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Barley Pilaf Casserole Recipes
MAKING 1. In a large stock pot or heavy bottomed saucepan combine the rice barley and sesame seeds and dry roast for 5 minutes saut ing continuously till well toasted. 2. When the grains are toasted pour in the water or stock and bring to a boil. 3. Reduce the
Barley Rice Pilaf
MAKING 1. ln a large heavy bottomed saucepan heat the oil over moderate heat. 2. Add the onions and celery and saute for 5 to 7 minutes until soft and golden. 3. Tip in the barley and saut for a few minutes until well coated with the oil and slightly
Nutted Lemon Barley Pilaf
In 2 quart casserole combine all ingredients. Mix well. Cover. Microwave at High for 5 minutes. Reduce power to 50 Medium . Microwave for 35 to 45 minutes longer or until liquid is absorbed and rice is tender. Let stand covered for 5 minutes.
Barley Rice Pilaf
This Cheese Pilaf is an unconventional but truly irresistible member of the pilaf genre Include this Cheese Pilaf in your dinner party menu and its going to be an instant hit with your guests Try it out and tell me if you like it Melt the butter or margarine
GETTING READY 1. Preheat the oven to 350 F. MAKING 2. Take a large frying pan and melt 2 tbsp of butter in it. 3. Stir in mushrooms and onions and cook over high heat until the mushrooms and onions brown. Keep on stirring during the cooking time. 4. Spoon out
Barley Pilaf cooked in Consomme
Melt half the butter in a heavy frying pan. Pour in the barley and cook slowly until it turns a golden brown turning it frequently spoon into large buttered casserole. Put 2 tablespoons more of the butter into the frying pan add chopped onions and saute until
Barley Pilaf With Almonds
GETTING READY 1. Preheat oven to 350F. MAKING 2. In 2 tablespoons hot butter in medium skillet and saute mushrooms until tender 4 to 5 minutes. 3. Lift out mushrooms with slotted spoon and set aside. 4. In the same skillet heat remaining butter add onion and
Preheat oven to 350 F. In 2 tablespoons butter or margarine saute mushrooms until tender 4 5 minutes. Lift out mushrooms with slotted spoon and set aside. In same skillet heat remaining butter or margarine saute onion until golden about 5 minutes. Add barley
Melt half the butter in a heavy frying pan. Pour in the barley and cook slowly until it turns a golden brown stirring frequently spoon into a large buttered casserole. Put 2 tablespoons more of the butter into the frying pan add chopped onions and saute until
Heat oven to 400 . Melt butter in skillet Cook and stir barley and mushrooms in butter 1 minute. Place in ungreased 1 1 2 quart casserole. Add boiling water to reserved liquid to measure 3 cups pour over barley and mushrooms. Stir in remaining ingredients.
Barley Mushroom Pilaf
Heat the oil in a medium skillet and saute the onion and pepper until softened. Add the barley and saute 1 minute more. Spoon the mixture into a 2 quart casserole. In a saucepan bring the broth to the boiling point and then add it to the barley. Cover the
Microwave Barley Pilaf
1. Preheat the oven to 350 degrees. 2. Heat 1 4 cup oil in a heavy skillet and saute the mushrooms for 5 minutes. Remove the mushrooms and set aside. Add the onions to the skillet and saute until golden. Remove and set aside. 3. Add the barley to the skillet
1. Preheat oven to 350 F. 2. In medium nonstick skillet melt margarine add onion and carrot. Cook over medium heat 2 minutes until onion is translucent. Add barley stirring to coat. 3. Transfer barley mixture to 2 quart casserole stir in remaining ingredients.
Spicy Barley Pilaf
1. Saute onions and mushrooms until transparent. 2. Add barley to onion mixture. Then add stock seasonings and dill. Mix well. 3. Pour into a nonstick casserole. Cover and bake at 350 for 30 minutes. Keep moist with additional stock or water.
Barley And Mushroom Pilaf