Wednesday, November 4, 2009

Cooker? I Barley Know Her!

Why I love Mark Bittman can be summed up in his recipe for cooking barley (also works for all kinds of rice, quinoa, wheat berries, and those jars of unidentified grains left by co-op residents past):
Cooking Grains, the Easy Way
Put the grains in a pot with water and cook them until they're done the way you like them.
If you’re more into precision than I am, you have to start by knowing whether you have hulled barley or pearl barley. (See photos here.) I’m guessing we’re working with hulled barley here, but (as long-time readers know) I’ve been wrong before.

The Joy of Cooking says:
Cook 1 cup pearl barley with 3 cups water for a firm, chewy texture, or use 4 cups water for a softer texture, adding 1/2 to 3/4 teaspoon salt to the water.

Both hulled and Scotch barley should be soaked for 8 hours or overnight, then simmered until tender, 1 to 1 1/2 hours, in a ratio of 1 cup barley to 4 to 5 cups liquid.

We made a barley pilaf inspired by this recipe (with beans instead of bacon and chicken and with lots of CSA carrots and turnips and potatoes.) We didn’t soak our barley, and it was toothsome, but tasty.

1 comment:

  1. I have read the article which shows the Cooking of the grains and different meals.I like the Barley meal to eat.I like snaps and information dealing here.The recipe smells like very tasty and sweet.I want to know such another recipe here.