Content

• Ingredients
• Making basic barley recipe
• Cook barley in the oven
• Prepare barley soup
• Prepare barley salad
• To step
• Method 1 of 4: Making basic barley recipe
• Method 2 of 4: Cook barley in the oven
• Method 3 of 4: Prepare barley soup
• Method 4 of 4: Prepare barley salad
• Necessities
• Making basic barley recipe
• Cook barley in the oven
• Prepare barley soup
• Prepare barley salad

Barley is a fiber-rich cereal with a nut flavor and many important minerals. It pairs well with a variety of savory flavors and can be fermented to produce alcohol. Barley can have a soft or chewy texture depending on how you prepare it. Try the basic regular barley preparation below or experiment with baked barley, barley soup, and barley salad.

Ingredients

Making basic barley recipe

• 250 ml pearl or hulled barley
• 500 to 750 ml of water

Cook barley in the oven

• 15 g butter
• 250 ml uncooked hulled barley
• 2.5 g of salt
• 500 ml of boiling water
• 15 g chopped fresh parsley

Prepare barley soup

• 30 g butter
• 1 onion, diced
• 2 celery stalks, cut into cubes
• 1 carrot, peeled and diced
• 2 cloves of garlic, chopped
• 450 g dried mushrooms, cut
• 15 g flour
• 2 l beef or vegetable stock
• 250 g uncooked whole barley
• 5 g of salt

Prepare barley salad

• 500 g of boiled barley
• 125 g tomatoes, cut
• 60 g red onion, cut
• 250 g feta cheese, crumbled
• 30 ml red wine vinegar
• 125 ml olive oil
• Salt and pepper to taste

To step

Method 1 of 4: Making basic barley recipe

1. Put the water with the barley in a large saucepan. Mix both ingredients in a large saucepan and make sure the barley is completely submerged.
   • You can also replace the stock with water and add salt to taste for better flavor, but neither option is really necessary.
2. Bring it water to a boil. Place the pan on the stove and bring the water to a boil over high heat. Once the water is boiling, cover the pan with a lid.
   • Be aware that the barley can foam a lot and boil over. Stirring the barley and keeping a close eye on it will reduce the risk of spillage.
3. Reduce the heat and simmer the barley for 30 minutes. Pearl barley can be ready in 25 minutes, while hulled barley usually takes up to 45 minutes.
   • If the water evaporates prematurely, add 125 ml more water each time.
4. Boil until all the water has been absorbed. The barley should triple and be soft yet chewable.
   • You may need to test the barley about every five minutes towards the end of the cooking process, until it reaches the desired density.
5. Turn off the heat. Let the barley stand for 15 minutes without stirring, so that the excess water can be absorbed by the barley.
   • If there is still too much water left in the pan afterwards, you have to drain the water.
6. Tasty! Add the cooked barley to salad or soup, or mix with herbs and oil for a delicious side dish.

Method 2 of 4: Cook barley in the oven

1. Preheat the oven to 190 ° C. Grab an oven-proof dish with a capacity of one and a half to two liters. A glass or ceramic bowl with lid is ideal for this.
2. Pour two glasses of water into a saucepan. Bring the water to the stove and bring to a boil over high heat.
   • You can also boil the water in a tea kettle.
3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir everything together to mix.
4. Stir in the butter and salt. Make sure it is mixed well, then cover the dish with the lid.
   • If you don't have a lid for your baking dish, cover it tightly with aluminum foil.
5. Bake in the oven for 60 minutes. Place the dish in the preheated oven and bake for an hour. Place it on the center rack for best results.
6. Then take the dish out of the oven. Lightly pass through the prepared barley with a spoon or fork. Spoon it into a serving bowl and serve with a main course.

Method 3 of 4: Prepare barley soup

1. Melt the butter in a large stockpot over medium heat. Meanwhile prepare the vegetables.
   • Prepare the onions, carrots and celery by cutting them into bite-sized pieces.
   • Prepare the mushrooms by soaking them in hot water. Keep in mind that this should be done about 30 minutes in advance. Strain the water and finely chop the mushrooms.
2. Add the onions, carrots and celery. Cook this for about five minutes until the onions are translucent, stirring occasionally.
3. Stir in the finely chopped garlic. Cook the mixture for another two minutes, stirring frequently to avoid burning the garlic.
4. Add the mushrooms. Keep cooking and stirring frequently until the mushrooms are soft. This will take about five more minutes.
5. Sprinkle the flour over the vegetables. Reduce the heat to medium-low and sprinkle the flour evenly over the vegetables. Stir the mixture for about five minutes and every 30 seconds or until everything appears sticky, thick and well covered.
6. Gradually pour the stock into the pan. Reduce heat to medium-low, add about 250 ml stock each time and stir to mix well. Once the stock has been added, slowly bring the soup to a boil.
   • By adding the stock gradually, the flour should be more easily absorbed into the stock, making it thicker. Adding the stock all at once can cause it to clump or have an uneven thin density.
7. Stir in the barley and salt. Bring the stock back to the boil and cover the pan.
8. Let the soup simmer. Let it boil for an hour, stirring occasionally. The soup is ready to serve when the barley is soft and the soup has thickened.
   • If you want, you can adjust the seasoning at the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.
9. Tasty! Serve the ready soup while it is still fresh and hot.

Method 4 of 4: Prepare barley salad

1. Boil a glass of barley. Follow the instructions in the "Basic Recipe."
   • Mix 250 ml of raw barley with 750 ml of water over medium heat.
   • After cooking, reduce heat to medium heat and simmer barley for 30 minutes or until soft.
   • Drain and let the barley cool to room temperature before proceeding.
2. Place the cooked barley in a bowl. Add the sliced ​​tomatoes, sliced ​​onion and feta cheese. Stir well to mix.
3. Mix the red wine vinegar, the oil and a pinch of salt and pepper. Put these ingredients in a separate bowl to mix. Use a whisk to mix the ingredients for a minute or until the dressing appears evenly combined.
4. Pour the vinegar dressing over the barley. Mix well with a spoon and make sure the dressing is evenly spread over the salad.
5. Serve. For the best flavor, eat the salad right after preparing it.
   • You can also wait up to two hours before serving the barley salad. Leave it at room temperature and serve it at room temperature.

Necessities

Making basic barley recipe

• Large saucepan
• Spoon
• Stove

Cook barley in the oven

• Oven
• Stove
• Casserole
• Saucepan
• Aluminium foil

Prepare barley soup

• Stockpot
• Knife
• Cutting board
• Stove

Prepare barley salad

• Large saucepan
• Spoon
• Stove
• Big bowl