Barley or barley is a high-fiber cereal with a nutty taste that contains many important minerals. Barley is perfect for savory dishes, and can be turned into alcohol after fermentation. Depending on how it's cooked, barley can have a soft or chewy texture. To get unsalted barley, you can try the basic recipe in this article. You can also experiment with making roasted barley, barley soup, or barley salad.
Ingredients
Making Basic Barley
- 250 ml barley peeled (pearl) or whole (hulled)
- 500-750 ml water
Making Baked Barley
- 1 tbsp. (15 ml) butter
- 250 ml raw whole barley
- tsp. (3 ml) salt
- 500 ml boiling water
- 1 tbsp. (15 ml) fresh parsley, chopped
Making Barley Soup
- 2 tbsp. (30 ml) butter
- 1 onion, diced
- 2 celery stalks, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, chopped
- 450 grams of dried mushrooms, chopped
- 1 tbsp. (15 ml) wheat flour
- 2 liters beef stock or vegetable stock
- 250 ml raw whole barley
- 2 tsp. (5 ml) salt
Making Barley Salad
- 500 ml of cooked barley
- 125 ml chopped tomatoes
- 60 ml chopped red onion
- 250 ml feta cheese, crushed
- 2 tbsp. (30 ml) red wine vinegar
- 125 ml olive oil
- Pepper and salt to taste
Step
Method 1 of 4: Making Basic Barley
Step 1. Put the barley and water in a large saucepan
Mix the two ingredients in a large saucepan, and make sure the water completely covers the barley.
You can also use stock instead of water and add enough salt to add flavor, but this is not a must
Step 2. Bring the water to a boil
Place the pot on the stove, and bring the water to a boil over high heat to bring it to a boil. When the water boils, cover the pot.
Remember, barley produces a lot of foam and can spill out of the pan. This can be prevented by stirring the barley and watching it closely
Step 3. Reduce the heat of the stove and let the mixture simmer for about 30 minutes
Pearl barley takes about 25 minutes, while hulled barley takes about 45 minutes.
If the water boils early, add 125 ml of water at a time
Step 4. Cook the mixture until all the water is absorbed
The barley will be 3 times its volume, with a soft, but chewy texture.
You may have to check the barley every 5 minutes or so at the end of the cooking process to get the consistency you want
Step 5. Turn off the stove flame
Let the barley sit for about 15 minutes without stirring to absorb the excess water.
If there is still excess water after the barley has been allowed to sit, just throw it away
Step 6. Enjoy the barley
Add cooked barley to soups or salads. You can also mix it with spices and oil for a delicious side dish.
Method 2 of 4: Making Baked Barley
Step 1. Preheat the oven to 190 °C
Prepare an oven-safe baking pan that is 1½ to 2 liters in size. The ideal material is a glass or ceramic pan with a lid.
Step 2. Pour 500 ml of water into the pot
Use high heat to bring the water to a boil.
You can also use a tea kettle to boil water
Step 3. Place the barley in the roasting pan
Pour boiling water over the barley, and stir until well combined.
Step 4. Add salt and butter
Make sure all the ingredients are well mixed, then cover the pan.
If the pan doesn't have a lid, use aluminum foil to cover it tightly
Step 5. Bake the barley for about 60 minutes
Place the baking sheet in the preheated oven, and cook for about 1 hour. For best results, place the pan on the center rack.
Step 6. Remove the pan from the oven
Mash the cooked barley with a fork or spoon. Transfer the barley to a serving plate and serve with the main course.
Method 3 of 4: Making Barley Soup
Step 1. Use a large saucepan to melt the butter over medium heat
When the butter is heated, you can prepare the vegetables.
- Cut the onions, celery, and carrots into bite-sized cubes.
- Soak the mushrooms in hot water. Remember, this should be done about 30 minutes in advance. Discard the soaking water, and chop the mushrooms.
Step 2. Add the onions, celery and carrots
Cook all the ingredients for about 5 minutes, stirring occasionally, until the onions are translucent.
Step 3. Add the chopped garlic
Cook all the ingredients for another 2 minutes, and keep stirring the mixture so the garlic doesn't burn.
Step 4. Add the mushrooms
Continue to cook the soup, stirring constantly, until the mushrooms are tender. This will take about 5 more minutes.
Step 5. Sprinkle the flour on the vegetables
Reduce the heat to medium-low, then sprinkle the flour evenly over the soup. Stir the mixture every 30 seconds for about 5 minutes, or until all of the ingredients look thick, sticky, and well coated.
Step 6. Gradually pour the broth into the saucepan
Reduce the heat to medium, then add about 250 ml of stock at a time, and continue to stir the soup until all the ingredients are well combined. Bring the soup to a boil when all the stock has been added.
The gradual addition of broth makes it easier for the flour to mix with the liquid and make it thick. If all of the stock is added at once, lumps or unevenly runny liquid will appear
Step 7. Add barley and salt
Bring the liquid back to a boil, and cover the pot.
Step 8. Use low heat to bring the soup to a boil
Let the soup cook for 1 hour, stirring occasionally. The soup is done when the barley is tender and the gravy is thick.
If you wish, you can adjust the seasoning at the end of the cooking time. You can add more salt or chopped parsley to taste
Step 9. Enjoy your soup
Serve the soup that has been cooked hot and fresh.
Method 4 of 4: Making Barley Salad
Step 1. Cook 500 ml of barley
Follow the cooking instructions in the "Making Basic Barley" section of this article.
- Mix 250 ml of raw barley with 750 ml of water and cook over medium-high heat.
- When it boils, reduce the heat to medium-low and continue simmering the barley for about 30 minutes, or until tender.
- Drain the water, and allow the barley to cool to room temperature before you continue.
Step 2. Place the cooked barley in a bowl
Add the chopped onions, chopped tomatoes and feta cheese. Stir all ingredients until well blended.
Step 3. Mix red wine vinegar, oil, and a pinch of pepper and salt
Mix all these ingredients in a separate bowl. Mix all ingredients with a whisk for 1 minute, or until everything is well combined.
Step 4. Pour this vinegar sauce on the barley
Stir with a spoon until well combined, making sure the salad is evenly coated in the dressing.
Step 5. Serve your salad
For the best texture and taste, enjoy this barley salad right away when it's ready to eat.
