593803 Thu Feb 05 15:10:15 -0800 2009 30 31 Home Cooking 0 4391271 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. Thu Feb 05 15:10:15 -0800 2009 224238 Caralien 1 4391599 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? Thu Feb 05 17:22:53 -0800 2009 4391271 131001 c oliver 1 4391666 Are you using pot (whole grain) barley or pearl (bran removed) barley? Thu Feb 05 17:47:24 -0800 2009 4391271 58743 alanbarnes 2 4391670 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! Thu Feb 05 17:49:25 -0800 2009 4391666 224238 Caralien 3 4391794 So is that a thumbs down for pearl barley? Thu Feb 05 18:51:17 -0800 2009 4391670 131001 c oliver 4 4391847 It'd probably work - like white rice vs. brown rice, just reduce the cooking time. Thu Feb 05 19:22:54 -0800 2009 4391794 58743 alanbarnes 1 4391817 A winter standby that mom used to make and I just made last week is lamb, mushroom and pearl barley soup. Thu Feb 05 19:04:41 -0800 2009 4391271 93538 Passadumkeg 2 4391821 Ooooooohhhhhh. Dominus vobiscum :) Thu Feb 05 19:06:12 -0800 2009 4391817 131001 c oliver 3 4391828 Siempre ubi sub ubi.(sic) Thu Feb 05 19:10:49 -0800 2009 4391821 93538 Passadumkeg 4 4391885 Though a former member of the National Latin Honor Society, I had to look that up. Too funny. Thu Feb 05 19:47:53 -0800 2009 4391828 131001 c oliver 4 4395518 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. Sat Feb 07 05:30:22 -0800 2009 4391828 127625 fern 1 4391933 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. Thu Feb 05 20:10:49 -0800 2009 4391271 12139 paulj 1 4392500 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! Fri Feb 06 06:16:43 -0800 2009 4391271 137946 Scargod 1 4392512 Barley wine, wicked good, kick ass, knock you down. Yum. Fri Feb 06 06:22:44 -0800 2009 4391271 93538 Passadumkeg 1 4392575 I couldn't agree more! I have recently discovered the wonders of using whole barley instead of rice and the resulting risottos are not only delicious but much more nutritious as well. It's got a very distinctive nutty flavour, as mentioned before. I also used it to make stuffed eggplants, cooked in stock and mixed with lots of vegetables. Has anyone got any more recipes for it? Fri Feb 06 06:42:44 -0800 2009 4391271 240789 Paula76 2 4394272 I agree -- Barley is the best! underused and underappreciated, for sure. I have taken to making Barley Tabbouleh sort of thing with lots of chopped fresh parsley, diced grape tomatoes, diced cucumber and red pepper and just a bit of minced red onion if you like. Salt, pepper, a bit of garlic powder, lemon juice and olive oil and voila! Fri Feb 06 14:27:27 -0800 2009 4392575 46506 Tapyram 3 4394427 Don't forget kasha too! Fri Feb 06 15:24:55 -0800 2009 4394272 93538 Passadumkeg 3 4397934 I ditto that. I love that recipe. We all add a few extra stuff now and then, but absolutely a great use of barley. Love to make it for a dinner party where it is more of a buffet type. People love it, but sometimes I just don't tell them what it is. I think they are often afraid to try it, but once they eat it ... they love it. I could eat it all the time. Thanks for reminding me of it... it has been a while since I made it. Sun Feb 08 07:45:57 -0800 2009 4394272 232829 kchurchill5 1 4395402 And barley and mushrooms are a match made in heaven. I've been making quinoa lately but now I'm going to have to pick up a bag of barley. Sat Feb 07 02:44:44 -0800 2009 4391271 11097 coll 2 4395440 Quinoa and lamb are a match made in Altiplano heaven too. Sat Feb 07 04:12:10 -0800 2009 4395402 93538 Passadumkeg 3 4396304 Uh oh I just bought a bunch of lamb necks for $1.99, and I have an idea now what to do with them. The butcher recommended boiling them a little first, then pouring that liquid off and simmering in beer. I think I have an idea (wish I could draw a lightbulb). Sat Feb 07 12:38:45 -0800 2009 4395440 11097 coll 4 4396538 I see you live on Long Island. Try Mi Bolivia Restaurant in Sunnyside Queens on 45th & 44th. Lamb stews, chicharone, soups; cheap, not fancy in the least and SALTENAS! The real Bolivian drug. Highly addictive. I prefer the chicken ones. Google Bolivian lamb & quinoa recipes or just Bolivia & lamb. Sat Feb 07 14:19:07 -0800 2009 4396304 93538 Passadumkeg 5 4397629 I'm on the other end of the Island, but we happen to be going into Richmond Hills on Saturday. I bet our friends would be interested in going to this place, they want to go to the train yards anyway! Thanks for the info. I'm using my lamb to make the Moroccan lamb stew recipe I found here yesterday, and then I'll have something to compare it to. Sun Feb 08 03:43:16 -0800 2009 4396538 11097 coll 2 4397895 Barley, mushrooms and leeks is even better. Sun Feb 08 07:22:42 -0800 2009 4395402 10400 Aromatherapy 1 4395822 I love barley, I always add it to home made soup. Sat Feb 07 08:53:07 -0800 2009 4391271 12130 malibumike 1 4397080 Barley and lentil soup: simmer 1/2 cup barley in about 2c water simmer 1/2 cup lentils (puy) in 2c water soup base: - half onion, diced - 2 cloves garlic, smashed - 1/2 c diced fennel - 1 carrot diced diced ham and chorizo to taste sliced mushrooms (meaty king trumpet) sautee these items, add some water (or stock depending on the saltiness of the ham) pressure cook for about 5 minutes, or until the barley and lentils (in separate pots) are nearly tender. Cool and open the PC. Add the lentils and barley to soup base. Adjust seasoning (salt, pepper, etc), and water. Pressure cook another 5 minutes. I cooked the barley and lentils separately because my barley was old, and I didn't know how long it would take. As it was, the barley and lentils cooked in about the same time. So I probably could have gotten by with one pot. Sat Feb 07 18:21:54 -0800 2009 4391271 12139 paulj 1 4397925 Where do you buy rolled barley? Do they carry it at Whole foods or similar? I've only seen pearled barley in the regular grocery store. Sun Feb 08 07:40:36 -0800 2009 4391271 41042 jacquelyncoffey 2 4397949 I bought 'pressed' barley at a Korean grocery. Health food places sometimes carry rolled grains besides oats. I have bought tritical (a wheat/rye hybrid) this way, but have not looked for barley. Sun Feb 08 07:51:46 -0800 2009 4397925 12139 paulj 3 4398072 Isn't a barley porridge a very common Korean meal? Sun Feb 08 08:56:45 -0800 2009 4397949 93538 Passadumkeg 4 4398192 The pressed barley package had a recipe for barley cooked with rice. There is also a popular drink made with malted barley and rice. I don't know about dishes that use barley without rice. Sun Feb 08 09:59:04 -0800 2009 4398072 12139 paulj 5 4398219 I am always on the lookout for alternatives to rice and/or potatoes as a side dish and I LOVE barley but haven't done much with it besides soup. So I think some of these ideas sound lovely. Sun Feb 08 10:11:29 -0800 2009 4398192 189528 Whosyerkitty