Cheryl Perkins wrote:
> djs0302 > wrote:
>> I'm making a pot of vegetable soup today and want to add some barley
>> to it. I found an old box of Quaker brand barley in the back of the
>> cabinet.
(snippage)
> On the topic of barley, I also found myself with quite a large
> quantity of it although it is not years old or funny smelling, and am
> looking for something to do with it beside add it to soups and stews.
> A quick search online turned up a kind of fake jambalaya recipe which
> was quite good, although I think I overdid the hot peppers a bit, and
> I found a chicken and barley casserole in one of my books that was OK
> after a bit of fiddling with the recipe. I also saw some split pea
> and barley casserole recipes that looked terribly bland and boring.
> Any other ideas?

I've got nothing terribly exciting in my book, I'm afraid. I make a sort of
baked 'pilaf' out of it in a covered oven safe dish. I use about 3 times
chicken stock to the amount of barley, some minced onion and garlic, about
1/4 tsp. dried thyme, some celery salt and pepper. Bake it at moderate
heat, say 325F for about an hour or hour and 15 minutes until the liquid is
absorbed.

Jill