I have a bag of pearled barley in the cupboard, and I am looking for help with ideas on how to eat them. I read that barley will help lower cholesterol and blood pressure, and are better for you than oatmeal when it comes to fiber. Is barley something that I can cook and just add a little pepper and eat that way or can it only be used in soups or cereals or flour. I have a bare bones food budget so I am looking for ways to eat healthy on the cheap!!, that will also taste good. Thanks
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yea, you can follow the directions for cooking it, and add some salt or pepper, even seasond all, its real good! you could even cook some barley up, and bake a chicken breast in some cream of mushroom soup and have the chicken on top of the barley… its also awsome in a soup! or if you want it as a cereal you can cook it up and add some milk and sugar to it and its a warm sweet cereal… yummm!
Barley is a good addition to vegetable soup, especially if you use beef broth. If you aren’t using meat in your soup just use canned beef broth, which can be salty so you can stretch it by adding some water to it.
Barley is a very versatile grain and delicious with its slightly nutty taste. Use it as you would rice. As a cereal, cook it in milk or just water with a bit of salt, adding sweeteners and milk after cooking.
For use in soup, the obvious, just put it in with the other ingredients.
For a starch, cook in broth as the liquid, or again in water, adding salt, some butter, and stirring in some froz peas and or fresh sliced sauteed mushrooms at the end.
As was suggested, just cook it plain and top with a cream of mushroom soup blend and serve with chicken, fish or meatloaf.
Barley, mixed with ground beef, makes a great base for enchiladas, stuffed green peppers, and in the summer, use as a stuffing for large beefsteak tomatoes, flavored with herbs like chopped chives, and a little vinaigrette.
I hope this has given you some ideas to play around with and try.
You are right, when you say that this grain should help your cholesterol–so enjoy ! and btw–it IS a cheap way to enjoy a little used grain. I love barley, and actually plan on having it more–and use rice less.
Try this one. It’s rather unique and really delicious.
BARLEY PILAF
A nice change of pace from rice or potatoes, this savory side dish works especially well with any type of meat kabobs, although the original recipe was used to stuff a crown roast of pork.
6 tablespoons (3/4 stick) butter
1½ cup chopped leek, white part only
1 cup thinly sliced celery
2 cups pearl barley
2 bay leaves
1 teaspoon dried thyme, crumbled
1 teaspoon salt
Freshly ground black pepper
4 cups beef stock or broth
½ cup dry red wine
½ cup minced fresh parsley
¼ cup minced fresh chives
Melt butter in electric or other large skillet. Add leek and celery and cook until soft, stirring occasionally. Add barley and stir about 3 minutes. Add bay leaves, thyme, salt and a generous amount of pepper. Add stock and wine, and bring to a boil. Cover tightly and simmer 35 to 40 minutes, or until liquid is absorbed. Stir in parsley and chives. Serve immediately.
Makes 8 servings.