Hearty Barley
Barley is a versatile grain that provides a rich, hearty, nutlike flavor to many dishes, including breads, soups and cereals.
Marlene Jensen of Rochester, Minn., combines barley with the wild rice her state is famous for to create Wild Rice with Barley, Snow Peas and Raisins, a dish that’s not only healthful but perfect for potlucks as well.
Laura Frerich of Napoleon, Ohio, says that her Savory Mushroom and Barley Soup reminds her of a mushroom-Swiss hamburger. “It’s easy to make ahead of time and reheat when guests arrive,” she comments.
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Wild Rice with Barley, Snow Peas and Raisins
High Cotton Food Styling & Photography
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2 (14-ounce) cans chicken or vegetable broth
¾ cup uncooked wild rice, rinsed and drained
½ cup quick-cooking barley
1 cup fresh snow peas, cut into thirds
1 cup golden raisins
¾ cup sliced green onions (about 6 medium)
2 teaspoons grated orange zest
½ cup orange juice
¼ cup chopped mint or cilantro
2 tablespoons olive oil
½ teaspoon curry powder
¼ teaspoon salt
Instructions
¾ cup uncooked wild rice, rinsed and drained
½ cup quick-cooking barley
1 cup fresh snow peas, cut into thirds
1 cup golden raisins
¾ cup sliced green onions (about 6 medium)
2 teaspoons grated orange zest
½ cup orange juice
¼ cup chopped mint or cilantro
2 tablespoons olive oil
½ teaspoon curry powder
¼ teaspoon salt
1. Bring broth to a boil in a Dutch oven. Add rice and return to a boil. Reduce heat and simmer, covered, for 20 minutes.
2. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well.
3. Return rice mixture to the Dutch oven and stir in remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature. Serves 8 to 12
2. Add barley and cook, covered, until barley is tender, about 12 minutes; drain well.
3. Return rice mixture to the Dutch oven and stir in remaining ingredients. Cook for 2 minutes until thoroughly heated. Serve at room temperature. Serves 8 to 12
Savory Mushroom and Barley Soup
High Cotton Food Styling & Photography
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1 tablespoon olive oil
2 cups chopped onions
1 cup chopped celery
1½ pounds sliced mushrooms
6 cups beef broth
½ cup quick-cooking barley
2 cups sliced carrots
1 (6-ounce) can tomato paste
1 teaspoon salt
½ cup finely chopped parsley
Instructions
2 cups chopped onions
1 cup chopped celery
1½ pounds sliced mushrooms
6 cups beef broth
½ cup quick-cooking barley
2 cups sliced carrots
1 (6-ounce) can tomato paste
1 teaspoon salt
½ cup finely chopped parsley
1. Heat olive oil in a Dutch oven over medium heat. Add onions and celery and cook until tender, stirring frequently, about 8 minutes Add mushrooms and cook 5 minutes, stirring frequently. Stir in broth.
2. Bring mixture to a boil. Add barley, carrots, and tomato paste. Reduce the heat and simmer, covered, 30 minutes, stirring occasionally.
3. Remove from heat. Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving. Serves 6.
Tips from the Test Kitchen
2. Bring mixture to a boil. Add barley, carrots, and tomato paste. Reduce the heat and simmer, covered, 30 minutes, stirring occasionally.
3. Remove from heat. Stir in salt and parsley and let stand 30 minutes to thicken slightly and allow flavors to blend. Rewarm before serving. Serves 6.
Tips From Our Test Kitchen: To substitute pearl barley for the quick-cooking variety, combine ¾ cup pearl barley and 4 cups water in a saucepan. Simmer, covered, until partially cooked, about 30 minutes. Do not drain. Add this mixture when the beef broth is added.
first appeared: 9/16/2007
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