Barley basics

Yield: 1 servings

Measure Ingredient

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 | |----------------------------------------------------------------+ | ¼ cup 1 cup ⅛ tsp. 1 cup | | ½ cup 2 cups ¼ tsp. 2 cups | | ¾ cup 3 cups ½ tsp. 3 cups | | 1 cup 4 cups ½ tsp. 4 cups | +----------------------------------------------------------------+ +----------------------------------------------------------------+ | QUICK BARLEY WATER SALT (optional) YIELD | +----------------------------------------------------------------+ | ⅓ cup ⅔ cups ⅛ tsp. 1 cup | | ⅔ cup 1-⅓ cups ¼ tsp. 2 cups | | 1 cup 2 cups ½ tsp. 3 cups | | 1-⅓ cup 2-⅔ cups ½ 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 Submitted By KAREN MINTZIAS On 03-05-95

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