{"id":33915,"date":"2013-10-24T18:18:24","date_gmt":"2013-10-24T18:18:24","guid":{"rendered":"http:\/\/www.ou.org\/life\/?p=33915"},"modified":"2017-04-18T08:53:13","modified_gmt":"2017-04-18T13:53:13","slug":"batches-barley","status":"publish","type":"post","link":"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/","title":{"rendered":"Batches of Barley"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-post-33915 wp-image-56448 alignright\" src=\"https:\/\/www.ou.org\/life\/files\/Barley-300x200.jpg\" alt=\"Barley\" width=\"300\" height=\"200\" srcset=\"https:\/\/www.ou.org\/life\/files\/Barley-300x200.jpg 300w, https:\/\/www.ou.org\/life\/files\/Barley-768x512.jpg 768w, https:\/\/www.ou.org\/life\/files\/Barley-1024x683.jpg 1024w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/p>\n<p>The forecast is for freezing rain today. Its official, fall is falling (along with the temperature) and I know when I get back home tonight I\u2019m going to want something warm waiting for me. I choose soup, more specifically, mushroom beef and barley soup.<\/p>\n<p>While the soup part is important, the barley is the stuff I\u2019m really looking forward to eating. It\u2019s good and really good for you.<\/p>\n<p>What most people don\u2019t realize is that barley is probably the oldest grain on the planet and as a super healthy good for you food, barley wins for the highest fiber content of all the whole grains. Barleys been on the menu for a long time but it\u2019s not native to the new world; it first arrived in America with good old Chris Columbus. It\u00a0 was used for food and fodder for stock but didn\u2019t really catch on as a money maker for farmers until the English and Scandinavian settlers decided they wanted to start making beer, ale and lager like they did in the old country.<\/p>\n<p>Barley has a mildly sweet nutty\/earthy taste, chewy texture and taste. Pearled barley is the kind you\u2019ll probably find at your neighborhood grocery and is easy to prepare (it\u2019s processed). A great alternative is using whole grain barley. It\u2019s a bit more robust and less processed and has more fiber but it does take a bit longer to prepare.<\/p>\n<p>Before cooking your barley, rinse it thoroughly and then cook it 1 part barley to 3\u00bd cups boiling water or broth. Bring the liquid to a boil, add the barley, reduce to a simmer and cover and cook about an hour, until done. The barley recipes you\u2019ll find below are all simple to make, delicious and good for you. Not too shabby for an inexpensive staple you can use in salads, soups, stews and breads.<\/p>\n<h3><span style=\"text-decoration: underline;\">Barley Notes<\/span><\/h3>\n<ul>\n<li>Surprisingly barley has gluten so anyone with celiac disease beware<\/li>\n<li>1 cup raw barley = 3 to 4 cups cooked<\/li>\n<\/ul>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Crock\u00a0Pot Beef Mushroom\u00a0and\u00a0Barley Soup (meat)<\/strong><\/span><\/h3>\n<p>6 to 8 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1\u00bd to 2 lbs.\u00a0lean ground beef<\/em><\/li>\n<li><em>1 large onion, chopped<\/em><\/li>\n<li><em>1 to 2 teaspoons minced garlic<\/em><\/li>\n<li><em>2\/3 to 1 cup pearl barley<\/em><\/li>\n<li><em>3 to 4 medium carrots, diced<\/em><\/li>\n<li><em>3 to 4 ribs celery, diced<\/em><\/li>\n<li><em>1 (28 oz.) can tomatoes whole or crushed tomatoes, with liquid<\/em><\/li>\n<li><em>3\u00bd to 4 cups beef broth<\/em><\/li>\n<li><em>\u00bd lb. sliced mushrooms, washed, sliced<\/em><\/li>\n<li><em>2\u00bd cups water<\/em><\/li>\n<li><em>1 to 2 bay leaves<\/em><\/li>\n<li><em>\u00bc cup minced parsley<\/em><\/li>\n<li><em>Salt and pepper to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a skillet saute the beef with the onion and garlic.<\/li>\n<li>When browned, drain and then place the mixture in the crock pot. Add the barley, mushrooms, carrots, celery, tomatoes, beef broth, water, and bay leaf.<\/li>\n<li>Cover and cook on high for 6 to 8 hours.<\/li>\n<li>Just before serving remove the bay leaf, add the parsley, mix to combine and then season with salt and pepper.<\/li>\n<\/ol>\n<p><em>My files, source unknown<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Barley Mushroom Risotto (dairy)<\/span>\u00a0<\/strong><\/h3>\n<p>6 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 cups vegetable broth<\/em><\/li>\n<li><em>1\u00bd cups water<\/em><\/li>\n<li><em>2 Tablespoons olive oil<\/em><\/li>\n<li><em>1 small onion, minced<\/em><\/li>\n<li><em>2 teaspoons minced garlic<\/em><\/li>\n<li><em>3 cups mixed wild mushrooms, coarsely chopped<\/em><\/li>\n<li><em>1\u00bd cups pearl barley, rinsed<\/em><\/li>\n<li><em>\u00bd cup red wine<\/em><\/li>\n<li><em>6 cups baby arugula or spinach<\/em><\/li>\n<li><em>1\/3 cup freshly grated Parmesan cheese<\/em><\/li>\n<li><em>1 T<\/em><em>ablespoon butter<\/em><\/li>\n<li><em>2 teaspoons balsamic vinegar<\/em><\/li>\n<li><em>Freshly ground pepper, to taste<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large saucepan combine the broth and water. Bring to a boil then reduce to simmer.<\/li>\n<li>Heat oil in a large sauce pan.<\/li>\n<li>Add onion and garlic and cook, stirring, until the onion soft, about 2 minutes. Add mushrooms and cook, stirring, until they begin to release their juices, 2 to 3 minutes. Add the barley and cook, stirring, for 1 minute. Add wine and simmer, stirring, until most of the liquid has evaporated, about 1 minute more. Reduce heat to medium.<\/li>\n<li>Add \u00bd cup hot broth to the barley and cook, stirring, until most of the liquid has been absorbed. Continue adding \u00bd cup hot broth at a time and stirring until the liquid has been absorbed after each addition, adjusting the heat to maintain a gentle simmer, until the barley is tender and creamy but still somewhat firm, 35 to 45 minutes. (You might not use all the broth.)<\/li>\n<li>Stir in arugula or spinach and cook, stirring, until it is wilted, about 1 minute.<\/li>\n<li>Remove from the heat. Stir in cheese, butter, and vinegar. Season with pepper.<\/li>\n<\/ol>\n<p><em>Modified from Eating Well May\/June 2007<\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>Fruit\u00a0and Barley Chicken Salad\u00a0(meat)<\/strong><\/span><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>2 cups cooked pearl barley (use package directions)<\/em><\/li>\n<li><em>1\u00bd cups cooked and cubed chicken<\/em><\/li>\n<li><em>1 (8 oz.) can sliced water chestnuts, drained<\/em><\/li>\n<li><em>\u00bd cup sliced celery<\/em><\/li>\n<li><em>\u00bc cup sliced green onions<\/em><\/li>\n<li><em>\u00bd cup Italian salad dressing<\/em><\/li>\n<li><em>1 cup sliced fresh strawberries<\/em><\/li>\n<li><em>1 cup raspberries<\/em><\/li>\n<li><em>1 cup toasted almonds<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a large serving bowl combine the barley, chicken, water chestnuts, celery and onions. Drizzle the salad dressing over barley-chicken mixture and toss to combine. Refrigerate for at least 2 hours. To serve sprinkle the berries and almonds over the top, toss gently to coat and serve.<\/li>\n<\/ol>\n<p><em>My mom\u2019s recipe files, source unknown<\/em><\/p>\n<hr \/>\n<h3><strong><span style=\"text-decoration: underline;\">Barley Beans\u00a0and Avocado Salad (pareve or meat)<\/span><\/strong><\/h3>\n<p>4 servings<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>1 cup vegetable broth (or chicken)<\/em><\/li>\n<li><em>\u00bd teaspoon thyme<\/em><\/li>\n<li><em>Salt to taste<\/em><\/li>\n<li><em>1\/8 teaspoon cayenne<\/em><\/li>\n<li><em>\u00bd cup quick cooking barley<\/em><\/li>\n<li><em>3 tablespoons fresh lemon juice<\/em><\/li>\n<li><em>1 tablespoon olive oil<\/em><\/li>\n<li><em>1 (19 oz.) can black beans, rinsed and drained<\/em><\/li>\n<li><em>2 diced tomatoes<\/em><\/li>\n<li><em>1 diced avocado<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>In a saucepan combine the broth, thyme, salt, and cayenne. Bring the mixture to a boil add barley, reduce to a simmer, cover and cook 15 minutes (there will still be liquid in the pan).<\/li>\n<li>In a large bowl combine the lemon juice and oil in large bowl. Spoon the barley and any remaining liquid into the bowl with lemon juice. Mix to combine.<\/li>\n<li>Add the beans, avocado and tomatoes. Mix to combine.<\/li>\n<li>Cover and refrigerate for at least 2 hours.<\/li>\n<\/ol>\n<p><em>Good at room temperature or cold.<\/em><\/p>\n<p><em>Modified from\u00a0<a href=\"http:\/\/southerncooking.com\/\" target=\"_blank\">southerncooking.com<\/a><\/em><\/p>\n<hr \/>\n<h3><span style=\"text-decoration: underline;\"><strong>White Fish\u00a0and Barley Stuffed\u00a0Tomatoes (fish)<\/strong><\/span><\/h3>\n<p>Yields 6 stuffed tomatoes<\/p>\n<h4><span style=\"text-decoration: underline;\">Ingredients<\/span>:<\/h4>\n<ul>\n<li><em>6 large tomatoes<\/em><\/li>\n<li><em>Salt and pepper<\/em><\/li>\n<li><em>\u00be cup pearl barley<\/em><\/li>\n<li><em>2\u00bc cups water<\/em><\/li>\n<li><em>2 Tablespoons butter or margarine<\/em><\/li>\n<li><em>\u00bd cup chopped pecans, toasted<\/em><\/li>\n<li><em>1\/3 cup finely chopped green or yellow bell pepper<\/em><\/li>\n<li><em>2 Tablespoons sliced green onion<\/em><\/li>\n<li><em>4 oz. smoked white fish, flaked<\/em><\/li>\n<\/ul>\n<h4><span style=\"text-decoration: underline;\">Instructions<\/span>:<\/h4>\n<ol>\n<li>Cut tops from tomatoes. Scoop out pulp and then season with salt and pepper. Flip the tomatoes over and let them drain on paper towels for about 30 minutes.<\/li>\n<li>In a saucepan combine the water, \u00bd teaspoon salt and butter. Bring to a boil, add the barley and then reduce to a simmer, cover and cook for about 35 to 45 minutes until the barley is cooked.<\/li>\n<li>Preheat the oven to 375\u00b0F.<\/li>\n<li>Add the pecans, smoked white fish, bell pepper, and green onions to the cooked barley and mix to combine. Fill the tomatoes with the barley mixture.<\/li>\n<li>Place filled tomatoes close together in baking pan. Add \u00bc cup water to pan.<\/li>\n<li>Cover with foil and bake for 15 to 20 minutes.<\/li>\n<\/ol>\n<p><em>Modified from\u00a0<a href=\"http:\/\/yummly.com\/\" target=\"_blank\">yummly.com<\/a><\/em><\/p>\n<hr \/>\n<p><em>\u00a9 Eileen Goltz barley 13 a<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>See why this delicious little grain is more than just a sidekick to your mushroom and beef soup!<\/p>\n","protected":false},"author":53,"featured_media":56448,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_cloudinary_featured_overwrite":false,"footnotes":""},"categories":[21,7,8],"tags":[],"class_list":["post-33915","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cooking","category-food","category-recipes"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Batches of Barley - OU Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Batches of Barley - OU Life\" \/>\n<meta property=\"og:description\" content=\"See why this delicious little grain is more than just a sidekick to your mushroom and beef soup!\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/\" \/>\n<meta property=\"og:site_name\" content=\"OU Life\" \/>\n<meta property=\"article:published_time\" content=\"2013-10-24T18:18:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2017-04-18T13:53:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.ou.org\/life\/files\/Barley-1024x683.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"683\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eileen Goltz\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eileen Goltz\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/\",\"url\":\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/\",\"name\":\"Batches of Barley - OU Life\",\"isPartOf\":{\"@id\":\"https:\/\/www.ou.org\/life\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/www.ou.org\/life\/files\/Barley.jpg\",\"datePublished\":\"2013-10-24T18:18:24+00:00\",\"dateModified\":\"2017-04-18T13:53:13+00:00\",\"author\":{\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/food\/recipes\/batches-barley\/#primaryimage\",\"url\":\"https:\/\/www.ou.org\/life\/files\/Barley.jpg\",\"contentUrl\":\"https:\/\/www.ou.org\/life\/files\/Barley.jpg\",\"width\":4368,\"height\":2912,\"caption\":\"Barley seeds directly from the field\"},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/www.ou.org\/life\/#website\",\"url\":\"https:\/\/www.ou.org\/life\/\",\"name\":\"OU Life\",\"description\":\"Everyday Jewish Living\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/www.ou.org\/life\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Person\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/9cd78cc07f01dbd142318ec343787597\",\"name\":\"Eileen Goltz\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/www.ou.org\/life\/#\/schema\/person\/image\/\",\"url\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"contentUrl\":\"http:\/\/www.ou.org\/life\/files\/Eileen-Goltz_avatar-96x96.jpg\",\"caption\":\"Eileen Goltz\"},\"description\":\"Eileen Goltz is a freelance kosher food writer who was born and raised in the Chicago area. 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