I have a pot of soup in the slow cooker. If I was to throw in a
handful of barley, how long would it take to cook. The recipe calls for
macaroni, but I'd like to use barley instead...Thanks...Sharon

>
> I have a pot of soup in the slow cooker. If I was to throw in a
> handful of barley, how long would it take to cook. The recipe calls for
> macaroni, but I'd like to use barley instead...Thanks...Sharon

I usually use 2/3 cup of uncooked barley when I make sort of a chicken soup
or beef rib recipe, it will absorb lots of the liquid if it is uncooked.
Mix it in very well into the liquid and by the time the meat is done the
barley will be done. If you cook the barley first, it will not absorb as
much liquid.

Harriet & critters (J J the world famous jack russell terrior who is glaring
at Ms PK the lady manx who rules the house, becasue she is in the chair by
the window).

biig wrote on 28 Feb 2006 in rec.food.cooking

>
> I have a pot of soup in the slow cooker. If I was to throw in a
> handful of barley, how long would it take to cook. The recipe calls for
> macaroni, but I'd like to use barley instead...Thanks...Sharon

Your best bet is to cook the barley seperately and add it pre cooked to the
soup. Barley sucks up a lot of stock and while cooking can leave a starchy
taste.

--
-Alan

biig wrote:
> I have a pot of soup in the slow cooker. If I was to throw in a
> handful of barley, how long would it take to cook. The recipe calls
> for macaroni, but I'd like to use barley instead...Thanks...Sharon

I add a handful of barley to my mixed bean soup in the slow cooker and it
turns out just fine in about 30 minutes.

Jill

Mr Libido Incognito wrote:
>
> biig wrote on 28 Feb 2006 in rec.food.cooking
>
> >
> > I have a pot of soup in the slow cooker. If I was to throw in a
> > handful of barley, how long would it take to cook. The recipe calls for
> > macaroni, but I'd like to use barley instead...Thanks...Sharon
>
> Your best bet is to cook the barley seperately and add it pre cooked to the
> soup. Barley sucks up a lot of stock and while cooking can leave a starchy
> taste.
>
> --
> -Alan
I rinsed it well and added it. The package says 1 1/2 hours, but
last time, it was still al dente after that much time. This time I put
it in 4 hrs before I plan on serving. There was lots of liquid and the
barley was intended to thicken the soup. We don't like thin soup. I
usually keep adding veg, etc to fill out the juice. We've had rice so
often lately that I didn't want to use it in this soup. Thanks...Sharon

Sheldon wrote:
>
> biig wrote:
> > I have a pot of soup in the slow cooker. If I was to throw in a
> > handful of barley, how long would it take to cook. The recipe calls for
> > macaroni, but I'd like to use barley instead...Thanks...Sharon
>
> Forty minutes at low simmer... probably longer at slow cooker temps...
> how much more cooking time remains? You may be better off cooking the
> barley separately on the stove top in plain salted water (like rice)
> and add it at the end, will taste more like barley that way too... in
> the slow cooker barley may also absorb too much liquid.
>
> Sheldon

Thanks... I want it to thicken the soup a bit....Sharon

Michael "Dog3" Lonergan wrote:
> "Sheldon" > hitched up their panties and posted
> oups.com:
>
>>
>> biig wrote:
>>> I have a pot of soup in the slow cooker. If I was to throw in a
>>> handful of barley, how long would it take to cook. The recipe
>>> calls for macaroni, but I'd like to use barley
>>> instead...Thanks...Sharon
>>
>> Forty minutes at low simmer... probably longer at slow cooker
>> temps... how much more cooking time remains? You may be better off
>> cooking the barley separately on the stove top in plain salted water
>> (like rice)
>> and add it at the end, will taste more like barley that way too... in
>> the slow cooker barley may also absorb too much liquid.
>>
>> Sheldon
>
> Sheldon, have you ever cooked barley in broth? I've been tempted to
> cook it in broth in place of other liquid and maybe adding some
> veggies to it; sort of like a rice dish. Ever done this?
>
> Michael

I have, Michael. It turns out like a rice pilaf. Very nice as a side dish.

Jill

In article >, jmcquown
> wrote:


> > Sheldon, have you ever cooked barley in broth? I've been tempted to
> > cook it in broth in place of other liquid and maybe adding some
> > veggies to it; sort of like a rice dish. Ever done this?
> >
> > Michael
>
> I have, Michael. It turns out like a rice pilaf. Very nice as a side dish.
>
> Jill
>

Ah Barley. Some claim barley was eaten as early as 7000 BC. And I keep
returning to it for its historiocity. But however I fix, with water or
broth, veggies mixed in, cooked long or short, it's like eating mortar.
Makes grits taste like a delicacy. Looked at my box, and checked boxes
in stores and sure enough, expiration date was 6944 BC.

jmcquown wrote:

> > Sheldon, have you ever cooked barley in broth? I've been tempted to
> > cook it in broth in place of other liquid and maybe adding some
> > veggies to it; sort of like a rice dish. Ever done this?
> >
> > Michael
>
> I have, Michael. It turns out like a rice pilaf. Very nice as a side dish.
>
> Jill

I made a good pilaf the other day.......I used 1/3 vermicelli, 1/3
white rice, and 1/3 pearl barley. Sauteed in olive oil, added 2 1/3 c
stock to the 1 c grains, added chopped parsley and some herbs, covered
and simmered for 20 minutes, then let stand for 5. Stirred in toasted
pine nuts at the end. Better than a white-rice pilar because it was a
little chewier, better texture.