For the last couple weeks I’ve been trying to make Barley Casserole, from Alicia Silverstone’s yummy new book, The Kind Diet. I finally had to post on her website’s forums today:
I’ve tried this three times, but I can’t get past the barley. Each time the barley gets either burnt or turns to mush.
The directions say:
“Bring 3 cups of water to a boil in a large saucepan; add the barley, and cook for approximately 55 to 60 minutes or until tender. Drain off any remaining water, and set cooked barley aside.”
I assume there should be a comment in there about turning down the heat to simmer, right? Are you supposed to keep the barley at a boil for an hour? That didn’t make sense to me, so I simmered it for an hour. The first time it cooked too long and got mushy. The second time I let it boil too long and it burned. The third time I thought I had it right, but it was mushy again.
Has anyone else made this dish? Any barley tips?
What about you guys? Any BARLEY MASTERS out there? Care to share your magic?
Hi,
I’ve only made barley once, and as I recall you don’t really cook it at all. You make it just like couscous. You add the barley to the boiling water off of the heat, cover and let it sit until it has soaked in all the water. Try that.
- YlimeTheArtist
Thanks, I’ll give that a shot! Which reminds me: I have some couscous I should make up.
Gurgh. No, don’t prepare it like couscous unless you have instant barley.
You need to boil barley for at least 45 minutes to cook it to the point where you can digest it, assuming you have pearl barley.
Before you cook it, rinse it thoroughly in water. Add it to your cooking liquid, bring to a boil, and then reduce it to a simmer. If you simmer it with the lid on it will cook faster but taste more bland. Check it after 45 minutes of simmering and see if you like the texture; if so, drain it and set it aside. If not, check it every 10 minutes.
Try a rice cooker – it’s essentially exactly like cooking brown rice.
I’ve seen several completely different products marketed as “barley” – the first is much smaller in grain (similar to couscous) and the second, in its dry form, is the size of a small pea (“pearl” barley).
What I’ve read says that pearl barley should be cooked at a 3:1 ratio, boiling water:barley, for 45 minutes. Maybe you could test it frequently?
Man. I’ve written the word “barley” so many times now that it just kinda loses all meaning. Barley barley barley.
Saska – I definitely have pearl barley. I’ll boil it.
Anna – Barley, barley barley barly? Barly!! Barly, barley.
Renate – Hey! Ahhh, I do have a rice cooker. I’ll try that.
Are you using hulled barley (pointy on the ends), or pearl barley? The latter kind is “polished”, faster cooking, and less nutty (but some say the hulled kind is more bitter).
I make mine like risotto, toasting dry in the pot, then adding sauteed onion and mushrooms, wine, herbs, then gradually adding in hot broth, stirring and waiting until each cup of broth is is absorbed before adding another. It is time consuming, but I find it relaxing.
If I’m in a hurry, I’ll just use the pressure cooker, though.
This one actually rocked the first time I made it, but I noticed the barley took *way* less time than it was supposed to. I used the hulled barley (*not* instant, bought it in bulk, so I’m not sure what brand), definitely brought it down to a really low boil (not all the way to a simmer, but almost) and *covered it*. I checked it at about 25-30 minutes and, good thing!, because it was just done. She doesn’t mention the lowering of heat or covering, but I think both were kinda crucial.
I’ve noticed that some of the recipes in the book leave out some key bits of info that someone who isn’t an expert in this stuff would have no way of knowing. I adore the recipes I’ve tried so far, but you’re not alone in the “what the…?!” reaction to some of it. :)
It’s a great dish, though, if you can get it to work. I gave some to a fellow I know who’s very fond of meat and he went nuts for it. Very earthy, great for chilly or cold winter weather, and the enormous amount the recipe makes lasted me almost all week for lunches. Luckily, it was so tasty, I didn’t get bored of it.