Rice And Barley Food

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24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)



24 Best Ways to Cook with Barley (+ Recipe Collection) image

These amazing barley recipes are so full of flavor! From soup to risotto to salad, barley is hearty, satisfying, and delicious!

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 24

Mediterranean Roasted Vegetables Barley
Vegetable Barley Soup
Barley Risotto
Beef Barley Soup
Barley Salad
Barley Stuffed Bell Peppers
Barley Salad with Roasted Chickpeas and Feta
Chicken Barley Soup
Fall Spinach Barley Risotto (Orzotto con Spinaci)
Baked Barley with Mushrooms
Barley Porridge with Blueberries
Breakfast Barley Porridge
Egyptian Barley Salad with Pomegranate Vinaigrette
Goose Stew with Barley and Mushrooms
Turkey Barley Soup
Barley Rice
Vegetarian Barley Stuffed Squash
Homemade Lemon Barley Water
Kale Barley Salad with Feta and a Honey Lemon Vinaigrette
Korean Barley Tea (Boricha)
Barley Salad with Roasted Carrots
Barley Salad with Summer Squash
Barley Risotto with Mushrooms
Barley Pilaf

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a barley recipe in 30 minutes or less!

Nutrition Facts :

BROWN RICE AND BARLEY



Brown Rice and Barley image

Koreans have long embraced the healthful properties of whole grains like millet, barley and oats. This combination is fragrant and delicious! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories     Short Grain Rice

Time 1h

Yield 8 serving(s)

Number Of Ingredients 4

2 cups short grain brown rice (or medium grain)
1/2 cup pearl barley
3 1/2 cups water (or vegetable broth)
salt and pepper

Steps:

  • Rinse the rice and barley in a sieve, then drain and move to a 4-5 quart heavy pot.
  • Add water or broth and bring to a rolling boil.
  • Reduce heat to low and cook covered, about 45 minutes.
  • Remove from heat and let stand, covered, 10 minutes. Stir from top to bottom with a rubber spatula. Add salt and pepper to taste, or whatever seasoning you like. This is good served with veggies, soy sauce and a little butter too. Enjoy!

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  • In a medium saucepan, cover the barley with 2 inches of water. Bring to a boil, cover and cook over low heat until just tender, about 45 minutes; add more water as needed to keep the barley covered. Drain well.
  • Meanwhile, in a small saucepan, combine the rice with 1 1/2 cups of room-temperature water. Bring to a boil, cover and cook over low heat for 14 minutes. Remove from the heat and let stand, covered, for 5 minutes. Uncover and fluff the rice with a fork.
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