Grain Info and Cooking Chart 3-1
Type of Grain: Whole Grain Barley 1 C. dry hulled or pearled (medium or fine)
Amount of Liquid: 3 1/2 C.
Cooking Method: Wash and rinse grain several times until final water is clear. Use 3-qt non-stick saucepan and salted water. Bring water to a boil, add grain, return to boil, cover and simmer.
:Cooking and 30-35 minutes Standing Time: Let stand 10 minutes.
Slip paper towels under pot lid to absorb moisture when standing. Fork-fluff after standing
Approx Yield: 3 1/4 C.
Comments: The hull and bran are removed, plus some germ of pearled barley is polished away. Pearled barley sold in health food stores is slightly darker with a larger grain than supermarket varieties.
Unhulled barley is not recommended since it never seems to become tender, no matter how long it cooks.
Type of Grain: Barley Grits 1 C. dry
Amount of Liquid: 4 C. (1/2 milk, 1/2 water)
Cooking Method: Use 3-qt saucepan. Bring milk, water and salt to a boil. Slowly add grain, stirring constantly. Lower heat and simmer, uncovered, stirring occasionally.
:Cooking and 20 minutes Standing Time:
Approx Yield: 3 2/3 C.
Comments: Cooked barley grits are similar in texture to hominy grits and are wonderful in puddings.
Type of Grain: Barley Flakes or Rolled Barley 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Use 3-qt saucepan. Bring salted water to a boil. Slowly stir in grain, return to boil. Lower heat to medium low and cook, uncovered, stirring occasionally.
:Cooking and 22 minutes Standing Time: Cover pot and let stand 5 minutes.
Approx Yield: 2 2/3 C.
Comments: Barley flakes are lightly toasted and then rolled in a similar process to oat flakes, adding dried fruit to last 5 minutes of cooking. Served with milk, makes a nice change for breakfast.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted
Amount of Liquid: 3 1/2 C.
Cooking Method: Wash and rinse grain several times until final water is clear. Use 3-qt non-stick saucepan and salted water. Bring water to a boil, add grain, return to boil, cover and simmer.
:Cooking and 30-35 minutes Standing Time: Let stand 10 minutes.
Slip paper towels under pot lid to absorb moisture when standing. Fork-fluff after standing
Approx Yield: 3 1/4 C.
Comments: The hull and bran are removed, plus some germ of pearled barley is polished away. Pearled barley sold in health food stores is slightly darker with a larger grain than supermarket varieties.
Unhulled barley is not recommended since it never seems to become tender, no matter how long it cooks.
Type of Grain: Barley Grits 1 C. dry
Amount of Liquid: 4 C. (1/2 milk, 1/2 water)
Cooking Method: Use 3-qt saucepan. Bring milk, water and salt to a boil. Slowly add grain, stirring constantly. Lower heat and simmer, uncovered, stirring occasionally.
:Cooking and 20 minutes Standing Time:
Approx Yield: 3 2/3 C.
Comments: Cooked barley grits are similar in texture to hominy grits and are wonderful in puddings.
Type of Grain: Barley Flakes or Rolled Barley 1 C. dry
Amount of Liquid: 3 C.
Cooking Method: Use 3-qt saucepan. Bring salted water to a boil. Slowly stir in grain, return to boil. Lower heat to medium low and cook, uncovered, stirring occasionally.
:Cooking and 22 minutes Standing Time: Cover pot and let stand 5 minutes.
Approx Yield: 2 2/3 C.
Comments: Barley flakes are lightly toasted and then rolled in a similar process to oat flakes, adding dried fruit to last 5 minutes of cooking. Served with milk, makes a nice change for breakfast.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 Submitted