Filling and Flavorful BARLEY-HERB CASSEROLE | Recipes.net
A hearty meal packed with fiber, vitamins, protein, and minerals to help keep your body strong and healthy. This is a great and delicious way to enjoy grains and vegetables. Try it today!
???? Check the full recipe on how to make Barley-Herb Casserole here:
Ingredients
3¾ oz pearl barley
3 tbsp fresh parsley, preferably flat leaf, minced
¼ tsp dried rosemary
4 oz chickpeas, canned, drained
2 cups vegetable broth
1 tsp vegetable oil
1 cup squash, or pumpkin, diced
5½ oz red onion, chopped
1 medium tomato, diced
Salt and freshly ground black pepper to taste
To Serve:
1 tbsp parmesan cheese, grated or powdered, per serving
¼ tbsp parsley, chopped, per serving
⬇️ How to make Barley-Herb Casserole ⬇️
0:07 Preheat the oven to 350 degrees F.
0:12 Heat up the oil in a skillet over medium heat. Add the onion, squash, and rosemary. Saute for 6 to 7 minutes, stirring frequently, until the vegetables are slightly caramelized.
0:37 Add the barley and continue sauteing until the mixture is thoroughly combined.
0:48 Remove from heat, then stir in the tomato, chickpeas, and parsley.
1:13 Season with salt and pepper, stir to combine, then transfer the barley mixture to a baking dish. Add the broth.
1:45 Cover with foil, then bake for 1 hour.
1:57 Remove the foil and continue baking for 15 more minutes until the liquid is absorbed and the mixture is heated through.
2:07 Portion accordingly, garnish with parmesan cheese and parsley. Have your guests help themselves with either marinara sauce or pesto for another depth of flavor. Serve and enjoy!
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???? For more casserole recipes:
#barley #herb #casserole #pearlbarley #chickpeas #healthy
Vegan Roasted Garlic Mushroom and Barley Stew
Take a look at this delicious and healthy recipe:
Ingredients
• 1 Large bulb of Garlic
• 20 Ounces Mushrooms, Cone #4
• 3 Large Carrots - Cone #5
• 1/2 Cup Pearl Barley
• 4 Cups Vegetable broth
• 1 Tablespoon Soy sauce
• 1/2 Teaspoon Thyme, dried
• 1/2 Teaspoon Rosemary, dried
• 1 Tablespoon Apple cider vinegar
• Salt and pepper to taste
4 Superfood BARLEY Recipes | Breakfast, Lunch, Dinner | Joanna Soh
SUBSCRIBE: | Follow my IG: BARLEY is one of the world's oldest superfoods, which is loaded with all the essential nutrients and we all should be adding into our diet!
Use barley just like rice, oats or other grains. Make stir-fry barley rice, risotto, barley soup or stew or toss into salads!
Try them out, SNAP & SHARE your pictures. Tag me @JoannaSohOfficial #JSohRecipes
READ below for the recipes and steps.
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BARLEY PORRIDGE (serves 1)
1) ¼ cup Pearl Barley – 176Cals
2) ¾ cup Water
3) 1/2 cup any Milk – 60Cals
4) 1 tsp. Chia Seeds – 22Cals
5) 1 tbsp. Apricot Seeds - 76Cals
6) 1 Banana, sliced – 105Cals
7) 1 tsp. Honey - 21Cals
Per Serving: 460Cals
Steps:
1) In a small pot, combine pearl barley with water and bring to a boil.
2) Lower the heat and simmer until water has been absorbed and barley is completely soft, for about 20 - 30 minutes.
3) Then stir in the milk, and allow is to simmer very quickly until you get your desired consistency. Remove from heat.
4) Top it up with banana, apricot seeds and chia seeds. You can choose to drizzle it with a little bit of honey.
BARLEY BEET SALAD (serves 2)
1) 1 ½ cup Cooked Barley – 289Cals
2) 2 cups Baby Spinach – 20Cals
3) ½ cup Purple Cabbage – 11Cals
4) 2 Beetroot, cooked and sliced – 70Cals
5) ¼ cup Fresh Mint leaves – 4Cals
6) 2 tbsps. Feta Cheese, crumbled – 47Cals
7) 1 tbsp. Dried Cranberries – 22Cals
8) 1 tbsp. Apricot Seeds – 76Cals
Dressing, combine:
1) ½ tbsp. Olive Oil – 60Cals
2) 2 tbsps. Lemon Juice – 8Cals
3) 1 tsp. Honey – 21Cals
Per Serving: 314Cals
Steps:
All you have to do is to assemble all the ingredients together. Drizzle with the lemon honey dressing and serve.
STIR-FRIED BARLEY RICE (serves 2)
1) 1½ cups cooked barley – 289Cals
2) 1 medium Carrot, diced – 25Cals
3) ½ cup Mushroom, sliced – 8Cals
4) ½ Red Bell Pepper, diced – 9Cals
5) 1 ½ cups Cabbage, shredded – 33Cals
6) 1 Zucchini, diced – 33Cals
7) ½ head broccoli, cut into florets – 85Cals
8) 2 cloves Garlic, crushed – 8Cals
9) 1 tbsp. Olive Oil -120Cals
10) 2 tbsps. Soy Sauce – 18Cals
11) Salt and Pepper to taste
Per serving – 314Cals
Steps:
1) Heat oil over medium-high heat.
2) Add in all the vegetables - garlic, mushrooms, carrots, zucchinis, red bell pepper, broccoli and cabbage. Stir fry for about 3-4 minutes until vegetables are tender but still crunchy.
3) Then stir in the barley, soy sauce and salt and pepper and toss thoroughly until all ingredients are well combined.
4) Garnish with spring onions and serve.
BARLEY & BEEF STEW (serves 2)
1) ½ cup Pearl Barley – 350Cals
2) 300g Beef Ribs – 360Cals
3) 1 Carrot, chopped – 20Cals
4) 1 cup Celery, chopped – 14Cals
5) 1 cup Mushroom, sliced – 16Cals
6) 1 small Onion, chopped – 25Cals
7) ½ tbsp. Unsalted Butter – 51Cals
9) 2 cups water
10) ½ tsp. Dried Basil Leave
11) Salt and pepper to taste
Per Serving – 418Cals
Steps:
1) In a pot, melt butter over medium-high heat.
2) Add in the beef pieces to sear. Season with salt and pepper. Set aside.
3) In the same pot, sauté the onions until fragrant and slightly brown, just for about 5-6 minutes.
4) Stir in the mushrooms and cook very quickly until slightly tender, for about 2-3 minutes.
5) Then stir the beef back into the pot. Add 2 cups of water, sprinkle with basil leaves and allow beef to gently simmer under low heat until very tender, for about 1 hour. Don’t forget to stir occasionally.
6) Once the beef is tender, add in the remaining ingredients - barley, celery and carrots. Continue cooking all the ingredients until they are tender for another 40 - 50 minutes. Serve warm.
7) If you like your beef falling off the bone, then cook for another additional hour.
Slimming World slow cooker winter barley and vegetable casserole recipe - FREE
To find out more about losing weight and getting healthy with Slimming World go to
2 large onions, peeled and cut into thick wedges
2 sweet potatoes, peeled and cut into large bite-sized pieces
2 carrots, peeled and cut into large bite-sized pieces
2 medium turnips, peeled and quartered
200g swede, peeled and cut into large bite-sized pieces
1 litre vegetable stock (suitable for vegans)
2 garlic cloves, peeled and finely chopped
2 leeks, thickly sliced
150g dried pearl barley
2 tsp dried sage
Chopped fresh flat-leaf parsley, to serve
Put the onions, sweet potatoes, carrots, turnips and swede into a large flameproof casserole dish and pour over the stock. Add the garlic, leeks, barley and sage and season well. Cover with a lid, transfer to the slow cooker and cook on high for 4-6 hours. if you're using the oven, cook for about 1½ hours on 180°C/Gas 4 or until the vegetables are soft and the barley is tender.
Remove from the oven and sprinkle over the parsley just before serving.
One Pot Chicken & Barley Bake
???????? The perfect meal for busy weeknights ????????
Ingredients:
- Olive oil
- 6 chicken thighs
- 1 cup mushrooms
- 1 cup onion
- Crushed garlic
- 2 1/2 cups chicken stock
- 1 1/2 cups boiling water
- 1 cup white wine
- 1 cup IMBO Pearl Barley
- 1 cup white wine
- 1 cup IMBO Pearl Barley
- Salt
- 2 tbsp fresh thyme
- 1 1/2 cups cooked carne peas
Method:
1. Fry chicken thighs in olive oil on both sides until a deep golden brown
2. Remove the chicken from the pan and add mushrooms, onion and crushed garlic. Brown for 5 minutes.
3. Add chicken stock, boiling water, white wine and pearl barley to the pot. Season with salt.
4. Add fresh thyme and bring to the boil before adding the chicken thighs back into the pot.
5. Simmer for 45 minutes.
6. Remove the chicken thighs from the pot.
7. Stir through cooked garden peas, serve and ENJOY!
Lamb and Pearl Barley Stew Recipe - EatSimpleFood.com
Recipe:
This simple comforting Irish inspired lamb and pearl barley stew recipe will warm you up with its chewy and hearty barley, soft cooked vegetables, and tender and flavorful lamb.
This lamb and barley stew recipe is ready in ~ 30-45 minutes but can also be braised in the slow cooker / crock-pot on low for 8 hours.
Dice the lamb in small pieces for this lamb and pearl barley recipe. Dicing the lamb into bite size pieces is necessary so that it remains tender and does not get tough.
Diced lamb cooks fast, especially when it's cut into bite size pieces. Sear it first and set it aside and add in at the last minute so it doesn't get tough. Is searing necessary? Not really, but it does add to overall flavor and texture.
Remember that if the lamb is chunked into large pieces that it needs to be cooked longer in stew as lamb shoulder can be a tough cut of meat. Advice: cut lamb into bite sized chunks or have the butcher do it.
Can I Substitute a Different Meat For Lamb and Barley Stew?
Don't like lamb? Substitute boneless, skinless chicken thighs or very small cubes of chuck roast. Be careful with chuck roast as it's a tough cut, so would have to be diced small for pearl barley stew.
Like an even leaner meat? Chicken breast works great too as a protein for pearl barley stew but will cook in minutes when diced.
Thinly sliced flank steak or skirt steak will also work but it will need to be added in the last couple minutes of cooking as it will cook fast as well.
The Difference Between Lamb Barley Stew and Lamb Barley Soup
What's the difference between stew and soup?
Stew is barely covered with liquid and is much thicker than soup. Add more broth (or even water in a pinch) if you want a lamb and barley soup instead of stew.
Like a thicker stew? Dredge the diced lamb into flour before searing. The flour will thicken the stew up even more.
Make Lamb and Barley Stew Recipe Faster
Don't want to cut up green beans or don't like them? Buy frozen green beans and/or substitute frozen peas and and them into the lamb and barley stew 5 minutes before serving.
Serving size: 6
Ingredients:
-2 lbs boneless lamb shoulder, trimmed & cut into bite size pieces
-2 Tbsp vegetable oil
-1 small onion, diced
-2 carrots, sliced
-2 celery, sliced
-1 Tbsp garlic, minced
-8 cups chicken broth
-2 bay leaves
-¾ cup pearl barley
-2 cups green beans, cut into 1 pieces
-¼ cup parsley, chopped - as garnish
-½ tsp salt
-¼ tsp black pepper
Instructions:
-Dice lamb shoulder into bite size pieces and lightly salt and pepper.
-Bring a large pot (I prefer a 6 quart dutch oven) to medium high heat and add the lamb in batches (overcrowding the pan will cause the lamb to steam & not brown).
-Sear 6-8 minutes or until brown. Remove lamb from pan with slotted spoon (leaving any drippings in pan) and set aside.
-Add onions, carrots, and celery to the pan. Reduce heat and cook 5-7 minutes or until veggies are soft and translucent.
-Add garlic and cook 1-2 minutes or until fragrant. Add a little olive oil if pot is dry.
-Add chicken broth and bay leaves, cover, and bring to a boil.
-Add pearl barley, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes.
-Add lamb (and any juice) and green beans and cook ~ 10 minutes or until barley is soft but chewy and green beans are cooked to your liking.
-Add salt to taste. Spoon into bowls and garnish with parsley.
Happy stewin'! Beckie