**Cooked Barley: A Versatile and Wholesome Grain for Every Occasion**
Cooked barley is a versatile and wholesome grain that has been enjoyed for centuries. It is a good source of fiber, protein, and essential vitamins and minerals. Barley is also relatively low in calories and fat, making it a healthy choice for people who are watching their weight. This article provides a collection of delicious and easy-to-follow recipes that showcase the versatility of cooked barley. From hearty soups and stews to refreshing salads and pilafs, these recipes offer something for everyone. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, you're sure to find a recipe in this article that you'll love. So, let's dive in and explore the wonderful world of cooked barley!
SLOW-COOKED BEEF BARLEY SOUP
"My hubby doesn't usually consider a bowl of soup 'dinner,' but this hearty, comforting soup, served with cornbread on the side, got a thumbs up...even from him!" Ginny Perkins - Columbiana, Ohio
Provided by Taste of Home
Categories Lunch
Time 9h15m
Yield 8 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, brown meat in oil over medium heat; drain., Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings., Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.
Nutrition Facts : Calories 259 calories, Fat 9g fat (3g saturated fat), Cholesterol 54mg cholesterol, Sodium 1316mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 5g fiber), Protein 21g protein.
COOKED HULLED BARLEY
Use this method for hulled, or unpearled, barley. You can skip the soaking step, in which case the barley will need to cook longer.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h30m
Yield Makes about 6 cups
Number Of Ingredients 2
Steps:
- In a medium bowl, soak barley overnight in 8 cups cold water. Transfer with liquid to a medium saucepan and bring to a boil. Add 1 teaspoon salt, reduce to a simmer, and cook, partially covered, until barley is tender, 1 hour to 1 hour, 30 minutes. Drain, discarding liquid. Barley can be allowed to cool completely and refrigerated, covered, up to 1 week.
SLOW-COOKED LAMB WITH SAGE AND PEARL BARLEY
Steps:
- Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
- Cook the shoulder of lamb
- Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.
- Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
- Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.
- Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.
- Prepare the pearl barley
- Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.
- Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.
- Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.
- Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.
- To finish your dish
- Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.
Tips:
- Choose the right barley: Hulled barley is the most common type used in cooking and has a chewy texture. Pearl barley is more refined and has a milder flavor.
- Rinse the barley: Rinsing barley before cooking helps to remove any dirt or debris.
- Use the right water ratio: The general rule of thumb is 3 cups of water to 1 cup of barley.
- Bring the barley to a boil, then reduce heat and simmer: This will help to prevent the barley from boiling over.
- Skim off any foam: As the barley cooks, a foam may form on the surface. Skim this off with a spoon.
- Season the barley: Once the barley is cooked, season it with salt, pepper, and other desired herbs and spices.
- Fluff the barley with a fork: Once the barley is cooked, fluff it with a fork to separate the grains.
Conclusion:
Barley is a versatile and nutritious grain that can be used in a variety of dishes. It is a good source of fiber, protein, and vitamins and minerals. Cooking barley is a simple process, but there are a few tips that can help you achieve the best results. By following the tips in this article, you can cook barley that is tender, flavorful, and perfect for your next meal.
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