Tag: Barley

How is barley cooked? Here are some tips and ideas – Italian Cuisine

How is barley cooked? Here are some tips and ideas

Barley is a cereal rich in nutritious properties and versatile in the kitchen. If you want to try it, here's how to use it in soups or salads

Cereal of very ancient origin, only recently thebarley has undermined rice a bit as an ingredient in first courses or single dishes. Always very used in Tyrolean and Friulian cuisine, demonstrates its versatility resulting excellent in soups, but also in salads or as a side dish.

For example, in the summer it goes well with cherry tomatoes and rocket, for a greedy and nutritious balanced salad. In the cold season, however, it is perfect in soups, preferably accompanied by spelled, millet or rice, to stock up on complex carbohydrates that help you feel full, sooner and longer.

Here are some tips for adding barley to your menu and making it a good habit.

How is pearl barley cooked?

Most popular quality, it can be cooked directly without first soaking it. However, remember to wash it thoroughly under cold running water to remove all sorts of impurities from the grain. You can consume it boiled, after boiling about 100 grams of barley in 300 ml of water for about 45 minutes. Or it's good too toasted, exactly as you do with rice, when cooking risotto. In a saucepan, sauté the vegetables, then add the barley and gradually add a few ladles of hot broth: and here's to youbarley.

How is hulled barley cooked?

This type of barley needs soak from 6 to 12 hours, before being cooked. Before moving on to the recipe, also remember to boil it for about an hour, always respecting the proportion 1: 3, or 3 parts of water for each part of barley.

How is whole barley cooked?

Whole barley has darker grains and a more intense flavor, since it does not undergo any type of refining. For this reason, before being cooked, it must be put in soaking in fresh water for 24 hours, then boiled for about 90 minutes, always observing the ratio 1: 3. It's perfect for soups and broths.

How do you cook barley soup?

There soup is the comfort food par excellence of the cold seasons. Have you ever tried barley soup? You can prepare it with beans or lentils, or with mushrooms is potatoes. The procedure is the same for both: after having sautéed a little garlic in a saucepan, add the legumes or mushrooms, previously pre-cooked, then the barley and finally the vegetable broth. If you want to make it really complete and substantial, almost a single dish, add some speck diced, del toasted bread diced and a little rosemary, to give it an unmistakable aromatic scent.

How is barley cooked with vegetables?

Barley goes perfectly with vegetables. Have you ever tried for example i tomatoes or i stuffed peppers barley? After boiling the barley, empty the tomatoes or peppers of their content, then create a dough based on barley, spreadable cheese and chopped olives, fill the tomatoes and here is a tasty dish, which can work both as an appetizer and as a main course .

Unique dishes with barley

With barley we can also make a rich and complete single dish. Do you want some ideas? There are, for example, salads: you can add a little corn, cherry tomatoes or mozzarella to your boiled barley. Or rocket and cherry tomatoes, if you are a vegetarian. Try it with barley with curry chicken or with barley and turkey with lemon.

Barley recipe with goat butter and verbena and lemon balm jelly – Italian Cuisine

Barley recipe with goat butter and verbena and lemon balm jelly

  • 150 g pearl barley
  • 500 g vegetable stock
  • 50 g goat butter
  • 25 g cow butter
  • 50 g grated Parmesan cheese
  • 10 g mountain clover
  • 4 g thyme
  • lemon
  • 2 g of mountain pepper leaves
  • 10 g lemon balm
  • 5 g mint
  • salt
  • 300 g water
  • nine sachets Melissa Pompadour
  • seven sachets of Verbena Pompadour
  • 4 g agar agar
  • three sheets of gelatin soaked in cold water
  • 2 g lemon balm cut into julienne strips
  • 2 g of verbena julienne

For the recipe of the orzotto with goat butter and verbena and lemon balm jelly, in a pan, toast the barley, pour the hot vegetable stock and let it evaporate over low heat for about 17 minutes. , goat butter and Parmesan cheese. Season with salt and add the coarsely chopped herbs.

Lemon Verbena: Blanch the contents of the lemon balm and Verbena sachets, drain and cool them in water and ice, keeping the cooking liquid. Blend it adding the cooking liquid, now cold too. Filter the smoothie and add the agar agar. Then bring the liquid to a boil making it thicken, then remove from the heat and add the soaked gelatine. Pour into 4 circular molds with a diameter of 5 cm, until it reaches a thickness of about 3 mm. Leave to gel in the refrigerator for 1 hour.

Pour a ladle of barley on the plates, without spreading it. Add the lemon balm and verbena julienne and cover with the gelatin disc. Decorate as desired with fresh edible herbs and flowers and leafed clover twigs.

Recipe Jerusalem artichoke, barley and sclopit soup – Italian Cuisine

Recipe Jerusalem artichoke, barley and sclopit soup

  • 500 g pumpkin pulp (Hokkaido variety)
  • 400 g Jerusalem artichoke
  • 300 g potatoes
  • 200 g pearl barley
  • 40 g sclopit or parsley
  • 1 clove of garlic
  • 1 large onion
  • 1 stalk of white celery
  • 1 carrot
  • lemon
  • fresh herbs (rosemary, thyme, mint, coriander, parsley, tarragon)
  • extra virgin olive oil
  • salt
  • pepper

Peeled the Jerusalem artichokes, cut into cubes and cook in the oven at 200 ° C with a drizzle of oil and a pinch of salt, until they are lightly browned, for about 10 minutes. At this point, add the pumpkin pulp, cut into cubes of the same size as the Jerusalem artichokes, to the pan and roast everything together for another 10-15 minutes.
Cleanse the onion, cut into slices and stew with 1 clove of garlic, a drizzle of oil and 1/2 glass of water for about 15 minutes.
Peeled the potatoes and cut them into cubes of the same size as the Jerusalem artichokes. Add them to the stewed onion, cover with water and cook for about ten minutes.
Add with potatoes, roasted Jerusalem artichokes and pumpkin and more hot water to cover. Cook for another 5 minutes.
Cleanse and finely chop the carrot and celery, then add them to the soup, cook for another 5 minutes and add the sclopit.
Seasoned with fresh aromatic herbs, a drizzle of oil, grated lemon zest, salt and pepper.
Boil the barley separately in boiling salted water for about 40 minutes, drain and serve with the soup.

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