In article >,
Miche > wrote:

> 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

Sounds good. :-)
If you want meatless, you can probably use a veggie stock...

Anyone have good hints for veggie stock? I've never made it by itself.
When I make meat stock I always add at least onion, garlic and celery,
especially when making bone stock. Bones boiling by themselves smell
funky.

K.

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