Well?
I am omnivorous, if that helps at all. Tell me how to cook it and what to mix in with it.
Thanks.
Soup. Barley is a marvelous addition to just about any style of soup.
Malt it and make beer?
Crack it and add to bread recipes.
Barley juice.
Goes well with lamb. Either a soup with lamb, carrot, tomato, barley, or make it into a pilaf with lamb chops.
This recipe from The Joy of Cooking
3 T butter
1.5 C chopped mushrooms
0.5 C chopped onion
1 clove garlic, chopped
1 C barley
3 C chicken stock
salt and pepper
Oven to 350F
Melt butter in 2QT stock pot. Add mushrooms, onions and garlic and saute until mushrooms are lightly brown (about 8 minutes). Add barley and stir until well coated. Add broth and salt and pepper and bring to a boil. Cover and pop in oven. Cook for 45 minutes. Let stand, covered, for 10 minutes.
Absolutely delicious. You can do this with brown rice as well.
Or sing it to the tune of “What will we do with a drunken sailor.”
OOOOOOOOOOOOOOOOOOOOOOOOOO! That looks good!!
Agreed.
Otherwise, use it like you would rice. It’s a good, low glycemic index rice substitute. The only thing is that it’s not delicate like rice, so you want to pair it with something that has some serious flavor. Turkey and beef come to mind.
Beef stew.
If you have a rice cooker, you can cook barley in it. Just get the correct proportion of water/stock to barley. Add whatever seasonings you like.
Do you have PEARLED barley or HULLED barley? Pearled barley is more tender, needs less liquid than hulled barley. Hulled barley still contains the grain coating, is more chewy, and you get more fiber.
Either one is delicious!
~VOW
It’s out of this world. I eat it as a main dish. mmmmmmmmm
Lemon barley water. It’s an old recipe for a health tonic, but it actually tastes delicious. Very refreshing.
Exactly what came to my mind when I saw the thread title.
You can simmer rinsed pearl barley in about twice its own volume of water (which it will absorb, so watch and keep stirring) for 15-20 minutes and have a yummy and simple snack with some butter and salt or any flavorings you like. I like it still rather chewy rather than boiled to mush.
Mmm, now I want a bowl of barley.
Nom nom nom!
It can also be used as a rice substitute in dishes like stuffed cabbage or stuffed peppers. My mother occasionally makes golabki (Polish stuffed cabbage rolls) with barley or buckwheat instead of rice.