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Jan 13, 2012 01:26 PM

Pearl Barley - favorite recipes?

OK, I love barley. I just made a quick beef barley vegetable soup a few days ago with leftover pot roast. Mom will get some packaged up in containers for her freezer.

But how else do you use barley other than in soup? I've seen a couple of recipes for a barley risotto, including a barley butternut squash risotto I might make this weekend.

I've seen it for salads as well, although they seem more summery to me, like a couscous salad.

How else do you use it? Any favorite recipes?

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  1. Sorry, not a recipe, but I made cabbage rolls with barley for the rice a couple of times. Shredded carrots, onion or scallions, the smallest cabbage leaves shredded, small chopped broccoli and/or cauliflower. I didn't add meat, but you certainly could. I'm pretty sure I used chicken stock to braise. As you know, you should probably use fully cooked barley. It won't get mushy even after the braise, and it would never cook from the raw state before the rolls dissolved (I favor Savoy).

    There's always mushroom/barley soup and lamb/barley soup or a combination of the two. Hey, it's soup weather!

    1 Reply
    1. re: nemo

      The lamb barley soup was what Mom was *supposed* to get, but it's a bit expensive for me right now, so she'll "make do" with the beef barley soup. :-)

    2. It's traditional in the UK to add it to some stews and casserole dishes - like this one:

      And,as you've already spotted, it works really well as a risotto

      1 Reply
      1. re: Harters

        Ooh, Harters, that lamb shank hotpot looks great! Now to keep my eyes peeled for a sale on them. Thanks!

      2. barley is lovely cooked like risotto, especially with fresh and dried mushrooms.

        4 Replies
          1. re: goodhealthgourmet

            Oh, my dear ghg, Supreme Highness of Googledom, how do I ♥ thee? Let me count the ways. :-)

            Both the Moroccan Chickpea Barley Salad and Curried Barley with Raisins and Almonds sounds great! Thank you, m'dear! These recipes should clear out the 2 bags of barley I have!

            1. re: LindaWhit

              anything for you, my friend! i had a feeling you'd like those :) i'm big on the Moroccan spices & curry - the flavors work really well with the earthiness of the barley.

            2. re: goodhealthgourmet

              Just made the curry/raisin/almond barley dish; very very nice. Thanks!

          2. Sometimes I just eat it like rice.

            1 Reply
            1. re: ipsedixit

              We do too. I often cook it in broth though, just to add a bit of extra flavour.

            2. I love barley as well Linda and made a yummy soup from the COTM last weekend that won my barley-hating mr bc over. Admittedly, there were a lot of other ingredients in the soup, but it was a start so I'll follow this thread w interest.

              The first unusual application of barley that came to mind for me was barley water. I lived in England for a couple of years and barley water was a pretty common beverage. I especially enjoyed the one flavoured with lemon. I did a quick google search and see there's now an orange version as well which I'll bet would be would be very tasty. This drink is especially refreshing over ice in the summer time. I'm betting the lemon version would be lovely w some fresh mint! I did find a recipe from Alton Brown jic this holds any appeal:


              I've bookmarked it myself as I'd like to give this a try in the summer . . . maybe w lime or basil & lime....

              I also thought of a dish I've had flagged for some time for a barley side dish. Not sure if you have this book but I thought the recipe sounded tasty:
              Barley with spinach and shallots from Madhur Jaffrey's World Vegetarian: Over 700 recipes and ingredients from all over the globe by Madhur Jaffrey

              Finally, I purchased Good to the Grain last year and recall there were recipes using barley flour...something I'd never heard of prior to that.

              1 Reply
              1. re: Breadcrumbs

                The barley with spinach and shallots sounds good! I don't have that vegetarian cookbook, but I do have Deborah Madison's "Vegetarian Cooking for Everyone" - and now that I have finally unpacked the cookbooks, I have easy access to it! Don't know why I didn't think to pull out that and several other vegetarian cookbooks to see what's what as it relates to pearl barley - thanks for the idea!