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
Barley and wild rice salad Parmesan | All You Need Is Cheese
Find more delicious Canadian cheese recipe videos :
J A S O N’s Grilled Vegetable & Barley Salad | Gourmet Cooking Made Easy
A super-food kinda day over here!
This Warm Grilled Vegetable & Barley Salad is prepared Fusion -style…chockful of flavor, texture and goodness coming together in perfect harmony. Bonus, you can make this ahead as part of your meal-prep and just reheat or enjoy it chilled ! Omit the feta for a vegan option. This ancient grain called barley is truly an underdog gaining its momentum to shine with this starry wonder of a Gourmet Cooking Made Easy Style Statement.
Don’t forget to get experimentative and style this up with Nuts & Seeds.
J A S O N
Summer Barley Salad with Grilled Vegetables
Try this delicious Summer Barley Salad with Grilled Vegetables
1 cup - cooked pearl barley
1 each - carrot, grated
1 cup - grilled zucchini, roughly chopped
1/2 cup - roasted pepper, skin and seeds removed, roughly chopped
1/2 cup - fresh mint/basil, finely chopped
1.5 tbsp - red wine vinegar
3 tbsp - olive oil
Salt & Pepper to taste
1. Cook barley per package instructions, about 25 minutes in boiling water. Drain.
2. Grill your zucchini until softened but still holds its shape.
3. If you're roasting your own peppers, char the outside of the pepper over a flame grill or under your broiler. Let cool, peel the skins and remove the seeds.
4. Toss all your ingredients together in a large bowl, dress well with olive oil, vinegar and salt and pepper to taste.
Follow us at
Pin us at
Also, visit
Disclaimer: These materials are to be used for informational purposes only. They do not replace professional medical advice, diagnosis or treatment. Please consult your health care provider for advice about your health and medical condition.
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:
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.
Mediterranean Barley Almond Salad
Today's recipe, Mediterranean Barley Almond Salad, is a versatile dish that can be used as a vegetarian main course or a side dish with meat. This salad also makes a welcome contribution to potlucks or picnics. Roasting almonds intensifies the nutty flavor and adds a nice crunch -- it's such an easy step, don't skip it!
For the full recipe go to
Source: Almond Board of California