RICE BARLEY RECIPES

Name: Brown Rice and Barley
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 2 cups short grain brown rice (or medium grain); 1/2 cup pearl barley; 3 1/2 cups water (or vegetable broth); salt and pepper

BROWN RICE AND BARLEY RECIPE - FOOD.COM

Brown Rice and Barley Recipe - Food.com image

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 8 serving(s)

Number Of Ingredients 4

Ingredients

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

Steps:

Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
Add water or broth and bring to a rolling boil.
Reduce heat to low and cook covered, about 45 minutes.
Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

Nutrition Facts : Calories 215.1, FatContent 1.5, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 4.8, CarbohydrateContent 45.4, FiberContent 3.6, SugarContent 0.5, ProteinContent 4.9

SPICY BARLEY AND RICE | BETTER HOMES & GARDENS

Spicy Barley and Rice | Better Homes & Gardens image

Chopped chipotle peppers bring a spicy touch to this healthy barley, rice, and spinach recipe. Toasted pecans add a crunchy texture.

Provided by Better Homes & Gardens

Categories Recipes and Cooking

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Number Of Ingredients 10

Ingredients

½ cup chopped onion
2 teaspoons olive oil
? cup regular (pearled) barley
1 14 ounce can reduced-sodium chicken broth
1?¾ cups water
¼ cup brown rice
1 tablespoon small fresh thyme sprigs or 1/2 tsp. dried thyme, crushed
½ - 1 teaspoon finely chopped chipotle pepper in adobo sauce
2 cups torn fresh spinach
? cup pecans or walnuts, toasted and coarsely chopped

Steps:

In saucepan cook onion in hot oil over medium heat for 5 minutes or until tender; stirring occasionally. Add barley; cook and stir 3 minutes or until barley starts to brown.
Carefully add broth, water, brown rice, dried thyme (if using), and chipotle pepper. Bring to boiling; reduce heat. Cover; simmer 45 minutes or until barley and rice are tender and most of liquid is absorbed.
Stir in fresh thyme (if using). Remove from heat. Let stand 5 minutes. Stir in spinach and pecans just before serving. Makes 6 (2/3 cup) servings.

Nutrition Facts : Calories 168 calories, CarbohydrateContent 24 g, FatContent 7 g, ProteinContent 5 g, SaturatedFatContent 1 g, SodiumContent 173 mg, SugarContent 1 g

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