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.
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How To Cook Pearl Barley [Polish Kitchen]
Polish Kitchen How To Cook Pearl Barley
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.
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Cooking with Whole Grains by Victoria Faoro
Victoria Faoro introduces whole grains and provides recipes for dishes using quinoa, bulgur, barley, amaranth, corn, and winter wheat. Full recipes are included at the end. Created in 2021 for Kentucky's Madison and Fayette County Cooperative Extension Services.
00:00 - introduction to whole grains
01:40 - substituting whole grains in recipes
03:55 - quinoa & fresh corn with scallions
06:40 - roasted quinoa, potatoes & cheese
08:07 - quinoa patties
10:21 - amaranth griddlecakes
11:29 - bulgur salad with lemon & dill
13:35 - barley
14:00 - barley & white bean salad with parsley caper sauce
15:17 - quick stir fry on mixed grains
17:26 - winter wheat
18:23 - farro recipe in Mediterranean Cooking video
18:39 - vegetarian chili recipe in Making Food for Giving video
18:55 - granola recipes in Making Food for Giving video
19:11 - power cookies recipe in Making Food for Giving video
19:27 - full recipes
21:01 - links to other videos
How to Cook Pearl Barley Risotto Style
Here's a Pearl Barley Recipe Cooked Risotto Style
1 T Butter
2 T Onion
1/4 C Dry White Wine
3 1/2 to 4 C Chicken Stock Any stock will work fine
1/4 C Heavy Cream
Parmesan Cheese
Salt and pepper
Traditionally Risotto you cook on the stove top and add the stock in three parts. That's why I did that as well in my video but feel free to just pour all the stock in at once if you would like. Many reason why i love cooking pearl barley instead of arborio rice for risotto. If you add too much stock to arborio rice it will become over cooked and mushy. you can add a ton of stock to pearl barely and it still has a little bit of a bite to it, great recipe for beginner cooks.
Optional ingredients
1 T Olive Oil
1 C Oyster mushrooms
Salt and pepper
If you have never tired Oyster Mushrooms, you must. I personally don't care for mushrooms at all but I love the taste and texture of Oyster Mushrooms.
1 T Olive Oil
1 C Baby Spinach
Salt and pepper
Garnish with
Parmesan Cheese
Fresh chopped Parsley
White Truffle oil
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Barley Pilaf from Greek Online Cooking Class Inspired by Janni Kyritsis
One of the most popular dishes on Janni Kyritsis' menu at MG Garage was guinea fowl baked in clay. Diners loved the theatre of the clay parcel being opened tableside and also this delicious barley pilaf, which always accompanied it. More cooking inspiration at:
#cookingclass #cookingvideo #cookingchannel #cookingathome #recipe #recipevideo #recipeshare #recipeoftheday #chefrecipe #vegetarian #vegetarianrecipes #vegetarianfood