hi, I need some info on cooking barley....

R

randi

Well-known member
I just started cooking with barley and all the recipes say it takes 30 - 45 min. so far, it's been taking a minimum of 2 hrs. the recipes don't call for "quick cooking" barley, just regular. is that the normal cooking time or is there something I'm missing?

last night the chicken and veggies were done and the barley wasn't. I ended up giving Don bread with dinner, which I'm trying to eliminate with a healthier grain.

TIA smileys/smile.gif

 
from what i can figure out...

pearled barley can cook in 30-45 minutes, but hulled barley takes much longer and benefits from several hours of presoaking.

 
I agree with rvb...pot barley (hulled) takes considerably longer but is a lot

more fun it eat as it has such an interesting crunch. It is also much more nutritious.

2 hours seems like too long, though. 1 1/2 simmering in whatever liquid you are using, should do it. It will still be crunchy so don't expect it to fall apart in your mouth. That's what it's about.

But it does not need to be soaked. Ideally, it slow cooks in whatever liquid you are serving...soup, stew, etc.

The 30-45 min is for pearl barley (no hulls). Your recipe probably didn't stipulate which kind.

 
that must be it. I didn't realize there was that much of a difference between...

hulled and pearl. I'll make sure to pres-soak the next time. it didn't turn to mush Marg, just a nice texture and with the onions & shrooms, it came out creamy this time, like a rissoto. we'll have it tonight with salmon and a salad.

quinoa & millet are easy. is there anything special I need to know about buckwheat groats before I tackle them?

how's the foot Rick? cured by now, I hope. say hi to Laur

thanks for the help guys smileys/smile.gif

 
the foot's doing a lot better, thanks. boswellia...

is doing much better than the anti-inflammatories. laur says hi.

 
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