A-Z | Search Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Difficulty
Easy
Intermediate
Difficult
Expert
Course:
appetizer
beverage
breakfast
condiment
dessert
entree
lunch
sauce
side dish
snack
soup
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
Ethnicity
Afghan cuisine
Arab cuisine
Armenian cuisine
Australian cuisine
Austrian cuisine
Bulgarian cuisine
Burmese cuisine
Cajun/Creole cuisine
Canadian cuisine
Chinese cuisine
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
Italian cuisine
Jamaican cuisine
Japanese cuisine
Jewish cuisine
Korean cuisine
Mexican cuisine
Moldovan cuisine
New Zealand cuisine
Polish cuisine
Portuguese cuisine
Roman cuisine
Romanian cuisine
Russian cuisine
Serbian cuisine
Spanish cuisine
Swedish cuisine
Thai cuisine
Turkish cuisine
US cuisine
Vietnamese cuisine
Holiday Recipes
Christmas
Easter
Halloween
Passover
Thanksgiving
Valentine's Day
Health Recipes
Diabetic
Fat Free
Gluten Free
Low Cal
Low Fat
Time
Less than 1 Minute
1-10 Minutes
10-30 Minutes
30-60 Minutes
60+ Minutes |
|
|
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 2 |
|
|
|
Directions: Preheat oven to 350 deg (F)
In a large ovenproof pan, cook onion in butter for 3 to 5 minutes or
until soft. Add mushrooms and cook for 3 minutes. Stir in pearl
barley, salt, thyme, marjoram, crushed rosemary, sage, and summer
savory. Saute over moderately high heat, stirring for 3 minutes to coat
barley. Add hot broth and bring to a boil. Bake covered for 55 minutes
in oven preheated to 350 degrees (F).
| Ingredients:
1 large Onion, minced
1/2 Stick butter
1/2 Pound(s) Fresh mushrooms, sliced
1 Cup(s) Brown lentils
1 Teaspoon(s) Dried basil leaves
3 Cup(s) Chicken broth (I use vegetable)
1 Teaspoon(s) Thyme
1/2 Teaspoon(s) Marjoram
1/2 Teaspoon(s) Unsalted butter (or magarine
1/4 Teaspoon(s) Sage
1/4 Teaspoon(s) summer savory |
|
|
|
Check some related to Roasted Herb Barley videos
Similar recipes:
|
Roasted balsamic onions Preheat oven to 450F and lightly coat a shallow baking pan with cooking
spray.
Arrange onions in one layer in pan and roast i...
Herb chicken nuggets Cut chicken into 1-inch pieces. Melt margarine; remove from heat. Combine
remaining ingredients; mix well. Dip chicken pi...
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 tu...
Grilled lemon-herb marinated chicken Put chicken in a large bowl with remaining ingredients and salt to taste
and turn chickens to coat. Marinate chickens, cover...
Oven roasted tri-tip pan sauce Pan Sauce: (do not make if you use a wet marinade)
1/2 cup beef or chicken stock
1/4 cup red wine
1 teaspoon chopped fresh he...
Roasted rack of lamb provencale Preheat oven to 450F .
In a bowl combine the shallots, parley, garlic, thyme, breadcrumbs. Add
the butter and toss well wi...
Whole roasted salmon Preheat oven to 450 degrees.
Rub the salmon on all sides with 4 tablespoons of the oil and season inside and out with salt a...
Slow roasted vegetable Heat oven to 325F. In roasting pan, toss together carrots, fennel,
potatoes, onion, pepper, and garlic. In cup or small b...
Barley water 1.Cover the barley and the fig with water and cook for 1 1/2 hour. 2.Strain
through a sieve. 3.Add the honey,applejuice,...
Roasted potatoes with peppers 1. Preheat oven to 425F.
2. Pour 1/4 cup olive oil onto large rimmed baking sheet.
3. Cut up peppers and onion.
4. Spread pep...
Roasted bell pepper halves stuffed with bulgur and spinach Preheat oven to 425F. Cut large red and yellow bell peppers in half
through stem end. Remove seeds and cut out ribs, leaving ...
Barley soup * Available in health stores, it make beans and peas
more digestible. Combine all ingredients except salt
and carrot...
Mashed turnips with roasted garlic SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993...
Capellini with roasted peppers and garlic Using sharp knife, poke small hole in bottom of each bell pepper. Place on foil-lined baking sheet. Peel garlic cloves and pl...
Chuck's barley-mushroom winter borscht (vegan or lacto) Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the barley, lima beans, spli...
Roasted lemon asparagus Preheat oven broiler and toss asparagus with olive oil. Arrange in a single layer on a rimmed baking sheet and broil for 8 to...
Roasted tomatoes SOURCE: The Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin,
Ph.D., and Frances Towner Giedt, copyright 1993...
Sage roasted new potatoes Preheat oven to 350 degrees. Place potatoes in 8-inch square baking dish. Drizzle 2 tablespoons oil over; toss to coat. Sp...
Tony's roasted pumpkin seeds Toss all ingredients together.
Bake 350F for 30 minutes. Stir every 10 minutes.
...
Cinnamon roasted hens In a large baking dish, combine the lime juice and plup, garlic,
ginger, allspice, saffron, savory, dill, cinnamon and curry ...
Roasted mini pumpkins Cut tops off edible mini-pumpkins such as sweet dumpling, Jack-Be-
Light or Golden Nugget. Scrape out seeds and stringy p...
Roasted garlic 2 Heat oven to 350F degrees.
Carefully peel skin from around each bulb of garlic, leaving just enough
to hold garlic clov...
Parmesan herb muffins Heat oven to 400 degrees F. Grease bottoms of 12 muffin-pan cups or line
with paper baking cups.
Lightly spoon flour into me...
Winter vegetable soup with black barley 6 SERVINGS LACTO
If you haven't yet stocked your cupboard with black barley, you can make
this soup with wheat b...
Beef 'n barley dinner In a 4-quart saucepan or Dutch oven, brown ground beef. Add green pepper,
onion and garlic. Cook until onion is tender...
Romesco-style roasted pepper dip Preheat broiler. Line heavy baking sheet with foil. Arrange peppers cut
side down in center of sheet; surround with garlic....
Herbed roasted winter vegetables Position 1 rack in top third and 1 rack in bottom third of oven and preheat
to 375F. Spray 2 large rimmed baking sheets with ...
Fettuccine with garlic-herb butter In a large saucepan, cook fettuccine to desired doneness as directed on
package. Drain; return to saucepan. Meanwhile, in...
Herb cheese log Beat the cream cheese in a large bowl with electric beaters until soft
and creamy. Mix in the lemon juice and garlic. In ...
Roasted feta with olives and red peppers An ode to New York City's Greek populace, this modern rendition of a
classic was inspired by a dish we enjoyed at the Ma...
Beaker's vegetable barley soup Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and ba...
Winter vegetable broth with barley bannock 1 Prepare the broth by heating the vegetable oil in a large pan. Add the
chopped onion and allow to soften. Chop the cel...
Goan-style chicken with roasted coconut (shakoothi) Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves,
peppercorns, nutmeg and red chili in a small fryin...
Herb rolls Herb rolls make great sandwich or dinner rolls. Make ordinary rolls or use
the "Daisy Wreath" directions.
...
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...
Roasted chicken breasts with cranberry port sauce To buy boneless chicken breasts with the skin on, purchase chicken
breasts on the bone and ask your butcher or supermarket to...
Scotch barley broth Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water,...
Maple ginger roasted turkey Simmer the turkey giblets and neck in water until tender, about 1 hour. Mince the giblets. Remove the meat from the neck. Com...
Slow-roasted chicken Trim excess fat from chicken, and place, breast side up, on a rack in a
broiler pan.
Squeeze juice of 1 lemon half over...
Almond cake with roasted pineapple and vanilla cream For cake: Preheat oven to 350F. Butter and flour 9x5x3-inch metal loaf
pan. Finely grind almonds with flour, baking soda, and...
|
Loading...
|
|
::