Cooking with barley - VeggieBoards

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#1 Old 07-01-2017, 07:11 AM
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Cooking with barley

Does anyone cook with barley? Like for a cold salad? I just tried making some in my Instant Pot, but it turned out all gummy. I'm sure I used too much water. But.... does barley ALWAYS turn out gummy? I want a nice reliable whole grain to use in salads.
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#2 Old 07-01-2017, 07:32 AM
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I haven't used barley cold! I love it in soups, and make a dish with barley, cabbage, those disk shaped pasta, peas, carrots, and curry powder. It does have gluten which is what I think is why its sticky. That, and the fiber.

I think you'll need to rinse the barley after cooking if using it cold. I've certainly seen cold barley salads and it's been fluffy, more like wheat berries.

I don't think I'd like barley cold though. It's always been such a winter comfort food I can't get around having that texture and taste cold.

I do have farro and am going to try this recipe. Maybe it would be good with barley?


http://www.foodnetwork.com/recipes/g...recipe-1941860

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#3 Old 07-01-2017, 09:13 AM
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Quote:
Originally Posted by Brake4Squirrels View Post
Does anyone cook with barley? Like for a cold salad? I just tried making some in my Instant Pot, but it turned out all gummy. I'm sure I used too much water. But.... does barley ALWAYS turn out gummy? I want a nice reliable whole grain to use in salads.

Yes, some types of barley can be a little bit gummy or springy. Other kinds of barley are more mealy.

For salads, I like bulgur wheat, or brown rice. A very popular middle eastern salad, tabouli salad, is made with bulgur wheat.



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#4 Old 07-01-2017, 07:49 PM
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We eat barley often.It should be fluffy like properly cooked rice. I would say you did use too much water if you were using the absorption method if not then you didn't use enough water or you cooked it too long. There is about a 15 to 20 min difference in cooking time depending on whether you use pearl barley or wholegrain barley.

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#5 Old 07-01-2017, 09:58 PM
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I've used barley in salads, I like it a lot. What you describe, sounds like you may have overcooked it?
When you cook it, use plenty of water to absorb the excess starch. Then when done rinse thoroughly in cold water and leave to drain.
It may come out very slightly 'tacky' and chewy but not gummy. Easy to fluff with a fork.
Good with fresh flavours like lemon, pepper, celery, parsley, spring onions.

Brown rice is a good salad grain (long or short). Also I've used whole wheat grains (wheat berries), bulgur wheat, wholewheat couscous, wholewheat pasta shapes, wholewheat noodles, white beans.. Most things can be turned into salad.
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Last edited by Spudulika; 07-01-2017 at 10:01 PM.
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#6 Old 07-31-2017, 07:00 PM
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You can try soaking the barley in water for 6-10 hours or overnight first then cook it. Also try putting it into a salad.

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#7 Old 08-02-2017, 05:47 AM
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I tried barley once in chili. It is not suited for that application.

I think I used the rest of the barley I had in grain salads. I love grain salads. Even there the texture didn't seem quite right.

Guess I'm just a bulgur boy.

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#8 Old 08-09-2017, 10:32 AM
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I am seeing this product everywhere, but is it organic?

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#9 Old 08-09-2017, 11:14 AM
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Barley is like any other grain- it can be conventional or organic.
https://www.thespruce.com/what-is-ba...nition-3376829

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