Free Recipe Barley Basics
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Barley Basics Recipe
Barley Basics
Barley Basics Preparation
Use cooked barley as a substitute for cooked rice or other grains in your favorite recipes. Below is a helpful reference chart. +———–+ MEDIUM BARLEY WATER SALT (optional) YIELD ———–+ 1/4 cup 1 cup 1/8 tsp. 1 cup 1/2 cup 2 cups 1/4 tsp. 2 cups 3/4 cup 3 cups 1/2 tsp. 3 cups 1 cup 4 cups 1/2 tsp. 4 cups +———–+ +———–+ QUICK BARLEY WATER SALT (optional) YIELD +———–+ 1/3 cup 2/3 cups 1/8 tsp. 1 cup 2/3 cup 1-1/3 cups 1/4 tsp. 2 cups 1 cup 2 cups 1/2 tsp. 3 cups 1-1/3 cup 2-2/3 cups 1/2 tsp. 4 cups +———–+ COOKING DIRECTIONS ================== Boil water. Stir in barley and salt, if desired. Cover; reduce heat. Simmer: ~~ 45 to 50 minutes for Medium Barley ~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand 5 minutes. HELPFUL HINTS * To store cooked barley: Refrigerate barley in tightly covered container up to 1 week. Or, freeze in tightly covered container bag up to 6 months. * To reheat cooked barley: MICROWAVE: Remove barley from freezer container or bag. Place in microwavable container. For each cup of barley, sprinkle with 2 tablespoons water; cover. Microwave on HIGH 2 to 3 minutes, stirring half way through cooking. STOVETOP: Place barley in heavy saucepan. For each cup of barley, sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8 minutes or until heated through, stirring occasionally. * For a new twist – ~~ toss cooked barley into salads ~~ stir cooked barley into soups and stews ~~ mix cooked barley with stir-fried vegetables Source: Quaker”s Best Barley Recipes Copyright 1992 The Quaker Oats Company Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias barley
Cooking Temperature:
Recipe Serves: 1
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