tag:blogger.com,1999:blog-27140791.post3511080096546365957..comments2024-03-28T08:23:49.216-04:00Comments on Daily Musings - Everyday Recipes and More: Grain of the Week - 3 - Barleyindosungodhttp://www.blogger.com/profile/11556193051268397994noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-27140791.post-80143776154300914782014-01-16T22:42:25.541-05:002014-01-16T22:42:25.541-05:00Hi ISG, so glad to see this grain here :) From Maa...Hi ISG, so glad to see this grain here :) From Maangchi the Korean blogger, I started making half barley-half rice for most all my rice now. Just use the same proportion of rice&barley mixed to water as you usually do, then add maybe half-cup more water. It takes some trial and error because it depends on how dry/old the barley is. <br /><br />For plain barley sans rice, I add it to soups andLindahttps://www.blogger.com/profile/17855598397706857424noreply@blogger.comtag:blogger.com,1999:blog-27140791.post-6595495379383197962014-01-15T09:09:50.647-05:002014-01-15T09:09:50.647-05:00Barley can be cooked similar to risotto and is nic...Barley can be cooked similar to risotto and is nice, warm, and filling -- good for a cold day. Here's one recipe, I like, and it has the advantage of not requiring as much stirring as some barley risotto recipes: http://www.realsimple.com/food-recipes/browse-all-recipes/baked-barley-risotto-00100000070986/T. Carterhttps://www.blogger.com/profile/08456765743893065023noreply@blogger.com