Barley.

[Lisa0825]

I have never cooked with barley before. The only time I know I have had it was in Campbell's Vegetable Beef Soup - my favorite soup when I was growing up. I bought some barley because my friend who is in a doctor-supervised weight loss program said it was a grain that was approved for her plan. I have looked up recipes on food.com, but I always like to ask people I know for recommendations. Does anyone here cook barley? If so, what do you do with it?

Thanks!

[Denninmi]

1. LOL, I've put it in soup.

That's about it. But there isn't any reason you couldn't use it in a manner similar to rice, as far as I can tell.

[Lisa0825]

2. Yeah, I was thinking of just doing something like a fried rice deal with it.

It seems very versatile, but the only recipes I can find are soups, stews, and things people call casseroles, but which are really just barley with some chicken thrown in. LOL

[Warpy]

3. The outer layer of starch turns into a gluey substance

which is why barley is so great in soups and stews, tending to thicken both of them. I'd tend to try do do a risotto type preparation with it for a hot, savory barley.

Cold barley is great in grain salads and can also be used in pilafs. Tossing it with a little oil can cut down on the glue and make it less of a brick after it's stood out for a while.

The ratio is 2 1/2 cups water per cup of barley.

[Lisa0825]

4. Thanks for the tips! nt

[sinkingfeeling]

5. Somewhere I have a great barley pilaf recipe that came off a box

of Quaker barley. It has carrots and mushrooms. Great stuff.

[Lisa0825]

6. Cool, thanks! Maybe I'll find it if I google :-) nt

[msanthrope]

7. You can make orzot. (Barley risotto.)

I am assuming you are using pearled barley, but if you are not, then you are using groats or Scotch barley?

Orzot (orzotto) is how you make risotto using pearled barley....take any standard risotto recipie you like, and sub in 1 1/2 cups pearled barley for the rice, and about 4 cups of stock for the liquid.

So--for orzotto milanese....

Take some olive oil and heat in a pan.

Add two finely diced shallots.

When soft add 1 1/2cups pearl barley.

Add salt, pepper, to taste.

Stir until the barley is coated and changes color slighty, and then half a cup of white wine.

When absorbed, start ladling in, a half cup at a time...4 cups of beef (or chicken) broth mixed 1/2 cup hot water that your saffron threads have been soaking in. Throw in threads and all.

Keep stirring. (You may not need all the stock. Stir in 1/2 cup at a time, wait for it to cook and be absorbed, then add more.)

When it tastes good, throw some cheese in it.

Serve.





Here's my families recipie for risotto milanese.

[Lisa0825]

8. Sounds awesome, thanks! :-) nt

[Ruby Reason]

9. Mmm, these sound yummy.

I've mostly mixed barley into other grain recipes. Doing rice, or quinoa, or wheat berries, I've substituted barley for part of the grain and so far it has not failed. Added a different twist, but not failed. I'm going to try a few of these other ideas though.