Pantry Challenge: Barley

[Biscuits & Gravy]

I bought barley at some point to make a beef & barley soup. I have not used it since then, and just discovered the box in my pantry. What should I do with it?

[summermay]

We love it in tomatoe sauce, for pasta. It gives vegetarian dishes a wonderful flavour.

[staceychev]

You can actually do a pseudo-risotto with it.

[Jaesun's Dad]

There's a Barley and Mushroom soup recipe in the last issue of the mag ... it was yummy ;-)

[buckeye_bebe]

Baked barley. I saute diced onion, add some chipotle and ancho powder, garlic, barley, and broth. Bring to a boil, then bake until liquid is absorbed.

[Isaac'sMa]

It gives a great texture to vegetarian chili.

[ladylove]

I love it with oatmeal. Soak 1 c. oats and 1/2 c. barley in 3 c. water overnight. The barley absorbs the water and cooks up in about 5 minutes.

[CookiePie]

I add it to my soaked blender pancakes.

[elus0814]

We like using it in chicken soup instead of noodles and it's wonderful. Also cold barley salad is nice and a great way to use up leftover sauces and/or veggies. If you have a baby you can make an oatmeal-type food by pureeing cooked barley, it's nice for adults as a hot cereal with jam or honey.

[sellendie]

We make a cold barley salad with fresh corn, green onions, olive oil and white balsamic vin.

[Doodlebugsmom]

I've used it in place of rice for Asian-style fried rice. Sauteed some carrots, onion, peas and garlic. Added cooked barley. Seasoned with some tamari (you could use soy sauce instead). Really yummy!

[MidnightCommando]

Somewhere recently, I saw a recipe for a cold pink bean and barley salad. Sounded good.

[lil_earthmomma]

Before we went grain free I used to make barley pudding (like rice pudding).

Also, I've used it for baked rice dishes, casseroles, etc.

[ttcintexas]

We alot of rice as a side dish. I use a mix of white rice, brown rice and barley. Cooked in a rice cooker.

[scottishmommy]

I second the barley risotto. I love it so much I never use arborio anymore. It's super creamy and yummy. I usually start by caramelizing onions wtih vermouth, and the cook the barley just like risotto (stirring constantly and adding little bits of broth at a time. I also add some lemon juice/ and zest and a lot of parmesean, mushrooms and peas. Hmmmm. I think I'll make that tonight.