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Best Barley Recipes

Best Barley Recipes


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Top Rated Barley Recipes

What's a crossbone, you ask? It's the double porterhouse version of a lamb — the saddle of the animal that essentially gives you every cut you'd order separately. This recipe makes bacon with the lamb, and serves it with a light watercress salad and flavorful smoked barley.Want more from David Burke? Check out his weekly column on The Daily Meal.

With meats like venison and rabbit hard to come by, the lower class of Ireland would make the most out of the meat they had, even down to the last drop of blood. When pig and cattle were introduced to their diet, the Irish figured out that the blood and fat of these animals could be used for pudding that would keep throughout the harsh winter. Black pudding remains the centerpiece of a traditional Irish breakfast, which typically features various vegetables, soda bread, breakfast meats, and potatoes as well.

This is a magical little soup. Why, you ask? Because this soup turns into a stew overnight in the refrigerator. The barley in this soup is so absorbent that it will soak up enough liquid to make this beef soup as thick as stew the next day, which works out to be two meals in one!Click here to see more Warm Winter Soup recipes.


Recipe Summary

  • 2 quarts vegetable broth
  • 1 cup uncooked barley
  • 2 large carrots, chopped
  • 2 stalks celery, chopped
  • 1 (14.5 ounce) can diced tomatoes with juice
  • 1 zucchini, chopped
  • 1 (15 ounce) can garbanzo beans, drained
  • 1 onion, chopped
  • 3 bay leaves
  • 1 teaspoon garlic powder
  • 1 teaspoon white sugar
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon Worcestershire sauce

Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.


Beef and Barley Stew

Yield: 8 servings

prep time: 20 minutes

cook time: 1 hour

total time: 1 hour 20 minutes

Melting-tender beef chunks, perfectly cooked barley, and all the hearty veggies one can ask for. Best of all, it’s freezer-friendly!

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 pounds top sirloin steak, diced
  • Kosher salt and freshly ground black pepper, to taste
  • 1 medium sweet onion, diced
  • 3 medium carrots, peeled and diced
  • 2 celery ribs, diced
  • 3 cloves garlic, minced
  • 2 cups sliced mushrooms
  • 1/3 cup dry red or white wine
  • 8 cups beef stock
  • 1 cup pearled barley, rinsed
  • 5 sprigs fresh thyme
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes set aside.
  2. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  3. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley season with salt and pepper, to taste.*
  6. Serve immediately.

Notes:

*TO FREEZE: Let cool completely portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.


Icelandic Buttermilk Barley Bread Recipe

It sounds like a mouthful but Icelandic buttermilk barley bread is amazing. We tasted it at Skorrahestar Icelandic Horse Farm in the Eastern Fjords of Iceland and it was so good that I asked Thea, from Skorrahestar, if she would share the recipe. Made with barley, an ancient grain gaining popularity for its health benefits, this bread is dead easy to make once you have all the ingredients. It’s also very nutritious which means that you can make a long loaf at breakfast for big family reunions and know that stomachs will be full until lunchtime.

At Skorrahestar, Thea makes this bread almost every day and stores it on her kitchen counter under a linen cloth. In London, I made her recipe for a family reunion and it lasted two breakfasts for 10 people. Everybody was raving about the subtle cumin taste and the authentic “Nordic bread” consistency. Such grainy breads are common in northern countries in Europe and you’ll love this one.

To make it, you’ll need to find a secret ingredient – barley flakes. Thea uses a type of coarse barley flakes that doesn’t exist outside of Iceland called Byggflogur. They are to barley what steel-cut oats are to oat flakes–flattened grains with broken bits which provide a wonderful chew in the bread. I’ve searched high and low online but can’t find it outside of Iceland (fortunately I bought a bag over there). If you happen to travel to Iceland, stock up at the supermarket! Otherwise, I have two alternatives:


Different Types of Barley

Barley is a very nutritious grain, delivering fiber and a number of nutrients that benefit the body when it is in its most natural form, with the bran intact. Through processing, the value of these nutrients can be diminished making it lower in vitamins and minerals.

For that reason, it is important to choose the best barley for making barley water so you are sure to derive the greatest benefit that will make your efforts worthwhile.

The following are a number of barley types, beginning with the least processed variety and moving towards those varieties that are processed and more finely milled:

  • Unhulled barley: These are barley grains in their most raw form, best for barley sprouts and barley tea.
  • Hulled barley: The husk of the barley is removed, leaving the bran intact, resulting in a more digestible grain that is high in fiber, iron, and minerals.
  • Pot barley (Scotch barley): This barley has been milled a few times leaving part of the bran intact. It is somewhat higher in fiber than pearl barley.
  • Pearl barley: This type of barley is commonly found at grocery stores. Because some of the bran has been removed through the milling process, it is lower in nutrients and fiber. It tends to cook more quickly as a result, and has a rather mild flavor.
  • Quick-cooking (instant) barley: This variety of barley has been partially steamed and flattened to shorten the cooking time.
  • Barley grits: Much like corn grits, barley grits are toasted and cracked grains that are sometimes cooked in porridge or breakfast cereal.
  • Barley flour: Barley flour is milled finely much like wheat flour. It does contain the protein called gluten, though not as much as wheat flour.

How to Make Beef Barley Soup

  • In a preheated pot (preferably a dutch oven) with oil, brown the beef cubes on all sides.
  • Add diced carrots, onions and mushrooms. Saute until all veggies appear soft and translucent.
  • Add salt, pepper, pressed garlic and bay leaves to the mix.
  • Pour in beef broth and let it simmer with the lid closed for 45 minutes, until the beef is tender and falling apart.
  • Add pearl barley, cook for 20 more minutes. Serve immediately.


Can You Freeze Beef Barley Soup?

Yes you can! Freeze the whole batch or in individual portions in ziplock bags and you’ll have a ready meal in the time it simply takes to reheat it. You can reheat it in the microwave or on the stovetop.

Choose a cut with generous marbling as that will produce the best flavor. Cut the beef into 3/4 inch chunks, pat dry with a paper towel, and season with salt.

Heat the oil in a large Dutch oven over medium-high heat and sear the beef on all sides, working in batches so as not to overcrowd.

Browning the beef is absolutely essential to achieving the best flavor so do not skip this step! Use a slotted spoon to remove the beef and set aside.

This is what the Dutch oven is going to look like by the time you’re done searing the beef. Don’t even think about cleaning it out. That is another secret to achieving ultimate flavor. When we add the veggies and liquid we’re going to “deglaze” the bottom of this pan…helloooo flavah!

Add the olive oil to the Dutch oven and saute the onion, carrots and celery for 5 minutes.

Add the mushrooms, spinach, garlic and herbs and cook for another minute.

Return the beef to the pot.

Add the wine, beef stock, bay leaf, salt and tomato paste. Stir to combine. You can now either: Cover and place the Dutch oven on the lower rack of the oven preheated at 450 degrees F and cook for 40 minutes, OR bring to a boil on the stove top, reduce the heat to low, cover, and simmer for 1 hour.

While the stew is cooking, add the barley to 2 cups water in a medium pot. Bring it to a boil then reduce the heat to medium and simmer for 10 minutes or until tender. Strain the excess liquid. Add the barley to the stew and continue to cook for at least 10 more minutes, preferably up to an hour. The longer it cooks, the more tender the beef and the more flavor the stew will have. Add salt and pepper to taste.


Main ingredients

1 tablespoon Gefen Olive Oil

2 large onions, diced

3 stalks celery, chopped

3 cloves garlic, minced

3 carrots, diced

2 cups fresh mushrooms, sliced ( I use one package regular mushrooms and one package baby bella.)

1/2 cup barley

1 and 1/2 teaspoons dried basil

8 cups hot water (with some soup mix) or chicken broth

2 tablespoons chopped fresh dill or 6 cubes Dorot Gardens Frozen Dill

2 tablespoons chopped fresh parsley or 6 cubes Dorot Gardens Frozen Parsley


Barley

Discover the difference between pot barley and pearl barley, how to prepare it, and the best ideas for cooking with it, from stews to salads.

What is barley?

There are two types of barley available – pot barley and pearl barley. Pot barley is the more nutritious of the two but is less readily available and takes longer to cook. It is less refined than pearl, with only the outer husk removed, which also gives it a nuttier flavour. Pearl barley has all the husks removed and is then polished (pearled), resulting in a product that more resembles large grains of rice. Both types of barley are cheap and nutritious.

How to prepare barley

Pearl barley does not need to be soaked before use and will become tender during the cooking process. Pot barley is best when soaked overnight in cold water, then cooked in three parts liquid to one quantity of grain.

How to cook barley

Pot or pearl barley can be used to bulk up soups and stews, or made into a salad for a substantial main meal, or it can be used in place of arborio rice in risotto. Pearl barley cooks to al dente in boiling, salted water in around 25 minutes, or around 40 minutes at a low simmer.

Watch our video on how to cook pearl barley:

How to store barley

Use within three months of purchase.

Where to buy barley

All year around in the dry goods section of grocery shops and supermarkets.

Choose the best barley

Choose your barley according to the dishes you wish to make. For soups, stews and slow-cooked dishes, both pot and pearl barley will work. However, you should use pearl barley in speedier dishes like risotto or salad.


Vegetable-Barley Potpies Recipe

Heat olive oil in a large skillet over medium. Sauté onion, carrots, and mushrooms until tender, stirring frequently, 6 to 8 minutes. Add wine cook, stirring up browned bits, until almost all the wine has evaporated.

Combine barley and beans in a large pot. Whisk flour into stock and add to pot. Bring to a boil and cook, stirring, until slightly thickened. Remove from heat. Stir in parsley and let cool slightly.

Preheat oven to 425° F. Using a 12-ounce ramekin as a guide, cut out 4 rounds from phyllo keep covered with a damp paper towel. Spoon barley mixture into 4 ramekins. Brush each cut sheet with oil and place on top of filled ramekin. Cut vents into tops. Sprinkle with sea salt and reserved parsley.

Transfer to a rimmed baking sheet and bake until tops are golden and filling is bubbling, about 30 minutes. Let cool slightly before serving.

Serving Size: 1 potpie
Calories: 492
Fat: 11.9 g
Protein: 17.22 g
Carbs: 78.25 g
Fiber: 13.62 g


Watch the video: Εύκολο κριθαράκι - (July 2022).


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