Go Back

Simple Barley Preparation

Friday, August 14, 2015

Barley is a great whole grain and a nice departure from oatmeal in the morning. Use it in place of rice for many savory dishes as well.


1 cup barley
3 cups water
pinch salt

Bring water to a boil in a medium saucepan. Add barley and a pinch of salt, and reduce heat to simmer. Cook partially covered until liquid is absorbed and barley is tender, 20 minutes or so.

For a great breakfast, add local honey or maple syrup to taste, a bit of milk, a sprinkle of nuts and a grating of nutmeg. Breakfast of champions!

Go Back

Go Back


tomato corn pie Jerusalem artichoke cream cheese baguette jam scallions crisp Apple Swiss Chard chili peppers baby bok choy turnip fennel sweet potato oats honey casserole basil ramps nectarine beet spring chives pepper Beans Butternut blue cheese cranberry remoulade gruyere sandwiches tart kirsch vegetable peppers cream chorizo Soup asparagus carrot fronds arugula Squash cointreau imam fondue bayeldi Bread kohlrabi sauce Corn Potato collins sour cream bulgar wheat Cider chilies Tomatillos Red Onion cake Recipes shelling bloody mary vinaigrette pork chop spiced winter squash gratin pork pudding strawberries bean beets kluski compote Spinach bosc tenderloin steak mushrooms latkes Rice wine vinegar egg noodles beef cockaigne egg almond milk wasabi plum tortillas onion bread pudding Drinks pancake pine nuts berry prosciutto celeriac leeks walnuts pasta polenta Kale absinthe walnut oil chimmichurri capers lettuce paste carrots almonds dilly vegetarian Vegan reggiano Side Eggplant biscuits mint cantaloupe beer carrot top celery hearts white beans shitake roasted fennel seeds jack cheese shrunken heads creme kalamata chiles wrap cucumber dijon frittata coriander slaw wheat flour bbq Leek plum tomatoes okra mushroom watercress gazpacho caesar parmigiano Farmers' Market pecans cheese pecan Tomatoes Chevre bacon turnips yellow onion buckwheat fraiche flank steak meatballs onions fritter bell pepper strawberry Cranberry Beans peach crepes beet greens bulgar celery root tostadas conserve pumpkin syrup swiss tuscan sweet sesame curry butter spelt muffins chocolate tomato juice scapes goat Cheese pickled cornmeal gorgonzola gouda chili peas sour chimichurri coeur chicken dinner salad garlic Greens maple syrup shiitake melon buttermilk verde stuffing apples poblano pesto anise bruschetta Salsa rouille mustard greens bok choy fennel bulb radish sunchokes yogurt celebration parmesan thai pears knots Shitake Mushrooms coconut milk daisy jack cilantro heavy whipping cream green beans green pepper radishes tomato habanero maple autumn shallots sherry chicken flank anchovy cauliflower gin artichoke zucchini brown sugar potatoes hickory currants barley strata sandwich lemon grass olives Salad rhubarb blueberry vanilla wafers couscous pineapple Spread pie snow peas sausage plums panzanella hazelnuts tomatoe feta eggs Poblano Chili Dressing chipotle carrot tops fritters dill coeur a la creme