Ingredients

Recipes

Restaurants

Utilities

Recipes from all over the world

Ingredients: 1/2 Cup(s) Chopped onions 1/2 Cup(s) Chopped sweet green peppers 1 Garlic clove; minced 1 Can(s) Tomatoes; undrained/in chunk 1/2 Teaspoon(s) Dried oregano 1/2 Teaspoon(s) Salt (opt.) 2 Cup(s) Dried Thyme 5 1/4 Ounce(s) Barley; 3/4 cup Directions: A tasty side dish for almost any entree, this filling grain also reheats nicely in the microwave. In a medium saucepan over medium heat cook onions, green pepper, and garlic until lightly browned. Add small amounts of water if necessary to prevent drying. Add tomatoes spices and water. Bring to a boil. Stir in barley, reduce heat to low, cover and simmer 50 minutes until barley is tender and water is absorbed. Stir occasionally while cooking and add more water if necessary. Note: the original recipe called to saute the 1st three ingredients in olive oil (1T+1t) but I choose to eliminate it and eliminate almost 5 grammes fat per serving. Comments: Nutrition (per serving): 177 calories Total Fat 1 g (5% of calories)
Check some related videos Similar recipes: Walnut barley Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gradually add barley. Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through. Garnish with parsley. Yam chili (vegan) Cook up the beans normally (soak, boil, simmer). Pour yams into pot, including liquid. Smash lightly. Add tomato puree, stir through. Add spices, stir through. Add cooked beans, stir through. Simmer for for a few minutes to mellow out. (*) Bea Ann's italian pepper soup Halve and seed yellow peppers and place cut-side down on broiler pan or baking sheet and broil 2 to 3 minutes or until blackened. Remove blackened skin under running water. Chop peppers. Heat oil in large Dutch oven over medium-high heat. Add onio Black-eyed peas and barley pilaf Combine all ingredients in large skillet or saucepan. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until barley is tender. Anita's italian herb bread abm Bring bread ingredients to room temperature and pour into bakery, in order. Set "baking control" at 10 o'clock. Select "white bread" and push Start. For best results, use the finest and freshest ingredients available. That Breakfast barley Put the orange juice & water into a pan. Add the paricots cut into small pieces & the spice. Bring to a boil & add the barley. Cover & simmer for about 1 hour, until the barley is tender. Add more orange juice if necessary. Alberto morello's ribollita (italian bean soup) Cook's note: You can save preparation time by using canned cannellini beans. Use two (15 1/2-ounce) cans. Use one can of beans whole, puree the beans in the other can. If you use canned beans, skip the first three steps of the recipe. 1. Pl Mushroom barley stew Toss the carrots into a hot wok and cook for a few minutes, add the garlic, onions and green peppers, deglazig the pan with water or tamari. Add the mushrooms and cook just until the mushrooms start giving up their liquid. Add the garbanzo beans, barley, Barley and mushroom pilaf Choose pot barley when possible because it is higher in fiber. They take the same length to cook. May be prepared a day in advance for a buffet and refrigerated. Reheat, covered in 350F oven for 30 min. Serve as an alternative to rice or potat Italian potato salad 1. Scrub potatoes; cut crosswise into 1/4 in. slices. Place in 1 1/2 qt. microwave safe casserole. Add water and salt. COver with lid. Microwave on high for 9-10 min. or until potatoes are tender; stirring once. Drain and cool. 2. Add onion Barley-mushroom pilaf *Use frozen spinach, thawed and squeezed dry. Cheese choices include Parmesan, Gruyere, cheddar, etc. Cook barley according to package directions until tender. Meanwhile, wash mushrooms and shake or pat dry. Heat olive oil in a wide skillet ov Italian carrots Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan. Cover with water. Bring to a boil, cover, and simmer until the carrots are crisp yet tender, about 5 minutes. Drain and discard the garlic. Arrange on a platter. Sprinkle Hamburger barley vegetable soup In 5-quart Dutch oven, brown ground beef (I use extra-lean): drain. Stir in remaining ingredients. Bring to a boil. Reduce heat: cover and simmer 1 hour or until vegetables and barley are tender. Remove bay leaves. Tip: Flavor improves i Beef barley skillet Saute beef, onion, celery and green pepper. Pour off fat and stir in rest of the ingredients and bring to a boil then turn down heat and simmer until barley is cooked. Italian lemon butter chicken 1. coat chicken with flour, salt and pepper. 2. cook in hot oil. 3. remove the chicken and set aside. 4. stir bacon, mushrooms, artichokes and capers into the remaining oil and cook until mush rooms are soft. 5. cut the chicken into strips and return to t Barley stew Place barley in large Pyrex bowl, add water, cover with plastic wrap and nuke for 20 minutes on full power. May need 10 more minutes until barley is cooked. Saute onion, garlic, ginger & curry in nonstick pan. Continue to saute adding the remaining i Italian sausage (sweet or hot) pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. Garlic soup (vegan) This recipe is called garlic soup because it has so much garlic in it but it is actually a very hearty soup with a very sweet garlic flavor. It is well worth the time it takes to peel the garlic but you must use fresh garlic do not replace w Italian chicken Place Chicken breasts in glass baking pan, pre-heat oven to 350 degrees. Pour Italian dressing over the chicken so that there is about 1/4 to 1/2 inch left in the bottom of the pan. Cover with tin foil and put into oven. Baste the chicken breasts with the Barley mushroom soup (vegan) Put vegtables in a large soup pot with a little water and cook for 5 min stirring frequently. Add remaining ingredients and bring to a boil. Cover & reduce heat to low & simmer 1 hour. Nutrition (per serving): 62 calories, Total Fat Baked orange roughy-italian style 1. Preheat oven to 400 degrees F Coat a medium baking dish with non-stick cooking spray. 2. In a shallow bowl, mix bread crumbs, Parmesan cheese, Romano cheese, garlic powder, and salt. 3. Brush both sides of orange roughy fillets with butter, and dredge Western beans and rice (vegan) In large skillet, cook onions and celery in oil until tender. Stir in tomato sauce, water, seasonings, and beans. Heat thoroughly. Serve over hot rice. Note: any type of beans may be used in this recipe. Nutrition (per serving): 157 calori Alice's italian casserole Here is a recipe that is best assembled the night before, after the kids are in bed, then popped into the oven when you get home from work. While it bakes, put your feet up, let the kids watch Barney (the purple dinosaur I hate), have a glass of c Mushroom-barley soup w/ short ribs PLACE RIBS, ONION, GARLIC and celery in a soup pot. Add the liquid, cover, bring to a boil and simmer over low heat for 1 hour. Add the barley, dill, salt and pepper and cook another 50 minutes. Add the mushrooms and cook another 10 minutes. Se Italian steamed artichokes 1 x Bay Leaf 1/4 ts Coriander Seeds 1/2 ts Dried Oregano 1/2 ts Dried Basil Snip the thorns off the artichoke leaves. Place the garlic slices inside the leaves throughout the artichoke. Put the artichoke into a medium-size saucepan. Ad Lentils with italian sausage Clean lentils well by soaking them briefly and changing the water at least once. Put them in a 2-1/2-quart saucepan, add cold water to cover, and bring to a boil. Lower heat to simmer and cook until not quite done, about 45 minutes. Meanwh Barley soup with ham Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cok for a minute. Barley mushroom casserole (vegan) Add your favorite spice to this casserole, if you wish. Try 1/2 teaspoon of either curry powder, basil, oregano, dill or thyme or enjoy it as it is with the delicious subtle flavor of mushrooms. In a medium saucepan over medium heat cook oni Italian string beans Put all in a pot and simmer until done. Italian bread bowls 1. Mix 1 1/4 cups warm (110 degrees) water and yeast in a large bowl. Let stand until creamy (about 10 minutes). 2. Add salt, oil, and 2 cups of flour to the mixture; beat well. Stir in remaining flour, 1/2 cup at a time, beating well after each addition Italian swiss steak Dredge round steak in flour, salt, and pepper mixture and brown in shortening in a heavy fry pan or Dutch oven. Add onions, tomatoes, and peppers. Cover and cook over low heat for 1 1/2 to 2 hours or until meat is tender. Add 1 cup hot water. Just Italian popcorn munchies * Spread popcorn in jelly-roll pan. In small bowl, combine remaining ingredients, except spray. Spray popcorn for 7-8 seconds with cooking spray. Immediatley sprinkle with cheese-herb mixture. Toss to combine. Store in tightly covered container. Hoppin' john salad, vegan and <t> In a large bowl, toss the black-eyed peas, rice, spinach, and onion until completely combined. In a small bowl, stir together the vinegar, water, and pepper. Pour over the salad and toss. Chill for at least a few hours to let flavors blend. Sprinkle on Crockpot beans and barley Soak white and pinto beans overnight. Saute onion, mushrooms and carrot in 1 T of vegetable broth until tender. Add drained beans, vegetable bouillon, mustard and parsley, bring to bil. Reduce heat, cover and simmer 45 minutes. Add split peas, lentils and Italian vegetarian dinner for 6 Appetizer: chips, nuts, egpplant rolls Salads: Famous Brocolli Salad, Caponata Main Dish: Spinach and Cheese Roll-Ups, Cauliflower and Cheese Melt in Dijon Sauce Desert: Panna Cotta Rose wine, Fizzy Butter (vegan) Blend all ingredients till smooth. Use on bread & vegetables, but note that it does not melt well. Un stuffed bell pepper soup (vegan) This soup much resembles the flavor or a stuffed bell pepper that has indeed come unstuffed. In a 5-6 qt pot bring to boil water, rice onion, & diced bell pepper. Reduce heat & simmer covered for about 25 min or until rice is a littl Italian stuffed mushrooms Heat oven to 350F degrees. Twist mushrooms stems to remove from mushroom caps. Finely chop enough stems to measure 1/3 cup. Reserve mushroom caps. Melt 2 tablespoons margarine in 10-inch skillet over medium-high heat. Cook chopped mushroom stems, Mushroom veg barley soup Clean and quarter the fresh mushrooms. Cut celery and carrots into 1/2 inch pieces. Place oil in a large pot. Add chopped onions; cook over low heat for about 10 minutes until wilted. Add garlic, thyme and bay leaf. Add mushrooms and cook for 2 Mushroom & barley miso soup Heat oil in a large pot & saute the onions & thyme. After 5 minutes, add the mushrooms & cook for another 2 minutes. Add the barley & water & bring to a boil. Reduce heat, cover & simmer for 1 to 1 1/2 hours. Blend Potato-barley soup SAUTE THE ONION, CELERY and garlic in oil until the vegetables become translucent. Add the stock, barley and carrots. Simmer gently, stirring occasionally, about 2 hours. Add the potatoes after the soup has cooked 1 hour. If the soup gets too t Armenian barley and yoghurt soup Contributed to the echo by: Judy Haight Originally from: The New York Times Bread and Soup Cookbook Armenian Barley and Yoghurt Soup Salt & freshly ground pepper to taste Place the barley and the broth in a soup kettle and cook for a few mi Italian beef Roast meat on a rack in an open roasting pan in a 325 oven until meat thermometer registers 150 (medium-rare). (Allow between 2 and 2 hours.) Remove meat; cool and slice thin. Add water to pan drippings, then add one bouillon cube for each cup of water Chicken and barley salad Bring water to a vigorous boil in a medium saucepan over high heat. Stir in barley; return to a boil. Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally. Drain if necessary; cool. Toss barley with rem Barley soup * Available in health stores, it make beans and peas more digestible. Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carr Italian crescent casserole Cook beef and onion over medium heat. Stir in spaghetti sauce. Combine cheese and sour cream in separate bowl. Pour beef into ungreased glass pie pan or pyrex dish. Top with cheese mix. Unroll dough over top. Spread parmesan and butter evenly over dough. Creamy mushroom barley soup Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. C Arpagyongy kremleves (cream of pearl barley soup) Cook bones and vegetables in 1 1/2 quarts water for about 2 hours. Keep skimming the broth to remove scum. Strain. Add enough water to bring the amount to 1 1/2 quarts again. Add barley to the broth and cook until it is soft. Make a ro Barley-shiitake mushroom soup Rinse the shiitake mushrooms and set them aside to soak in plenty of water. They will need about an hour to soak. Chop the onions, celery, and carrots. Put the vegetables and Michelle's seasoning in a large stock pot with the water. When Beef 'n' barley vegetable soup Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour long