Do you have a great alternative grain (like barley) recipe? I do!?

Question

Share! OK, I tried a brand new recipe today, & it was GREAT! It was a cold barley salad & though I wasn't sure about it I found out it was really worth the effort! We're getting so tired of rice and potatoes, this salad really made our night (we served it with a roasted pork tenderloin and caesar salad).

OK, here's ours:

3 cups cooked barley (follow directions - the hulled barley - not the pearled - is the best fiber source, but it takes longer to cook)
8-10 small radishes, very thinly sliced
1 medium bell pepper, small to medium diced
3-5 scallions (depending on your taste) thin sliced
1/2 cup feta cheese
1/3-1/2 cup Greek dressing (depends on your taste - we like it a little bit drier, so we used the smaller amount)
dash salt
pinch fresh ground pepper

Cook barley & cool. Mix with all ingredients EXCEPT dressing & refrigerate for at least 2 hours. Just before serving, toss well with dressing (I made it in a tupperware container for ease of tossing). PERFECTO!

And Sgt. Anoyem - the advice you give your mother to assist in your "extracurricular activities" doesn't necessarily translate to the recipe section, so keep your private life to yourself, what say?

Answer 1

Would you settle for a legume/lentil recipe instead? I really love this - I got it from Gourmet last year.

Thanks for the barley recipe, I'll definitely try it! I've only ever had pearled barley before....

Lentil Salad with Tomato and Dill
1 cup dried lentils (preferably small French lentils)
1 large garlic clove, chopped
1 teaspoon salt, or to taste
3/4 lb tomatoes, diced (2 cups)
4 large scallions, thinly sliced (3/4 cup)
1/4 cup chopped fresh dill
1/4 cup thinly sliced fresh basil
3 tablespoons red-wine vinegar, or to taste
1/4 cup extra-virgin olive oil
1/4 teaspoon black pepper

Bring 4 cups water to a boil in a 2-quart heavy saucepan with lentils, garlic, and 1/2 teaspoon salt, then reduce heat and simmer, uncovered, until lentils are just tender, 15 to 25 minutes. Drain in a large sieve, then transfer to a large bowl.
Toss hot lentils with tomatoes, scallions, dill, basil, vinegar, oil, pepper, and remaining 1/2 teaspoon salt, or to taste.

Makes 4 to 6 side-dish servings.

Answer 2

Barley Basil Pilaf

Ingredients

(7 servings)

2 ts Vegetable Oil
1 c Pear Barley Uncooked
2 c Chicken Broth
1/2 ts Salt
1/3 c Minced Fresh Cinnamon
Basil OR Plain Basil
1/4 c Thinkly Sliced Green
Onions
1/8 ts Ground Nutmeg


Instructions

Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly. Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg.

Bulgar-Walnut Salad
Yield: 1 Servings

Ingredients

1 c bulgar wheat
1/2 c minced celery
1/3 c minced green onion
1/3 c chopped dates
1/3 c chopped walnuts
3 tb fresh lemon juice
2 ts olive oil
1/8 ts cinnamon

Instructions

Place bulgar in medium-size bowl, cover with water. Set aside until
bulgar has absorbed the water, about 20 minutes. Drain and squeeze
out any excess water. Fluff with a fork. Add celery, green onion,
dates and walnuts. in glass measuring cup whisk together lemon juice,
olive oil and cinnamon. Pour dressing over bulgar mixture, mix
together. Serve at room temperature. Refrigerate leftovers.



Chinese Five Spice Oatmeal Cookies


2 c. quick cooking rolled oats
1 1/2 c. flour
1 c. coarsely ground almonds
1 1/2 tsp. Chinese five spice
1 tsp. each baking powder and cinnamon
1/2 tsp. salt
1 c. butter or margarine
1 c. sugar
1 c. packed brown sugar
2 large eggs
2 1/2 tsp. vanilla


Combine oats, flour, ground almonds, spices, baking powder and salt; set
aside.


In a large bowl, using a mixer, cream butter and both sugars until smooth. Add
eggs and vanilla, beat until well mixed. Add flour mixture, beat until blended.


On lightly greased cookie sheet, drop batter in mounded tablespoons, about 1
1/2" apart. Bake at 350F, 12-15 minutes. Cool on a rack. Store in covered
container. Makes about 3 dozen.


Blue Cornmeal Crepes

Ingredients

(6 servings)

1/4 c All-purpose flour
1 ts Salt
1/4 c Blue corn meal
4 Eggs
1 c Milk
2 oz Clarified butter


Instructions

Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc.


Beef, Brown Rice and Feta Casserole

Ingredients

(1 servings)

6 Dried mushrooms
2 c Cooked brown rice
1 1/2 c Cooked beef chunks
3 oz Crumbled feta cheese
6 Pitted black olives
2 tb Parmesan cheese
1 Chopped onion
1 tb Oil
1 1/2 c Canned tomatos
1 Minced garlic clove


Instructions

Servings: 1
Freshly ground pepper
Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes

Answer 3

NICE!!!!!!!!

I use the following in place of rice:

Spelt
Quinoa
Whole Grain Cous Cous

Check Cooking Light for some creative recipes.

Answer 4

Barley risotto is fantastic. Just use barley instead of rice. You may need extra liquid.

Answer 5

Thanx! Oh, and Srgt. Noyam, your Exlax joke cracks me up! ROTFLMAO!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Answer 6

use exlax