March 2010

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Youve probably had this grain in the form of beef barley soup, but barley is also great in risottos, salads and chilis. The subtle, buttery flavor works in sweet dishes, too—add cooked barley to rice pudding and muffins for a chewier texture.

Makes: 2 servings

Prep: 5 mins

Cook: 45 mins

  • 2 cups water
  • 1 cup pearl barley
  • 1/2 teaspoon salt
  1. In a medium saucepan, combine 2 cups water, 1 cup pearl barley and 1/2 teaspoon salt and bring to a boil. Cover the pot, lower the heat and simmer, undisturbed, until the water is absorbed, about 45 minutes. Fluff with a fork before serving. Makes 2 1/2 cups.