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Three ideas for using pearled barley.....a good storage item.....

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Our favorite way to use it is making homemade Chicken Barley Stew (first we cook a chicken in a

huge pot in a lot of water, when done strain broth put back into huge pot; then add 2 c. pearled barley, some chopped onions, carrots, celery; cover and cook. While that is cooking, we de-bone

the chicken and add it only after barley is done and pot is taken off heat).  

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Barley Mushroom Soup

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7 c. water

1 heaping T. chicken bouillon

2 tsp. beef bouillon

2/3 c. pearled barley

4 T. dried chopped onions

3 T. dried celery

1/2 c. dried carrots

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1 can (4 oz.) sliced mushrooms, drained

(can chop the mushrooms a bit if desired)

soy sauce to taste 

black pepper to taste

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In large pot: bring water, bouillons, barley, dried onions, dried celery, dried carrots to boiling. Turn heat to medium low, cover; cook until barley is tender. Take off heat. 

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Add mushrooms, soy sauce and pepper. Stir; cover, let sit off heat for a few minutes to blend the 

mushroom, soy, pepper flavors. Ready to eat.

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Barley Vegetable Soup

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1 c. pearled barley

4 c. water

 

Put in pot, bring to boil, turn to low, cover and let simmer until tender (can let the barley soak in the water first for an hour for less cook time)

 

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Saute in a bit of oil for 3 to 5 minutes, then add to cooked barley/water:

2 to 3 cloves garlic, minced 

2 to 3 cups of chopped fresh vegetables of your choice: cabbage, carrots, onions, broccoli, green beans, etc.

 

Add water at this point IF needed/wanted, and the following.

1 tsp. salt

1/2  to 3/4 tsp. turmeric

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Cover, let simmer on low until vegetables are tender. 

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Optional: now in  2 T. oil: saute for one minute:

1/2 tsp. cumin seed, 1/4 tsp. each fennel and mustard seed. Stir in to soup. Ready to serve.

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