QUICK BARLEY RECIPE RECIPES

Name: Chicken & pearl barley risotto
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 2
Cuisine: British
Ingredients: 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

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

Ingredients

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

SPRING BARLEY SOUP RECIPE - NYT COOKING

Spring Barley Soup Recipe - NYT Cooking image

This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.

Provided by Ali Slagle

Total Time 45 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 tablespoon toasted sesame oil, coconut oil or olive oil
6 garlic cloves, coarsely chopped
3/4 cup pearled barley
1 tablespoon soy sauce, plus more to taste
1 bunch asparagus (about 1 pound), tough ends trimmed, stalks thinly sliced 1/4-inch thick, tips left whole
1 cup fresh or frozen shelled peas, edamame or fava beans
3 tablespoons yellow or white miso
1 tablespoon unseasoned rice vinegar
1 (1-inch) piece fresh ginger, peeled and finely grated (about 1 tablespoon)

Steps:

In a large pot or Dutch oven, add the oil and garlic, and heat over medium. Cook, stirring, until fragrant and softened but not browned, 2 to 4 minutes. Add 6 cups of water, the barley and 2 teaspoons soy sauce. Bring to a boil over high, then reduce heat to medium and simmer until the barley is tender, 25 to 30 minutes.
Add the asparagus and peas, and cook until bright green and crisp-tender, 3 to 4 minutes. Remove pot from heat.
In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

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CHICKEN & PEARL BARLEY RISOTTO RECIPE - BBC GOOD FOOD

Tender chicken and wholesome pearl barley with a light herby dressing make this a great low-calorie, low-fat weeknight dinner
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine British
Calories 463 calories per 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.

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This soup is as cozy as mushroom-barley soup and as vibrant as spring. Chewy barley, crisp asparagus and peas lay in a broth bolstered by umami-rich soy sauce and miso. Hits of fresh ginger and vinegar enliven the mix. Feel free to swap in other vegetables that catch your eye: Add leeks and hearty greens with the barley, and quicker-cooking vegetables like sliced turnips or snap peas with the asparagus. Thinly slicing the asparagus makes it easier to eat with a spoon, but cut them larger if you prefer it. For more protein, add cubed soft or firm tofu to bowls, or stir a beaten egg into the pot as you would for hot and sour soup.
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In a small bowl or liquid measuring cup, stir a spoonful of the soup into the miso until dissolved. Pour into the pot, along with the rice vinegar, ginger and remaining 1 teaspoon soy sauce; stir to combine. Taste for salt level and adjust with more soy sauce. (Leftovers will keep for up to 2 days; rewarm over low heat, thin with water, and add vinegar and soy sauce to taste.)

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