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How To make Barley Pudding with Lamb
6 c Water
2 ts Salt
2 lb Boneless lamb, cut into
Serving chunks 3 Cloves garlic, crushed
1 c Barley
2 tb Olive oil
1>. Place the water, salt, lamb and garlic in a 4-quart heavy, covered
saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. 2>. Remove all from the pot, reserving the broth. Remove the fat from the
broth and add enough water to make six cups. 3>. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. 4>. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. 5>. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. 6>. Serve with crusty Italian bread or with pita bread. ~ Jeff Smith "The Frugal Gourmet"
How To make Barley Pudding with Lamb's Videos
Nigella Lawson's Greek Lamb Stew | Nigella Bites
Nigella teaches us how to make one of her weekend favourites; her hearty Greek lamb stew with pasta.
For more of Nigella's recipes visit: nigella.com
Like Nigella on Facebook: facebook.com/NigellaLawson/
Follow Nigella on Twitter: twitter.com/Nigella_Lawson
حبية بقوتة cooked barley (habbia)pikota, arabic salad سلطة date sweetmeat, samira's kitchen # 62
samira's kitchen episode # 62/middle eastern food
Cooked Barley (Habbia) حبية
Arabic Salad سلطة
Date Sweetmeat حلاوة تمر
Cooked Barley
el habbia el mutabaka
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4-5 pounds beef or lamb with bones
3 cups pearl barley
6 cups water
1 teaspoon turmeric
4 tablespoons butter or shortening
salt
Arabic Salad
salata arabia
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1 head romaine lettuce
2-3 cucumbers
3-4 small tomatoes
1 shallot or red onion
1/4 cup chopped parsley
juice of 1-2 lemons
1/4 cup olive oil
1 teaspoon dried mint
salt
Date Sweetmeat
halawat el tamer
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1/2 cup toasted sesame seeds
4 tablespoons unsalted butter
1 tablespoon all-purpose flour
2 pounds soft pitted dates
1 tablespoon ground cardamom
1 pound (4 cups) chopped walnuts
Barley paella with squid and rabbit
This charming take on classic paella uses rabbit instead of chicken and locally grown pearl barley instead of a more typical white rice. It all happens in one pan, so it's a great one to cook outside over a fire and eat with friends and family.
How to Make Lamb's Quarters Pasta with Barley Flour
This is a homemade pasta like the spinach pasta we often see. Except, it is made with delicious wild lambs quarters greens. And, I make mine from barley flour.
Basic Barley Pasta Recipe, with Lambs Quarters
1 cup of Barley Flour
3 Tablespoons vital Wheat Gluten
1 teaspoon salt
1 teaspoon oil (can be omitted)
1/4 cup to 1/3 cup lambs quarter leaves, cooked, drained, and pureed
About 1/2 cup water (depending how much liquid is in the pureed greens)
Mix together well. Let sit for 30 minutes before working. Roll the dough thin, and shape as desired. It can be made into lingunine, fettuccini, ravioli, garganelli, etc. Best if allowed to dry before cooking.
If cooked fresh, cook for 2 - 3 minutes in boiling water.
If dried , cook for 6 to 8 minutes in boiling water.
How to make Lamb Barley Soup ???? #shorts #food #viral
Lamb barley soup is so exquisite and beautiful! Very cheap to make and you get a large amount!
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
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Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
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