Tag: barley

Barley Potato Bread

Barley Potato Bread

I love the chewy texture that the barley gives this bread.  It’s chewy without being crunchy and tough. Print Barley Potato Bread Author: Chef Brad   Ingredients 3 cups cooked Barley 4 cups hot water 2 cooked peeled and riced potatoes 1 cup sourdough starter ⅓ cup 

Barley and Turkey Chile (Pantry Members)

Barley and Turkey Chile (Pantry Members)

You must be a Pantry Member to view this page

Pantry Members Login
Barley, Pearled

Barley, Pearled

Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making such alcoholic beverages 

Barley Flakes

Barley Flakes

Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such 

Barley

Barley

grain-barley[1]Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such as Scotch whiskey and beer, which cannot be made without it. Animal fodder is also made from barley.

Pearled barley has part or all of the germ and bran removed and has a substance that inhibits cholesterol formation.

Whole barley has only the outer husk removed and is high in protein, potassium, fiber, and calcium. Barley flakes are also high in fiber. Remember, the finer the barley, the more it has been milled and the fewer nutrients it will have.

Use barley in breads, soups, pilafs, and salads.

*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad*Brad

Nutritional Information

Fiber Content: 16.0 grams per 0.5 cup

 

Barley Usage

Salad
Soup
Yeasted Breads
Pancakes & Pastries
Cookies & Treats
Meat Substitutes
Non-Yeasted
Breads & Cakes
Yes
Yes
Yes
Yes
Yes
Yes
Yes

Barley Cooking Times

Cooking Ratio
Stove Top
Electric Pressure Cooker
Stove Top Pressure Cooker
1:3.0
90 Minutes
30 Minutes
35 Minutes

The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.

Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.

Barley Tips:
Barley Flour

Pearled barley makes a wonderful flour and is one of the ingredients that I include in my WonderFlour.

 

CLICK FOR RECIPES USING AMARANTH

Beef Barley Soup

Beef Barley Soup

Print Beef Barley Soup Author: Chef Brad   Ingredients 1 cup rye 2 cups barley 5 cups water 1 teaspoon salt 1 lb. beef tips cut up 2 cups sliced mushrooms 1 onion, chopped 3 garlic cloves 4 tablespoons olive oil 3-4 quarts water 8 oz. 

Coconut Mint Salad

Coconut Mint Salad

Mint and coconut are great together. The fava bean really adds texture to this salad. Print Coconut Mint Salad Author: Chef Brad   Ingredients 1 large fresh pineapple, peeled, cored, and cut in small pieces (save to core) 6 apples, chopped in small pieces 2 cucumbers, 

Sprouted Barley Instructions


Sprouted Barley Instructions


Sprouted Barley Instructions
Author: 
 
Ingredients
  • 1 cup seed*
  • 
3 cups cool water (60-70 degrees)
Instructions
  1. Put seeds into a bowl or jar with water.
  2. Mix up seeds to assure water contact for all.
  3. Allow seeds to soak 6-12 hours.
  4. Empty seeds into your sprouter draining off the soak water.
  5. Rinse thoroughly with water and allow to drain.
  6. Set anywhere out of direct sunlight and at room temperature (70 degrees is optimal) between rinses.
  7. Rinse and drain again in 8-12 hours and continue to do so until desired sprouting size and taste is achieved. This will take 2-5 days.

The soaked seed are already alive and thought they may not be their most nutritious they are still very nutritious, they are already without enzyme inhibitors so they’ll be easy to digest and nourish your cells without requiring anything form your body.  *Any seed will work for sprouting. Barley needs to be hulless barley to work. Sprouting really ups the nutrition of the grain.

Italian Sausage and Barley Soup

Italian Sausage and Barley Soup

Of course the most famous use of barley is for soup. It does make soup a perfect comfort food. Print Italian Sausage and Barley Soup Author: Chef Brad   Ingredients 3 Italian Sausage mild or hot 3 table spoons olive oil 2 cups sliced mushrooms 4 

Sweet Apple and Cheese Barley Salad

Sweet Apple and Cheese Barley Salad

Barley makes the most wonderful salads. I love the chewy texture and buttery flavor. This salad is one of my very favorites. Remember to not add the lettuce until ready to serve. Print Sweet Apple and Cheese Barley Salad Author: Chef Brad   Ingredients For the 

Steamed Barley Waldorf Salad

Steamed Barley Waldorf Salad

Steamed Barley Waldorf Salad
Author: 
 
Ingredients
  • 6 apples chopped
  • 1 cup dried cranberries
  • 6 cups cooked barley
  • 3 cups fruit cocktail, drained, reserving juice
  • 1 cup walnuts
  • -
  • Dressing:
  • Reserved juice
  • 1 cup mayo
  • ¼ cup lemon juice
  • ¼ flax oil
  • ¼ sugar
  • Dash salt
Instructions
  1. Chop apples and mix all ingredients together and toss.
  2. Whisk together Dressing ingredients and toss with salad.

 

Sprouted Barley Breakfast Salad


Sprouted Barley Breakfast Salad


Print Sprouted Barley Breakfast Salad Author: Chef Brad   Ingredients 3 cups sprouted, steamed barley 
2 bananas cut 1 fresh pineapple chopped 3 apples chopped mango chopped cantaloupe chopped 
fresh berries – 
Dressing ingredients
: ⅓ cup Xagave ⅓ cup white balsamic vinegar ⅓ cup coconut oil 

Black Barley Ginger Orange Salad

Black Barley Ginger Orange Salad

Black Barley is a wonderful satisfying grain that leaves you feeling comfortable. It is perfect in this oriental salad. Print Black Barley Ginger Orange Salad Author: Chef Brad Prep time:  10 mins Cook time:  12 mins Total time:  22 mins   Ingredients 4 cups black barley 

Lemon Chicken

Lemon Chicken

This is a wonderful new twist on a old favorite recipe of mine that I called Lemon Chicken Louise, after my wife. I have updated it using whole grains and the result is amazing.

Lemon Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 chicken thighs, skin off
  • 2 cups fresh ground whole grain flour, I like a mixture of spelt, barley, and brown rice.
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 can cream of mushroom soup
  • 2 lemons, juice and zest
  • Peanut oil
  • Salt and pepper
  • Fresh parsley, chopped
Instructions
  1. In saute pan with peanut oil, brown meat that has been dredged in the whole grain flour mixture with salt and pepper.
  2. After browned, set aside.
  3. In pressure cooker saute onions and garlic in small amount of oil.
  4. Place browned chicken on top of tender onions and garlic and add can of soup with lemon juice and zest.
  5. Pressure on high for 15 minutes.
  6. Remove chicken from sauce and add more water if needed, pour sauce over chicken, garnish with fresh parsley and serve with brown rice or mashed potatoes.

 

Posole

Posole

This is one of my favorite soups in the world. I have taken it and made it work in the pressure cooker. It only adds to the flavor and is ready in under one hour instead of three hours. Print Posole Author: Chef Brad   Ingredients 

Black Barley Stir Fry

Black Barley Stir Fry

Who said stir fry has to be with white rice? I love changing it out with other grains and Black Barley is a favorite. You can use pearled barley, but the dramatic look of the Black Barley will be missing. Print Black Barley Stir Fry 

Roasted Red Pepper Barley Bread

Roasted Red Pepper Barley Bread

Barley adds so much to the texture of breads.

Roasted Red Pepper Barley Bread
Author: 
 
Ingredients
  • 1 cup cooked barley
  • 1.5 cups hot water
  • ¼ cup Xagave
  • ¼ cup oil
  • 1 cup chopped red peppers
  • 2 teaspoons salt
  • 2 tablespoons yeast
  • Bormain free White flour 3 or more cups
Instructions
  1. Place all ingredients in WonderMix mixer bowl, placing yeast on top of half the flour.
  2. Turn on mixer and add more flour until dough pulls away from the sides of the bowl.
  3. Mix for 6 minutes and remove from bowl and form into loaf.
  4. Place on parchment paper and let rise to double.
  5. Bake on pizza stone for 25 to 30 minutes in a 350 degree oven.

 

Barley Torte

Barley Torte

This is a great side dish, so tasty and really a comfort food. Print Barley Torte Author: Chef Brad   Ingredients 2 cups cooked barley 6 eggs ¼ cup olive oil, plus 2 tablespoons 2 bunches steamed asparagus, cut in 14 inch pieces 3 cups ricotta 

Sprouted Barley Blender Pancakes

Sprouted Barley Blender Pancakes

Print Sprouted Barley Blender Pancakes Author: Chef Brad   Ingredients 2½ cups milk 1 whole banana 2 cups sprouted barley 2 eggs ½ tablespoon sea salt 2 tablespoons oils 1 teaspoon vanilla extract 
1 teaspoon almond extract 
1 teaspoon cinnamon ½ cup wonder flour 1 tablespoon