Need recipes for pearled barley

[Dace]

I have some pearled barley that I would like to build a meal around.

With practice 4 nights a week I am starting to lean on my crock pot more, so a crock pot recipe or any other type would be welcome!

 

[patandchickens]

I don't think you'd want to put barley into a crock pot that's on for like 6-8 hours, or at least not very *much* unless you want sort of a cube-able mucilaginous glop. But, any kind of stew you like, just toss some barley in the last hour or so. Err on the side of less rather than more if you want some juice to remain.

Pot barley's somewhat better for you than pearl barley and is nearly indistinguishable in terms of eatin' qualities, btw

Good luck, have fun,

Pat

 

[Dace]

Good to know....ok so maybe the barley sits in the pantry till Fall?

I just can't imagine soup right now!

 

[patandchickens]

Personally I do think of barley as more of a filling, cold-weather food than something for August -- *but*, it can also be nice cooked up (plain or in broth) and added to a grain-type salad, like the sort of thing you'd use wheat berries or quinoa or orzo or wild rice in as well. I don't have a particular recipe that I'd recommend over any other, but you probably already have some of that ilk that you could just substitute in barley for part of whatever's there

Have fun,

Pat

 

[Dace]

Oh, that is a great idea...thanks Pat

 

[keljonma]

This is one of our favorite barley recipes - but it only takes about an hour to cook. Might work if you have something on time delay cooking.

Barley Casserole
Serves 4

2 onions, peeled & chopped
4 T butter
2 pounds leeks, cleaned, trimmed, sliced into 1 inch lengths
1/2 pound carrots, scraped and diced
2 celery stalks, chopped
1 1/2 cup pearl barley
3 cups vegetable stock or water
Salt and pepper
1 1/2 pound potatoes, peeled and cut into even sized chunks
1/4 cup chopped parsley

Saut the onion in the butter for 5 minutes in a large heavy-bottomed saucepan. Add the leeks, carrots and celery, mixing gently to coat with butter.

Cover the pan and cook gently for 5 minutes.

Add the barley, mix well, then add the stock together with a good teaspoon of salt and plenty of pepper. Add potatoes to top of casserole.

Cover and cook over low heat for 60 minutes, or until the potatoes and barley are tender and all the water has been absorbed.

Check the seasoning. Sprinkle with the parsley and serve.

NOTE: In a pinch, can use green onions or add more yellow or white onions instead of using leeks. The taste is a bit different, but just as good.


ETA: Maybe you could make a salad ahead and just serve it when you get home? I make this quinoa salad, but barley might work...

Summer Fresh Quinoa Salad

Prep 25 minutes plus chilling
Yield 14 servings

2 cups quinoa, rinsed well
1 cup boiling water
1/2 cup sun dried tomatoes (not oil pack)
1 medium cucumber, peeled, seeded and chopped
1 each medium green, sweet red and yellow peppers, chopped
6 green onions, thinly sliced
4-oz crumbled feta cheese (garlic and herb is good)
1/2 cup reduced fat sun dried tomato salad dressing, divided

Cook quinoa per instructions on package. Transfer to a large bowl; cool completely. Ina small bowl, combine water and tomatoes; let stand for 5 minutes. Drain and chop tomatoes; add to quinoa. Stir in the cucumber, peppers, onions, cheese, and .25 cup salad dressing.

Cover and refrigerate for 2 hours. Just before serving, stir in remainder of salad dressing.

NOTE: Quinoa must be rinsed very well, to remove the coating that can cause it to taste soapy and bitter.

 

[Wifezilla]

I have put barley in the crock pot before. Not by itself, but as part of a stew.