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?
I call my favourite pearl barley Chinese Chestnut Chicken. I measure out and wash some pearl barley into my rice cooker. I measure the water for barley and add the ingredients: a coarsley chopped stick of chinese sausage 'lap cheong'; some dried shitake mushrooms (with stems removed); some prepared chestnuts finally I add some chicken thigh pieces. I stock up on foil packs of prepared when I'm in Chinese grocery stores. When the 'casserole' is cooked, I drizzle some oyster sauce and fold in and enjoy. It makes me think of my mom, so it's real comfort food.
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.
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!
*precisely* what i jumped onto this thread to suggest.
it also makes a terrific alternative to steel-cut oats for breakfast.
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!