Aromatic Barley

Submitted by ccferne

"From the 'Farmhouse Cookbook' by Susan Herrmann Loomis. The recipe calls for 'hulled barley' and I assume this is the same as 'pearl' barley. It's good made with veggie broth or turkey broth as well as chicken; using veggie broth would make it vegan. I prepare the veggies (onion, carrots, celery) in the food processor instead of dicing. This helps to make the barley the STAR of the show."

 

• Ready In: 21mins
• Ingredients: 18
• Serves: 6-8

ingredients

• 1⁄4 teaspoon ground ginger
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground turmeric
• 1⁄2 teaspoon ground mace
• 1⁄4 teaspoon ground black pepper
• 1⁄4 teaspoon ground coriander
• 1 pinch ground cloves
• 1⁄2 teaspoon yellow mustard seeds
• 1⁄2 teaspoon brown mustard seeds
• 1⁄4 teaspoon dried red pepper flakes
• 2 tablespoons olive oil
• 1 cup pearl barley
• 1 large onion, peeled and diced
• 3 small carrots, peeled and diced
• 2 celery ribs, trimmed and diced
• 3 cups chicken stock
• salt

directions

1. Combine spices in a small bowl.
2. Heat oil in a large skillet over medium-low heat. Add barley and cook, stirring, until it turns golden brown (4-5 minutes).
3. Add veggies and cook, stirring constantly, until onion begins to turn translucent (3-4 minutes). Stir in spice mixture and cook, continuing to stir, till they send up their perfume (1-2 minutes).
4. Add stock, season with salt to taste, and bring to a boil. Reduce heat. Cover and simmer till barley has absorbed most of the stock and is tender but still has texture (45-50 minutes). Adjust seasonings and serve immediately.

Reviews

[Bunny Mazonas]

Sounds delicious. I've only got white mustard seeds in my cupboard at the moment but have been looking for some recipes that make more use of barley (other than just soups and salads, soups and salads!) and this sounds gorgeous, and easy!

 

[Connie S]

Just wanted to point out that pearled barley is NOT the same as "hulled" barley. Barley is sort of weird in its naming conventions. Hulled means it still has a hull to it, altho loosely so, and it will take longer to cook, and be chewier than pearled, which has had a portion of the outer hull ground away. I didnt actually try the recipe yet because I dont have anywhere near that many spices in my kitchen but it would be interesting try an abbreviated version - Im thinking curry would sub for some because it contains ginger and tumeric ... but I have never even *seen* mustard seeds, of any color.