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Apr 7, 2008 06:35 AM

Anyone got any good Barley recipes?

I just read up on the health benefits of barley, and being that I usually avoid grains this is pretty exciting for me. The problem is I really don't know many recipes involving barley except for beef barley soup, and a few risotto recipes I've come across on epi.

Anyone got any good recipes out there? Also extra points if anyone has any lighter spring/summer meals, since barley tends to be on the heavier side, and its getting warm out.

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  1. Barley and mushrooms go very nicely might enjoy this Mushroom Barley Risotto from epicurious...quite delicious!

    Ooops, now I've re-read your post and you have already seen this on epicurious, I believe...sorry! But it IS worth making unless you really don't like mushrooms.

    1 Reply
    1. re: Val

      Pretty funny, I actually made this last night. Not a bad recipe, but I replaced 1 cup of stock for white wine, added a packet of chicken sausage and next time I am going to add 1/4 of parm I saw in one of the postings.

    2. Scotch Broth is a lamb and barley soup, delicious but a bit hearty for summertime. Keep it in mind for fall/winter.

      I often cook up a batch and keep it in the fridge to sprinkle on my salad for lunch, toss with hot vegetables, or stir into a bowl of soup. If you search on Chow, you'll get lots of hits. I'd only suggest to get the most fiber, get the hulled barley. It has been hulled, but the bran hasn't been polished off as it has been with pearled barley.

      1. Barley is delicious, use anywhere you use rice, great in any soup, add to leftover gravy (after cooking it, of course), it is simply wonderful as a side dish with good old butter or your favourite marg. We use it in place of hot cereal, I like mine with margarine and salt/pepper.

        1. My favorite barley recipe requires one to germinate the barley first. Next, lay it out to dry. Crush about 15 lbs worth and mash with water at about 168 deg F. Strain, and bring the liquid to a boil. Add hops, and allow boil to continue for about 1 hour. Cool, then add some brewer's yeast. Allow mixture to sit at room temperature for about two weeks...

          1. There is one, I think in Rosso and Lukins _New Basics_, for Basil Barley Provencale. Basically you cook the barley in one pot, saute some summer veggies lightly in another pan (Zucchini, cherry tomatoes, onions), then toss together like a salad with coarsely chopped basil and pine nuts. Best when the veggies are fresh and in-season - can eat it hot or cold.