Anyone have a good barley recipe (not soup)?
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It's not a recipe, but as you mentioned, I like to make a barley salad, basically just pasta salad but with barley!
I cook the barley with some frozen mixed veggies (like corn, peas, and carrots). I bake off some chicken, and cut it into bite-size pieces and mix it in. I like to use some kind of vinaigrette to bring it all together, this week I was lazy and picked up a bottle of lemon vinaigrette. Sometimes instead of frozen veggies, I'll chop up some cucumbers, green peppers, and avocado. Or pile it on a bed of baby spinach. I make a big batch for four servings on Sunday, and keep it in the fridge all week.0 -
Good idea! I didn't think of using salad dressing... and it's so obvious!0
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This recipe is amazing! I don't do meat, so I use veg sausage instead of turkey -
http://cookingmatters.org/recipes/barley-jambalaya0 -
Try this, cutting down on the butterhttp://www.epicurious.com/recipes/food/views/barley-casserole-200570
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You can make a version of tabbouleh (or any middle eastern grain salad) with barley.0
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I love barley. I use it sometimes instead of mashed potato/sweet potato, for instance with pork chops.
And I use it instead of rice in chili con carne. I use lamb mince, passata (tomato paste), onion, garlic, red chili, peppers, squash, celery, one can of beans or I soak and cook the equivalent amount of dry beans.0 -
Thanks everyone! I think I know what I'm eating tonight!0
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Update: so I cooked my barley... Think I added too much water but I just drained it and here's my recipe that turned out pretty good. Turns out i had most of the ingredients but i just needed a cucumber.
1 cup cooked barley
1/2 cucumber diced
1 roma tomato diced
1 oz feta cheese
1/4 of a small red onion diced
Kalamata olives chopped
4oz cooked Chicken I had pre portioned in the freezer
2 tbsp Italian dressing
And to give it a kick half a large clove of garlic, minced
Turns out I had enough of everything to make 2 more servings so this is my lunch for next 2 days. Thanks you guys! I don't think I would have attempted it if I didn't get your ideas. I'll try other suggestions in the future cuz it turns out barley is pretty good!
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You can use it instead of rice, and make rissotto.
I gently simmer in chicken stock and add zucchini and carrots (diced) garlic and onions0 -
I like it cooked with mushrooms.0
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Cook it like rice with a little chicken or beef stock added to the water. like it with chicken stock, garlic, black pepper and butter. Pairs well with any vegetables and roasted chicken or pork.0
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I LOVE this recipe
www.budgetbytes.com/2013/09/baked-barley-mushrooms/0 -
Must...not...mention...best...use...of...barley...0
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I use it instead of regular Oatmeal ; add cinnamon and a handful of raspberries . Cooked the barley with water and topped it with Almond milk0
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You can use it almost anyway you use rice. I make mushroom barley pilaf a lot. Cooking it in broth or stock adds more flavor.
I also make a really tasty warm salad with barley, Brussels sprouts, walnuts and dried cherries.0 -
I love this recipe for tomato corn and basil salad with a lemony vinaigrette - http://www.thekitchn.com/recipe-grain-salad-with-tomatoes-fresh-corn-and-basil-recipes-from-the-kitchn-2055390
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kommodevaran wrote: »
Personally I prefer the mashed & fermented barley soup with hops to other varieties, but to each their own.0
(not soup, she said)This discussion has been closed.
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