PEARL BARLEY SUBSTITUTE RECIPES

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CHICKEN & PEARL BARLEY RISOTTO RECIPE - BBC GOOD FOOD



Chicken & pearl barley risotto recipe - BBC Good Food image

Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner

Provided by Miriam Nice

Categories     Dinner, Lunch, Main course, Supper

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 2

Number Of Ingredients 12

1 tsp sunflower oil
2 chicken thighs , skinless, bone in
2 carrots , chopped
2 celery sticks , chopped
1 onion , chopped
1 garlic clove , crushed
140g pearl barley
½ x 60g bag fresh rocket leaves
small handful mint , leaves only
small handful flat-leaf parsley
juice 1 lemon
1 tsp capers

Steps:

  • Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and fry for 5 mins or until well-browned on all sides. Tip in the vegetables and cook for a further 5 mins until starting to soften. Add the garlic and pearl barley, then pour over 500ml water. Cover and leave to simmer for 25-30 mins, stirring occasionally.
  • Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.
  • When the pearl barley is soft, but still with a little bite, and most of the liquid has been absorbed, it’s ready to serve. Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.

Nutrition Facts : Calories 463 calories, FatContent 8 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 71 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 6 grams fiber, ProteinContent 23 grams protein, SodiumContent 0.3 milligram of sodium

BEEF BARLEY LENTIL SOUP RECIPE: HOW TO MAKE IT



Beef Barley Lentil Soup Recipe: How to Make It image

I serve this soup often to family and friends on cold nights, along with homemade rolls and a green salad. For variety, you can substitute jicama for the potatoes. —Judy Metzentine, The Dalles, Oregon

Provided by Taste of Home

Categories     Lunch

Total Time 08 hours 20 minutes

Prep Time 20 minutes

Cook Time 08 hours 00 minutes

Yield 10 servings (about 3-3/4 quarts).

Number Of Ingredients 12

1 pound lean ground beef (90% lean)
1 medium onion, chopped
2 cups cubed red potatoes (1/4-inch pieces)
1 cup chopped celery
1 cup chopped carrots
1 cup dried lentils, rinsed
1/2 cup medium pearl barley
8 cups water
2 teaspoons beef bouillon granules
1/2 teaspoon lemon-pepper seasoning
2 cans (14-1/2 ounces each) stewed tomatoes, coarsely chopped
1 teaspoon salt

Steps:

  • In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 5-qt. slow cooker. Layer with the potatoes, celery, carrot, lentils and barley. Combine the water, bouillon and lemon pepper; pour over vegetables. Cover and cook on low for 6 hours or until vegetables and barley are tender. , Add the tomatoes and salt; cook 2 hours longer.

Nutrition Facts : Calories 232 calories, FatContent 4g fat (2g saturated fat), CholesterolContent 28mg cholesterol, SodiumContent 603mg sodium, CarbohydrateContent 33g carbohydrate (6g sugars, FiberContent 6g fiber), ProteinContent 16g protein. Diabetic Exchanges 2 lean meat

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