2 spray(s) cooking spray
2 tsp unsalted butter
1 small uncooked Spanish onion(s), finely chopped
1/2 pound(s) cremini mushroom(s), shredded* (also known as baby Bella)
3 cup(s) vegetable broth, or mushroom broth
1 cup(s) uncooked pearl barley, pearl variety
1 tsp table salt, or to taste
Coat a heavy saucepan with cooking spray and set over medium-high heat; melt butter in pan.
Add onion; cook, stirring occasionally, about 5 minutes. Add mushrooms; cook, stirring a few times, until mushrooms release their moisture, about 5 minutes.
Add broth, barley and salt; bring to a boil. Partially cover pan and reduce heat to low; simmer until barley is tender, stirring occasionally, about 60 to 75 minutes. Yields about 1 cup per serving.
1 cup uncooked barley
1-15 oz can broth
1 cup, 1 oz water
pinch of thyme
8 oz mushrooms
1 can white beans; do not drain
½ cup caramelized onions
2 tbsp extra virgin olive oil
2 garlic cloves; minced/grated
½ tsp thyme
½ tbsp balsamic vinegar
⅛-1/4 salt and pepper; to taste
¼-1/2 cup parmesan cheese
2 cups spinach
In a large sauce pan, bring the barley, broth, water, and thyme to a boil.
Once boiling, stir well, reduce heat to low, cover and cook for 50-60 minutes.
Fluff with fork once cooked.
Heat the olive oil in a large sauté pan over medium-high heat.
Once hot, add the mushrooms and garlic; cook for 2 minutes.
Add the caramelized onions, mix well.
Add ¼ tsp salt and pepper and the thyme.
Reduce heat to medium.
Once the mushrooms have cooked down, add in the barley, stir well.
Then add in the beans, do not drain or rinse them; stir gently.
Add the balsamic vinegar.
Once the beans have heated through and are hot, remove from heat and wilt in the spinach.
After the spinach has wilted in, add the parmesan cheese to the desired amount.
Serve and Enjoy.
1 1/2 c. pearl barley
3 tsp. olive oil
4 skinless, boneless chicken thighs
2 medium carrots
2 stalk celery
1 small onion
1 package sliced mushrooms
1 can chicken broth
2 c. water
1/2 tsp. dried thyme
1/4 tsp. ground nutmeg
Salt and ground black pepper
Heat deep nonstick 12-inch skillet over medium-high heat until hot. Add barley and cook 4 to 6 minutes or until toasted and fragrant, stirring occasionally. Transfer barley to large bowl.
In same skillet, heat 2 teaspoons oil over medium-high heat until hot. Add chicken and cook about 5 minutes or just until it loses its pink color on the outside, stirring occasionally. Transfer chicken to bowl with barley.
In same skillet, in remaining 1 teaspoon oil, cook carrots, celery, and onion over medium heat 7 to 8 minutes or until tender-crisp. Stir in mushrooms and cook about 10 minutes longer or until most of liquid evaporates and vegetables are tender and lightly browned.
Return chicken and barley to skillet; stir in broth, water, thyme, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 30 to 35 minutes or until barley is tender and chicken is no longer pink in center. Serve pilaf garnished with parsley leaves.
1 pound 95% lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (14.5 oz) Beef Broth
1 can (8 oz) tomato sauce
1 cup water
2 small carrots, chopped
1 small tomato, seeded and chopped
1 small zucchini, chopped
1 cup medium pearl barley
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
Finely chop carrots and zucchini. Chop the tomatoes and onions.
Bring a large skillet to medium heat and cook ground beef and onion together, breaking up meat until it is browned. Drain if necessary. Add minced garlic and cook for an additional minute. Add the broth, tomato sauce and water and bring to a boil. Once boiling, stir in the vegetables, barley and seasonings.
Reduce heat and simmer, covered, for 45-50 minutes until barley is tender.