Barley?

[Guest guest]

Has anyone a good recipe that calls for Barley? Thanks! Jen

[Guest guest]

Barley mushroom soup for me! There has to be a recipe on the files,

if not let me know and I will provide a simple one. I really like the

way the barley and mushroom flavors go together, and I like that the

soup tastes better the next day and it gets really thick. To me it is

a 'comfort' food.

roseta @ los angeles

 

 

, " Jen " <jensrq wrote:

>

> Has anyone a good recipe that calls for Barley? Thanks! Jen

>

[Guest guest]

Yes barley and mushrooms are great together! Thanks!

 

rosetalleo <rosetalleo wrote: Barley

mushroom soup for me! There has to be a recipe on the files,

if not let me know and I will provide a simple one. I really like the

way the barley and mushroom flavors go together, and I like that the

soup tastes better the next day and it gets really thick. To me it is

a 'comfort' food.

roseta @ los angeles

 

, " Jen " <jensrq wrote:

>

> Has anyone a good recipe that calls for Barley? Thanks! Jen

>

 

 

 

 

 

 

 

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[Guest guest]

I love love barley.

 

I make a mixed-grain hot breakfast cereal that uses barley:

(can't find this in the files, though I've circulated it several times)

 

I make a smashed split pea soup with barley:

(can't find this in the files, though I've circulated it a couple of times)

 

I grind it up (you can do this in a grain grinder or in a powerful

blender, like a Vitamix) and I add it to baked goods. You can replace up

to 25% of wheat flour with barley, but this scrumptious cookie recipe

calls for barley:

(can't find this one in the files either, though I sent it out long ago)

 

I don't know, am I just useless at searching the files?

 

Sharon

 

Jen wrote:

> Has anyone a good recipe that calls for Barley? Thanks! Jen

>

[Guest guest]

Sharon, I like the idea of granding up barley to add to flour for bread making,

but wouldn't you have to add extra gluten? I want to try it. Barley is so good

for us and I love the nutty taste. Mostly I just use it is soups, but I am open

to other uses, too, but wouldn't eat a hot cereal.

Katie

 

Sharon Zakhour <sharon.zakhour wrote:

I love love barley.

 

I make a mixed-grain hot breakfast cereal that uses barley:

(can't find this in the files, though I've circulated it several times)

 

I make a smashed split pea soup with barley:

(can't find this in the files, though I've circulated it a couple of times)

 

I grind it up (you can do this in a grain grinder or in a powerful

blender, like a Vitamix) and I add it to baked goods. You can replace up

to 25% of wheat flour with barley, but this scrumptious cookie recipe

calls for barley:

(can't find this one in the files either, though I sent it out long ago)

 

I don't know, am I just useless at searching the files?

 

Sharon

 

Jen wrote:

> Has anyone a good recipe that calls for Barley? Thanks! Jen

>

 

 

 

 

 

 

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[Guest guest]

That depends. Barley does contain gluten, but not as much as wheat

flour. Hence the 25% substitution recommendation. I use barley flour

to thicken soups (rather than wheat flour), I throw it in cookies,

brownies, etc. I've never had problems with it.

 

Another recipe I highly recommend is in Deborah Madison's Vegetarian

Cooking for Everyone. It's a baked barley recipe that has kale in it.

I haven't made it in ages because it contains cheese, but it's yummay!!!

 

Barley has similar qualities to oats in that it lowers bad cholesterol.

And it's just so darned good.

 

Sharon

 

Katie wrote:

> Sharon, I like the idea of granding up barley to add to flour for bread

making, but wouldn't you have to add extra gluten? I want to try it. Barley is

so good for us and I love the nutty taste. Mostly I just use it is soups, but I

am open to other uses, too, but wouldn't eat a hot cereal.

> Katie

>

[Guest guest]

Thanks. When I make bread I use 25% spelt, 25% kamut and 50% wheat flour. I

will try adding barley later this week when I bake.

Katie

 

Sharon Zakhour <sharon.zakhour wrote:

That depends. Barley does contain gluten, but not as much as wheat

flour. Hence the 25% substitution recommendation. I use barley flour

to thicken soups (rather than wheat flour), I throw it in cookies,

brownies, etc. I've never had problems with it.

 

Another recipe I highly recommend is in Deborah Madison's Vegetarian

Cooking for Everyone. It's a baked barley recipe that has kale in it.

I haven't made it in ages because it contains cheese, but it's yummay!!!

 

Barley has similar qualities to oats in that it lowers bad cholesterol.

And it's just so darned good.

 

Sharon

 

Katie wrote:

> Sharon, I like the idea of granding up barley to add to flour for bread

making, but wouldn't you have to add extra gluten? I want to try it. Barley is

so good for us and I love the nutty taste. Mostly I just use it is soups, but I

am open to other uses, too, but wouldn't eat a hot cereal.

> Katie

>

 

 

 

 

 

 

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[Guest guest]

In that case I would substitute some of the barley for the spelt or

kamut, rather than the wheat, which is already " diluted " by the other

grains.

 

Let us know how it goes. :-)

 

Shaorn

 

Katie wrote:

> Thanks. When I make bread I use 25% spelt, 25% kamut and 50% wheat flour. I

will try adding barley later this week when I bake.

> Katie

[Guest guest]

I will. If it doesn't turn out you will probably hear my squall all the way

from Alaska!

Katie

 

Sharon Zakhour <sharon.zakhour wrote:

In that case I would substitute some of the barley for the spelt or

kamut, rather than the wheat, which is already " diluted " by the other

grains.

 

Let us know how it goes. :-)

 

Shaorn

 

Katie wrote:

> Thanks. When I make bread I use 25% spelt, 25% kamut and 50% wheat flour. I

will try adding barley later this week when I bake.

> Katie

 

 

 

 

 

 

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[Guest guest]

Here is my recipe for Black beans and barely.

I started making this as my daughter didn't eat rice.

It is posted in the recipe files.

 

 

1 1/4 cups dry barely

 

2 cups liquid. I used 1 cup veg broth and 1 cup water

 

1 clove chopped garlic or more to taste

 

chopped onion

 

a little bit of chopped green pepper

 

chile powder

 

cumin powder

 

pinch salt

 

1 can black beans drained.

 

salsa

 

Hot sauce optional

 

Cook the barley in the cups liquid until softened 20-25 minutes

 

saute onions until clear add green pepper and garlic saute until softened.

 

add chile powder and cumin and a pinch of salt. Stir to coat onions. Add

 

the barley stir to combine add the drained black beans, add some salsa.

 

 

 

Taste and adjust seasonings.

 

 

 

I used a 19 oz can of beans my daughter thought we should have used the

 

larger can.

 

 

 

Eat and enjoy.

 

 

 

 

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[Guest guest]

This looks very good and I shall have to try it! Jen

 

glpveg4life wrote: Here is my recipe for

Black beans and barely.

I started making this as my daughter didn't eat rice.

It is posted in the recipe files.

 

 

1 1/4 cups dry barely

 

2 cups liquid. I used 1 cup veg broth and 1 cup water

 

1 clove chopped garlic or more to taste

 

chopped onion

 

a little bit of chopped green pepper

 

chile powder

 

cumin powder

 

pinch salt

 

1 can black beans drained.

 

salsa

 

Hot sauce optional

 

Cook the barley in the cups liquid until softened 20-25 minutes

 

saute onions until clear add green pepper and garlic saute until softened.

 

add chile powder and cumin and a pinch of salt. Stir to coat onions. Add

 

the barley stir to combine add the drained black beans, add some salsa.

 

Taste and adjust seasonings.

 

I used a 19 oz can of beans my daughter thought we should have used the

 

larger can.

 

Eat and enjoy.