pearl barley - vegetarian recipes

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pearl barley vegetarian recipes

Barley Soup

December 29 2018 VegKitchen 

Barley Soup Colorful vegetables blend well with barley. This comforting soup will warm you from head to toe during the fall and winter.   Save Print Thai Barley Soup Serves: 6   Ingredients 4 teaspoons olive oil 1 onion, chopped 1 carrot, diced 1 celery stalk, diced 3 garlic cloves, finely chopped 1 tablespoon fresh ginger, grated 1½ teaspoons red curry paste ½ cup pearl barley 1 teaspoon salt 7 cups vegetable broth 1 tablespoon lime juice Instructions In a large saucepan, heat half of the oil over medium heat. Add onion, carrot, and celery; cook, stirring occasionally, for about 8 minutes or until onion has softened. Add garlic, ginger, and curry paste; cook, stirring, for 1 minute. Add barley, salt, pepper, and broth. Bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for about 40 minutes or until barley is tender. Add lime juice and mix. Cook over medium heat for about 2 minutes, then serve. 3.3.3077   The article Barley Soup appeared first on VegKitchen.

Vegetables and Barley Soup

October 17 2018 VegKitchen 

Vegetables and Barley Soup What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious. The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen. You can add vegetables to the soup, depending on the season, or legumes, such as lentils. For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used. Preparation time: 15 minutes Cooking time: 40 minutes Serving: 4 Ingredients 1 can of tomato 4 cups of vegetable broth 200 g of pearl barley 1 celery stalk 2 potatoes 3 carrots 1 onion 1 clove of garlic 1 bay leaf Salt and pepper to taste Olive oil Preparation Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes. Peel and cut the onion and garlic clove. Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay […] The post Vegetables and Barley Soup appeared first on VegKitchen.

Barley with Mushrooms and Browned Onions

November 8 2014 VegKitchen 

Barley with Mushrooms and Browned OnionsMushrooms and barley are a match made in culinary heaven. Best known for their pairing in comforting soups, they make an equally good duo in this hearty side dish, embellished with lots of onion and fresh dill. Brown mushrooms yield a richer flavor than white, so give them a try. Photos by Evan Atlas. Serves: 4 to 6 - 3 cups vegetable broth or water - 1 cup pearl barley - 2 tablespoons olive oil - 2 large onions, quartered and thinly sliced - 3 cloves garlic, minced - 8 to 10 ounces cremini, baby bella, or white mushrooms - 2 to 3 tablespoons minced fresh dill or 1/­­4 cup minced fresh parsley, optional - Salt and freshly ground pepper to taste Combine the broth or water with the barley in a medium saucepan. Cover and simmer gently until the water is absorbed, about 35 to 40 minutes. Taste, and if youd like a more tender texture, add another 1/­­2 cup of water and simmer until absorbed. Meanwhile, heat the oil in a wide skillet. Add the onions and sauté until translucent. Add the garlic and continue to sauté slowly over low heat until the onions are lightly and evenly browned. Add the mushrooms and about 1/­­4 cup of water. Cover and cook over medium heat until the mushrooms are wilted, about 8 minutes. Add the cooked barley to the skillet and stir together with the onion and mushroom mixture. Stir in the dill, and season with salt and pepper. Continue to cook for 2 to 3 minutes longer, then serve. - Mushroom lovers, rejoice! Here are more mushroom recipes  for you. - Here are more healthy whole grain recipes.


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