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Archive for the ‘barley’ Category

One of the things I love about the internet is how small it makes the world and how we can “meet” people from far away–such as Canada–through their blogs.  One blog I enjoy reading is Flourish:  A Place to Enrich Your Life.  Linda infuses the blog with easy ideas for better living.  She agreed to do a guest post here by sharing her “Nutty Barley Bake.”  Please visit her blog and let her know if you enjoy this recipe.  I know we’re going to love it–although my husband already says I have to cut the butter a bit! I especially like that the recipe is baked, so you don’t have to tend a pot while it simmers.

Nutty Barley Bake from Linda of Flourish:  A Place to Enrich Your Life

  • 1 medium onion
  • 1 cup pearl barley (or use ½ cup wild rice and ½ cup barley)
  • ½ cup slivered almonds or pine nuts
  • ¼ cup butter
  • ½ cup minced fresh parsley
  • ¼ cup thinly sliced green onions
  • ¼ tsp salt
  • 2 cans vegetable broth ( I use vegetable bouillon  in water – about 4 cups)

In a skillet, over medium heat, sauté the onions, barley and nuts in butter – until barley is lightly browned.  Stir in parsley, green onions, salt and pepper. Transfer to a greased 2 quart baking dish. Stir in broth. Bake, uncovered about 350 degrees for 55 minutes or until barley is tender and the liquid is absorbed. Sprinkle with additional parsley if desired. Yield 6.

(My friend Candy gave this recipe to me in 2007. My family really likes this it; I make it with the wild rice for added color and appearance)

Thank you, Linda, for sharing!

By the way, the post that inspired this guest post was another barley recipe.


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Barley is a superb grain that health experts have been touting among the healthiest foods you’re probably not eating.  (Coincidentally, I found this reference that popped up yesterday.)  I like barley’s nutty flavor and have since I first tasted it, but I don’t always remember to include it in my meal planning.  Tonight, though, we’re having a risotto-style barley with carrots and celery.  My husband says you could easily pass this dish off to non-barley eaters as “rice on steroids.”

2 good-sized servings

  • 1/3 cup pearled barley
  • 1 to 2 cups water, mushroom broth, or chicken broth (I’m using mushroom and chicken broth)
  • 1/3 cup finely chopped carrots
  • 1/4 cup celery
  • optional:  shitake mushrooms, chopped
  • pat of butter
  • a little olive oil

Begin by sauteing the carrots and celery (and optional mushrooms) in the butter and oil for a couple of minutes.  Now add the barley and let it cook a couple of minutes, stirring regularly.  Now add 1/3 cup liquid.  Stir, cover, and reduce heat.  In a few minutes, add another 1/3 cup liquid and repeat the process.  Continue adding liquid until you’ve got the creamy consistency that you want.  Add salt and pepper to taste.  Eat.  Enjoy.

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