VeggieBoards banner
1 - 19 of 19 Posts

·
Registered
Joined
·
1,712 Posts
Discussion Starter · #1 ·
I love accidental but delicious discoveries. A few months ago I was making a 3-bean chili and my daughter tasted it and said it was too spicy. In a nearly desperate attempt to figure out how to turn down the heat I ransacked my cupboards. I found half a bag of barley left over from my lentil and barely soup. Figuring it couldn't hurt I threw it and a little extra liquid into the pot and let it simmer. What I ended up with was a great, and less spicy, thick "meaty" chili with a great texture.<br><br>
I'm making another pot of barley and bean chili today ... necessity is the mother of invention. :)
 

·
Registered
Joined
·
1,714 Posts
Love barley in my chili. Actually love barley in just about anything. I have a 25# bag of organic hulled barley in my pantry.
 

·
Registered
Joined
·
1,712 Posts
Discussion Starter · #3 ·
I am so glad I had one lonely recipe that called for barley because I always looked at it in the store and though, "What in the hell would I ever use that for?"<br><br>
Now I know! I don't like rice in chili and I really don't like TCP/veggie crumbles in it because they end up mushy and soggy feeling. But barley adds a real hearty "stick to your ribs" feel to chili.<br><br>
How else can I use it? Is it good for more than just soups and soup-like dishes?
 

·
Registered
Joined
·
1,714 Posts
That's usually what I use barley for, soups & stews. Barley mushroom stew... yum. Though I think I saw a barley mushroom casserole recipe linked to somewhere around here that looks good. Printed it out last night gonna try it soon.
 

·
Not such a Beginner ;)
Joined
·
8,394 Posts
Barley water, or barley tea some say, is a good broth when someone is feeling poorly. My grandma used to make it for us to settle the tummy, and it helps with nasal congestion. I chuck barley in soups or whatever needs body or thickening, or if I overspice, it corrects it. <img alt="" class="inlineimg" src="/images/smilies/grin.gif" style="border:0px solid;" title=":D">
 

·
Riot Nrrrd
Joined
·
3,180 Posts
I use bulgur wheat in chili all the time, never tried barley though. Dang, just got an idea ... 3 grain chili ... bulger, barley, millet ... no beans. Like a high end foodie riff on a competition style Texas red chili. Mmmmmmmmmmm
 

·
Registered
Joined
·
1,712 Posts
Discussion Starter · #7 ·
That sounds absurdly good!
 

·
Registered
Joined
·
3,423 Posts
I love wheat berries in mine too, or in soups! cook up 2 cps of dried wheat berries, and you'll have enough to put in 1 or 2 cup bags into the freezer to have on hand! They take a while to cook-like an hour, so it's better to have them cooked before you need them, but they freeze very well
 

·
Riot Nrrrd
Joined
·
3,180 Posts
I always use a slow cooker for chili, wonder if I could just throw in uncooked wheatberries? That'd give 'em 8 hours to cook and cut out the precooking step.
 

·
Registered
Joined
·
3,423 Posts
probably! As long as there was enough extra liquid. they are high in nutrients too
 

·
Riot Nrrrd
Joined
·
3,180 Posts
Chewy too if I remember. Might be interesting ...
 

·
Registered
Joined
·
3,423 Posts
I prefer "hearty" <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
5,224 Posts
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Photojess</strong> <a href="/forum/post/3024171"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
I love wheat berries in mine too, or in soups! cook up 2 cps of dried wheat berries, and you'll have enough to put in 1 or 2 cup bags into the freezer to have on hand! They take a while to cook-like an hour, so it's better to have them cooked before you need them, but they freeze very well</div>
</div>
<br><div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>Dave in MPLS</strong> <a href="/forum/post/3025133"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Chewy too if I remember. Might be interesting ...</div>
</div>
<br>
I can't seem to handle wheat berries. No matter how long I've cooked them, they've been too chewy.<br><br>
I haven't had barley in a long time, but I like it. I'll have to pick some up for my next batch of chili!
 

·
Registered
Joined
·
3,423 Posts
I don't know Tom, after they've originally cooked, then they sit in a hot soup or chili again for awhile. I don't think they are too chewy. Are you sure they weren't too old?
 

·
Registered
Joined
·
1,929 Posts
I'll have to try barley the next time I make chili. I usually put buckwheat groats in to give it that hearty, chewy, "meaty" texture.
 

·
Registered
Joined
·
1,712 Posts
Discussion Starter · #16 ·
A bit of a threadjack ... I wasn't paying attention to the computer screen while the page was loading. Looked up and saw your avatar, Spidergrrl, and screamed. Scared my cat so bad he fell off my desk. LOL
 

·
Registered
Joined
·
582 Posts
Chili without the faux mince wouldn't be right to me, but more power to you if you like it <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
1,712 Posts
Discussion Starter · #18 ·
<div class="quote-container"><span>Quote:</span>
<div class="quote-block">Originally Posted by <strong>offthahook</strong> <a href="/forum/post/3033790"><img alt="View Post" class="inlineimg" src="/img/forum/go_quote.gif" style=""></a><br><br>
Chili without the faux mince wouldn't be right to me, but more power to you if you like it <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"></div>
</div>
<br>
LOL Isn't it funny how different our tastes are? For me the faux meats get too soft, too mushy and a bit "slimy" feeling after they've simmered for a couple of hours. I usually prefer just plain bean chili. But the barley gives me a shot at a "meaty" texture without getting too soft.
 

·
Registered
Joined
·
3,423 Posts
we have a veg soup with barley, lentils, french lentils, yellow split peas,and wild rice in it....yum!
 
1 - 19 of 19 Posts
Top