They are so delicious and a quick, easy, and delicious side dish that goes well with many different meals!
Tag Archives: side dish
What is it? Well…
Pearl barley (or “pearled barley”) is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the bran layer.
Pearl barley is the most common form of barley for human consumption, probably because it cooks faster and is less chewy than other, less-processed forms of barley. (source: wikipedia).
…..Because pearl barley undergoes more processing, some insoluble fiber, trace minerals and micronutrients may be lost. Pearl barley is not considered whole grain. However it’s important to note that pearl barley (even heavily pearled barley) retains significant amounts of fiber, particularly heart-healthy soluble fiber. This is because, unlike some other grains, barley contains fiber throughout the entire kernel and not just in the outer bran layer. (source: barleyfoods.org)
Read about the many health benefits of barley, here.
Not only is barley a great way to add fiber, vitamins and antioxidants- it tastes good, too! The texture is comparable to brown rice- just a little plumper and maybe a tiny bit chewier. This makes it easy to substitute in the place of rice in some of your dishes.
My kids loved it and said they actually liked it better than rice. If you wonder where to find it in the grocery store, I found it with the dry beans.
Here is a simple, easy way you can prepare Pearl Barley to serve with your other dishes. The ingredients are almost the same as my Baked Brown Rice recipe, and the method is exactly the same. Only the measurements are different.
You could also branch off into many different versions of this basic recipe. Use chicken broth instead of water or add different spices in addition to the salt and pepper. Lots of options!
This buttery dish of veggies is delicious served alone, or as a topping for baked potato, or served over pasta! Yum!
We eat a lot of squash in the summer! And, if this popular plant is a part of your garden, I bet your family eats a lot of it, too! Squash plants are notorious for giving you a bountiful harvest- often faster than you can eat it. But I do love this veggie, and am always craving it by the time summer rolls around!
So, if you’re wondering what to do with all the yellow squash that you keep gathering from the garden, I can tell you this is a delicious solution.
Squash, mushrooms, and onion are simply sauteed in butter, which becomes like a ‘sauce’ for the veggies. So good! Add to that- it’s also very quick, easy!
Colorful and savory, it’s one of my favorite ways to prepare corn to go along with dinner.
It takes just a few minutes and uses whole ingredients. (perhaps you have some of these growing in your garden this year!)
Baked Beans! They’re sweet and saucy and a favorite staple at summer cookouts. I love eating deviled eggs topped with a little taste of baked beans- or a little coleslaw and a little baked beans on the fork together. Perfect combination!
I’ve been in the process of replacing the processed foods that my family eats. Slowly but surely, progress is being made and I am finding acceptable replacements. One of these foods that we enjoy that needed replacing was canned baked beans.
I had tried a few different variations of ingredients, looking for a similar taste as the Baked beans I was used to, but kept falling short.
BUT- I am finally pleased with this version I am sharing today! You even start with dry beans- nothing canned!
But, you might be thinking- “Sorry, Kari, I don’t want to be going through the whole soaking beans process and get that involved just to have something simple like baked beans.” And I say- “Yes- I completely agree! But you don’t have to do all that. This uses a slow-cooker- and there is not preliminary soaking required. Start the beans in the morning, go about your day, and with just a couple other steps, you will have baked beans-completely from scratch- for dinner!” How does that sound?
- 1 1/2 cups dry white great northern beans
- 1 1/2 cups dry pinto beans
- 12-15 c. water
- 1 T salt
- 1 tsp pepper
- 1/3 cup molasses
- 1/2 c. packed brown sugar
- 1/3 cup pure maple syrup
- Large squirt of ketchup (i recommend an organic variety)
- Large squirt mustard
- 1 tsp salt
- 1/2 tsp pepper
- 2 cloves garlic, minced
- 1/2 whole onion, diced
- 1/2 of a Green or Red pepper, chopped
I recently shared a recipe for Baked Rice- white rice, that is. This time , I am sharing a recipe for Baked Brown Rice. The recipe if pretty similar, just slightly different measurements. It’s such a great, no-fuss way to prepare rice. In fact, baking rice is the only way I care to prepare it anymore. It’s just so easy, so little mess, and everyone here loves it.
- 1 1/2 cups brown rice
- 2 1/2 cups boiling water
- 3 Tbs. butter
- 1 tsp. salt (optional)
Lightly grease an 8in. baking dish.
Pour rice into the dish
Slice the butter into 4 or 5 pieces and place on top of the rice
As soon as your water is boiling, carefully pour over the rice.
Give it a little stir. Cover tightly with foil
Bake at 375 for 1 hour.