Grains Barley

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Barley, a member of the grass family, is a major cereal grain. In addition to serving as a major animal fodder and a key ingredient in beer and whisky production, it is a component of various health foods. It is used in soups and stews, and in barley bread; especially in Middle Eastern and African cultures.

Barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption, compared to white or even whole-grain wheat, which has a similar glycemic index.

The Wholesome barley grain is good in soups and adds a delightful nutty flavor, pleasant chewy texture and fiber to hot and cold dishes of all kinds.


  1. Barley, Herbs and Heirloom Tomato Salad With Tomato Coulis
  2. Barley Risotto with Wild Mushrooms (Pressure-cooker version)

See more about barley at barley.txt.
Find out more about barley at the National Barley Foods Council (NBFC) See recipes at



Top 1 Barley, Herbs and Heirloom Tomato Salad with Tomato Coulis

[Barley] [Wheat Berries] [Millet] [Quinoa] [Couscous] [Vegetarian] [Whole Grains] [Lee's Recipes]


Serves 4


For the salad:
3 tablespoons extra-virgin olive oil
1/4 baguette, cut into 1/2-inch cubes
1/2 cup cooked barley, preferably cooked in chicken or vegetable stock
(about 1/4 cup uncooked)
3 tablespoons sherry vinegar (may substitute 2 tablespoons balsamic
vinegar combined with 1 tablespoon red wine vinegar)
Pinch sugar
Kosher salt and freshly ground white pepper to taste
1/2 cup finely chopped parsley
1 teaspoon finely chopped fresh lemon thyme or thyme leaves
1 teaspoon finely chopped fresh oregano leaves
1 teaspoon finely chopped fresh summer savory (or use 1/2 teaspoon dried)
2 zebra or other heirloom tomatoes, cored, seeded, then julienned
2 tablespoon celery leaves (optional garnish)

For the coulis:
6 medium tomatoes, preferably yellow
Pinch sugar
Kosher salt and freshly ground white pepper to taste



  1. In a large skillet over medium-high heat, heat 1 tablespoon of the oil. Add the bread cubes and cook, stirring only occasionally, until golden and crisp.
  2. Remove from the heat; set aside.
  3. In a large bowl, combine the cooked barley, remaining 2 tablespoons oil, 2 tablespoons of the vinegar, sugar and salt and pepper to taste.
  4. Toss to combine. Add the herbs and tomatoes and drizzle with the remaining 1 tablespoon vinegar. Set aside at room temperature


  1. In a food processor or blender, puree the 6 yellow tomatoes.
  2. Strain the tomatoes through a fine sieve into a stainless-steel bowl, discarding any solids. Season with sugar, salt and pepper to taste.
  3. Place the bowl in a large bowl of ice (you have to chill the tomatoes quickly so they do not render all of their water.) Reseason to taste.

To serve:

  1. Spoon the chilled coulis onto 4 chilled plates.
  2. Serve the barley salad immediately topped with the , croutons and, if desired, celery leaves.

Source: Gourmet | January 1996
by Mark Restey: Philadelphia, PennsylvaniaAdapted from Epicurious at

Source: Barley at Its Best Lost in Soup for Decades, This Basic Grain Gets a Makeover (Renee Comet - For The Washington Post)
url accessed November 29, 2011

By Candy Sagon Washington Post Staff Writer Wednesday, January 30, 2002; Page F01

Top 2 Barley Risotto with Wild Mushrooms (Pressure-cooker version)

[Barley] [Wheat Berries] [Millet] [Quinoa] [Couscous] [Vegetarian] [Whole Grains] [Lee's Recipes]



1 tablespoon olive oil
2 cups chopped leeks or onions
1 teaspoon whole fennel seeds
1 cup pearl barley
2 tablespoons black "buffalo" barley (optional)
1/3 cup dry sherry
3 cups chicken broth
1-1/2 cups water
1/2 ounce dried mushrooms (rinse if necessary)
Salt to taste
Freshly ground black pepper
1/4 cup grated Parmesan or Romano cheese, plus more to pass at table


In a 4-quart or larger pressure cooker, heat oil. Add leeks and fennel and cook over medium-high heat, stirring frequently, until leeks are browned.

Stir in barley until lightly coated with oil. Add sherry and stir until it evaporates. Stir in broth, water, mushrooms and salt.

Lock pressure cooker lid in place and bring to high pressure over high heat. Reduce heat to maintain pressure and cook for 18 minutes. Release pressure by placing cooker under cold running water. Remove lid, tilting it away from your face to avoid steam.

Season with salt and pepper to taste. Set cooker over high heat and cook risotto, stirring frequently, until barley is tender (but still chewy) and mixture has thickened to a slightly soupy consistency, about 5 minutes. Stir in Parmesan. Ladle into bowls or onto lipped plates. Serves 4 to 6 as a side dish with roasted meat.

Source: National Barley Foods Council (NBFC) Recipe developed by Lorna Sass for Whole Grains Go Mainstream conference in New Orleans, LA accessed 3/2/12