Creamy Pearl Barley Recipes

24 BEST WAYS TO COOK WITH BARLEY (+ RECIPE COLLECTION)

24 Best Ways to Cook with Barley (+ Recipe Collection) image

These amazing barley recipes are so full of flavor! From soup to risotto to salad, barley is hearty, satisfying, and delicious!

Provided by insanelygood

Number Of Ingredients 24

Ingredients

Mediterranean Roasted Vegetables Barley
Vegetable Barley Soup
Barley Risotto
Beef Barley Soup
Barley Salad
Barley Stuffed Bell Peppers
Barley Salad with Roasted Chickpeas and Feta
Chicken Barley Soup
Fall Spinach Barley Risotto (Orzotto con Spinaci)
Baked Barley with Mushrooms
Barley Porridge with Blueberries
Breakfast Barley Porridge
Egyptian Barley Salad with Pomegranate Vinaigrette
Goose Stew with Barley and Mushrooms
Turkey Barley Soup
Barley Rice
Vegetarian Barley Stuffed Squash
Homemade Lemon Barley Water
Kale Barley Salad with Feta and a Honey Lemon Vinaigrette
Korean Barley Tea (Boricha)
Barley Salad with Roasted Carrots
Barley Salad with Summer Squash
Barley Risotto with Mushrooms
Barley Pilaf

Steps:

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Organize all the required ingredients.
Prep a barley recipe in 30 minutes or less!

Nutrition Facts :

PEARL BARLEY SOUP

Pearl Barley Soup image

Recipe video above. This is a recipe for a Pearl Barley Soup filled with lots of vegetables that's clean, nutritious and (yet!) oh-so-tasty. The chewy, nutty barley makes it so much more interesting than using just pasta or rice. A great soup recipe to make your own - follow my cook method and broth flavourings. Then mix and match the vegetables to suit your cravings - or fridge contents!

Provided by Nagi

Categories Soup

Number Of Ingredients 16

Ingredients

2 tbsp extra virgin olive oil
1 onion (, finely diced)
2 small or 1 large carrot ((~200g/7oz), peeled, chopped into 1cm / 0.4" cubes)
2 celery stems (, chopped into 1cm / 0.4" cubes)
2 small or 1 medium swede ((US: rutabaga), peeled, chopped into 1cm / 0.4" cubes (~200g, Note 1))
150g / 5 oz white mushrooms (, cut in 4 (larger ones cut into 6 or 8))
2 garlic cloves (, finely minced)
1/2 tsp fresh thyme (, chopped (or 1/4 tsp dried))
1/4 tsp ground coriander
1/4 tsp ground fennel
2 fresh bay leaves ((or 1 dried))
1 3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1 cup pearl barley (, NOT hulled barley (Note 2))
1.75 litres / quarts vegetable stock
1 cup fresh parsley leaves

Steps:

Rinse barley in a colander with cold tap water. Leave to drain for several minutes.
Sauté veg 5 minutes: Heat olive oil in a pot over medium-high heat. Add onion, carrot, celery, swede, mushrooms and garlic (yes, all at once!). Cook for 5 minutes, stirring regularly.
Sauté herbs/spices: Add thyme, coriander, fennel, bay leaves, salt and pepper. Cook for 1 minute.
Simmer 35 minutes: Add pearl barley and vegetable stock. Stir, bring to a boil and simmer for 35 minutes until barley is cooked. It will have a nice chew to it but should not have a hard centre like uncooked rice.
Stir in parsley: Stir in parsley leaves. Ladle into bowls and serve!

Nutrition Facts : Calories 262 kcal, Carbohydrate 47 g, Protein 7 g, Fat 7 g, SaturatedFat 1 g, Sodium 2186 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 5 g, ServingSize 1 serving

CREAMY BARLEY WITH PEAS AND CHIVES

Creamy Barley With Peas and Chives image

This is a delicious meal that is very similar to a risotto. It is particularly good in the summer when fresh ingredients are readily available. It's an old recipe that I've tweaked as I've made it. For a non-alcoholic version, simply use 4 1/2 cups (2 pints, 1.2 litres) of stock. Serves 3-4 as a main meal, more if used as a side dish.

Provided by Shuzbud

Categories Grains

Time 55m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 onion, finely chopped
1 cup raw pearl barley
1/2 cup dry white wine
4 cups chicken stock
1 cup frozen peas (use fresh if you can)
1/2 cup light cream cheese
1 small bunch fresh chives, chopped (1 1/2 tablespoons once chopped)
salt and pepper, to taste

Steps:

Heat the oil in a non-stick skillet, then add the onion and cook gently for 3-4 minutes.
Stir in the pearl barley and continue to cook, stirring, for a few minutes.
Pour in the wine and simmer until it is absorbed.
Pour in the stock a quarter at a time and simmer until the stock is absorbed before adding more. It should take 45 minutes or so for all the stock to be absorbed.
10 minutes before finishing cooking, stir in the peas. Continue to simmer until nearly all the liquid is absorbed.
Turn off the heat, stir in the cream cheese and most of the chives.
Season with salt and pepper to your taste and serve with the remaining chives scattered over the top.

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