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Page history last edited by PBworks 13 years, 4 months ago

"Non-recipe" Barley Recipes

Miscellaneous tips collected from the Weight Watchers message boards


·I get barley in a bag. There was a recipe on it for "Spanish Barley" which is just like Spanish rice. Sautee onion (I used Pam, but you could use your 2 healthy oils). Add stewed tomatoes and simmer 5 min. (Think it also called for jalapenos, but I'm not a fan : ) Mix in cooked barley. It was delish! And easy.


·I like to make a pilaf with barley, and any combination of wild rice, brown rice and/or quinoa. I cook the grains in bouillon and add onion, mushrooms, and/or carrots. Most any combination will do and tastes better than our old favorite pilaf, Near East.


·I made too much barley and had it coming out of my ears. I couldn't take another soup recipe. Anyhow someone suggested heating it and putting a little FF milk and some equal over it. It was delicious!!! Sweet and satisfying.


·I love the texture of Barley...I replace it in recipes for rice. Perfect. Barley is the low-glycemic index super-food: I've substituted it for rice in all recipes, plus I've eaten it as a hot breakfast cereal with milk.


·Whole grains are pretty easy to find, and generally not too expensive. If you have a Whole Foods or other natural food store, they usually have them in bulk. Bob's Red Mill is a brand name, but those are usually more expensive than getting them in bulk.


·Quaker makes barley, I can usually find it near the rice in most stores.


·I get my barley bulk from my local gourmet health food grocery, if your local grocery has a bulk section, look for it. I like pearled barley myself. It's not super expensive, and you cook it just like rice.


·Barley Pudding: Make it like rice pudding, only with pearled barley: ingredients eggs; bananas; cooked (or soaked) barley; vanilla; nutmeg; maybe a little orange zest or ginger: Splenda for sweetener and it's all core.


·Cook 1 cup dry barley according to the package and when done stir in 1 can black beans, drained, 1 can stewed Mexican style tomatoes, chopped and drained about 1/2 way, and 1 can of Rotel or diced tomatoes and drain some of that liquid. Add chili powder to taste. Makes a good side dish.


·I made lentils and barley this week and it was delicious:

1/2 cup barley, rinsed

1/2 cup lentils, rinsed

5-6 cups low-sodium bouillon (I used beef but you can use chicken or vegetable)

3 cloves garlic, sliced

2 teaspoons olive oil


Bring 2-3 cups bouillon to a boil and add the barley. Lower heat to low and cook, covered, for 45 minutes.


Heat the oil and garlic in a sauce pan. Add the lentils and the rest of the bouillon. When it boils, add the parboiled barley and cook together for about 1/2 hour until the lentils are softened. This should be soupy so you can adjust the liquid as needed. As it sits in the fridge, the barley and lentils will continue to absorb the liquid so that, on the first day, you will have soup and on the next day it will be drier and thicker. I usually add a dash or two of hot sauce; a little salt and pepper to taste. It's great as a light meal or as a hearty side.


·1 cup of cooked barley is 3 pts. 1/4 cup of uncooked barley is 3 pts...so 1 cup of uncooked barley WOULD be 12 pts or a little more. I don't think you could eat 1 cup of uncooked barley, AFTER it is cooked. You would be more than stuffed.


·Barley soaks up more liquid than brown rice. When I cook rice, I use 1 cup of rice and 2 cups of liquid, but for 1 cup of barley, I use 3 cups of liquid. I would just reduce the amount of barley. If your recipe calls for 1 cup of rice, use 2/3 cup of barley.


·I cooked a batch of Barley last night and mixed cinnamon and equal in it to my taste. This morning I took about 3/4 cup of the barley mixture and combined it with about 1/4 cup of plain ff yogurt, 1/4 cup of sf apple pie filling (1 wpa - if that much) and a couple equal packets. You could probably substitute the apple pie filling with sf cherry pie filling as well.


·Sometimes I mix cooked bulgur or barley or couscous- plain- into my fruit, soup, whatever- it really helps fill me up and helps me take in more soluble fiber without using Metamucil or something


·I just cook mine in broth. Tastes great by itself...maybe with a bit of ff margarine and salt.


·I like to throw in a can of diced tomatoes with onions (or use tomatoes and green peppers, mushrooms or Rotel - whatever you like) and lean ground beef crumbled in. Really easy.


·Stir fry frozen veggies of your choice in 1 teaspoon olive oil, add some salt, pepper, garlic powder, lemon juice, and dijon mustard when cooked, then add the barley and a little chicken broth if seems dry. I also cook my barley in chicken broth. I sometimes make a mix of barley and bulgur together and use that.


·Here's something I did yesterday and my kids loved it! Threw a lean cut of beef in the crock pot, diced up some potatoes, carrots and fresh green beans, 1 1/2 cups barley, water and a package of Lipton Beefy Onion Soup Mix (and a dash of salt). Let it cook all day. It was yummy! Good beef barley soup with veggies to eat all week!


·I put 1 cup pearl barley to 3 cups water ( actually water and bullion) in my Asian style rice cooker...perfect barley in about a half hour.


·It's not entirely necessary to soak your barley overnight, though it may cook a bit easier if you do. They make instant barley, ready in 10 minutes if you are in a real rush, but it's not as good.


·Generally, most grains can be subbed for rice in a lot of dishes. I like barley a lot, and bulgur as well. They are hearty grains, and I tend to get full faster on those than on brown rice, too.


·Cook pearl barley ahead and freeze in 1 cup portions. Thaw frozen cooked barley in the microwave oven by cooking on HIGH for 2 to 3 minutes. Fluff with a fork and use.


·Add a teaspoon of vinegar to liquid when cooking barley to help keep the kernels separated and fluffy.


·Before cooking, toast barley in a skillet until golden to bring out its pleasant nutty flavor.



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