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barley ideas

post #1 of 15
Thread Starter 
I'm fond of barley - beef-barley soup for example....

what else can one do with barley?

cooked/steamed ala rice?
faux risotto?

hot/cold salad tasty nuggets?

not keen on the breakfast porridge type idea, but curious if anyone has used it for 'different' dishes.
post #2 of 15
This might give you some ideas Welcome to BarleyFoods
post #3 of 15
I did a barley orzo risotto on one of my menus. It went over well and was a spin on the classic.
Michael
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Michael
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post #4 of 15
Thread Starter 
risotto is next on my experimenting list - thanks for the confirm - I'll not 'give up' <g>

I've got the proportions down for a rice substitute in the bring to a simmer finish in oven method: 100 gm barley to 300 gm water

that's about 1/2 a cup of barley - enough for a two people serving

lately I've been fooling with "barley pudding" ala rice puddling - creamy with raisins.
it's been a little troublesome - enough moisture to ge a creamy bit allows the barley to overpuffup.....
post #5 of 15
I had a barley salad at a friends' house once. I'll have to remember to get the recipe from him, but I remember barley, tomatoes, corn, and cilantro as main ingredients, possibly some lemon or lime juice too.

Isn't barley good for you also?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #6 of 15
Barley and good homemade beef stock baked in the oven until tender. Makes a great side dish.
post #7 of 15
Thread Starter 
oowwww - that's sounds like a winner - please do - I've printed out your msg in my keep pending pile of papers.

I'm not a big cilantro fan - apparently there are two kinds of taste buds in the human - those to whom it tastes like soap (including me....) and those to whom it doesn't <g> but I'll give anything a go.

>>good for you
jeesh. who knows. there's a kook out there peddling a tablespoon of most anything per day will promote infinite life. I try to stay away from fast foods and junk foods and work on homemade wholesomes. I'm gonna die - I just want to have a good tasting in advance . . .
post #8 of 15
post #9 of 15
Thread Starter 
yup. that works for me! <g>

minor glitch.... Weissbier is mostly wheat, but heh who's counting....I'm drinking!

Prost!
post #10 of 15
Got it. It's perfect for a bbq, the recipe is from Gourmet mag.

Barley, Corn, Roasted Poblano and
Cherry Tomato Salad with Chile
Cilantro Dressing
Recipe courtesy of Gourmet Magazine
1 cup medium-grain barley
Salt
1 poblano chile, roasted, peeled and diced
3 tablespoons white wine vinegar
1 clove garlic
1/2 jalapeno, seeded and coarsely chopped, or to taste
1 cups packed cilantro leaves
1/4 cup plus 2 tablespoons vegetable oil
Salt and freshly ground black pepper
4 scallions, chopped
1 1/2 cups cooked fresh corn kernels
1 pint red cherry tomatoes, halved or quartered
In a large pot bring 6 cups water to a boil, stir in the barley and salt. Reduce the
heat, cover and simmer the barley for 40 minutes or until tender. Drain the
barley and rinse with cold water until it is thoroughly cooled, drain well. In a
blender combine the white wine vinegar, garlic, jalapeno, cilantro and vegetable
oil and blend until smooth. Season to taste with salt and pepper.
In a large bowl combine the cooked barley and the dressing, mixing well. Stir in
the scallions, corn and tomatoes and season to taste. Chill the salad, covered,
and serve.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #11 of 15
Over the past few years I have noticed in some posher restaurants in Scotland that barley has taken over from puy lentils - as in the menu description... '(beef) (venison) served on a bed of puy lentils'. Nowadays, steak, venison, chicken all seem to be served nestled on a bed of barley! It seems to have been cooked with the appropriate stock and sometimes with a little shallot in the mix.
post #12 of 15
Thread Starter 
thanks for digging that out - copied to my must triers!
post #13 of 15
Jewish caterers in NY serve a dish called Baked Egg Barley and wild mushrooms
They saute onions add assorted mushrooms, chopped parsley.,thyme bay leaf 1/2 beef stock 1/2 chicken stock and finish in oven. They serve it with strogonoff or chick paprikosh or alone with a heavy mushroom sauce. They also serve Kasha and Varnishkas(bow tie Pasta) made almost same way only kasha when raw mixed with some egg.:D
CHEFED
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CHEFED
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post #14 of 15
Ed! Great minds think alike. To the baked barly with beef stock mentioned above, add sauteed mushrooms before putting in the oven. YUM. I use vegetable stock when I serve to vegetarians or people who don't like to mix dairy and meat.

I never thougth of subbing barley for the kasha. Hm... I do have a jar of schmaltz in my fridge.... :lips:
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Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #15 of 15
I think I'll just ditto what you said here, all applies to me too.
"I'm fond of barley - beef-barley soup for example....what else can one do with barley?cooked/steamed ala rice?faux risotto?hot/cold salad tasty nuggets?"

I bought buckwheat nuggets yesterday in a largish bag.
Don't know what I'll do with them either:look:.
With barley though, I use half of it to half rice in whatever rice dishes I'm making.
I make it in small amounts and toss into salads or hot veggies just for the crunch.
Soup, yes, way more satisfying than rice to me anyway.
I know a lady that makes her own pancakes with protein powder, blueberries, stevia, cooked oatmeal and cooked barley. I did take a corner off one, it was okay, she's into super healthful things trying to maintain her little frame, so it's a means to an end when there's nothing else to eat for her and she's hungry [to carry to work].
...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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...All anyone ever does is complain....stop griping and start being thankful...be grateful...be appreciative...
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