Cooking Barley so it's tasty
- orangewasabi Dec 17, 2006 01:18 PM
Other than in soups, how like your barley prepared? I love the texture and could eat it in place of rice often.
Can it be baked?
what are your best barley recipes?
switching up the cooking liquid makes a huge difference. i always cook it with lots of aromatics and chicken stock; then depending on what i'm serving it with, often include either lemon or orange juice, and that zest at the end.
i really like it as a salad component and treat it like cous-cous. i like it with lots of parsley or watercress, slivered almonds, golden raisins, bits of cumin-scented chicken, and chopped olives or feta. i also like it with black beans and corn.
you can bake it, make it "risotto" style, or toast it before regular cooking.
I can just eat it boiled in water like rice. (I'd rather eat just about anything before plain white rice.) But most often I put it in soup. There's a wonderful recipe in the old Diet for a Small Planet book for a barley & buttermilk soup that absolutely rocks.
Simple, but very nice - mix some barley in with white rice. It's a really lovely, warming but substantial base for coq au vin and the such.