An Ancient Staple Grain of the Middle East and Tibet, Barley Can Be Enjoyed in a Wide Variety of Ways
From soups and baked goods to main dish recipes, barley is considered the most valuable grain next to wheat.
Like all grains, rinse it thoroughly under running water and then remove any soil, stones or debris that you may find. After rinsing, add one part barley to three and a half parts boiling water or broth. After the liquid has returned to a boil, turn down the heat, cover and simmer. Pearled barley should be simmered for about one hour, while the hulled variety should be cooked for about ninety minutes.
Mix barley flour with wheat flour to make breads and muffins that have a uniquely sweet and earthy taste. Use the cracked variety or flakes for hot cereal. Toss chilled cooked hulled barley with chopped vegetables and dressing to make a tasty cold salad.
Add it to your favorite stews and soups to give them extra heartiness and flavor. Cook and combine it with sautéed mushrooms for a pilaf with an Eastern European twist. Or tossing lightly with herbs, pack into a buttered ring mold. Turn out onto a serving platter and fill the cavity with peas and onions.
Please check back soon as we will be adding our favorite Barley recipes.
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