On Wed, 26 Oct 2016 08:25:07 -0400, jmcquown >
wrote:

>On 10/26/2016 7:26 AM, Janet wrote:
>> In article >, says...
>>>
>>> On 10/25/2016 3:05 PM, sf wrote:
>>>> On Tue, 25 Oct 2016 13:59:05 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> And I love baked pearled barley pilaf as a side dish.
>>>>
>>>> That sounds interesting! Must find a recipe to look at.
>>>>
>>>>
>>> Basic Barley Pilaf
>>>
>>> 1-2 Tbs. melted butter
>>> Finely minced onion, celery, garlic
>>> 1/3 cup pearled barley
>>> 1-1/4 cup hot chicken stock
>>> salt & pepper
>>>
>>> Sautee the veggies in butter then combine the ingredients in a 1.5qt.
>>> covered casserole dish. Stir in the hot stock. Cover and bake at 325F
>>> for 1 hour until liquid is absorbed and barley is tender.
>>>
>>> This serves 2; may be doubled.
>>
>> Thanks, must try it. I love barley in soups and stews.
>>
>> Janet UK
>>
>I do, too! It took me forever to find pearled barley in the "new"
>grocery store. They had it hidden on a low shelf. It's great in soups
>and stews. Makes a nice side dish, too, hence, the pilaf. I wish I
>could remember where I found that recipe.

I occasionally make barley and beet risotto.

http://www.katherinemartinelli.com/b...ley-risotto-2/

My husband grows beets in the garden, and that's one way to use them
up.

Doris