Easy vegetarian meal! Roasted Vegetable Barley! #shorts
Episode 4 of Easy Mediterranean Diet Recipes! This roasted vegetable barley recipe is prepared Mediterranean-style...chockfull of flavor, texture and goodness. Bonus, you can make this ahead as part of your meal-prep! Omit the feta for a vegan option.
FULL RECIPE ????
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INGREDIENTS:
???? Extra virgin olive oil (I used Early Harvest Greek EVOO)
???? 1 cup/163 g dry pearl barley, washed
???? water
???? 2 whole zucchini squash, diced
???? 1 red bell pepper, cored, diced
???? 1 yellow bell pepper, cored, diced
???? 1 medium red onion, diced
???? salt and pepper
???? 2 tsp/ 3.9 g harissa spice, divided
???? ¾ tsp/ 1.95 g smoked paprika, divided
???? Early Harvest Greek extra virgin olive oil
???? 2 scallions (green onions), trimmed and chopped (both whites and greens)
???? 1 garlic clove, minced
???? 2 oz / 56 g chopped fresh parsley
???? 2 tbsp/30 ml fresh squeezed lemon juice
???? Feta cheese, to taste (optional)
???? Toasted pine nuts, to taste (optional)
#barley #roastedveggies #roastedvegetables #vegetables #vegetarianrecipes #vegetariandinner #vegetarianfood #mediterraneanrecipe #mediterraneandiet #mediterraneanfood
Pearl Barley and Chorizo Soup | Jamie Oliver
If you like minestrone, you're going to love this. Jamie's cooking up pearl barley, kale, smokey chorizo and a whole lotta veggies for this ultimate comforting soup. It's smoky, it's sweet and it's even pretty healthy - you've got to give it a go!
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Slimming World slow cooker winter barley and vegetable casserole recipe - FREE
To find out more about losing weight and getting healthy with Slimming World go to
2 large onions, peeled and cut into thick wedges
2 sweet potatoes, peeled and cut into large bite-sized pieces
2 carrots, peeled and cut into large bite-sized pieces
2 medium turnips, peeled and quartered
200g swede, peeled and cut into large bite-sized pieces
1 litre vegetable stock (suitable for vegans)
2 garlic cloves, peeled and finely chopped
2 leeks, thickly sliced
150g dried pearl barley
2 tsp dried sage
Chopped fresh flat-leaf parsley, to serve
Put the onions, sweet potatoes, carrots, turnips and swede into a large flameproof casserole dish and pour over the stock. Add the garlic, leeks, barley and sage and season well. Cover with a lid, transfer to the slow cooker and cook on high for 4-6 hours. if you're using the oven, cook for about 1½ hours on 180°C/Gas 4 or until the vegetables are soft and the barley is tender.
Remove from the oven and sprinkle over the parsley just before serving.
Traditional Beef and Barley Soup Recipe
Warm-up during those cold winter months with this delicious and easy to make traditional beef and barley soup recipe.
Beef and barley is a fantastic hearty soup jam-packed with meat, root veggies, and barley. It is a derivative of scotch broth which is classically made with lamb, and in some cases is all vegetarian, instead of beef. Beef and barley have been around since the 18th century and essentially was created based on the availability of the product, like many recipes that come from that era.
Ingredients for this recipe:
• 8 ounces roughly chopped bacon
• 2 pounds cubed beef stew meat
• 2 tablespoons olive oil, optional
• 2 peeled small diced yellow onions
• 3 thinly sliced leeks
• 4 finely minced garlic cloves
• 3 peeled medium diced carrots
• 3 medium diced celery stalks
• 1 peeled medium diced parsnip
• 1 peeled medium diced turnip
• 2 bay leaves
• 12 cups beef stock
• 2 cups pearl barley
• ¼ cup chopped parsley
• 1 tablespoon chopped rosemary
• 1 tablespoon chopped thyme
• sea salt and pepper to taste
Serves 12
Prep time: 20 minutes
Cook Time: 2 hours
Procedures:
1. In a large pot over medium heat, add in the bacon and cook until crisp and brown, about 8-10 minutes.
2. Remove the bacon lardons and set aside and add the cubed beef into the pot and turn the heat up slightly to medium-high and cook until the beef is browned and cooked through, about 10 minutes.
3. Take the beef out and set it to the side.
4. If there is not enough rendered bacon or meat fat in the pot then add in the optional olive oil and over low heat caramelize the onions and leeks for 30-35 minutes or until they are well browned. Stir occasionally.
5. Add in the garlic and cook for 1 to 2 minutes before adding back in the beef, bacon, carrots, celery, parsnips, turnips, bay leaves, and beef stock and cook over low to medium heat for 60 minutes or until the vegetables and beef are tender.
6. Pour in the barley, give it a stir, and cook for 30-35 minutes over low to medium heat for 30-35 minutes or until the barley is cooked.
7. Finish with herbs, salt, and pepper, and serve.
Chef Notes:
How to Store: Place covered in the refrigerator for up to 6 days. Cover and freeze for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount to a small saucepot and cook over low heat until hot. You can also reheat in the microwave until hot.
Washing the barley is optional, I prefer not to.
If the beef stock is not available you can use chicken stock or even water.
You do not have to use fresh herbs at the end, however, if using dry herbs, add them in when you add in the beef stock.
Barley Beef Casserole -- stretching a pound of beef May 2014
As beef prices have climbed, I've been thinking how I can still incorporate it into the menu without breaking the bank. My family loves beef barley soup (actually, anything with barley in it) and so I thought I'd try to create a hash or casserole type dish using the barley to extend the beef. It was pretty good, although I'll definitely be tweaking it the next time around. (Adding veges, seasonings, maybe a can of creamed soup??? Lots of ideas in my head.)
I love to cook without a recipe, especially when it turns out edible. ; )
Beef and Barley Soup | Weird name but delicious soup recipe!
Whether it’s the coldest day of the year or the beginning of warmer temperatures, this beef and barley soup is the perfect recipe to prepare. Full of hearty chunks of beef, carrots, and celery and finished with pearled barley, the soup has a warming effect that’s second the none. The best part is that it takes only a few steps to prepare, simply some browning of the meat, and you’re on your way!
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Skip ahead:
00:00 Intro
00:36 Preparing the chuck roast
02:09 Browning the meat
03:14 Adding the flavorings
05:19 Adding the liquid and herbs
08:10 Adding the vegetables
09:13 Tasting the soup
INGREDIENTS
- 2 lb beef chuck roast, cut into 1-inch pieces
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp neutral oil
- 1 medium onion, diced
- 1 tbsp tomato paste
- 3/4 cup red wine
- 6 cups low-sodium beef stock
- 1 15-oz can diced tomatoes
- 1 bunch parsley
- 2 sprigs rosemary
- 3 sprigs thyme
- 3 bay leaves
- 2 cloves garlic, smashed, husks removed
- 1 1/4 cups pearled barley
- 4 carrots, cut into 1/4-inch pieces
- 2 ribs celery, cut into ¼-inch pieces
INSTRUCTIONS
- Cut the chuck roast into 1-inch pieces. Sprinkle the pieces with salt and pepper on all sides. Heat the oil in a large oven-safe Dutch oven or stockpot over medium to medium-high heat. Once the oil is hot, add half of the beef. Sear the beef on two sides until it is well browned and has a crust, 4-6 minutes per side. Once seared, set the beef aside on a plate. Do the same process to the remaining half of the beef.
- When the beef is seared, turn the heat down and allow the Dutch oven to cool slightly. Add the onion and cook over medium heat until it is soft and browned, 4-5 minutes. Add the tomato paste and stir into the onion until it deepens in color, 2-3 minutes. Add the red wine. Cook and stir the wine, bringing up all the brown bits on the Dutch oven, deglazing, until the wine is almost fully evaporated, 3-4 minutes.
- After the wine is evaporated, add the beef and any juices back to the Dutch oven. Pour in the beef stock and diced tomatoes with their juice. Separately, cut the stems off of the parsley. Using butcher's twine, tie together the parsley stems, rosemary, and thyme. Add the bundled herbs, bay leaves, and garlic cloves to the soup. Bring the soup to a boil. Once boiling, reduce the heat to a simmer and cover. Simmer the soup until the meat is mostly tender, 1 1/2 to 2 hours.
- After the beef has cooked, add the pearled barley, celery, and carrots. Simmer the soup until the barley is tender, 1 to 1 1/4 hours. Once cooked, remove the bundled herbs and bay leaves. Chop the remaining parsley, add it to the soup, and serve.
#soup #souprecipes #beefsoup #beef #barley #souprecipe #fallrecipes
From my farm to your home. ????
My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family.
A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.
So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.