BARLEY BAKE RECIPES
CHICKEN VEGETABLE BARLEY SOUP RECIPE | ALLRECIPES
This soup is hearty and has great flavor. I like barley in soups instead of rice and this is a great use of barley.
Provided by LEENEMS
Categories Barley Soup
Total Time 1 hours 10 minutes
Prep Time 35 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread slivered almonds evenly over a baking sheet. Toast in preheated oven until golden brown and fragrant.
- Heat the oil in a large stock pot over medium heat. Cook onions, celery, mushrooms, and garlic in oil until onions are tender.
- Stir in carrots, potatoes, chicken, and broth. Bring to a boil, then stir in barley. Reduce heat, cover, and simmer 20 minutes.
- Remove from heat, and stir in butter, parsley, and toasted almonds. Season with salt and pepper to taste.
Nutrition Facts : Calories 274.7 calories, CarbohydrateContent 27.1 g, CholesterolContent 31.3 mg, FatContent 12 g, FiberContent 5.6 g, ProteinContent 16 g, SaturatedFatContent 2.7 g, SodiumContent 61.6 mg, SugarContent 2.8 g
BARLEY BREAD RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories side-dish
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 40 minutes
Yield 8 to 10 slices
Number Of Ingredients 7
Steps:
- Preheat a gas grill on low heat for at least 10 minutes.
- Lightly rub the sides and bottom of a 4 to 5-quart Dutch oven with canola oil and set aside.
- In a medium mixing bowl, whisk together the flour, salt and baking powder. In a small mixing bowl, whisk together the honey, 1/4 cup oil, eggs and milk. Add the wet ingredients to the dry ingredients and stir until combined.
- Pour the batter into the prepared Dutch oven; do not cover with a lid. Place the Dutch oven on the grill and close the lid of the grill. Cook with the lid shut for 35 to 40 minutes or until the internal temperature reaches 190 degrees F. Allow to cool in Dutch oven for at least 5 minutes before turning out onto a cooling rack.
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
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From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
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Total Time 1 hours 25 minutes
1. Preheat the oven to 190°C fan.
2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
4. Reduce the heat to 180°C fan.
5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
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BARLEY BREAD RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 3.9
Total Time 50 minutes
Category side-dish
Cuisine american
Reviews 3.9
Total Time 50 minutes
Category side-dish
Cuisine american
- *Cook's note: For baking in a traditional oven, bake in a 350 degrees F oven for 25 to 30 minutes or until the bread reaches an internal temperature of 190 degrees F.
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SLOW-COOKER VEGETABLE SOUP WITH BARLEY - BETTYCROCKER.COM
Save time slicing and dicing by using a combo of fresh and prepared frozen veggies in this wholesome soup with plenty of nutty pearl barley.
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Calories 135 per serving
From bettycrocker.com
Reviews 5
Total Time 8 hours 25 minutes
Calories 135 per serving
- About 10 minutes before serving, stir tomatoes into soup. Cover; cook on Low setting 10 minutes longer or until tomatoes are thoroughly heated. Remove bay leaf before serving.
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CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP RECIPE ...
Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
From bettycrocker.com
Reviews 3.5
Total Time 9 hours 50 minutes
Calories 325 per serving
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Reviews 3.5
Total Time 9 hours 50 minutes
Calories 325 per serving
- Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.
See details
ULTIMATE TRAYBAKE RAGù | OTTOLENGHI VEGAN RECIPE
The plant-based ragù to end all others: this recipe delivers an incredible punch of umami flavour that will satisfy vegans and meat-eaters alike. It also happens to be extremely easy to throw together, and can be served with pasta or used as the base for a lasagne or shepherd's pie.
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
From thehappyfoodie.co.uk
Total Time 1 hours 25 minutes
1. Preheat the oven to 190°C fan.
2. Working in batches, put the first six ingredients into a food processor and pulse until everything is very finely chopped (or very finely chop everything by hand if you don’t have a food processor).
3. Put the chopped vegetables into a large, 36cm x 28cm non-stick high-sided baking tray with the oil, miso, harissa, tomato paste, soy sauce and cumin seeds and mix very well. Bake for 40 minutes, stirring halfway through, until browned around the edges and bubbling.
4. Reduce the heat to 180°C fan.
5. Add all the remaining ingredients to the tray, along with 150ml of water, ⅓ teaspoon of salt and a very generous grind of black pepper. Stir very well, scraping the crispy sides and bottom with a spatula. Cover tightly with foil and bake for another 40 minutes. Remove the foil and bake for a final 5 minutes. Set aside to rest for 15 minutes for the sauce to be absorbed a little before serving.
See details
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Reviews 4.7
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- Bake until light golden, 20 minutes. Transfer to a wire rack and cool completely. Store in an airtight container for up to 1 week.
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Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.
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Reviews 3.5
Total Time 9 hours 50 minutes
Calories 325 per serving
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Reviews 3.5
Total Time 9 hours 50 minutes
Calories 325 per serving
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May 06, 2021 · Then, leave the barley to sit for 15 minutes so it can absorb excess water. If you want to bake barley instead, preheat your oven to 375 °F and boil 2 cups of water in a saucepan. Pour the barley into a baking dish and add the boiling water, then mix in 1 tablespoon of butter and 1/2 teaspoon of salt. Bake …
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