In article >,
Katra > wrote:

> If you cook it like rice, it requires a slightly higher liquid to grain
> ratio. It's exellent cooked in stock or broth with minimal or no spicing
> and served with a bit of butter or grated cheese. I liked the flavor of
> barley enough by itself that I don't think it needs a lot of dressing up.

I make beef-and-barley soup. Saute a chopped onion in olive oil, add a
few small cubes of beef and about 1/4 cup of barley. Add 3-4 cups of
beef stock, simmer gently for an hour to two hours, serve. No dairy,
can be made meatless, v tasty.

Miche

--
If you want to end war and stuff you got to sing loud.
-- Arlo Guthrie, "Alice's Restaurant"