day ahead. Cover separately; chill.
- Add zucchini, rice, scallions, seeds, nuts, and chive vinaigrette to bowl with legumes; toss to combine. Season to taste with salt, pepper, and more lemon juice, if desired.
Tips:
- Use a variety of grains: This recipe uses brown rice and barley, but you can use any combination of grains that you like. Some other good options include quinoa, farro, and millet.
- Sprout your lentils: Sprouting lentils makes them more digestible and nutritious. To sprout lentils, simply soak them in water for 8-12 hours, then drain and rinse them. Place the lentils in a jar or container with a lid and let them sit at room temperature for 2-3 days, rinsing and draining them twice a day. Once the lentils have sprouted, they are ready to use.
- Use fresh vegetables: The vegetables in this salad are all fresh and seasonal. This makes the salad more flavorful and nutritious. If you can't find fresh vegetables, you can use frozen or canned vegetables instead.
- Make your own dressing: The dressing for this salad is made with olive oil, lemon juice, Dijon mustard, and honey. You can adjust the proportions of these ingredients to taste. If you want a more tangy dressing, add more lemon juice. If you want a sweeter dressing, add more honey.
Conclusion:
This brown rice and barley salad with sprouted red lentils and green beans is a healthy and delicious salad that is perfect for a summer meal. The salad is packed with grains, vegetables, and lentils, which makes it a good source of fiber, protein, and vitamins. The dressing is light and flavorful, and it complements the salad perfectly. This salad is sure to be a hit at your next potluck or barbecue.
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