When I eat barley, I usually add it to my rice, or have it in a soup. These are two of the recipes I use. Read about the health benefits of barley.
BROWN RICE with BARLEY (Pressure Cooked)
2 cups organic brown rice (washed and soaked overnight in water)
1 cup whole barley (washed and soaked overnight in water)
4½ cups water fresh water
small pinch sea salt or piece of kombu, soaked and diced
Put brown rice, barley and water in pressure cooker over low flame. Bring to boil, add salt, cover, turn flame to high and bring to pressure. Reduce flame to medium low, place on flame deflector and cook 45-50 minutes. Remove from flame, allow pressure to come down naturally, and serve.
Note: If you want to pot boil the rice and barley instead of using the pressure cooker, use 6 cups of water. Put rice, barley and water into a pot. Bring to a boil over high flame, add salt, cover, turn flame to low, simmer for 1 1/4 hours.
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MUSHROOM BARLEY SOUP
1 cup whole barley (soaked overnight covered with water)
1 teaspoon light sesame oil
1 onion, sliced thin into half moons
5-6 cups water
4-5 dried shitake mushrooms, soaked until tender, thinly sliced
1 cup button mushrooms, thinly sliced
soy sauce
2 ribs celery, thinly sliced
fresh scallions, thinly sliced for garnish
Rinse barley by placing in a bowl and covering with water. Wash by rubbing it gently between the palms of your hands and drain. After soaking the barley overnight, drain and discard soaking water.
In a soup pot, heat oil and saute onions and celery for 5 minutes. Add water and barley and bring to a boil over high heat. Stir in mushrooms. Reduce heat and cook, covered, for about 40 minutes until barley becomes soft and creamy.
Season lightly with soy sauce and simmer for 10-15 minutes more.
Garnish with fresh scallions.
Serves 4.
Note: You may use pearled barley, a cracked form of the whole grain.
When I eat barley, I usually add it to my rice, or have it in a soup. These are two of the recipes I use. Read about the health benefits of barley.
BROWN RICE with BARLEY (Pressure Cooked)
2 cups organic brown rice (washed and soaked overnight in water)
1 cup whole barley (washed and soaked overnight in water)
4½ cups water fresh water
small pinch sea salt or piece of kombu, soaked and diced
Put brown rice, barley and water in pressure cooker over low flame. Bring to boil, add salt, cover, turn flame to high and bring to pressure. Reduce flame to medium low, place on flame deflector and cook 45-50 minutes. Remove from flame, allow pressure to come down naturally, and serve.
Note: If you want to pot boil the rice and barley instead of using the pressure cooker, use 6 cups of water. Put rice, barley and water into a pot. Bring to a boil over high flame, add salt, cover, turn flame to low, simmer for 1 1/4 hours.
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1 cup whole barley (soaked overnight covered with water)
1 teaspoon light sesame oil
1 onion, sliced thin into half moons
5-6 cups water
4-5 dried shitake mushrooms, soaked until tender, thinly sliced
1 cup button mushrooms, thinly sliced
soy sauce
2 ribs celery, thinly sliced
fresh scallions, thinly sliced for garnish
Rinse barley by placing in a bowl and covering with water. Wash by rubbing it gently between the palms of your hands and drain. After soaking the barley overnight, drain and discard soaking water.
In a soup pot, heat oil and saute onions and celery for 5 minutes. Add water and barley and bring to a boil over high heat. Stir in mushrooms. Reduce heat and cook, covered, for about 40 minutes until barley becomes soft and creamy.
Season lightly with soy sauce and simmer for 10-15 minutes more.
Garnish with fresh scallions.
Serves 4.
Note: You may use pearled barley, a cracked form of the whole grain.