Recipe Mushroom Barley Casserole Recipe
Recipe - Mushroom Barley Casserole Recipe
INGREDIENTS:
●1 cup medium pearl barley
●1 small onion, chopped
●1/4 cup butter
●1-1/2 cups sliced fresh mushrooms
●1 cup slivered almonds, toasted
●1 envelope onion soup mix
●2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
●3 to 3-1/2 cups chicken broth
Kumara / Sweet Potato & Barley Casserole / Stew
This vegetarian casserole / stew is really yummy and with seasonal vegetables is really cheap to make! Great for using up leftover veges too - full recipe written below.
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Kumara / Sweet Potato & Barley Casserole Recipe :
Chop a large (or a few smaller) Kumaras / Sweet Potatoes and put in a roasting dish, coat with Oil, Salt and Paprika and put in a fan-forced preheated oven to bake at 180oC for about 20 minutes or until softened.
In the meantime:
In a pan on the stovetop, coarsely chop 1 large onion and 1 large carrot and 3 teaspoons of crushed garlic. Cook in a bit of oil for 10 minutes or until they're starting to soften.
Add whatever other veges you fancy or have left over, and stir in a teaspoon of cumin.
Add 150g of dried Barley along with 700ml of boiling water and 1 OXO Vegetable Stock Cube.
Either leave on the stovetop to cook for 30-40 minutes, or transfer to the oven (keep the temperature at 180oC).
At this stage, the kumara should be cooked nicely and can be set to one side.
When the mixture has 10 minutes to go check and see if you need to add any cornflour to thicken the liquid (if so, just add a teaspoon mixed with a small amount of water).
Add the kumara to the mix and stir to combine, then leave for further 10 minutes before dishing up.
Highly recommend a dollop of Greek Yoghurt on top!
0:00 Introduction
0:41 Recipe
6:26 Plating
6:54 Tasting
Slimming World Syn-free Sea bass with pearl barley risotto recipe - FREE
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Serves 4
Syns per serving - FREE
1 large onion
300g dried pearl barley
1 litre hot vegetable stock
150g frozen peas
200g spinach
zest and juice of 1 lemon
25g fresh flat-leaf parsley
1 lare garlic clove
4 boneless sea bass fillets
Spary a non-stick frying pan with low-calorie cooking spray and place over a medium heat. Add the chopped onion and cook for 3-5 minutes. Add the pearl barley and stock and bring to the boil and simmer for 30 minutes.
Boil the peas and spinach for 2 minutes, then drain. Blend until smooth and add to the pearl barley along with the lemon juice.
Place a large non-stick frying pan over a medium high heat and spray with low-calorie cooking spray.
Add the fish to the pan skin side down and cook for 2 minutes until the skin is crispy. Turn and cook for a further minute.
Divide the pearl barley between 4 bowls and top with the sea bass fillets.
Serve straight away.
Filling and Flavorful BARLEY-HERB CASSEROLE | Recipes.net
A hearty meal packed with fiber, vitamins, protein, and minerals to help keep your body strong and healthy. This is a great and delicious way to enjoy grains and vegetables. Try it today!
???? Check the full recipe on how to make Barley-Herb Casserole here:
Ingredients
3¾ oz pearl barley
3 tbsp fresh parsley, preferably flat leaf, minced
¼ tsp dried rosemary
4 oz chickpeas, canned, drained
2 cups vegetable broth
1 tsp vegetable oil
1 cup squash, or pumpkin, diced
5½ oz red onion, chopped
1 medium tomato, diced
Salt and freshly ground black pepper to taste
To Serve:
1 tbsp parmesan cheese, grated or powdered, per serving
¼ tbsp parsley, chopped, per serving
⬇️ How to make Barley-Herb Casserole ⬇️
0:07 Preheat the oven to 350 degrees F.
0:12 Heat up the oil in a skillet over medium heat. Add the onion, squash, and rosemary. Saute for 6 to 7 minutes, stirring frequently, until the vegetables are slightly caramelized.
0:37 Add the barley and continue sauteing until the mixture is thoroughly combined.
0:48 Remove from heat, then stir in the tomato, chickpeas, and parsley.
1:13 Season with salt and pepper, stir to combine, then transfer the barley mixture to a baking dish. Add the broth.
1:45 Cover with foil, then bake for 1 hour.
1:57 Remove the foil and continue baking for 15 more minutes until the liquid is absorbed and the mixture is heated through.
2:07 Portion accordingly, garnish with parmesan cheese and parsley. Have your guests help themselves with either marinara sauce or pesto for another depth of flavor. Serve and enjoy!
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#barley #herb #casserole #pearlbarley #chickpeas #healthy
Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Ina cooks up a big, comforting pot of beef barley soup for the local firehouse!
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Rich Beef Barley Soup
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 2 hr 35 min
Prep: 15 min
Cook: 2 hr 20 min
Yield: 6 servings
Ingredients
1 tablespoon good olive oil
2 pounds beef oxtails
Kosher salt and freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
2 cups (1/2-inch) diced carrots (4 carrots)
1 cup chopped yellow onion
1 cup (1/2-inch) diced celery (2 stalks)
2 garlic cloves, minced
2 sprigs fresh thyme leaves
3 bay leaves
10 cups canned beef broth
1 cup pearled barley
Directions
Heat the olive oil in a large pot or Dutch oven, such as Le Creuset. Add the oxtails, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-high heat, stirring occasionally, for 10 minutes until browned all over. Remove the oxtails with a slotted spoon and reserve.
Add the leeks, carrots, onion, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 10 minutes, until the vegetables start to brown. Tie the thyme sprigs together with kitchen string and add to the pot along with the bay leaves. Return the oxtails to the pot and add the broth, 1 teaspoon of salt, and 1 teaspoon of pepper. Raise the heat and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Discard the thyme bundle and the bay leaves, and skim off the fat.
Meanwhile, bring 4 cups of water to a boil and add the barley. Simmer uncovered for 30 minutes, drain, and set aside.
When the soup is ready, add the barley and cook the soup for another 15 or 20 minutes, until the barley is tender. Depending on the saltiness of the stock, the soup might need another teaspoon of salt and some pepper. Serve hot, with or without the oxtails.
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Ina Garten's Rich Beef Barley Soup | Barefoot Contessa | Food Network
Beef Barley Stew | Crock Pot Recipe
Beef Barley Stew
Beef Barley Stew Ingredients:
1 tbs Olive Oil
2 lbs Beef Chuck Roast, cut into 1 cubes
Kosher Salt
Freshly Ground Black Pepper
8 oz Mushrooms, cut into thin slices
8 Carrots, peeled and sliced diagonally into 1/2 pieces
6 Cloves Garlic, minced
4 Yellow Potatoes, peeled and cut into 1 cubes
1 Yellow Onion, chopped
6 cup Low Sodium Beef Broth
1 cup Dry Red Wine
1/4 cup Tomato Paste
1 can Diced Tomatoes
1 tbs Dijon Mustard
1 tsp Dried Thyme
3/4 cup Pearl Barley
1 Bay Leaf
Chopped Fresh Parsley
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