barley

Barley Porridge with Honeyed Plums recipe | Epicurious.com

unhulled barley

almond milk

cardamom

honey, divided,

plums,

A classic beef barley soup is a wintertime staple, but it takes a while to cook...unless you use a pressure cooker. This recipe takes advantage of the higher temperatures of a pressure cooker to get a deeply flavorful beef barley soup on the table in about an hour from start to finish.

Pressure Cooker Beef Barley Soup Recipe

salt and black pepper

(30 milliliters) canola oil, divided

large carrots (15 ounces; 400

onions

celery

garlic

(235 milliliters) dry white wine

(2L) homemade

thyme

bay leaf

pearled barley (7 ounces; 200 grams)

(3 milliliters) Asian fish sauce, optional

(225 grams) frozen sweet peas

Season beef with salt and pepper. In a pressure cooker, heat 1 tablespoon (15ml) oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.

Add diced carrot, diced onion, and diced celery to pressure cooker and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside.

Add remaining 1 tablespoon (15ml) oil to pressure cooker and heat over medium-high heat until shimmering. Add remaining whole carrot, halved onion, and whole celery rib, along with garlic, and cook, stirring occasionally, until browned in spots, about 4 minutes. Add wine to pot and cook, scraping up any browned bits from bottom of pot, until wine comes to a simmer and alcohol smell cooks off, about 4 minutes.

Add stock, thyme, bay leaf, reserved beef and any accumulated juices, and barley to pressure cooker; the liquid should just cover all the other ingredients. Close cooker, bring to high pressure, and cook for 30 minutes. Release pressure using pressure release valve. 

Remove beef, discard bones (they should fall right out), and cut meat into bite-size chunks. Return to pot. Discard thyme sprigs, large vegetable chunks and garlic cloves, and bay leaf. Stir in reserved diced vegetables and fish sauce, if using. Season with salt and pepper. Stir in peas and cook until just warmed through. Serve.

Ale barley lamb shanks

lamb shanks

leeks

pearl barley

umami paste

500 ml of your favourite ale

Instant Pot Lamb Haleem recipe | Epicurious.com

white jasmine rice rice

bone-in lamb stew meat

kosher salt, divided,

ginger

shallots,

ghee oil

garlic cloves, finely grated

1½ tsp. garam masala

cayenne pepper

turmeric

green Thai chiles, stems removed (optional)

(lightly packed) chopped cilantro,

limes,

Mushroom Barley Risotto recipe | Epicurious.com

chicken stock chicken broth

butter

onion

olive oil

mushrooms

garlic clove,

Italian parsley

A new recipe for risotto that you will love. Use pearl barley instead of rice, with mushrooms and spinach, it makes an easy but filling meal for one.

Spinach and mushroom pearl barley risotto

chestnut mushrooms 50 grams,

onion ½, finely diced

thyme chopped to make 1 tsp

garlic 1 clove, crushed

chicken or vegetable stock 400 milliliters

spinach 100 grams

cheese

Rich broth filled with bite-sized pieces of root vegetable and tender lamb, this hearty soup is much more than the name 'broth' implies. The essential elements of a scotch broth are lamb, barley, and root vegetables of various kinds, although many will include cabbage in that list as well. To me, Scotch broth is a root vegetable-based dish, with enough chunks of tender lamb to make it exciting, and a broth that is rich and flavorful.

Scotch Broth Recipe

lamb shanks (about 2 medium shanks)

vegetable oil

bay leaves

medium onion, finely chopped (about 1 cup)

chicken broth

medium carrots, finely diced (about 1 1/2 cups)

parsnip, finely diced (about 3/4 cup)

russet potato, finely diced (about 1 1/4 cups)

parsley leaves

Season lamb shank with salt and pepper. Heat oil in a Dutch oven over high heat until lightly smoking. Add lamb shanks and cook, turning occasionally, until well browned on all sides, about 10 minutes total. Remove shanks and set aside. Add onions and cook, stirring constantly, until lightly softened, about 2 minutes. Add garlic and bay leaves and cook, stirring constantly, until fragrant, about 30 seconds. Add broth and return shanks to pot. Bring to a boil, reduce to a bare simmer, cover, and cook until lamb shanks are tender and meat is pulling away from the bone, about 2 hours. For best results, let broth cool completely overnight in refrigerator, scrape off fat, and return to heat the next day. Otherwise, skim fat with a ladle or large spoon and continue to step 2.

Remove the shanks from the stock, and once cool enough to handle gently remove the meat from the bones and tear into bite-sized pieces. Reserve. Bring stock back to a simmer and add carrot, parsnip, potato, and pearl barley. Cook until barley is tender, about 25 minutes then return shredded meat to the pot. Season to taste with salt and pepper, stir in parlsey, and serve.

As the days get colder, warm up with a bowl of Chicken and Barley Soup, made with carrots, onions, celery, chicken breasts, and barley.

Chicken Barley Soup

carrots

garlic (chopped)

1-1/2 lbs skinless bone-in chicken breast (makes 14 oz cooked)

parsley

dry pearl barley

black pepper (to taste)

Heat a large heavy pot or dutch oven on medium heat. Add the oil, carrots, onion, celery and garlic to the pot and stir.

Add chicken, broth, parsley, and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the chicken and vegetables are tender, about 30 minutes.

Remove the chicken, shred or cut the meat, discard the bones and return the chicken to the pot along with the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30 minutes, or until the barley is cooked.

Discard the bay leaves and serve. Makes about 9 cups.

For a bowl full of goodness try this low fat, low calorie chicken and vegetable dish.

Grilled chicken and vegetable barley bowl

(3/4 cup) pearl barley

red onion, finely chopped

garlic cloves, crushed

cumin

can no-added-salt chickpeas, rinsed, drained

milliliters (1/3 cup) Massel salt reduced chicken style liquid stock

lemon juice

trimmed,

deseeded,

chicken breast

Mixed salad leaves, including micro leaves (optional), to serve

Purple prairie barley is an heirloom grain that originated in Tibet. High in protein, the grain has the chewy texture of regular barley but with a dark purple hue. If you can’t find purple barley, make this delicious risotto with the regular type, preferably whole hulled barley that has not been pearled. (Pearl barley cooks more quickly, but many of the nutrients are lost when it’s pearled.) Whichever you use, cook the barley ahead of time so that the dish doesn’t take too long to make. Purple prairie barley takes about one and a half hours to cook if unsoaked, about one hour if soaked. A cup yields just under 4 cups cooked barley.

Purple Barley Risotto With Cauliflower

extra virgin olive oil

garlic cloves,

red wine,

stock

thawed frozen or fresh peas

Salt

pepper

Parmesan, grated (1/2 cup)

Heat the oil over medium heat in a large, heavy nonstick skillet or saucepan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and cauliflower. Cook, stirring, for a minute until the garlic is fragrant. Stir in the barley and red wine. Cook, stirring, until the wine has evaporated, leaving the cauliflower tinted.

Add 1 1/2 cups of the stock, and cook, stirring often, for 10 minutes. Add the peas, and continue to simmer until the cauliflower and peas are tender and most of the stock has evaporated, about 15 minutes. There should still be some creamy liquid surrounding the grains of barley. If the mixture dries out before the cauliflower is tender, or if the grains are not suspended in some liquid at the end of cooking, add some of the additional 1/2 cup of stock. Add pepper, and adjust salt.

Stir in the parsley and Parmesan, remove from the heat and serve.

This beef barley soup tastes intensely beefy, with tender chunks of beef, plump pearls of barley, and tender, perfectly cooked vegetables.

Beef Barley Soup Recipe

(15 milliliters) canola oil

carrots (10 ounces; 280 grams), diced

yellow onion (12 ounces; 340 grams), diced

garlic,

(3L) homemade

(3 milliliters) Asian fish sauce (optional)

parsley,

Season beef with salt and pepper. In a large pot or Dutch oven, heat oil over high heat until lightly smoking. Working in batches if necessary, add beef and cook, turning occasionally, until well browned on all sides, about 5 minutes per side. Transfer to a large platter.

Add carrot, onion, celery, and garlic to pot and cook, stirring and scraping up any browned bits from the bottom, until lightly browned, about 6 minutes. Scrape vegetables into a heatproof bowl and set aside. Add stock to pot, return to heat, and scrape up any browned bits from bottom of pot.

Meanwhile, cut beef into chunks and add to pot, along with reserved bones, if using, and herb sachet. Bring to a simmer, then reduce heat to maintain a low simmer and cook until beef is tender, 1 to 2 hours; skim any foam that rises to the top.

Discard bones and herb sachet. Add barley, reserved vegetables, and fish sauce, if using, and simmer until barley and vegetables are tender, about 30 minutes. Season with salt and pepper. If soup is too dry, top up with water to achieve desired consistency. Serve, garnishing with parsley.

This Herb Mushroom Barley is made with simple ingredients, yet full of flavor and texture. It&#039;s easy to prepare and makes for a great side dish.

Herb Mushroom Barley

tbsp extra virgin olive oil (divided)

baby bella mushrooms (sliced)

garlic ((1 tbsp, pressed))

baby spinach

balsamic vinegar (*)

basil (chopped**)

oregano

kosher salt

black pepper

Start by cooking the barley. I find it easiest to cook it in the rice cooker: combine 1 cup of barley with 2 cups of water and 1/4 tsp of salt. Press the start button, and let it do its thing. It usually takes about 30 minutes. If you don&#x27;t have a rice cooker, there should be instructions on the package for how to cook it on the stove.***

In a large skillet, heat 2 tbsp of the olive oil over medium high heat, then add the mushrooms. Season with 1/4 tsp salt and 1/8 tsp black pepper, and cook for about 10 minutes, until browned.

Add the garlic and spinach, and cook for about 2 more minutes, until the spinach is wilted.

When the barley has finished cooking, place it in a large mixing bowl and add the mushroom mixture.

Add the remaining 2 tbsp olive oil, and 1 or 2 tbsp of balsamic vinegar (see notes), and all the herbs. Toss well, and taste for final seasoning adjustments. I&#x27;ll usually add a touch more salt (about 1/4 tsp) and a few more cracks of black pepper. Enjoy!

Barley Risotto With Ham and Mushrooms

unsalted butter

fennel seeds (optional)

salt and pepper

cremini or white button mushrooms, sliced

rosemary

dry white wine

ham steak

parmesan cheese

Food stylist: Jamie Kimm 
Prop Stylist: Marina Malchin 


Melt the butter in a medium saucepan over medium-high heat, then add the shallots and cook until just soft, about 2 minutes. Add the barley and fennel seeds (if using), 1/4 teaspoon salt, and pepper to taste and cook, stirring, until the barley is lightly toasted, about 4 minutes. Add the mushrooms, rosemary and wine and cook, stirring, until the mushrooms are soft and the wine is absorbed, about 3 minutes.

Add the chicken broth and bring to a simmer; cover, reduce the heat to medium low and cook until the barley is tender and almost all of the liquid is absorbed, 8 to 10 minutes. Stir in the ham, parmesan and parsley. Season with salt and pepper.

Per serving: Calories 498; Fat 16 g (Saturated 9 g); Cholesterol 62 mg; Sodium 565 mg; Carbohydrate 64 g; Fiber 13 g; Protein 18 g

This was delish!  And a welcome change from the usual left-over ham recipes.
I couldn't find quick-cook barley, which was just as well, as regular barley is healthier.
So, I first cooked the barley in the broth for 30 min before adding it to the pan with the mushrooms, etc for the additional 15 min of required cooking time.  
I also threw in some frozen peas when the ham and parsley went in for an added nutrient boost.  I will definitely be saving this one and will make it again whenever I have left over ham!
Thanks for sharing this!

Very yummy! If you are not a giant fan of mushrooms I would cut the amount above in half and then rough chop them. Other than that it is a winner!!! 

Delicious! I added asparagus and an extra 1/2tsp of rosemary and an extra 1/2 cup of wine 

Absolutely delicious! A healthy version of risotto!!

HORRIBLE!! Waste of home-made smoked ham! I added asparagus for color, waste of beautiful asparagus too!! Very disappointed  

Good flavors, needed something to add a little creaminess to it.

I LOVE cooking with Quick Cooking Barley! No soaking or rinsing needed and it only takes 10 minutes to cook in any recipe! Progressive Foods Inc. sells it and you can find it in all of the Save On Foods stores in Alberta and you can purchase it from their website through Paypal. Their website is www.progressivefoods.ca

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/barley-risotto-with-ham-and-mushrooms-recipe.html?oc=linkbacksty? What do you think?

We enjoyed this, but found that it took longer and required more liquid to make the barley tender like arborio rice. I did add some fennel seeds (which was good) and finished it with a little truffle oil which put it over the top.  A great way to use barley besides soup!

I wasn't sure about this since I really wasn't sure if I would like the barley, but this was an absolutely delicious dish. I followed the recipe with the exception of the fennel seeds since I didn't have any on hand.  I will definitely make this again. Next time I will probably cut the butter in 1/2 and sub olive oil to increase the health bene as decribed by the last reviewer. Make this dish... you won't be disappointed.

I love barley. It is so undervalued/unused. It's great for you and has quite a bit more texture and depth than Arborio rice.

The modifications I made was to reduce the amount of butter by half and add in olive oil so a. the butter does not burn so fast and b. health benefits.

I also omitted the fennel and ham. I just felt that was going to be over the top and I was really aiming at a very focused mushroom barley risotto. I also added in some very earthy mushrooms like Chanterelle or Black Trumpets and took out some of the button mushrooms.

At the end when stirring in the cheese and flat leaf parsley, I added in a few drops of truffle oil.

Note: pick your Parmesan carefully. You want something boutique.

In the end you have a very robust mushroom risotto with blooming flavor and a texture that will impress anyone.

A simple beef barley soup made in the instant pot (pressure cooker). The beef is tender, veggies are perfectly cooked, and the barley is al-dente. It's seriously the simplest, most delicious soup. And it's healthy too!

Comforting Beef Barley Soup (Instant Pot)

½ pounds stew meat, cut into 1¼ inch pieces

baby bella mushrooms, quartered

(just

tomato paste

beef broth (or vegetable)

water

½ teaspoon EACH: dried thyme AND mushroom powder (opt.)

pearl barley,

potato,

SAUTE: Season the stew meat with a good...

SAUTE: Season the stew meat with a good pinch of salt and pepper. Heat 1 tablespoon of oil in a large pot or in the instant pot over medium-high heat. Add ½ the stew meat and brown on all sides for about 2-3 minutes total. Remove meat to a plate and repeat with the second batch and the second tablespoon of oil. Add the mushroom to the pot and brown the mushrooms for 1-2 minutes or until they start picking up the brown bits left behind by the meat. Remove the mushrooms to the same plate as the stew meat.

VEGGIES: If needed, add a little more oil...

VEGGIES: If needed, add a little more oil to the pot and the mirepoix mix. Cook the veggies for 4-5 minutes or until the onions soften and become translucent. Add the garlic and cook for an additional 30 seconds before adding the tomato paste and letting it brown for an additional 30 seconds.

INSTANT POT: Add the stew meat, mushrooms, bay...

INSTANT POT: Add the stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to sautéed veggies in the instant pot, cover and hit the manual button (high pressure), and cook for 16 minutes. Allow the pressure to release before removing the lid. Hit the saute setting on the instant pot, covered (use the IP lid and just place it on top, don't lock.) Add the shredded potatoes allow the soup to cook for 10-15 minutes or until the potatoes are cooked through. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Serve warm with chopped parsley on top and a loaf of crusty bread or crackers.

SLOW COOKER: to make the soup in the...

SLOW COOKER: to make the soup in the slow cooker, add the softened veggies, stew meat, mushrooms, bay leaves, dried thyme, mushroom powder, water, beef broth, and barley to the slow cooker and allow the soup to cook on the high setting for 3 hours or on the low setting for 6 hours. Add the shredded potatoes to the slow cooker during the last 1 hour of cooking. Season with additional seasonings to taste and thin soup with additional water or stock if it gets too thick. Season with additional seasonings as desired. Serve warm!

This homemade beef barley soup is loaded with nutritious veggies, tender beef and plump barley. It’s a complete meal in a bowl!

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