How To make Italian Barley(Vegan)
1/2 c Chopped onions
1/2 c Chopped sweet green peppers
1 Garlic clove
minced
1 cn Tomatoes :
undrained/in chunk
16 oz. can
1/2 ts Dried oregano
1/2 ts Dried basil
2 c Water
5 1/4 oz Barley -- 3/4 cup
A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying. Add tomatoes spices and water. Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed. Stir occasionally while cooking and add more water if necessary. Note: the original recipe called to saute the 1st three ingredients in olive oil(1T+1t) but I chose to eliminate it and eliminate almost 5 gms fat per serving. Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories) Source: More Lean & Luscious by Bobbie Hinman & Millie Snyder, Page(s): 312 Date Published: 1988 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80?
How To make Italian Barley(Vegan)'s Videos
Magic Weight Loss Diet Soup | Vegetable Barley Soup | Healthy Vegan Soup Recipe for Weight Loss
Magic Weight Loss Diet Soup | Barley popularly known as JAU in India is a super gain packed with some highly essential Vitamins and Minerals. Barley is very good for lowering bad cholesterol, it has lot of fiber, it helps reduce blood sugar level, good for weight loss etc.
Barley Soup/Barley Vegetable Soup is a healthy vegan soup which has high fiber and helps in reducing weight.
Ingredients :
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- Barley - 1/2 cup
- Water - as needed
- Salt- to taste
- Olive oil- 1 tbsp
- Grated Ginger - 1/2 inch
- Carrots, chopped- 1/2 cup
- Green peas - 1/2 cup
- Corn - 1/2 cup
- Black pepper powder - 1/2 tsp
- Oregano - 1/2 tsp
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How to make barley soup
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Pesto Barley Risotto | Best Vegetable Risotto | healthy Risotto | vegan risotto |No cheese risotto
Pesto Barley Risotto - An extraordinary healthy vegan risotto like no other. Creamy pesto sauce mixed vegetables & cooked barley. So Missing out on cheese, milky texture will make you feel happy & healthy 100% without putting on calories & fats.
Ingredients:-
Pesto Sauce:
1. Basil leaves - packet of ₹20
2. Walnuts - 4 pieces
3. Cashews - 5 pieces
4. Salt
5. Olive oil
6. Garlic - 2 cloves
Risotto
1. Barley - 1/2 cup (soaked for 2hours & cooked in pressure cooker with 4 whistles).
2. Garlic - 2 cloves
3. Onion - 1
4. Bell peppers (1/2 half of each red & yellow)
5. Zucchini- 1/2 cup
6. Broccoli - 1/2 cup
7. Oregano
8. Sriracha sauce / chilli sauce / chilli flakes
9. Salt to taste
10. Water - 1/2 cup
Split Pea Barley Soup by Chef Michi Watarai
HOW TO MAKE BARLEY SALAD! It's delicious and vegan!
I'm going to share one of my favorite vegan recipes of how to make barley salad. It's one of my go to's for almost any occasion. It's light, refreshing, and surprisingly filling to eat. Sometimes I'll make it and bring it with me to work and add the avocado in the morning of or make it for a dinner party. It's a crowd pleaser and great for almost any occasion. And as always it's all vegan!
Here's the vegan recipe!
INGREDIENTS
1 C. Cooked Barley (cooled)
1 Tbs. Parsley
1/3 C. Cherry Tomatoes (chopped)
1 Persian Cucumber (or mini cucumber chopped)
1/2 - 1 tsp. Garlic Salt
1 C. Kale
2 Tbs Chives (or green onions chopped)
2 Tbs Red Onions (finely chopped)
2 Tbs Olive Oil
1/2 tsp. Apple Cider Vinegar
1/2 an Avocado (diced)
3 Tbs Lemon Juice (or the juice from half of a lemon)
DIRECTIONS
In a medium sized bowl add the barley, kale, cucumber, cherry tomatoes, parsley, and chives and mix together. Then add the rest of the ingredient to taste. These are the proportions I prefer. Sprinkle or drizzle in the garlic salt, red onions, olive oil, apple cider vinegar, and the lemon juice then mix together evenly. Then add the avocado last to avoid smashing the avocado chunks. Serve!
Notes: If you want leftovers leave the avocado out to keep them fresh and then the rest should keep for a couple of days. Then add the avocado to only the parts you'll be eating that day. The lemon should help to maintain the color a little.
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Video Contents:
00:00 - Intro
00:35 - Ingredients
01:03 - Instructions
01:52 - Final Product and Taste Test
Nutty and Delicious Barley Salad [Healthy and Affordable Recipe]
If you're looking for a healthy and affordable salad recipe, try this nutty and delicious barley salad! I love the chewy texture and nutty flavor of barley, which I now use in place of pasta in my mixed bean salad.
This recipe is easy to make and requires just a few simple ingredients, making it perfect for a quick lunch or a school lunch for kids. Plus, it's packed with protein, fiber, and other nutrients to keep you feeling full and satisfied.
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[ INGREDIENTS ] (2 -3 Servings)
1/2 cup (100g) Pearl Barley
1 can (19 oz) Mixed Beans (rinced & drained)
2 Roma Tomato
2 Mini Cucumber
1/2 Lemon
1/3 cup (75ml) Extra Virgin Olive Oil
1 tbsp Cumin Powder
1/2 tsp Salt
1 bunch Cilantro
Black Pepper
Coarse Salt (for cooking Barley)
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[ COOKING ESSENTIALS ]
OXO Good Grips Slotted Spoon
Digital Kitchen Scale LCD Display
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#barleyrecipe #vegetariansalad #barleysalad
Baked Barley Vegetable Stew - Healthy Vegan Recipes On Video
Recipe:
On a cold, rainy day such as this, a nice warm meal was needed. We had picked up some barley at the store, so I made it into a baked vegetable dish with barley.
And check out for the free '7 Secrets For Shaping Up Your Healthy Eating Habits'.