Richard, here are some more barley recipes for you.
I split 25# of organic hulled barley, brown rice, black beans and pinto beans, so I have been on the lookout for whole grain recipes, and barley is one of my favorites. Here are a few that I have found or devised.
* Exported from MasterCook *
Spanish Barley-Brown Rice Pilaf
Recipe By : Dawn
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
1/4 cup Spanish olive oil
1 cup brown rice -- raw
1 1/2 cups pearl barley -- raw
1 red bell pepper -- chopped
1 yellow bell pepper -- chopped
1 green bell pepper -- chopped
1 orange bell pepper -- chopped
4 green onions -- sliced
1/2 cup celery -- chopped
1 white onion -- chopped
4 cloves garlic
17 ounces petite diced tomatoes
1 teaspoon ground cumin
1/2 teaspoon oregano leaves
3 large Knorr chicken bouillion cubes
5 cups water
1/2 teaspoon cinnamon
Heat oil until hot in a large Dutch oven. Turn heat down to medium. Add onions, all the peppers, and celery and saute until soft. Add garlic and saute for 3 minutes more.
Add barley and brown rice and saute for 5-10 minutes or until the grains smell fragrant. Add remaining ingredients and bring to a boil. Turn down the heat and simmer for approx. 45 minutes, stirring once in awhile.
NOTES : I based this recipe on the black bean recipe posted by Diana/NYC. It would be good with some black beans and corn added to it also. The Spanish olive oil really adds a lot of flavor.
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* Exported from MasterCook *
Spicy Grain Soup
Recipe By :Food and Wine magazine/Nov. 2007
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1/2 cup pearl barley
1/2 cup brown rice (short grain)
1/2 cup bulgur
water
1 tablespoon olive oil
3 ancho or dried mulato chiles, stemmed, seeded and broken into 2-inch pieces
1 large onion, thinly sliced
2 garlic cloves -- halved
2 quarts chicken or vegetable broth
1 1/2 cups canned diced tomatoes
6 cilantro sprigs, plus 1/4 cup chopped cilantro
1 teaspoon ground allspice
Kosher salt
black pepper
1/2 pound shiitake mushrooms -- stems removed and thinly sliced
15 ounces canned black beans -- drained
1 medium carrot -- finely diced
1 medium zucchini -- finely diced
1 medium parsnip -- finely diced
1/2 cup salted roasted pumpkin seeds
In a medium saucepan, cover the barley with 4 cups of water and bring to a boil. Cover and simmer over low heat for 35 minutes; drain. Set aside.
In another medium saucepan, cover the brown rices with 2 cups of water and bring to a boil. Cover and simmer over low heat until tender, about 35 minutes. Drain the brown rice and add to the barley.
In a medium bowl, cover the bulgur with 1 cup of hot water. Cover and let stand until the water is absorbed, 10 minutes.
In a large heavy pot, heat the olive oil. Add the chiles, onion and garlic and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 5 minutes. Add the broth, tomatioes, cilantro sprigs and allspice an season with 1 tablespoon of salt and a pinch of pepper. Bring to a boil, cover and simmer over low heat for 45 minutes. Let cool slightly and puree in blender and return to pan. Add the mushrooms, black beans, carrot, zucchini and parsnip to the pureed soup and bring to a boil. Cover and simmer over low heat for 20 minutes. Add the barley, rice and bulgur and season with salt and pepper. Ladle the soup into bowls and sprinkle with the pumpkin seeds and chopped cilantro and serve.
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* Exported from MasterCook *
BARLEY CASSEROLE
Recipe By : Gail's
Serving Size : 8 Preparation Time :0:00
Categories : Barley Salads
Amount Measure Ingredient -- Preparation Method3 cloves garlic -- minced
1 medium onion -- chopped
2/3 cup carrots -- chopped
1 tablespoon olive oil
3 cups vegetable broth
1 cup barley -- regular
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups frozen corn kernels -- thawed
1 cup cooked black beans
1/2 cup fresh parsley -- chopped
1/4 cup fresh cilantro -- chopped
In a frying pan, saute the garlic, onion, and carrots, in oil over medium heat, until tender. Add broth, barley, beans, salt and pepper. Mix well; place in a greased casserole. Cover and bake at 350 degrees for 1 hour. Stir in parsley, cilantro, and corn. Cover and bake an additional 10-15 minutes more or until heated through.
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* Exported from MasterCook *
BARLEY WITH ROSEMARY & OLIVES
Recipe By :Gail's Swap
Serving Size : 6 Preparation Time :0:00
Categories : Barley Side Dishes
Amount Measure Ingredient -- Preparation Method1 cup pearl barley
2 cups water
1/2 tsp salt
1 tbl fresh rosemary or
1 1/2 tsp dried & ground rosemary
* 1/2 cup coarsely chopped olives
1/4 extra virgin olive oil
In a heavy saucepan bring the water to a boil, add the salt and barley. Lower the heat to
medium low and cover pot and simmer for a half hour or until the water is absorbed and the barley is tender. Turn off the heat and add the rosemary and mix well with the barley. Cover and let rest for 5 minutes to blend flavor. Just before serving add the olives and olive oil, mix well.
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* Exported from MasterCook *
Bistro Lentil Barley Soup
Recipe By : "Betty Crocker Favorite Casseroles, 9/1999"
Serving Size : 10 Preparation Time :0:10
Categories : Barley
Amount Measure Ingredient -- Preparation Method1 16 ounce bag brown lentils -- sorted and rinsed
2 medium onions -- chopped (1 cup)
2 medium carrots -- diced (1 cup)
1 14 1/2 ounce diced tomatoes with roasted garlic -- undrained
12 ounces smoked turkey kielbasa
cut lengthwise into fourths, then sliced
1/3 cup uncooked barley
2 14 1/2 ounce ready-to-serve beef broth
3 1/2 cups water
Dijon mustard -- if desired
Prepared horseradish -- if desired
Mix lentils, onions, carrots, tomatoes, kielbasa and barley in 4-quart Crock-Pot slow cooker. Stir in broth and water.
Cover and cook on low heat setting 9 to 10 hours or until lentils and vegetables are tender. Top each serving with dollop of mustard and horseradish.
10 servings.
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* Exported from MasterCook *
Chicken Chili and Barley Casserole
Recipe By :The Healthy Slow Cooker/Michael in Phoenix
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 tablespoon cumin seeds -- toasted (see tips below)
1 tablespoon olive oil
4 ounces fresh chorizo sausages -- casings removed and crumbled
2 onions -- finely chopped
4 cloves garlic -- minced
1 teaspoon dried oregano leaves -- crumbled
1 teaspoon cracked black peppercorns
28 ounces tomatoes -- including juice, coarsely chopped
2 cups chicken stock
1 cup whole (hulled) or pot barley -- rinsed
19 ounce white beans -- drained and rinsed
1 pound boneless skinless chicken thighs -- cut into bite size pieces
2 red bell peppers -- diced
2 teaspoons chili powder -- dissolved in lime juice
1 tablespoon lime juice
1 jalapeño pepper -- seeded and minced, optional (
1 avocado diced
2 tablespoons freshly squeezed lime juice
salt -- optional
finely chopped red onion and cilantro
Preparation:
In a large skillet, heat oil over medium heat for 30 seconds. Add sausage and onions and cook, stirring, until onions are softened and no hint of pink remains in sausage, about 4 minutes. Add garlic, oregano, peppercorns and toasted cumin and cook, stirring, for 1 minutes. Add tomatoes with juice and bring to a boil. Transfer to slow cooker stoneware.
Add chicken stock, barley, beans and chicken and stir well. Cover and cook on Low for 6 hours or on High for 3 hours, until juices run clear when chicken is pierced with a fork and barley is tender. Stir in bell peppers, chili powder solution and jalapeño pepper, if using. Cover and cook for 20 minutes, until peppers are tender.
Meanwhile, in a bowl, combine avocados, lime juice and salt to taste, if using. To serve, ladle casserole onto plates, top with avocado mixture and garnish with onion and cilantro.
Make ahead:
This dish can be partially prepared before it is cooked. Complete Step 1. Cover and refrigerate overnight or for up to 2 days. When you are ready to cook, continue with Steps 2 and 3.
Michael's Notes:
I used 1 1/2 teaspoons of ground cumin. I already had a small batch of toasted and ground cumin that was fresh, so I didn't have to toast and grind as the recipe says.
I used Chicken Chipotle sausages instead of chorizo. They were fully cooked, so I removed the casings and pulsed them in my food processor until it looked like coarse ground hamburger. I added the sausage after the onions had already cooked for a couple of minutes, then proceeded with the recipe.
I ended up using more like 4 cups of chicken stock, adding the extra two cups towards the end of cooking. It seemed a bit dry.
I used an EXCELLENT chile powder from Santa Cruz Chile & Spice Company. They are a venerable, family-owned company that turns out some wonderful ground chile products. I have provided a link for you all to check out the stuff. I used more like a rounded tablespoon instead of the two teaspoons the recipe calls for.
I did add the optional minced seeded jalapeno.
I didn't bother with the garnish. Not really needed I think, but I'm sure it would taste fine and look nice, especially for company.
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* Exported from MasterCook *
Chicken Soup with Dill and Barley
Recipe By :unknown
Serving Size : 1 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation Method1 large stewing hen -- preferably
vegetable grain-fed
30 cups water
2 stalks celery with leaves on -- (2 to 3)
4 medium-sized carrots
3 onions -- not peeled and cut
into quarters
2 Bay leaves
1 tablespoon peppercorns
1 tablespoon salt
For the Chicken Soup:
6 cloves garlic
½ cup pearl barley
1 cooked stewing hen (from the stock recipe
above) chopped into bite-sized pieces.
1 cup chopped dill (or more to taste)
1 cup chopped green onions
For the Chicken Stock: Place a large vegetable grain fed chicken into 30 cups of water. Peel and rough chop carrots celery and onion. Place vegetables in stockpot including onion skins. Add peppercorns and Bay leaves. Bring the stock to a gentle, rolling boil.
Skim the dark foam that appears from the top of the stock until it becomes relatively clear. You'll see beads of fat on top, too. Once stock has simmered for an hour or two and has reduced considerably, add 1 tablespoon of salt. Once the stock is finished, it should be reduced by at least half. Remove the chicken carcass and reserve on a plate. After carcass has cooled, remove the meat from the bones and chop into bite-sized pieces.
Cool the stock, then strain into a large bowl and skim off the fat with a piece of paper towel or a fine mesh sieve.
For the Chicken Soup:
Bring stock to a boil again while prepping the soup ingredients. Lower heat and add 6 cloves of garlic and half a cup of pearl barley. Let simmer until barley is cooked, for another 30 minutes. When barley is tender and has puffed in size start adding rest of ingredients. Add the chopped cooked chicken back into to stock. Add the green onions and the fresh dill. Cook for another half hour and then serve.
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* Exported from MasterCook *
Crockpot Porridge
Recipe By :Jan Gordon
Serving Size : 1 Preparation Time :0:00
Categories : Barley Crockpot
Amount Measure Ingredient -- Preparation Method2 cups whole grains
any combination or all 1 kind
brown rice -- *
barley steel cut oats -- *
oat groats
wheat berries -- presoaked
8 cups water
several apples or peaches sliced -- optional
1/2 cup raisins -- more or less
2 teaspoons cinnamon
1 teaspoon nutmeg
*(I like half and half of these two),
Cook on low overnight. This makes a wonderful, soft porridge. Add dairy
or soy milk and your favorite sweetener (maple syrup or molasses are mine!)
Store leftovers in a sealed container in the fridge and nuke one serving at
a time as needed.
I have never frozen this, but I do make a big batch for the two or us and
reheat as needed, Works great.
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* Exported from MasterCook *
Fiber Soup
Recipe By :Marilyn in FL
Serving Size : 8 Preparation Time :0:00
Categories : Barley Soups And Stews
Amount Measure Ingredient -- Preparation Method1 cup lentils -- dry
2 1/8 quarts chicken stock
1 large onion -- chopped
1 green bell pepper -- chopped
2 stalks celery -- chopped
2 cloves garlic -- chopped
1 TBL African Berber Spice Blend (see below)
7/8 pound garbanzo beans, canned
7/8 pound white beans, canned
1 cup cooked barley
1 cup italian plum tomatoes -- chopped
1/2 cup fresh parsley -- chopped
1/2 cup fresh lemon juice
African Berber Spice Blend
Cover the lentils with the bouillion and let them soak while you prepare the other
ingredients. In large pot or saucepan, cook onions, peppers, celery, garlic, and spices in 1/2 C broth until soft (5-10 minutes) Stir in lentils + liquid and bring to boil. Reduce heat and simmer for 25-30 minutes. Add beans, grains and tomatoes. Cook for 10 more minutes. Right before serving, sprinkle on parsley and lemon juice.
Marilyn's Notes: Used one large can (6 C) and 1 soup size can (2 C) of chicken broth. This had enough salt to season the entire pot. Used more onions and celery, 1/2 pound of organic carrots, red peppers instead of green bell and an entire can of diced tomatoes. I drained my canned beans and also added 1 can of Garcia black beans to the garbanzo and small white bean (found those in the Mexican/Spanish aisle) Larry doesn't like barley, so I added cooked quinoa instead. (Don't avoid the grain. Combined with beans, the grains makes a complete vegetarian protein.) I didn't add the lemon juice to the pot. Instead, I served fresh lemon wedges on the side with each serving. The frozen portions tasted just as good as the fresh made.Enjoy. Yields 8-10 servings (I got 12 1-Cup servings with my additional ingredients)
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* Exported from MasterCook *
African Berber Spice Blend
Recipe By :Marilyn in Fl
Serving Size : 1 Preparation Time :0:00
Categories : Mixes Soups And Stews
Spice Mixes Spices
Amount Measure Ingredient -- Preparation Method3 Tbl sweet paprika
2 tsp ground cumin
1 tsp ground cinnamon
1 tsp ground tumeric
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground nutmeg
1/2 tsp ground cloves
1/2 tsp cayenne pepper
Mix and store in airtight container.
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* Exported from MasterCook *
Greek Grain Salad Recipe
Recipe By :Chef Jon-Paul Hutchins
Serving Size : 12 Preparation Time :0:00
Categories : Barley Grains And Beans
Salads
Amount Measure Ingredient -- Preparation Method1 pound barley
Salt
1/2 pound rye berries
1/2 pound wheat berries
1 cup pitted -- halved kalamata
olives
1 cup crumbled feta cheese
1 cup diced cucumber
1 cup diced tomato
1/2 cup diced red onion
1/2 cup chopped parsley leaves
1/2 cup chopped dill
Dressing:
1/4 cup cider vinegar
1/4 cup minced dill
4 cloves garlic -- minced
3/4 cup olive oil
Salt and pepper
Make the salad: Bring a large pot of water to a boil. Add the barley and cook for 15 minutes. Using a sieve, remove barley from the water and transfer to a bowl.
Bring the water back to a boil and salt, to taste. Add the barley and rye and wheat berries and cook, stirring occasionally, until tender, about 30 to 40 minutes. Drain, transfer to a bowl, and cool.
When cool, combine with the remaining ingredients.
Meanwhile, make the Dressing: Whisk together the vinegar, dill, and garlic. While whisking, drizzle in the oil to make a smooth dressing. Season with salt and pepper, to taste.
Toss the salad with the dressing and serve.
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* Exported from MasterCook *
Mexi-Chicken
Recipe By :
Serving Size : 15 Preparation Time :0:00
Categories : Barley Chicken
Main Dish
Amount Measure Ingredient -- Preparation Method2 cups onion -- chopped
2 cloves garlic -- minced
2 tablespoons vegetable oil
4 cups water
2 cups Quick barley
32 ounces chopped tomatoes -- don't drain
32 ounces tomato sauce
3 cups chicken broth
1 32 ounces wh kernel corn -- drained
6 cups cooked chicken -- chopped
2 tablespoons chili powder
1 teaspoon cumin
In a large dutch oven, cook onion and garlic in oil until tender. Add
all ingredients except chicken. Bring to a boil. Reduce heat and
simmer 10 minutes, stirring occasionally. Add cooked chicken; continue
simmering for another 10 min, or until chicken is heated through and
barley is tender. Cool; spoon into freezer bags; freeze.
To serve: Thaw chicken mixture. Heat in skillet until hot. Serve over
corn tortilla chips or scooped into flour tortillas fajita-style.
Regular barley can be used rather than quick cooking, but cook it most
of the way done (may take up to an hour) before adding the other
ingredients.
Can substitute some water for some chicken broth.
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* Exported from MasterCook *
MIX AND MATCH SOUP
Recipe By :Cooking Ahead" by Mary Carney
Serving Size : 8 Preparation Time :0:00
Categories : Soups And Stews
Amount Measure Ingredient -- Preparation MethodBASE OR BROTH ~ CHOOSE ONE
12 oz tomato paste -- plus
2 16 oz cans tomatoes with juice -- plus
water to make 10 cups total
OR
10 c chicken or beef broth (or 4 cubes)
PROTEIN ~ CHOOSE ONE
2 c meat
1 c ham -- diced
3 c cooked dried beans
GRAIN ~ CHOOSE ONE OR TWO
2 c cooked rice
2 c cooked barley
2 c pasta, raw or part cooked
2 c lentils
2 c corn -- cooked
dumplings
VEGETABLES ~ CHOOSE FOUR OR MORE
1 c carrot
celery
cabbage
onion
potato
tomato
green beans
turnip
parsnip
corn
zucchini
peas
pea pods, froze
SEASONINGS ~ CHOOSE 2 - 4 TO EQUAL 4 TBSP
basil
chives
cumin
garlic
marjoram
oregano
parsley
rosemary
thyme
cayenne -- dash
To prepare soup:
Bring stock to boil in large stock pot or dutch oven. Add all ingredients;
salt and pepper to taste; reduce heat and simmer 1 hour.
In crockpot:
Pour boiling stock and other ingredients into crock pot and simmer 8 - 12
hours or overnight on LOW setting.
Serve soup with homemade yeast bread, biscuits or cornbread. Enjoy!
I found the following "recipe" for soup in a little self-published cookbook
called, "Cooking Ahead" by Mary Carney. (The Carney Family, PO Box 174,
Advance, IN 46102-0174).
Jan's NOTES : (Serves 8 generously)
I made the mix and match soup yesterday. I assumed that my biggest pot
would accommodate the recipe doubled, WRONG! So, I ended up with the soup
in two pots and didn't use quite all the liquid, but was VERY happy with the
results. Really good soup! For the protein I used half red beans and half
garbanzo and the grain was half brown rice and half barley. I also added a
couple red chili peppers just for fun smileys/smile.gif Oh, I had a large can of tomato
juice, so I used only one 12 oz can tomato paste and the juice instead of
most of the water.
I ended up with lunch for my husband plus 8 quart zip lock bags in the
freezer. As easy as Campbell's and soooo much better (and healthier!)
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* Exported from MasterCook *
No Fat Veggie Soup
Recipe By
awn
Serving Size : 16 Preparation Time :0:00
Categories : Low Fat Soups And Stews
Vegetables Vegetarian
Amount Measure Ingredient -- Preparation Method3 cups chicken broth
1 cup beef broth
28 ounces diced tomatoes
1 large zucchini -- chopped
2 cups celery -- chopped
3 large carrots -- chopped
2 green peppers -- chopped
1/2 pound button mushrooms -- sliced
2 Anaheim chili peppers -- chopped
4 cloves garlic -- chopped
1 cup green beans -- chopped
1/2 cup Greek peperoncinis
1/4 cup juice from peperoncinis
1 tablespoon soy sauce
1/2 cup dried lentils
1 1/2 cups cooked barley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried dill
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
Put all ingredients in crockpot and turn on high. Cook until veggies are tender, approx. 2 hours.
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* Exported from MasterCook *
Two-mushroom & Barley Soup
Recipe By :Williams-Sonoma Soup Book
Serving Size : 8 Preparation Time :0:00
Categories : Barley Soups And Stews
Vegetarian
Amount Measure Ingredient -- Preparation Method1/2 oz dried porcini mushrooms
2 Tbs. vegetable oil
2 Tbs. unsalted butter (optional)
1/2 onion -- finely chopped
1 rib celery -- finely chopped
1 carrots -- finely chopped (1
to 2)
1/2 lb. fresh mushrooms -- thinly sliced
2 1/2 qt. beef or chicken stock (I think it
tastes best with beef stock)
1 1/2 cups pearl barley -- rinsed in cold water
1 bay leaf
salt & pepper to taste
Soak dried porcini mushrooms in a small bowl of warm water to cover, about 30 minutes. You can chop the other vegetables in the meantime. Line a strainer with a double
layer of cheesecloth and set it inside a bowl. Pour porcini and liquid into strainer, reserving liquid. Chop porcini and set aside.In large pot, heat oil and butter over medium
heat. Add onion, celery and carrot, saute 2 - 3 minutes. Add the sliced fresh mushrooms, raise the heat and saute until the mushrooms start to soften, about 3 minutes more.Add stock, barley, bay leaf, porcini and soaking liquid and bring to boil. Reduce heat to low, cover partially and simmer gently until barley is soft and soup has
thickened, about 50 -60 minutes.Discard bay leaf. Season to taste with salt & pepper. Finely chopped flat leaf parsley makes a nice garnish. Serves 8 - 10.
NOTES : This soup also freezes well!
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Toasted Barley Salad with Red Pepper Corn and Portobello Mushrooms
Dry-toasting the barley adds a nutty taste and helps the barley retain its texture in this excellent meatless dish.
1/2 cup pearl barley
1 1/2 cups canned vegetable broth
1 large poblano chili or green bell pepper
1 small red bell pepper
2 large plum tomatoes, seeded, chopped (about 1 cup)
1 cup fresh corn kernels
1/3 cup chopped fresh cilantro
1/4 cup chopped green onions
2 1/2 tablespoons fresh lime juice
2 tablespoons olive oil
Nonstick olive oil spray
4 large portobello mushrooms, stemmed, dark gills scraped away
24 large spinach leaves .
Place barley in heavy large saucepan. Cook over medium heat until pale golden, shaking pan occasionally, about 10 minutes. Add broth to pan and bring to boil. Reduce heat to medium-low, cover and simmer until barley is tender and broth is absorbed, about 35 minutes. Uncover and let barley cool.
Char poblano and red bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and dice poblano and red bell pepper.
Place barley, poblano and red bell pepper in large bowl. Add tomatoes and next 5 ingredients; toss to blend. Season salad with salt and pepper. (Can be prepared 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
Prepare barbecue (medium-high heat). Spray mushrooms with nonstick spray; sprinkle with salt and pepper. Grill until cooked through, about 4 minutes per side. Transfer to work surface; slice thinly.
Arrange 6 spinach leaves on each of 4 plates. Top with barley salad. Arrange 1 sliced mushroom alongside each salad. Serve while mushrooms are still warm. Per Serving: calories, 225; total fat, 8g; saturated fat, 1g; cholesterol, 0mg.
Serves 4.
Bon Appétit
August 1998/Nan
* Exported from MasterCook *
Macadamia Maple Granola
Recipe By : unknown/Gail's?
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method- 2 tablespoon butter
- 6 tablespoons maple syrup
- 1 cup old-fashioned rolled oats (or a mix of several rolled grains -- such as oat, barley, wheat, and kamut)
- 1/2 teaspoon fine sea salt
- 2/3 cup macadamia nuts -- roughly chopped
- 1 teaspoon freshly grated lime zest
(The recipe can be halved.)
Preheat the oven to 350° F and line a rimmed cookie sheet with parchment paper. Combine the butter and maple syrup in a small saucepan, and set over medium heat until the butter is melted, but not boiling. Remove from heat.
Combine the oats, salt, macadamia nuts, and lime zest in a medium mixing-bowl. Pour in the butter mixture, and stir to combine. Spread onto the prepared cookie sheet, and slip into the oven for 12 minutes, or until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. Keep in an airtight container, at room temperature or in the fridge.
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* Exported from MasterCook *
Wild Rice Lentil Soup(small batch)
Recipe By :Catherine/ "Veggie-Files"
Serving Size : 8 Preparation Time :0:00
Categories : Grains And Beans Rice
Soups And Stews Vegetables
Vegetarian
Amount Measure Ingredient -- Preparation Method1/2 cup green lentils
1/2 cup French lentils
1/2 cup wild rice
1/2 large onion -- finely chopped
fresh ground black pepper
1/2 large bunch Italian parsley -- chopped
1/2 large bunch cilantro -- chopped
1 1/2 tablespoons extra virgin olive oil
1 tablespoon tomato paste
2 large carrots -- sliced into 2" chunks
1/2 cup celery -- ribs and leaves, chopped
1 large red potatoes -- diced
1 quart vegetable broth -- good quality
1 cup water
1 bay leaves
salt and pepper -- to taste
Wash lentils and wild rice several times in cold water, leaving to soak for a bit. Over medium low heat cook onion, a generous amount of fresh ground black pepper (more than you would think), cilantro and parsley in the olive oil until the onion gets clear - about 15-20 minutes. Add the tomato paste and continue to cook, over low heat for another 10 - 15 minutes until tomato paste is incorporated completely, stirring often so it doesn't stick. Add the broth, water, lentils, wild rice, carrots, celery heart, and bay leaf. Turn heat up and bring to a boil, then cover and lower to a simmer. Cook for 30 minutes, stirring occassionally Add the diced potatoes and cook for another 30 to 40 minutes or so until potatoes are very tender - just beginning to break apart - and lentils have begun to thicken the broth a bit. I always garnish with fresh parsley and cilantro on top.
C Notes: I've been making this soup for years, it is a good easy base for almost anything you want to put in it and freezes well. You can add other vegetables, especially root vegetables, and it takes greens very well - spinach in particular, but not if you are going to freeze some of it. Meat eaters have told me that adding a little good sweet italian sausage to it is out of this world. I sometimes use a bit of sage when I add the tomato paste. I don't do dairy anymore, but adding a little butter (around 1 tablespoon) when you add the potatoes does something quite wonderful. Enjoy!
D Note: I added barley to this and used all French lentils. I made a larger batch than this and added curry powder to one half, and left the other batch as is. I had a bowl of this for breakfast and it was as good as it was the day I made it.
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I add cooked barley to this too.
* Exported from MasterCook *
Oriental Rice Salad
Recipe By :Janet E./NJ
Serving Size : 0 Preparation Time :0:00
Categories : Side Dishes
Amount Measure Ingredient -- Preparation Method1/4 c. wild rice
1/2 c. brown rice
1 and 1/2 c. chicken broth
3 Tbsp. orange juice
2 Tbsp. rice vinegar or white wine vinegar
1 Tbsp. soy sauce
3/4 tsp. sesame oil
1 tsp. grated (or finely minced) fresh ginger
1 clove garlic -- minced
1 can mandarin oranges -- (11 oz.) drained
1 can water chestnuts -- (8 oz.) chopped
1 small red pepper -- chopped
2 green onions -- sliced
Optional: 1/2 c. frozen peas -- thawed (or my
preference, blanched Chinese pea pods)
Spinach leaves or leaf lettuce -- to line bowl
Combine broth and rices in saucepan. Bring
to boil and reduce heat and simmer covered
for about 40 mins. til rice is tender and
liquid is absorbed. Let cool somewhat and
fluff with fork.
For dressing combine oj, vinegar, soy sauce,
sesame oil, ginger and garlic in screw top
jar. Cover and shake well.
Combine rice, oranges, water chestnuts, onions
in mixing bowl. POur dressing over rice
mixture. Toss lightly to coat. Cover and
chill for 4 to 24 hours. Just before serving
stir in peas.
Line salad bowl or individual salad plates
with spinach or lettuce. Add salad.
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I have subbed cooked barley for the orzo. This is delicious.
* Exported from MasterCook *
Couscous (Orzo) Salad (Dawn)
Recipe By :Silvia Lehrer/Charlie
Serving Size : 12 Preparation Time :0:00
Categories : Formulating Recipes Overnights
Salads Side Dishes
Amount Measure Ingredient -- Preparation Method1 pound dry orzo
2 cups boiling water
1 teaspoon Kosher salt
3 tablespoons olive oil
1 1/2 tablespoons curry powder
1 bunch green onions -- thinly sliced
19 ounces garbanzo beans -- drained
1 red pepper -- diced
1 yellow pepper -- diced
1 1/2 cups dried currants or cranberries or both
1 teaspoon Kosher salt -- or to taste
fresh ground pepper -- to taste
5 tablespoons rice vinegar
1/2 cup olive oil
1 teaspoon Kosher salt -- or to taste
1 English cuke
1. Cook orzo according to package instructions.
2. Warm 3 Tablespoons oil in a skillet. Add onions and saute for 3-4 minutes until tender. Add curry and stir to mix. Cook 2 minutes longer.
3. Slice the cuke lengthwise, then slice it.
3. Add onion/curry mixture, scallions, chickpeas, cukes, diced peppers and currants to orzo and toss to mix. Season with salt, pepper, vinegar and oil, toss to moisten and
thoroughly incorporate ingredients. Taste to adjust seasoning if necessary. Can be made
up to 3 days ahead to this point. If preparing ahead refrigerate in a suitable container.
This is an approximate recipe, I used to make this by taste. It is very forgiving. I used to add chopped fresh parsley when I knew I would be selling it out that day. It will hold very well for three days. - - - - - - - - - - - - - - - - - - -
