Believer wrote:
> Hello All,
>
> I am fixing a german casserole called Graupeneintopf (pg. 79 of "The
> German Cookbook" for those of you who have it) this evening. It calls
> for baking 2 pounds of ground lamb, 2 cups of uncooked pearl barley,
> and 4 cups of beef broth for 1 hour and 20 minutes at 325 degrees.
> Now, my problem is that the only barley I was able to procure is quick
> barley, which the box instructions says to boil for 10-12 minutes.
> So, I am looking for advice on how to adjust the recipe to compensate
> for the different type of barley.

Have you tried places besides the big box mart? Around here only the
smaller stores have pearl barley.

>
> As is, I am thinking of halving the baking time to 40 minutes, but
> that is pretty much just guessing on my part. Or, I could just boil
> the barley in the beef stock for the alloted 10-12 minutes and add it
> to the casserole at the end, but I'd prefer to bake it all together so
> that the flavors can meld together. Any advice would be much
> appreciated, and I'll post back afterwards to let everyone know how it
> turned out.
>
> Kind regards to all.
>

The instant barley will be goo at the normal cook time. The only thing I
can think of would be to add the instant barley towards the end.