Utilities Food
Course: appetizer beverage breakfast cake condiment dessert entree lunch salad sandwich sauce side dish snack soup steak stew Base: Beef Bread Dairy Diabetic Easter Egg Fruit Gluten free Grain Lamb Low fat Other Pasta Pork/Ham Poultry Rabbit Salmon Seafood Turkey Vegetables Venison Difficulty: Easy Intermediate Difficult Expert Ethnicity: Afghan cuisine Arab cuisine Armenian cuisine Australian cuisine Austrian cuisine Bulgarian cuisine Burmese cuisine Cajun/Creole cuisine Canadian cuisine Chinese cuisine Choose from list Croatian cuisine Cuban cuisine Danish cuisine Dutch cuisine Ethiopian cuisine Filipino cuisine French cuisine German cuisine Great Britain Greek cuisine Hungarian cuisine Icelandic cuisine Indian cuisine Indonesian cuisine Irish cuisine Israeli cuisine Italian cuisine Jamaican cuisine Japanese cuisine Jewish cuisine Korean cuisine Mexican cuisine Moldovan cuisine New Zealand cuisine Polish cuisine Polynesian cuisine Portuguese cuisine Roman cuisine Romanian cuisine Russian cuisine Serbian cuisine Spanish cuisine Swedish cuisine Thai cuisine Turkish cuisine US cuisine Vietnamese cuisine Holiday: Christmas Easter Halloween Passover Thanksgiving Valentine's Day Health: Diabetic Fat Free Gluten Free Low Cal Low Carb Low Fat Time: Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
|
Recipe: Beans & Barley |
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
|
|
|
Ingredients: 1 Onion, chopped 1/2 c Mushrooms, chopped 1 Carrot, chopped 1 c Pinto beans, uncooked 1 Cup(s) White beans, uncooked 4 c Vegetable stock 1/2 Teaspoon(s) Prepared mustard 2 tb Parsley, minced 1/2 Cup(s) Split peas, dried 1/4 c Lentils, dried 1/4 Cup(s) Bunch of spinach 2 To 3 tb. rice wine vinegar |
Directions:
Soak white beans and pinto beans overnight. Saute' onion, mushrooms and
carrots in 1 tablespoon of vegetable broth until tender. Add to saute'ed
vegetables drained beans, vegetable bouillon, mustard and parsley. Bring to
boil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils
and barley. Cover all ingredients in a big slow cooker on low for 12-14
hours. Calories 174; Fat .8 gm 4% fat
Origin: Susan Powter-Eating
|
Check some related to Beans & Barley videos Similar recipes:
|
Green beans in mustard sauce Steam the green beans in a little... Potato-barley soup SAUTE THE ONION, CELERY and garli... Pink beans & rice 1. Combine all ingredients except r... Wild rice, mushroom and barley soup Heat oil in large saucepan. Add m... Spicy green beans (masaledar sem) Trim the green beans and cut them ... Lemon-barley pilaf Melt butter in heavy medium saucepa... Arpagyongy kremleves (cream of pearl barley soup) Cook bones and vegetables in 1 ... Turkey-barley soup Combine all the ingredients in soup... All american barbecued beans Cook bacon pieces in medium sauce... Walnut barley Rinse barley under warm running wat... Shiitake, beef and barley soup Place mushrooms in bowl; pour hot w... Roasted herb barley Preheat oven to 350 deg (F)
In... Potato gnocchi with fava beans and pecorino toscano Cover potatoes by 1 inch with cold ... Easy baked beans Heat oil and saute onion and garl... Red beans with rice Boil pork 5 minutes to get rid of s... Pasta and beans (pasta e fagioli) Heat a deep pot over medium high he... Bits-o-barley polenta The night before serving, put mil... Green beans in spicy miso sauce In a large skillet, heat Hot Pepp... Zesty green beans Wash beans; trim end with a sharp... Barbecued beans Barbecued ribs and chicken demand... Mushroom-barley soup 1) Place the barley and 1 1/2 cup... Refried beans Pick over beans to remove roc... Pasta with shell beans and greens SHELL THE BEANS then put them in ... Mushroom-barley soup w/ short ribs PLACE RIBS, ONION, GARLIC and cel... Caribbean black beans 1 . If using dried beans, pick ov... Skillet beans and rice Saute peppers and onions in water... Jean-luc's green beans Chef Regina Charboneau makes these ... Beef with green beans Cut beef into about 1/8" - 1... Skillet pork chops & beans Spray small skillet with cooking sp... Western beans & rice (usa rice) In large skillet, cook onions and... Arizona chuck wagon beans 1. Pick over beans and rinse well.... Creamy mushroom barley soup Combine Water & Bouollon Gran... Caraotas negras (black beans) Soak black beans in enough cold w... Bit-o-barley stuffing Mix all ingredients and bake in a... Broccoli & cheese barley soup In 4-quart saucepan or Dutch oven... Mexican beans and barley Preheat oven to 400 F. Put the w... Hearty vegetable barley soup In 4-quart saucepan or Dutch oven... Sauteed green beans and mushrooms SNAP BOTH ENDS OFF THE BEANS and ... Fool medames (egyptian beans) Sort and rinse dried beans. Place... Granny fearing's baked beans Preheat oven to 350 degrees. In a... Barley with vegetables (cooked in a rice cooker) Put all in rice cooker and stir. P... Boston brown bread - a must with new england baked beans Sift flour, baking soda, sugar, and... Wheat berry and barley salad with smoked mozzarella Into a kettle of salted boiling wat... Boston baked beans Soak beans overnight. Drain, cover ... Dorothy flatman's beans and ham Soak beans overnight in soda water.... Barley muffins Sift together the barley flour, b... Gabrielle carteris's chicken nest with tomatoes beans & r 1. In a frying pan, saute sun-dri... 5-beans casserole Heat all the ingredients. Simply wo... Gujerati-style green beans - gujerati sem Trim the beans and cut them into 1 ...
More about Beans & Barley from Google Blogsearch:
|
Erin's Food Files » Barley & Bean Salad
In a large bowl, combine the cooled barley, beans, corn, red onion and bell pepper. Mix well. 3. Combine remaining ingredients, whisking in olive oil. Pour over salad and toss well.* 4. Serve at room temperature or chill in fridge for ...
|
|
Red, yellow, green « Om Sweet Om
Cold, sweet, thick mung bean and barley soup. The afternoon was spent chilling and reading in a well air-conditioned (too cold!) Starbucks with my mom, and some cellphone browsing. iPhone or HTC? Well, I use a Macbook, ...
|
|
Bean & Barley Salad 1 on Flickr - Photo Sharing!
Fresh parley garnish from my balcony garden -- a few sprigs survived the very low December temperatures. Bean & Barley Salad 1/2 cup (125 mL) pearl barley 1 can (19 oz/540 mL) chick peas 1 can (19 oz/540 mL) red kidney beans 1 can (19 ...
|
|
Loading...
|
|