Lentils & Pearl Barley
Posted
Fri, 09/09/05
Last week I picked up one bag each of lentils and pearl barley from the grocery store, but I'm not sure why. I have no recipes in mind to speak of, so I assume I snapped up the items because they were inexpensive.
Yesterday I browsed around for recipes, and found the following:
Barley-Stuffed Bells
From Barley Foods
1 LB ground beef or turkey
In large bowl, combine ground meat, onion, bread crumbs, Parmesan cheese, egg, salt, black pepper and cooked barley. Divide meat-barley mixture into six portions. Press each portion into bell pepper half, forming mixture to the shape of the pepper. Spray a 9x13-inch baking dish with nonstick cooking spray. Place filled pepper halves in dish. Pour pasta sauce over peppers. Cover tightly with aluminum foil. Preheat oven to 375-degrees F. Bake peppers for one hour and fifteen minutes. To serve, arrange peppers on platter, spooning a portion of sauce over each pepper. Pour remaining sauce from baking dish into container to serve at table. Sprinkle additional grated Parmesan cheese over peppers, if desired, and serve. Recipe makes six servings.
To cook pearl barley: In medium saucepan with lid, bring three cups water to a boil. Add one cup pearl barley and return to boil. Reduce heat to low, cover and cook for forty-five minutes or until barley is tender and liquid is absorbed. Place any extra cooked barley in an airtight container and refrigerate or freeze for up to a week. Add to soups, stews, casseroles and salads for extra flavor and fiber. For best results, bring frozen or refrigerated cooked barley to room temperature before using.
And now for the lentils:
Lentil & Rice Pilaf
Melt butter in three-quart saucepan; add rice and lentils. Cook for one minute, stirring constantly. Pour in water and bring to a boil. Reduce heat and simmer for thirty minutes. In a skillet, cook onion in olive oil until tender. Gently mix onion and lemon juice into rice and lentils; season with salt and pepper to taste. Let stand for thirty minutes before serving.
I'm going to try the bell peppers first, probably this weekend or early next week.
Tags: Entrees;
Side Dishes
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