Title: Barley Basics
Categories: Information
Yield: 1
Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.
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| 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 |
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+----------------------------------------------------------------+
| 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 |
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COOKING DIRECTIONS
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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
