322622 Fri Sep 01 19:51:26 -0700 2006 7 31 Home Cooking 0 1849122 I have organic "pearl barley" from a farmer's market. How do I cook it? Liquid, timing? Thanks. Fri Sep 01 19:51:26 -0700 2006 14759 rcburli 1 1849806 I cook it just like rice. 1 part barley to 2 parts liquid, bring it to a boil, then cover and simmer for 20 to 30 minutes. It's even better if you sautee an onion in some olive oil first, then sautee the barley for a bit, add some fresh thyme, and finally add chicken broth. Sat Sep 02 01:37:03 -0700 2006 1849122 12456 Euonymous 1 1849838 I would add sliced mushrooms towards the end of cooking. I also stir it up a bit so that it's creamy like a risotto. Sat Sep 02 01:55:02 -0700 2006 1849122 18056 Zengarden 1 1850294 I've recently started cooking barley regularly. It's good for you and a nice change from rice. Plus you can add things to it -- e.g., sauteed corn, peppers & onions. You can cook it and let it sit while you make the rest of your dinner. You'll want to rinse it well before adding it to 3x quantity boiling water (or stock), add some salt, cover and cook 25-30 mins. Sat Sep 02 13:15:22 -0700 2006 1849122 33755 NYchowcook 1 1850835 I make a sort of risotto with barley. It will take longer, and use more fluid but its a worthwile thing to do. I saw a tv cook called Sophie Grigson make it and she always seems to do food that you can trust. Other than that, it's good to add a small handful to soups and stews to add a bitof depth of flavour and to thicken. Let me know what you do. Sat Sep 02 20:59:38 -0700 2006 1849122 22675 lympicita 2 1852759 Thanks for the suggestions and tips. There is a great recipe from Alton Brown for a simple barley salad with fennel, pine nuts, bacon, parm. regg, OJ, and olive oil. It's really good. Mon Sep 04 12:35:37 -0700 2006 1850835 14759 rcburli 1 1851575 Here are two (tried and tested): Toasted Barley and Mushroom "Risotto" (I don't have an attribution for this) Cooking time: 25 minutes Servings: 3-4 as main-course Ingredients: 1 Tbsp. olive oil 1 cup pearl barley 2 1/2 cups coarsely chopped trimmed mushrooms 2 large shallots, minced 1 large clove garlic, minced, about 1/2 Tbsp. 3 cups chicken broth, heated 1 Tbsp. each: minced fresh rosemary, snipped fresh chives 2 tsps. unsalted butter 2 Tbsps. grated imported Parmesan cheese 1/4 tsp. salt Freshly ground pepper 1. Heat oil in medium saucepan over medium heat, shaking pan to coat bottom with oil. Stir in barley. Cook, stirring, until lightly toasted, about 5 minutes. Add 1 1/2 cups of mushrooms, shallots and garlic; cook, stirring, until mushrooms are heated through, about 2 minutes. 2. Add 1/2 cup of broth to barley mixture. Cook, stirring, until broth is absorbed. Repeat with remaining broth as needed, adding 1/2 cup at a time. Stir in remaining mushrooms about 5 minutes before barley is done. Barley is done when it is tender, creamy and firm, about 20 minutes. Stir in rosemary, chives, butter, cheese, salt and pepper to taste. Pass additional cheese separately. ********** Barley Pilaf (attributed to jmcquown) 1/3 c. pearl barley 1 Tbs. butter 2 Tbs. minced onion 1 clove garlic, minced 1 c. chicken or vegetable stock 1/2 tsp. celery salt 1 Tbs. minced parsley Melt the butter in a small skillet. Add onion and garlic and saute until tender. Add to barley in a 1-1/2 quart baking dish. Add the remaining ingredients to the barley. Cover and bake at 325F for 1 hour, or until liquid is absorbed. Serves 2; may be doubled. Sun Sep 03 14:29:01 -0700 2006 1849122 16460 taco_belle 1 1853999 There are 2 things you can do with one cup: Barley water: 1 cup barley 2 qts water simmer covered an hour drain and SAVE water add honey and lemon/lime to WATER, to taste. Chill. Leftover barley? Barley Salad, of course. Barley, mayo etc. PS Try to get Hulled Barley (maintains outer bran)as opposed to stripped down Pearl barley. Tue Sep 05 02:06:13 -0700 2006 1849122 36514 johnmcginness