Food Made Fresh: Be adventurous with grains: Try barley on for size

Angelina Larue
·2 min read

Barley is a chewy, nutty grain that reminds me of my childhood. I recall sitting at my grandmother’s table with a bowl of vegetable soup, dotted with pearl barley. It gave the soup substance and texture, not to mention fiber, and nutrition.

Be adventurous with grains the next time you pick up the box of rice in your pantry. Try barley on for size.
Be adventurous with grains the next time you pick up the box of rice in your pantry. Try barley on for size.

I add barley to my black bean chili, and even to salads, which makes eating a plate of lettuce much more filling. Barley is a nutritional choice to include in a grain bowl, as well.

In this dish, barley is used much like rice would be.
In this dish, barley is used much like rice would be.

In this dish, I use barley much like I would rice. Barley takes almost an hour to cook, and if following package instructions there is excess water when the grain is cooked that must be drained off, as when cooking pasta.

Barley is a nutritional choice to include in a grain bowl, as well.
Barley is a nutritional choice to include in a grain bowl, as well.

Be adventurous with grains the next time you pick up the box of rice in your pantry. Try barley on for size. It just may become your favorite.

Larue
Larue

Enjoy food made fresh!

Barley with Mushrooms and Shallots

3/4 cup barley

8-ounces fresh mushrooms, trimmed and sliced

2 shallots, peeled and thinly sliced

2 tablespoons soy sauce

1/4 cup cream cheese

1/4 cup milk

Salt and pepper to season

Optional toppings – fresh parsley leaves, shards of parmesan cheese

Prepare barley per package instructions; drain and set aside.

Heat a nonstick skillet over medium heat and add mushroom and shallot slices. Cook over medium heat, stirring occasionally for approximately 5 minutes, until mushrooms are golden brown, and shallots are translucent.  Stir in soy sauce and set aside.

In a small dish, whisk cream cheese and milk together until cream cheese is smooth and fully incorporated. Stir mixture into the mushrooms.

Season barley with salt and pepper, if desired. Place the barley onto a serving platter. Arrange the mushroom mixture over the top of the barley. Top with fresh parsley and parmesan cheese, as desired.

ANGELINA LARUE is a food writer, recipe developer and author of “The Whole Enchilada Fresh and Nutritious Southwestern Cuisine.”

This article originally appeared on Lubbock Avalanche-Journal: Food Made Fresh: Be adventurous with grains: Try barley on for size