Experiment 1: Barley stir fry
We had a work party a while ago, and like I always do after work parties, I scavenged tons of leftovers. Most of those leftovers were cookies, but we also had a veggie tray that was barely touched. I came away with two handfuls of cherry tomatoes and some broccoli. I ate the broccoli right away because I love broccoli, but I'm not a huge tomato fan. Don't get me wrong, I like them, just not without something else. So I decided to make lemonade, and by make lemonade, I mean barley.
First I soaked the barley for four hours. 1 cup pearl barley and six cups water
Then, brought that to a boil and simmered for an hour.
By this point, the barley looked...weird. It was very gloopy, kind of like oatmeal. It tasted fine, but was a grayish color that freaked me out quite a bit. I put it in a tupperware and put it in the fridge overnight while I decided how to proceed.
The following day, I decided to try rinsing it to get the gloopiness off and make it look more like the barley I'm familiar with. I left it in the tupperware and rinsed it three times in hot water straining it with the lid (ingenuity!). It worked perfectly, and I was left with delightful grains of tender barley that was not at all scary looking.
Ingredients:
Handful cherry tomatoes
2 cups cooked barley
2 cloves garlic
two handfuls fresh spinach
crumbled feta (as much as you like).
Olive Oil
Preferred spices (I used a little basil) plus salt and pepper
- Dice garlic and throw in a skillet with a couple glugs of olive oil. Sautee until garlic is golden brown
- While garlic is browning, dice tomatoes
- Add barley to skillet and cook five minutes
- Add spinach and cook until wilted
- Add tomatoes and cook until warm
- Add any spices
- Serve from pan and sprinkle feta over the top
- Salt and pepper to taste
Great post, I am experimenting with barley myself, may well try this. I think the gloop may be soluble fibre.. I kept the gloop this time and mixed my barley with some white rice to "dilute it".
ReplyDelete