How To make Mediterranean Barley& Brown Rice Bake
1/2 cup brown rice
1/2 cup barley
2 1/2 cups water
3 cups zucchini
sliced
2/3 cup onion :
chopped
1 green pepper cut in strips
2/3 cup water
1/3 cup tomato paste
1 clove garlic :
minced
1 tsp dried basil (or oregano)
1/2 tsp sugar
1 large tomato :
sliced
3/4 cup mozzarella cheese, part skim milk
Rinse rice and barkey under cold water. In a saucepan, bring water to boil; stir in rice and barley. Cover and reduce heat; simmer for 40 minutes or until water is absorbed and rice is tender.
Spray 11 X 7 inch baking dish with nonstick vegetable coating; spread rice mixture on bottom.
In saucepan with a small amount of boiling water, cook zucchini, onions and green pepper for 2 to 3 minutes or until tender-crisp; drain. Spread over rice mixture.
In a small bowl, combine water, tomato paste, garlic, basil and sugar. Pour over vegetables. Arrange tomato slices on top. Cover and bake at 325oF for 25 minutes or until heated through. Sprinkle with cheese; bake uncovered for 5 additional minutes or until cheese melts.
How To make Mediterranean Barley& Brown Rice Bake's Videos
Healthy Coconut Barley Rice
1 c soaked barley
1/4 c shredded dried coconut
salt to taste
rind of 1/2 lemon
Mix together and serve.
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Pearl Barley Pilaf with Smoked Mackerel Recipe
In this episode of Moore Time in the Kitchen, I show you how to make Pearl Barley Pilaf with Smoked Mackerel and talk about an encounter which made me think about day to day sexism and how this represents a wider problem.
Recipe:
Mushroom, Walnut and Barley Pilaf
Make it with Fresh Canadian Mushrooms!
Substituting barley for rice in a pilaf is great way to add more fibre to your diet. Serve it as a flavourful vegetarian meal or serve as side dish with your favorite meat. For a deep, robust dish use the portabella mushrooms and beef broth.
Print the Mushroom, Walnut and Barley Pilaf Recipe on Mushrooms Canada's Website:
6 Ingredient Healthy Chicken Barley Soup! | The Recipe Rebel
This Chicken Barley Soup is hearty, healthy and made with 6 ingredients! Easily customizable and you can make it stovetop or slow cooker! (MORE BELOW)
Ingredients
1 tablespoon oil
3 large carrots peeled and chopped
2 ribs celery finely chopped
1/2 medium onion finely chopped
5 cups low sodium chicken broth
2 chicken breasts (about 300g total)
2/3 cup pearl or pot barley rinsed (120g)
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
In a large dutch oven or soup pot, heat oil over medium-high heat.
Add carrots, celery and onion and cook until onion is translucent, about 5 minutes, stirring often.
Add broth, chicken breasts (raw and whole), barley, salt and pepper.
Bring to a simmer, cover and reduce heat to medium-low. Cook, stirring occasionally, until barley is tender, about 45-60 minutes.
Remove chicken from pot and shred with two forks. Add back into soup, taste, and adjust salt and pepper to your preferences.
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PRINTABLE RECIPE & NUTRITION INFO:
Barley and lentil salad
The goodness of Canadian barley and lentils make this high-end vegetarian main course salad a salute to healthy and delicious.
Barley Recipes with Sharon Vaknin - Farm to Fork: America's Heartland
Chef Sharon Vaknin says that barley is one of the heartiest of American grains. Not only is it good to eat in a variety of main dish meals, but barley is good for you because of its fiber, vitamins and minerals. Sharon shows you how to make barley crepes and an unusual barley salad.