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Barley is wonderful!

After reading the risotto and other ideas for what to do with a ton of dried mushrooms (we haven't made a dent), I purchased some rolled barley.

Toasted it in a dry pan until it smelled nutty (5-10 minutes?), then started adding in the filtered mushroom liquid, hot stock, smashed garlic, and the mushrooms. After about 15 minutes, I tired of adding liquid, stirring, repeating. So I added some cooked meat (bison one time, pork another, chicken another), another inch and a half of hot broth, covered it, and let it sit for 20 minutes.

It is so good.

We've had it a few times over the past week, and it's become my husband's favourite grain. Mine too. Freshly cooked, reheated, it doesn't matter. It is simply wonderful.

Thought I'd share.

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  1. That sounds SO good. I have a bag of pearl barley. Is there a difference is how you cook it? Could I use it for this?

    1. Are you using pot (whole grain) barley or pearl (bran removed) barley?

      3 Replies
      1. re: alanbarnes

        I used whole grain barley. Using the method mentioned by my 82 year old friend, Al Mechanic.

        Not a fan of polished rice, this appeared to be the best method, and I am very thankful for it!

        1. re: Caralien

          So is that a thumbs down for pearl barley?

          1. re: c oliver

            It'd probably work - like white rice vs. brown rice, just reduce the cooking time.

      2. A winter standby that mom used to make and I just made last week is lamb, mushroom and pearl barley soup.

        4 Replies
        1. re: Passadumkeg

          Ooooooohhhhhh. Dominus vobiscum :)

            1. re: Passadumkeg

              Though a former member of the National Latin Honor Society, I had to look that up. Too funny.

              1. re: Passadumkeg

                My husband used to say this to the kids as if he was telling them something of great importance. (well, i guess he was, actually.)
                When they asked what it meant and he told them they'd all crack up and hurl insults at him for being a "big dork". Lots of laughs.
                We have a large family so every couple of years there'd be a young one coming up who hadn't heard/understood the joke the time before and was fresh meat. Your post brought back a funny memory for us!

                I just used barley for the first time in ages a couple of weeks ago in a beef, barley, and mushroom soup. I didn't do a great job, sadly, didn't cook the onion long enough at first so the soup has too much sharp onion taste. I'll try again, this thread will be a big help. Caralien, your recipe sounds great and I'm pretty sure I have all the ingredients here.

          1. I recently bought some pressed (rolled) barley from a Korean grocery, and made the 'custard' recipe on the back of the package. It called for cooking the barley in some water, then adding it to an egg, milk, and sugar mixture and baking in water bath. In effect, a custardy rice pudding, only with barley instead of rice. Pretty good.

            1. Recently added barley pearls to chicken vegetable soup. It seemed I added too much. Slowly, over several warmings, it grew thicker and thicker and almost became too thick. It was still very good!