Mushroom Casserole
Deliciously cheesy mushroom casserole is wonderfully flavored with onions, thyme, and melted gruyere. Made without breadcrumbs, it’s healthy and keto.
Baked Barley Risotto with Mushrooms & Carrots - How to Cook with Barley
Searching for how to cook barley? This barley risotto recipe with mushrooms and carrots is a simply recipe for cooking barley in the oven. With a texture like risotto but oh so much more flavor. Use water instead of broth, so the barley flavor can really shine. Ingredients below or at
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Chapters
0:00 Prep ingredients
1:17 The cooking part, stovetop
2:22 The cooking part, oven
2:40 Preparing a portion for freezing
3:03 How to avoid overcooking the risotto
3:27 Final touches & notes
BAKED BARLEY RISOTTO with Mushrooms & Carrots
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by Kay Chun
3 tablespoons extra-virgin olive oil
1/2 small white or yellow onion, finely chopped (about 1/2 cup)
5 garlic cloves, thinly sliced
1 pound mixed mushrooms, such as white button, cremini and shiitakes, halved if small, quartered if large (about 7 cups total)
kosher salt and black pepper
10 ounces pearl barley (about 1.5 cups)
1 medium carrot, very thinly sliced into rounds (about 1 cup)
2 ounces grated Parmesan (about 1/2 cup), plus more for serving
2 tablespoons unsalted butter
1/4 cup chopped fresh chives or green onions
Bake temp: 425F
Bake time: 30 minutes
Recipe summary: Cook onions and garlic together until softened about 3 minutes, in the hot oil, in a large dutch oven over medium heat. Add mushrooms and 1 tbsp of oil, season. Cook for 3 minutes until mushrooms soften. Stir in carrots and barley. Pour in 4.5 cups of water. Bring to a boil over high heat. Cover and transfer to oven. Bake for about 30 minutes until all liquid is absorbed.
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I'm Jenna Edwards, a food enthusiast and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
Mushroom Barley Soup in 3 Steps ???? - Angry Broccoli Recipes
I love making this Vegan Barley Mushroom Soup. It's quicks to make and requires only 4 ingredients. Check it out!
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Here is the full recipe:
???? Ingredients:
- 8 cups of vegie stock
- 1 cup of barley
- 2 medium carrots, diced
- 12 oz. of frozen mushroom medley
???????????? Instructions:
1. Place veggie stock in a pot and add barley.
2. Bring it to boil than reduce heat and simmer for about 30 minutes.
3. Add carrots next and cook it for another 7 minutes.
4. Next, add frozen mushroom and bring it to boil.
5. All done! Enjoy
P.S. I used frozen mushroom medley from Trader Joe’s. I like it because it has great mushroom variety and its already comes sautéed in oil and herbs, so no extra work is needed.
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About the Channel:
Hi there, welcome to our channel.
We make 100% vegan recipes because that's what we believe in and that's what makes us happy. Our videos are perfect for people with a short attention span, or people with no patience, just like us. Everybody seems busy those days, well us too! So if you don’t want to spend 15 minutes watching how to make a salad, you came to the right place! We try to focus on the healthy side of vegan recipes, but of course, everybody needs a cheat day, so we do have some “guilty pressure” recipes here too. We cook, eat, and share vegan recipes every day of every week. Welcome aboard!
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Cream of Mushroom Soup
Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won’t buy soup in a can again! FULL RECIPE:
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
CREAMY vegan mushroom pasta recipe!
LEARN HOW TO MAKE A DAIRY FREE VEGAN ALFREDO CREAM SAUCE AND MUSHROOM PASTA
LAY HO MA!! Pasta is definitely a comfort food of mine. It's easy to make, there are infinite possibilities, and its absolutely delicious. Join me in this episode and learn how to make an easy vegan creamy mushroom pasta recipe. Let's begin.
Ingredients:
1/2 lb cremini mushrooms
2 pieces of garlic
1 portion pasta
few drizzles of olive oil
generous pinches of pink salt
pepper
few sprigs fresh thyme
1/2 cup cashews (soak these overnight if you don't have a high powered blender)
1/2 cup water
few sprigs fresh parsley
Directions:
1. Bring a pot of water to boil for the pasta
2. Finely slice the mushrooms and peel the garlic
3. Cook the pasta to package instructions
4. Heat up a sauté pan on medium high heat. Drizzle in some olive oil
5. Add in the mushrooms and garlic. Season with salt and pepper. Sauté for 2-3min, then turn the heat to low
6. Transfer the garlic to the blender. Add some fresh thyme to the pan and give it a stir
7. Add the cashews and water into the blender along with a generous pinch of salt and pepper. Drizzle in some olive oil and blend on high until liquified
8. Heat the sauté pan back up to medium and add 1/2 cup of pasta water
9. Transfer the pasta to the sauté pan and add in the cream sauce
10. Give the pasta a good stir and turn off the heat (don't over cook or it will become dry)
11. Plate and garnish with fresh chopped parsley, fresh cracked pepper, and a final drizzle of olive oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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