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Full Online Book HomeLearning KitchenBeansandgrains - Barley - Barley, Corn And Provolone Bake
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Beansandgrains - Barley -  Barley, Corn And Provolone Bake Post by :Etherial Category :Learning Kitchen Author :Unknown Date :November 2011 Read :3407

Click below to download : Beansandgrains - Barley - Barley, Corn And Provolone Bake (Format : PDF)

Beansandgrains - Barley - Barley, Corn And Provolone Bake

3 1/2 cups water
3/4 teaspoon salt, divided
1 cup uncooked pearl barley
1 teaspoon olive oil
1 1/2 cups chopped sweet onion
1 cup fresh corn kernels (about 2 ears)
1 cup diced red bell pepper (about 1 large)
1/4 cup chopped fresh parsley
2 teaspoons minced fresh or 1/2 teaspoon dried thyme
1/4 teaspoon freshly ground black pepper
3/4 cup (3 ounces) shredded sharp provolone,
Fontina or part-skim mozzarella

Combine water and 1/4 teaspoon salt in a large saucepan; bring to a boil. Add barley. Return to a boil; cover, reduce heat, and simmer 45 minutes. Remove from heat; let stand, covered, 5 minutes.

Preheat oven to 350 degrees F. Heat oil in large nonstick skillet over medium heat. Add onion and corn; saute 6 minutes. Add bell pepper; saute 3 minutes. Stir in cooked barley, 1/2 teaspoon salt, parsley, thyme, and black pepper. Remove from heat; stir in cheese. Spoon into a 2-quart casserole coated with cooking spray; cover with lid. Bake at 350 for 40 minutes. Uncover, bake an additional 5 minutes.

serving size: 3/4 cup 166 cal, 4.1 g fat, 6.4 g pro, 27.3 g carb, 5.6 g fiber, 7 mg chol, 321 mg sod.
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2 pounds beef short ribs with bones 5 cups water 1 can (14-1/2 ounces) diced tomatoes, undrained 1 medium onion, chopped 1-1/2 teaspoon salt 1/8 teaspoon pepper 2 cups sliced carrots 1 cup sliced celery 1 cup chopped cabbage 2/3 cup quick-cooking pearl barley 1/4 cup minced fresh parsley In a soup kettle, combine ribs, water, tomatoes, onion, salt if desired and pepper; bring to a boil over medium heat. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until meat is tender. remove ribs; cool. Skim fat. Remove meat from bones and cut into bit-size pieces; return to

Beansandgrains - Barley -  Apricot Barley Casserole Beansandgrains - Barley - Apricot Barley Casserole

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2/3 cup pine nuts or slivered almonds 1/4 cup (1/2 stick) butter or margarine, divided 2 cups pearl barley 1 cup sliced green onions 7 cups chicken broth or vegetable broth 2/3 cup diced dried apricots 1/2 cup golden raisins In a skillet, sauté nuts in 2 tablespoons of butter until lightly browned; remove and set aside. In the same skillet, sauté the barley and onions in the remaining butter until onions are tender, about a minute or two. Add broth; bring to a boil. Stir in the apricots, raisins and nuts. Pour into a greased 13-by-9-by-2-inch baking dish. Bake, uncovered,