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leftover barley

thew Dec 9, 2009 03:20 PM

have a few cups of leftover cooked pearl barley. need ideas. kets have em.....

  1. r
    relizabeth Dec 10, 2009 11:40 AM

    stuff cabbage! I've got some (oddly shaped) cabbage rolls filled with barley, lentils, onions, apples, etc, cooking in the oven right now.

    1. Michelly Dec 10, 2009 09:37 AM

      Throw it into any stew, replacing potatoes.

      1. hotoynoodle Dec 10, 2009 07:36 AM

        it freezes very well too. i used to cook big batches of it and portion and freeze.

        1. enbell Dec 10, 2009 07:26 AM

          veggie burgers:
          I have used vegetable shortening in place of the butter and have also adjusted the lentil:barely ratio.

          1. alkapal Dec 10, 2009 06:00 AM

            i like the ideas with sauteed mushrooms -- maybe in a soup?

            also, it'd be good in a casserole -- i'm thinking eggplant and cheddar cheese....

            1. c
              cheesecake17 Dec 10, 2009 05:37 AM

              Add some warm roasted veggies and a lemony dressing to make a salad.

              1 Reply
              1. re: cheesecake17
                thursday Dec 10, 2009 09:56 AM

                I like to mix barley with roasted zucchini and eggplant, arugula, fresh tomato and garlic - toss with olive oil, red wine vinegar and a little sea salt. One of my favorite lunches.

              2. Paula76 Dec 10, 2009 05:22 AM

                I love barley risotto! Since the barley is already cooked, I would suggest sauteeing some onions, garlic and mushrooms, adding the barley to the mix and stirring some mashed butternut squash or beets...It is really delicious and healthy to boot.

                1. todao Dec 9, 2009 08:45 PM

                  I might suggest heating up some stock and, just before serving, stir in the barley to bring it up to temperature. Might include a few veggies in the stock and cook them before the addition of the barley. Nice hot soup on these cold days is always welcome.

                  1. Emme Dec 9, 2009 08:36 PM

                    -back when i could eat it, i would mix it into cottage cheese with some sweetener, cinnamon and vanilla, then nuke in the microwave til gooey to make a faux rice/barley pudding.

                    -mix with some caramelized onions and mushrooms for a pilaf

                    -saute some onions in oil along with some mushrooms, then add the barley along with some balsamic vinegar and soy sauce. stir in thyme or parsley at the end. top with some grated parmesan if desired.

                    -mix with celery, carrots, and onions sauteed in oil and chicken broth, then mix in thyme. slice open and bake acorn squash til tender. scoop flesh and fill with barley stuffing, drizzle with melted butter and return to oven. bake til almost done. sprinkle with grated cheese and broil til cheese is brown and gooey.

                    or a thai barley stir-fry http://www.barleyfoods.org/recipes/th...

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