Quote:
Originally Posted by Sparklehorse
Does anyone have advice and/or recipes for barley, barley flour and wheat berries? I have been getting these from a winter farm share. I had a bad digestive reaction to wheat berries the one time I made a winter root vegetable salad with some, but I may not have cooked the wheat berries for long enough. I have never cooked with barley before but am aware that soup seems like a place where it frequently appears.
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Barley mushroom soup is one of the most heavenly things on earth.
1 onion med. dice
2 ribs celery med. dice
2 carrots med. dice
1 clove garlic mashed
2 bay leaves
pinch thyme
1 cup red wine
2 qt. beef stock
black pepper
1.5 cups barley
mushrooms (button, crimini, oyster, chanterelle) sliced
sweat first four ingredients until onion is translucent, add a pinch kosher salt at beginning
add bay leaf, thyme, red wine and cook until wine is reduced by half
add barley, stock and black pepper to taste, bring to boil and then simmer for 2.5 to 4 hours
add mushrooms and let simmer for one hour
wheat berries and barley both make for an interesting variation on risotto. be sure you boil them for 45 minutes in stock or water before preparing as risotto. mushrooms work well, as do asparagus. this makes a very good side for braised short ribs or lamb shanks.
