Pearl Barley Healthy Recipes

Chicken Barley Soup Recipe Skinnytaste

WEBFeb 5, 2020 · Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir. Add chicken, …

Rating: 5/5(68)
1. Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.
2. Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.
3. Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.
4. Discard the bay leaves and serve. Makes about 9 cups.

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Vegetable Barley Soup EatingWell

WEBApr 19, 2024 · Bring to a boil over high heat. Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, …

1. Heat oil in a large heavy pot over medium-high heat. Add mushrooms, onion and garlic; cook, stirring occasionally, until the mushrooms are lightly browned and the onion is translucent, about 7 minutes. Add carrots, fennel seeds and oregano; cook, stirring constantly, until fragrant, about 1 minute. Add tomatoes, broth, barley, salt and pepper. Bring to a boil over high heat.
2. Reduce heat to medium to maintain a simmer; cook, stirring occasionally, until the barley is tender, about 40 minutes. Stir in green beans and peas; cook over medium heat until heated through, about 2 minutes. Remove from heat; stir in vinegar. Garnish with parsley and basil, if desired.

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Mushroom Barley Bowls Slender Kitchen

WEBMar 1, 2023 · 2. Add the remaining olive oil. Add the onion and cook for 2-3 minutes. Add the barley and cook for 3-4 minutes, stirring often. Then …

1. Add half the olive oil to a pan over medium high heat. Add the mushrooms and cook for 4-6 minutes until they soften. Remove and set aside.
2. Add the remaining olive oil. Add the onion and cook for 2-3 minutes. Add the barley and cook for 3-4 minutes, stirring often. Then add the garlic and cook for 1 minute until fragrant.
3. Add the mushrooms (and any juice), vegetable broth, and thyme to the pan. Bring to a boil and then turn the heat down to a simmer. Cover and let cook for 25-30 minutes until the broth is absorbed and the barley is cooked. Turn off heat and let sit covered for 5 minutes.
4. Stir in the lemon juice, lemon zest, and parsley. Season with salt and pepper as needed.

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