Main dish barley recipes

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Here are some ideas for what to make for dinner tonight:

 

Barley With Spinach And Peas

Barley, Brown Rice, And Lentil Casserole

 

 

* Exported from MasterCook *

 

Barley With Spinach And Peas

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 114

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 large onion -- finely chopped

3 carrots -- diced

2 celery ribs -- finely chopped

4 cups vegetable broth or water

1 1/2 cups pearl barley -- well rinsed

1/2 teaspoon salt

less if the broth is salty

1 pound fresh spinach -- washed

stems removed and torn into

bite-size pieces

OR 1 10-ounce package chopped frozen -- thawed

spinach

1 1/2 cups fresh or frozen peas

1 tablespoon unsalted butter -- (optional)

1/2 cup freshly grated Parmesan cheese

Freshly ground black pepper -- to taste

 

4 main-dish servings

 

Barley, the oldest cultivated grain, is grown all over the world, in

climates as varied as the Arctic Circle and the tropics. Although we are

most familiar with barley as an ingredient in soup, it is an excellent

grain for a vegetarian main course. It is high in protein and soluble

fiber, as well as a powerhouse of vitamins and minerals. It is also

extremely satisfying and delicious.

 

1. In a 4-quart casserole or Dutch oven, heat the olive oil over medium

heat. Add the onion and cook, stirring, for 5 minutes, until softened.

Add the carrots and celery and cook, stirring frequently, for another 5

minutes.

 

2. Add the vegetable broth or water and bring to a boil. Stir in the

barley and salt, reduce heat to a simmer, and cook, covered, for 30

minutes. Stir in the spinach and peas, cover, and cook for another 15

minutes.

 

3. Remove from heat and let stand, covered, for 5 to 10 minutes. Stir in

the butter and Parmesan cheese. Season with freshly ground black pepper to

taste and serve.

 

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* Exported from MasterCook *

 

Barley, Brown Rice, And Lentil Casserole

 

Recipe By : One-Dish Vegetarian by Maria Robbins, page 116

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive or canola oil

1 large onion -- finely chopped

4 garlic cloves -- finely minced

1/2 cup chopped New Mexican green chilies

(1 4-ounce can)

1/4 cup shredded basil leaves

1 tablespoon fresh chopped oregano

OR 1 teaspoon dried oregano

1 tablespoon fresh thyme leaves

OR 1 teaspoon dried thyme

1 cup pearl barley

1/2 cup long-grain brown rice

1 cup French lentils* or brown lentils

picked over to remove debris and rinsed

3 1/2 cups vegetable broth or water

1/2 cup white wine

1 teaspoon salt or more -- to taste

Freshly ground black pepper -- to taste

4 ounces shredded Monterey Jack

OR crumbled feta cheese

 

4 main-course servings

 

Here's an easy one-dish, one-pot casserole that practically makes itself.

Rich in complex carbohydrates and fiber, this is the kind of meal that

helps keep us healthy.

 

1. Preheat the oven to 350 F.

 

2. In a heavy 3-quart casserole, heat the oil over medium heat. Add onion

and garlic and saute for about 3 minutes, stirring frequently, until the

onion has wilted. Stir in the chilies, basil, oregano, and thyme. Add the

barley and rice, stirring until each grain is coated with oil. Add the

lentils, broth, wine, salt, pepper, and half the cheese. Stir well, cover

the pot, and bake for 1 1/2 hours. Stir the pot halfway through the baking.

 

3. Uncover the pot, sprinkle the top with remaining cheese, and bake for

another 5 to 10 minutes, until the cheese melts and bubbles.

 

 

 

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