Good, flavorful barley recipes?

Thai Barley Stir-Fry 1/2 cup pearl barley 1 cup water 2 tablespoons peanut or vegetable oil, divided 2 boneless skinless chicken breast halves, cut into bite-size pieces 2 cloves garlic, finely chopped 1 cup thinly sliced Chinese or regular eggplant 1/2 cup chopped red bell pepper 1/2 cup chopped onion 3 tablespoons chopped fresh basil leaves 1 tablespoon chopped fresh mint leaves 8 to 10 drops red pepper sauce 1 teaspoon granulated sugar 1 tablespoon oyster sauce 1 teaspoon soy sauce 3 tablespoons chopped peanuts Shredded red cabbage and carrot curls, for garnish Place barley and water in medium saucepan; bring to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside.In large skillet or wok, heat 1 tablespoon oil over high heat.

Add chicken pieces and garlic; stir-fry 3 to 4 minutes. Add cooked barley; stir-fry an additional 3 minutes. Remove barley-chicken mixture from pan; keep warm.

Heat remaining 1 tablespoon oil in skillet. Add eggplant, bell pepper and onion; stir-fry 3 minutes. Add basil, mint, red pepper sauce, sugar, oyster sauce and soy sauce; cook 2 more minutes.

Return barley-chicken mixture to skillet; stir-fry 3 minutes. Sprinkle with peanuts and garnish with shredded red cabbage and carrot curls for an authentic Thai finishing touch. Makes 4 servings.

Per serving: 296 calories, 22g protein, 28g carbohydrate, 7g fiber, 11g fat, 41mg cholesterol, 186mg sodium.

Both are enough for a meal - the second one takes longer to prepare but it's much heartier. Both are pretty healthy. My (korean) wife can vouch for it's simpleness to make and my stomach can vouch for it's yumminess :).

Nothing highlights the flavor of barley more than this recipe, where you prepare it risotto style. You have to have a pressure cooker, but if you don't already have one it is a terrific investment. They've really changed a lot from those scary rattling claptraps my granny used.

Ingredients 1 tablespoon olive oil 2 cups chopped leeks or onions 1 teaspoon whole fennel seeds 1 cup pearl barley 2 tablespoons black "buffalo" barley (optional) 1/3 cup dry sherry 3 cups chicken broth 1-1/2 cups water 1/2 ounce dried mushrooms (rinse if necessary) Salt to taste Freshly ground black pepper 1/4 cup grated Parmesan or Romano cheese, plus more to pass at table Method 1. In a 4-quart or larger pressure cooker, heat oil. Add leeks and fennel and cook over medium-high heat, stirring frequently, until leeks are browned.2.

Stir in barley until lightly coated with oil. Add sherry and stir until it evaporates. Stir in broth, water, mushrooms and salt.3.

Lock pressure cooker lid in place and bring to high pressure over high heat. Reduce heat to maintain pressure and cook for 18 minutes. Release pressure by placing cooker under cold running water.

Remove lid, tilting it away from your face to avoid steam.4. Season with salt and pepper to taste. Set cooker over high heat and cook risotto, stirring frequently, until barley is tender (but still chewy) and mixture has thickened to a slightly soupy consistency, about 5 minutes.

Stir in Parmesan. Ladle into bowls or onto lipped plates. Serves 4 to 6 as a side dish with roasted meat.

There are some very good looking barley recipes from main dishes to sides, salads, baked goods and breakfasts. barleyfoods.org/recipes.html.

I made Beef, Leek and Barley Soup a couple months ago and loved it. Great soup for the winter. smittenkitchen.com/2008/10/beef-leek-and....

Mushroom barely risotto is delicious. Add some balsamic and a shave of aged parmesan and you're really in business.

I could list a whole bunch of recipes...but that really doesn't help you. I love this website Allrecipes.com. It has TONS of recipes and reviews, so you can see if people liked your item or not.

And if they didn't what was wrong with it. allrecipes.com/ Byrdhouse Mushroom Barley Pilaf INGREDIENTS (Nutrition) 1/4 cup butter 3 cloves garlic, pressed 1 small onion, minced 2 cups sliced mushrooms 1/2 cup dry sherry 2 (13.75 ounce) cans chicken broth 1 cup pearl barley 2 teaspoons dried basil, or to taste salt and pepper to taste 2 tablespoons chopped fresh parsley DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Melt butter in an oven safe large pot or Dutch oven over medium heat.

Stir in garlic and onion, and cook, stirring occasionally until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, and cook until the mushrooms have softened and released their liquid, about 5 minutes more. Stir in the sherry, and simmer for 1 minute.

Add the chicken broth, barley, and basil; bring to a boil over high heat. Season to taste with salt and pepper, and boil for 5 minutes. Cover the Dutch oven, and place into the preheated oven.

Bake until the barley is tender, 45 minutes to 1 hour. Stir in chopped parsley before serving.

Are you using malted or unmalted barley. Malted barley tends to be sweeter and add a bit of extra flavor. You can also buy roasted malted barley and make your own flour, malted barley roasted to a lovibond of about 60 is deliciously sweet almost like caramel, and makes a delicious sweet whole grain bread, add a little extra honey for flavor.

I'm very fond of a recipe I adapted from Betty Crocker. 1/2 cup of uncooked barley, 2 cups of chicken broth, a handful of sliced mushrooms, and some cooked chicken apple sausage. Substitute veggie broth and sausage if you prefer.

Combine in a pan, bake at 400 for about an hour. It fills the kitchen with a wonderful earthy smell and keeps for several days in the fridge.

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