COOKING PEARL BARLEY. PEARL BARLEY
Cooking pearl barley. Cooking vacations spain. Advanced cooking recipes
Cooking Pearl Barley
Pearl Barley, "Brunoise" of Carrot & Red Pepper, Thyme, & Rosé Wine Cocottes
Explored :: position 302 on Tuesday, Sept 6, 2011
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A closeup the dish below (see the image).
Perfect as a starter, with nice crusty bread; or served as part of a lunch or brunch with grilled meats or fish, or with griddled halloumi cheese (see my previous image).
Note ¦ In case you are wondering about the culinary term "brunoise" :: it means any vegetable cut in very tiny dice of 3 mm or less (ie: 1/8" inch or less) using a very sharp knife (ie: not a food processor!). It differs from the term "mirepoix", which refers to a more specific kind of brunoise (typically onion, carrot & celery) usually gently cooked in butter (although oil may be used), and used to flavour a wide variety of dishes including sauces, soups, and stews :-)
Shrimp Veggie N Barley Pilaf
2 c Pearl Barley (prepared in water)
1/4c Chopped Mushrooms
1/4c Chopped Spinach
1/4 onion chopped
1 roma tomato
1.4 chopped broccoli
8 Medium Shrimp
1 T (or less) Olive Oil
prepare barley in slow cooker on Lo for 2-3 hours in 1:3 ratio (barley to water) - can also use chicken stock
in sauce pan heat olive oil over Medium heat, add onions, mushrooms until tender, add broccoli, spinach, tomato and shrimp, cover and let simmer until shrimp is cooked (pink)
add two cups of prepared barley to veggies and let simmer for 7-10minutes.
Serve as a main dish or hearty side.
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