Recipe - Barley Basics

Use cooked barley as a substitute for cooked rice or other grains in your
favorite recipes. Below is a helpful reference chart.

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| MEDIUM BARLEY WATER SALT (optional) YIELD |
|+
| One fourth cup 1 cup 1/8 tsp. 1 cup |
| One half cup 2 cups One fourth tsp. 2 cups |
| Three fourths cup 3 cups One half tsp. 3 cups |
| 1 cup 4 cups One half tsp. 4 cups |
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| QUICK BARLEY WATER SALT (optional) YIELD |
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| 1/3 cup 2/3 cups 1/8 tsp. 1 cup |
| 2/3 cup 11/3 cups One fourth tsp. 2 cups |
| 1 cup 2 cups One half tsp. 3 cups |
| 11/3 cup 22/3 cups One half tsp. 4 cups |
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COOKING DIRECTIONS
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Boil water. Stir in barley and salt, if desired. Cover; reduce heat.
Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley
Remove from heat; let stand 5 minutes.

HELPFUL HINTS
* To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.

* For a new twist
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stirfried vegetables

Source: Quaker's Best Barley Recipes
Copyright 1992 The Quaker Oats Company
Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip