Pearl Barley ideas?!
I have never cooked with pearl barley but i have got some dryed in my cupboard!.!.!. Anyone have any meal ideas (for 1 person)!.!.!. I know i can put it in soups and stews, any thing else!?Www@FoodAQ@Com
Answers:
I made a really good risotto with it once!. Just use it as you would risotto rice!.!.!.I fried some onion and pancetta cubes, then added the rice for a minute, then added a little wine and cooked till it evaporated, then added hot stock a ladle at a time, adding the next ladle when it was all evaporated!.!.!.keep going for about 20 minutes, until the barley is tender, but still with a bite to it!.
You can add whatever you want to it at the end - herbs, peas, beans, asparagus, or put a poached egg on top!. also it heats well for the next day, or you could make leftovers into little patties and fry briefly!.Www@FoodAQ@Com
You can add whatever you want to it at the end - herbs, peas, beans, asparagus, or put a poached egg on top!. also it heats well for the next day, or you could make leftovers into little patties and fry briefly!.Www@FoodAQ@Com
THis makes more then one serving but it would make a good lunch the next day!.
Easy Greek Barley Salad
1/2 cup pearl barley
1 1/2 cups water
Salt
1/4 olive oil
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 cup finely chopped onion
1/8 cup finely chopped fresh parsley
1 medium tomatoes, chopped
1/2 small green or red bell pepper, chopped
1/4 cup crumbled feta cheese
In medium saucepan with lid bring water and 1 teaspoon salt to a boil!. Add barley and return to boil!. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed!. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley!. Cool to room temperature!. Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese!. Serve salad chilled or at room temperature!. Makes 3 servings!.Www@FoodAQ@Com
Easy Greek Barley Salad
1/2 cup pearl barley
1 1/2 cups water
Salt
1/4 olive oil
1 tablespoons fresh lemon juice
1 tablespoons red wine vinegar
1/4 teaspoon dried oregano
1/8 cup finely chopped onion
1/8 cup finely chopped fresh parsley
1 medium tomatoes, chopped
1/2 small green or red bell pepper, chopped
1/4 cup crumbled feta cheese
In medium saucepan with lid bring water and 1 teaspoon salt to a boil!. Add barley and return to boil!. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed!. Combine olive oil, lemon juice, vinegar, oregano and 1/4 teaspoon salt; pour over hot cooked barley!. Cool to room temperature!. Gently stir in onions, parsley, tomatoes, bell pepper and feta cheese!. Serve salad chilled or at room temperature!. Makes 3 servings!.Www@FoodAQ@Com
Use it to make barley water!.
Boil a handful in a pint of water, simmer until cooked, strain off the liquid and add the juice of a lemon, (to the liquid) honey or sugar to taste!. You could flavour the water with orange or lime and add some zest if you like it!.
The leftover barley grains can then be added to soups and stews!. That's why I cook the barley without the lemon etc!.
Barley can be used in place of rice, you don't have to make the drink, but it's a good way of using the leftover grains!.
I've used it fried with onion, peppers, herbs, bacon and mushrooms!.
I've also mixed the grains with some mashed potato, sardines and parsley and made a variation of fish cakes!.
also use minced meat instead of fish for cakes/rissoles
I suppose you could add fish and hard boiled egg for a kind of kedgeree!.Www@FoodAQ@Com
Boil a handful in a pint of water, simmer until cooked, strain off the liquid and add the juice of a lemon, (to the liquid) honey or sugar to taste!. You could flavour the water with orange or lime and add some zest if you like it!.
The leftover barley grains can then be added to soups and stews!. That's why I cook the barley without the lemon etc!.
Barley can be used in place of rice, you don't have to make the drink, but it's a good way of using the leftover grains!.
I've used it fried with onion, peppers, herbs, bacon and mushrooms!.
I've also mixed the grains with some mashed potato, sardines and parsley and made a variation of fish cakes!.
also use minced meat instead of fish for cakes/rissoles
I suppose you could add fish and hard boiled egg for a kind of kedgeree!.Www@FoodAQ@Com
Beaker's Vegetable Barley Soup
"Easy to make and delicious!. Vegetable broth, barley, and lots of veggies make this soup hearty and filling!. I use and recommend organic products!. Please add a review if you make it!. Enjoy!"
INGREDIENTS
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14!.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Method
Pour the vegetable broth into a large pot!. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves!. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce!. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes!. The soup will be very thick!. You may adjust by adding more broth or less barley if desired!. Remove bay leaves before serving!.
or try this one
Beef Barley Vegetable Soup
"Slow cooker, hearty, easy!. Serve with a hearty bread, and enjoy!."
INGREDIENTS
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
Method
1) In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers)!. Add barley and bay leaf during the last hour of cooking!. Remove meat, and chop into bite-size pieces!. Discard bay leaf!. Set beef, broth, and barley aside!.
2) Heat oil in a large stock pot over medium-high heat!. Saute carrots, celery, onion, and frozen mixed vegetables until tender!. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture!. Bring to boil, reduce heat, and simmer 10 to 20 minutes!. Season with additional salt and pepper to taste!.Www@FoodAQ@Com
"Easy to make and delicious!. Vegetable broth, barley, and lots of veggies make this soup hearty and filling!. I use and recommend organic products!. Please add a review if you make it!. Enjoy!"
INGREDIENTS
2 quarts vegetable broth
1 cup uncooked barley
2 large carrots, chopped
2 stalks celery, chopped
1 (14!.5 ounce) can diced tomatoes with juice
1 zucchini, chopped
1 (15 ounce) can garbanzo beans, drained
1 onion, chopped
3 bay leaves
1 teaspoon garlic powder
1 teaspoon white sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried parsley
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon Worcestershire sauce
Method
Pour the vegetable broth into a large pot!. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves!. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce!. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes!. The soup will be very thick!. You may adjust by adding more broth or less barley if desired!. Remove bay leaves before serving!.
or try this one
Beef Barley Vegetable Soup
"Slow cooker, hearty, easy!. Serve with a hearty bread, and enjoy!."
INGREDIENTS
1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 carrots, chopped
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
4 cups water
4 cubes beef bouillon cube
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste
Method
1) In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers)!. Add barley and bay leaf during the last hour of cooking!. Remove meat, and chop into bite-size pieces!. Discard bay leaf!. Set beef, broth, and barley aside!.
2) Heat oil in a large stock pot over medium-high heat!. Saute carrots, celery, onion, and frozen mixed vegetables until tender!. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture!. Bring to boil, reduce heat, and simmer 10 to 20 minutes!. Season with additional salt and pepper to taste!.Www@FoodAQ@Com
You are right!. I usually put some in my veg soup, but I also make a "meal in one" especially when I am alone!.!.!.
I use stewing beef, potatoes and pearl barley and onion and carrots and cook them up in one pot!.
A slow simmer really, and in the end it gives a lovely stew with everything in!. No need for rice or mash to serve it with!.!.!.Www@FoodAQ@Com
I use stewing beef, potatoes and pearl barley and onion and carrots and cook them up in one pot!.
A slow simmer really, and in the end it gives a lovely stew with everything in!. No need for rice or mash to serve it with!.!.!.Www@FoodAQ@Com
Lemon Barley water!.
You can find recipes online, my mum was always making this in the summer!.Www@FoodAQ@Com
You can find recipes online, my mum was always making this in the summer!.Www@FoodAQ@Com
Pearl Barley found in a soup recipe 'Scotch Broth'Www@FoodAQ@Com