Old Fashioned Barley Recipes and Tips

Old Fashioned Barley Recipes and Tips
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Barley is a source of good carbohydrates and fiber. It has almost twice the fiber of brown rice! It's grown around the world, but the United States, Australia, Canada, Russia, Germany and the Ukraine are the major producers. Most recipes use a hulled barley, or pearl barley. Don't substitute a "quick" barley since it will cook quickly and may get too mushy. The following is a good assortment of recipes to give you different ideas for using this healthy grain.
From the Washington Barley Organization:

Barley Confetti Toss

Combine 3 cups hot cooked pearl barley with 1/2 cup diced tomato, 1/4 cup each chopped red, green and yellow bell pepper, 2 tablespoons minced onion, 2 tablespoons minced fresh basil, 1 teaspoon minced fresh garlic and 1 tablespoon red wine vinegar. Toss gently and serve.

Barley Apricot Pilaf

Combine 1-3/4 cups chicken broth, 1 cup orange juice, 1/4 cup white wine, 1 cup pearl barley, 1/4 cup chopped dried apricots and 1/4 cup raisins in saucepan. Bring to boil. Cover, reduce heat to low and cook 45 minutes or until barley is tender and liquid is absorbed. Sprinkle pilaf with 1/2 cup toasted slivered almonds and 1 tsp. grated orange peel just before serving.

One-Loaf Barley Bread

Ingredients:

1 cup warm water

1 package dry yeast

2 tbsp. honey

1 tsp. salt

1 cup barley flour

2 tsp. vegetable oil

2 cups oat flour

Mix first five ingredients together and let stand 10 minutes. Stir and allow to stand 15 more minutes. Add oil and flour. Knead for 3 minutes. Shape into a loaf. Let rise in pan until double in size. Bake at 350 F. degree for 45 minutes or until toothpick inserted in the center comes out clean. This bread doesn't rise as much as other breads but is good-serve with soups or stews. (For instructions on making oat flour click here.)

Hungarian Barley Stew

From The Quaker Company

Ingredients:

1 1/2 pounds beef stew meat, 1/2-inch cubes

2 tablespoons vegetable oil

1 1/2 cups chopped onion

1 Garlic clove, minced

28 ounces canned whole tomatoes-undrained, chopped

3 cups water

2/3 cup Medium QUAKER Barley

2 Beef bouillon cubes

1 tablespoon Sugar

1 tablespoon Paprika

1/2 teaspoon Salt (optional)

1/4 teaspoon Caraway seed (optional)

Sour cream (optional)

In 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired. 8 1-cup servings

Roasted Herb Barley

Ingredients:

1 large sweet onion, minced

1/2 stick butter or margarine

1/2 pound fresh mushrooms, sliced

1 cup pearl barley

1 tsp. salt

3 cups hot chicken broth (can use other broth)

1 tsp. dried thyme

1/2 tsp. dried marjoram

1/2 tsp. dried rosemary

1/4 tsp. dried sage

1/4 tsp. summer savory

Preheat oven to 350 degrees (F). In a large ovenproof pan, sauté onion in butter for 3 to 5 minutes or until soft. Add mushrooms and cook for 3 minutes. Stir in pearl barley, salt, thyme, marjoram, crushed rosemary, sage, and savory. Sauté over moderately high heat, stirring for 3 minutes to coat barley. Add hot broth and bring to a boil. Bake in oven, covered for 55 minutes.

Barley Kielbasa Stew

Ingredients:

1 tablespoon olive oil

1/2 pound small button mushrooms, cut in half, divided

1 medium onion, chopped

3 cloves garlic, finely chopped

2 teaspoons dried oregano, crushed

2 teaspoons dried basil, crushed

6 cups chicken broth

1 cup pearl barley

2 bay leaves

3 medium carrots, peeled and sliced 1/4-inch thick

1/2 cup chicken broth

1 pound Kielbasa sausage, cut into 1/2-inch thick slices

In large pot with cover, heat oil over medium-high heat. Add half of mushrooms (about 1/4 pound), onion and garlic. Sauté for 3 to 4 minutes, stirring occasionally. Add oregano and basil; sauté 2 additional minutes. Stir in chicken broth, barley and bay leaves. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Mix in carrots, broth and remaining mushrooms. Bring to a boil. Reduce heat and simmer for 20 minutes. Add sausage and cook an additional 5 minutes. Remove bay leaves. Serve in bowls. Makes 8 servings.


 

About The Author

Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. She is a mom, grandma, gardener, cook and writer. She blogs on all of these topics at Harvestmoongazette.blogspot.com.

 
 

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