ISO: Barley Recipes

[Chef Michele]

I'd like to do something with barley besides add it to soup. Any good recipes to share?

[Gail K.]

I'd like to do something with barley besides add it to soup. Any good recipes to share?

Hi Michele! Check out the following Barley Thread (http://community.cookinglight.com/showthread.php?t=84468&highlight=barley) .

[Chef Michele]

Thanks so much! I will check it out.

[Aubergine]

i'm with you; i adore barley, and the quick-cooking is a staple here. dunno if this is on the link you were given, but here's a good one from Martha; i'll try to post another favorite (not yet in puter) tom'w.


* Exported from MasterCook *

Barley Risotto With Corn and Basil

Recipe By :
Serving Size : 4 Preparation Time :0:25
Categories : grains vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cans reduced-sodium chicken broth (14.5 ounces each)
2 tablespoons olive oil
1 medium onion -- finely chopped
Coarse salt and ground pepper
1 cup pearl barley
1/2 cup dry white wine
1 package frozen corn kernels (10 ounces)
2 cups packed fresh basil leaves -- torn into small pieces
1/2 cup grated Parmesan cheese (about 2 ounces) -- plus more for serving

1. In a medium saucepan, bring broth and 4 cups water just to a simmer.

2. Meanwhile, heat oil in a large saucepan over medium heat. Add onion, 2 teaspoons salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onion is softened, 4 to 5 minutes. Add barley; cook, stirring constantly, 1 minute. Then add wine; cook, stirring, until evaporated, about 1 minute.

3. Add 2 cups hot broth mixture; simmer, stirring occasionally, until almost absorbed, 10 to 12 minutes. Continue adding broth mixture in this manner until barley is tender and mixture is creamy, 40 to 50 minutes (you may not have to use all the broth). Add corn; cook just to heat through, 4 to 5 minutes.

4. Stir in basil and Parmesan; season with salt and pepper. Serve immediately, with extra cheese.

S(Internet Address):
"http://www.marthastewart.com/page.jhtml?type=content&id=recipe840047&layout=edf&edfParentCat=&subStyleType=recipes&catid=cat17924"
Start to Finish Time:
"1:00"

Per Serving (excluding unknown items): 266 Calories; 7g Fat (26.2% calories from fat); 5g Protein; 41g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 7mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Vegetable; 1 1/2 Fat.

Serving Ideas : If you prefer, replace the corn with other cooked vegetables, such as peas, green beans, zucchini, or mushrooms.