Quickbarleypilaf Food

VEGETABLE AND BARLEY PILAF

Steps:

• In a large saucepan, saute zucchini and carrot in butter until crisp-tender. Add broth; bring to a boil. Stir in barley. Reduce heat; cover and simmer until barley is tender, 10-12 minutes., Stir in the onions, marjoram, salt and pepper. Remove from the heat; cover and let stand for 5 minutes.

QUICK BARLEY PILAF

Steps:

• Heat oil in saucepan over low-medium heat. Saute onion in oil.
• Add raisins, coconut and nuts. Let coconut and nuts toast a bit.
• Stir in Chicken broth and salt. Bring to a boil.
• Add barley and cook 10-12 minutes or until it has absorbed almost all of the liquid.
• Serve.

BARLEY PILAF

Steps:

• Melt butter or margarine in a large saucepan.
• Stir in onion, celery and mushrooms; saute until tender (about 5 minutes).
• Stir in barley and cook, stirring frequently, until lightly browned.
• Add bouillon, water and pepper; heat to boiling.
• Reduce heat to medium-low; cover and simmer 45 to 55 minutes or until liquid is absorbed and barley is tender.
• Or place barley mixture in covered casserole and bake at 325 degrees until liquid is absorbed and barley is tender.
• Meanwhile, wash spinach thoroughly.
• Steam 3 to 5 minutes.
• Remove from heat and stir into cooked barley mixture.
• Cook until heated through.

SALMON BARLEY PILAF

Steps:

• Heat oil in a 6 quart oven proof casserole.
• Add onion, carrot and celery.
• Saute 2-3 minutes , stirring constantly.
• Add salmon and break up with a fork.
• Add barley, vinegar, cilantro, pepper and 2 cups water.
• Bring to a simmer then place in 350 oven and bake 45 minutes or until liquid is absorbed.
• Stir before serving.