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MOLSON7

"This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different."

Original recipe yields 6 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Prep

Cook

Ready In

1. Bring chicken broth to a boil in a saucepan. Melt butter in a large skillet over medium heat. Add onion, and saute for 5 minutes. Add the barley, thyme, bay leaf and 2 cups of the hot broth. Bring to a boil, and reduce heat to low, and simmer until most of the broth is absorbed, about 10 minutes. Pour in remaining broth 1/2 cup at a time, stirring and allowing it to become absorbed before adding more. This process takes about 50 minutes.

2. Meanwhile, heat olive oil in a large skillet. Saute mushrooms in the hot oil until tender. Add garlic, and cook for about 3 more minutes. Stir in the barley mixture and parsley. Remove bay leaf, and serve.

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My review

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MOLSON7 "This barley risotto is delicious and charming. It makes a nice side dish for steak or roasted meats. Especially when you want to serve something a little different." Original recipe yields 6 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet.

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MARGOC

Original recipe yields 10 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

Prep

Cook

Ready In

1. In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.

2. Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

Reviews
Read all reviews

My review

It comes out just as tasty if you put most of the ingredients in the pot (cubed meat, bay leaf, carrots, celery, onion, mixed veg's, beef buillon, stewed tomatoes, black pepper and water) and sl...

The was better then I expected--especially since the directions are so poorly written. I added two cans of beef broth to the roast and cooked it on low while I was at work. When I came home I ...

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MARGOC Original recipe yields 10 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients.

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Coffee substitutes.

Beer

Whisky

Mugicha (Japanese and Korean drink)

Soups and stews

Fructan (a sweetener made from Barley)

Barley Soup

Peeloff

vegetable barley soup

Beef Barely Soup

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fiber, selenium, B vitamins, copper, chromium, phosphorus, magnesium,niacin, and more.

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High Source of Fiber.

Can Help Improve Digestion.

Helps with Weight Loss.

Helps Control Blood Sugar Levels.

Helps Lower High Cholesterol.

Prevents Heart Disease.

Provides Antioxidants.

High in Vitamins and Minerals.

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1 cup

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https://en.wikipedia.org/wiki/Barley
http://www.nationmaster.com/country-info/stats/Agriculture/Grains/Barley/Consumption
http://allrecipes.com/recipe/13023/beef-barley-vegetable-soup/?internalSource=hn_carousel%2001_Beef%20Barley%20Vegetable%20Soup&referringId=16723&referringContentType=recipe%20hub&referringPosition=carousel%2001
http://allrecipes.com/recipe/58699/barley-mushroom-risotto/?internalSource=staff%20pick&referringId=16723&referringContentType=recipe%20hub&clickId=cardslot%202

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Barely best grows during the early winter months, in cool ground. It is planted like any other grass.

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Originally barely was one of the first cultivated crops in Eurasia.

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Whole grain barley is a healthy high-fiber, high-protein whole grain boasting numerous health benefits. When it is cooked, barley has a chewy texture and nutty flavor, a bit similar to brown rice.