How to cook barley
Healthy recipe and tips
Cooking pearl barley (or hulled barley) is not that complicated. Many people might hesitate to try it because they are afraid it will turn out badly and they will lose an hour spent in the kitchen. It would be a shame to leave this healthy grain out of your diet. Learn the secret to cooking pearl barley and make divine side dishes from it. I will also show you a recipe to perfect your pearl barley cooking skills. 🙂
What is barley?
You may also know it as hulled barley or pearl barley. If you have ever eaten sólet (a traditional Jewish bean stew), then you know what I am talking about. But it can be used for more than just the base of sólet; it is also added to the filling of stuffed cabbage and to soups. In health-conscious cooking, it can even be used to make risotto. I suppose you are starting to catch on that its uses are somewhat similar to those of rice. However, it has a much more distinctive flavor than rice, and you can even detect a slightly nutty aroma in it.
Hulled barley
Hulled barley is minimally processed, with only the inedible outer husk removed, while the kernels retain their bran layer. It is richer in nutrients. Hulled barley is best when soaked in cold water for a few hours before cooking. However, it takes longer to cook (allow 45 minutes).
Why is it worth consuming?
Barley (gersli) definitely deserves a place in a healthy diet because it is packed with fiber and valuable vitamins. It helps keep blood sugar and cholesterol levels in check. It also contains calcium and magnesium, which help to soothe the nerves. It is recommended for athletes and those who are dieting or aiming for weight loss.
Is barley healthier than rice?
Yes, barley is generally considered healthier than rice. If you have only considered rice, couscous, or bulgur as healthy side dishes until now, then it is time to make your repertoire a little more varied! Barley is often cheaper than other alternative side dishes. I believe the reason for this is that barley is not as popular as, say, couscous, due to its cooking time. While you can prepare couscous in about 10 minutes, barley requires at least 40 minutes of cooking even after soaking for 1 hour. Because of this, it won’t be in the TOP 5 fastest side dishes to prepare, but it is definitely worth the effort to compose your diet from varied ingredients.
What is the best method for cooking barley?
When should it be soaked?
If you are cooking the barley separately, for instance as a side dish, then you should definitely soak it for an hour. If you are adding it to a dish that you are cooking for hours anyway (such as sólet or stuffed cabbage), then soaking is not necessary.
How to prepare it as a side dish!
- Rinse the barley and soak it for one hour.
- Drain the water from it.
- Next, place it into boiling water. The general recommendation for the amount of cooking water is usually twice the volume of the barley. In my experience, more is needed. I use as much as 400 ml of water for 150 g of barley.
- Salt the water.
- Cook the barley with the pot partially covered. Simmer it over medium heat, stirring a few times, for 40 minutes, or until it softens. You must watch it, because if you cover it completely, it can easily boil over.
Tip
After 30 minutes, you can add flavorings that do not require a long cooking time. For example, you can add thinly sliced garlic or other vegetables. In my opinion, alliums (like red onions or srping onions) and various mushrooms pair well with the distinctive taste of barley.
What do you use it for?
Barley is good for anything you would use rice, couscous, or bulgur for. Especially these:
- sólet (a traditional Jewish bean stew)
- fillings – for example, stuffed cabbage or stuffed zucchini
- soup garnish – very good in vegetable soups, such as minestrone soup
- salads, as if you were making a pasta salad
- risotto, instead of rice
Köszönöm a jó és hasznos tippeket a receptekhez!