Barley recipes

[Kitchen Witch]

Barley Pasta


----------------------------HAND---------------
3/4 c Durum semolina
1/4 c Barley flour
1 Egg
1 tb To 2 water; if needed

--------------------------ELECTRIC-------------
1 c Durum semolina
1/4 c Barley flour
1 Egg
1 tb Vegetable oil; optional
1 tb To 2 water; if needed

Prepare as for any basic pasta.

[Kitchen Witch]

Chicken Barley Soup

Yield: 4 Servings

2 qt Water
2 lb Chicken necks; skinned
1 pt Can sliced tomatoes
1 c Sliced celery
1 c Sliced onions
1 c Sliced carrots
1/4 c Chopped parsley
6 tb Barley
1 Bay leaf
1/4 ts Marjoram

Bring water to a boil. Add necks and return to
boiling. Skim as needed. Add remaining
ingredients, cover and simmer 1 hour. Remove necks
and refrigerate until cool enough to handle.
Remove meat from bones and add to soup. Simmer
until chicken is heated through and soup is hot.
Before serving, skim fat and remove bay leaf.

[Mqudee]

Barley With Plain Yogurt and Lemon-vanilla Marinated Fruits
2 – 3 servings as breakfast

This recipe takes a little planning, however it's well worth it.
Both barley and fruit must be prepared ahead of time - but when they are, the breakfast is ready in moments.

1 mango
2/5 cup raisins
2/5 cup almonds
1 cup dried fruits (apricots, dates, prunes, figs)
1 apple cut in thin slices
1/4 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. ground cardamom
Freshly squeezed juice and finely grated peel of 1 organic orange
Freshly squeezed juice and finely grated peel of 1 organic lemon

1 cup prepared barley (recipe below)

2 – 3 cups plain yogurt

Dice the mango and the apple, and toss with raisins, almonds and dried fruits in cinnamon, vanilla, cardamom, citrus juice and peel.

Leave to marinate over night in the frigde.

To serve: combine barley and yoghurt, distribute into 2 bowls and top with marinated fruits and almond.

Tip: Do not use cracked barley - it’ll just stick together in one big lump.
Only use cracked barley for porridge.

Prepared barley:

3 generous cups of organic barley
12½ cups of water
2 – 3 TBS lemon juice or vinegar

Marinate barley in water and lemon juice or vinegar overnight.

Bring the barley to a boil in the marinade, and let it simmer under a lid over low heat for 15 – 20 minutes, until all the liquid has been soaked up.
Check it once in a while, to make sure it doesn’t burn.

[Kitchen Witch]

Barley Bread


4 1/2 teaspoons Dry yeast
2 cups Warm water
2 tablespoons Honey
2 cups Barley flour
2 cups Wholewheat flour
2 cups Unbleached white flour
2 tablespoons Olive oil
2 teaspoons Salt


Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled. Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double. Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes.

[Breathnach]

BARLEY CASSEROLE

Ingredients

4 tablespoons butter
2 medium onion chopped
1/2 pound mushrooms liced
1 1/2 cups pearl barley
3 cups beef broth chicken or beef broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 x parsley leaves chopped, for garnish

Directions

Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and sauté 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley.

[headwait]

What You Need:

3 quarts water
2 teaspoons salt
3 cups hulled (whole−grain) barley
1/4 cup butter
4 scallions
Salt and pepper, to taste

What You Do:

Put the water into a large 5− or 6−quart pot. Add the salt and stir.
Bring the water to a boil and add the barley, stirring. Turn the heat
to medium so it is still boiling, but not fiercely.

Cook for 45 minutes.

While the barley is cooking, put the butter in a small saucepan.
Turn the heat to medium−high and stir the butter as it melts.
When it has melted, tilt and tip the pan so the melted butter
moves all around the bottom and doesn't burn.

When the butter turns a rich caramel color, remove from the heat.
It should be brown, but not dark brown. This takes only a couple
of minutes so don't turn your back on it.

Set aside.

Place the scallions on a cutting board and trim off the root
ends and 4 or 5 inches of the coarse green tops. Finely chop
the onions. Set aside.

When the barley has cooked for 45 minutes, check it for doneness
by scooping out a few grains with a spoon and tasting them. If the
grains are chewy and tender, the barley is done.

If the grains are still tough and firm, cook the barley for 15 minutes
longer, then test again for doneness. When done, pour the water
and barley into a strainer.

Measure 3 cups of cooked barley and put into a serving bowl.
(Let the remaining barley cool, then transfer to a container,
cover tightly and refrigerate or freeze until needed.)

Add the brown butter and scallions to the barley in the bowl,
taste and add more salt and some pepper if needed. Serve hot.

Yields 3 cups.