Barley Basics Recipe
Recipe Ingredients
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Recipe Preparation
Use cooked barley as a substitute for cooked rice or other grains in
your favorite recipes. Below is a helpful reference chart.
+----------------------------------------------------- ~---------+ |
MEDIUM BARLEY WATER SALT (optional) YIELD |
|------------------------------------------------------ ~--------+ |
1/4 cup 1 cup 1/8 tsp. 1 cup | | Half a cup 2 cups
: 1/4 tsp. 2 cups | | 3/4 cup
: 3 cups 1/2 tsp. 3 cups | | 1 cup 4 cups
1/2 tsp.
: 4 cups |
+------------------------------------------------------ ---------+
+----------------------------------------------------- ~---------+ |
QUICK BARLEY WATER SALT (optional) YIELD |
+------------------------------------------------------ ~--------+ |
1/3 cup 2/3 cups 1/8 tsp. 1 cup | | 2/3 cup 1-1/3
cups
: 1/4 tsp. 2 cups | | 1 cup
: 2 cups 1/2 tsp. 3 cups | | 1-1/3 cup
2-2/3 cups 1/2 tsp.
: 4 cups |
+------------------------------------------------------ ---------+
COOKING DIRECTIONS ================== Boil water. Stir in barley and
salt, if desired. Cover; reduce heat. Simmer:
~~ 45 to 50 mins. for Medium Barley
~~ 10 to 12 mins. 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 stir-fried 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
Servings: 1
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Food Tips of the Week
A few tips on healthy eatingIf you enjoy eating, but want to get in shape and improve your overall vitality, then, as most people know, you need to start a thoughtfully prepared well-balanced meal plan. In a perfect world, this needs to contain 5 standard portions of grains, fruit and vegetables daily and embrace the right proportion of food types.
Some low carbohydrate diet guidlines:
* Don't miss meals Most low carb recipes are, errmm.., low in carbohydrates. Your body must have energy, and carbohydrates are a fast acting source of energy. A low carb diet needs great care in managing your intake of energy, as any energy given by fat or protein is much slower acting.
* Fiber is essential Cutting the carbohydrates in your meals usually results in fiber reduction as well. Look for reduced carbohydrate recipes that are rich in fiber to restore the balance.
Superfoods containing carotenes
(includes paprika, turnip greens and winter squash)
These natural foods are rich in carotenes (alpha and beta) believed to play a major part in minimizing the risk of cancer, spefically cancer of the stomach. Many are low in calories, so should be a part of every weight loss program.
Barley Basics Recipe Collection
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