Barley, Millet and Mung Congee

Congee is made from slow and long cooked grains and lentils. Chinese rice congee is the best known around the world, but Korea and Japan also have congees, and India has kanji. The macrobiotic movement adopted congee as a delicious and nourishing dish, easy on the digestion. It can be eaten at any time of the day and is very popular for late night snacking and for breakfast. They say that the longer congee cooks, the more powerful it is.

You want to cook congee on the lowest possible heat, so it is barely simmering. Use a heat diffuser, especially for the second half of cooking, otherwise it may stick to the bottom of the pot and burn. I prefer to cook it in a Chinese clay pot – I believe the flavour is superior, and I keep my pot for congee only.

Similar dishes include Congee, Red Rice and Adzuki Congee, and Quinoa Porridge.

Browse all of our Barley recipes and all of our Congee dishes. Or explore our Late Winter recipes.

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Turkish Spinach Soup with Chickpeas and Barley

The earthy flavours of spinach, chickpeas and barley come together in this Winter dish which is Turkish in style. A soup, it is full of comfort, nourishment and hope for the future. Are you with me in your love for Winter soups? And with everything that is going on in the world at the moment, we need a little hope for the future. The inspiration for this came from Turquoise, a special book about Turkish cuisine.

Similar dishes include Chickpea and Orzo Soup, Mung Dal with Spinach and Cumin, Chickpeas and Beetroot Greens with Chilli, and Vegetable and Barley Soup.

Browse all of our Spinach dishes, all of our Chickpea dishes, and all of our Soups. Our Turkish recipes are here. Or explore our Late Winter set of recipes.

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Yoghurt and Barley Soup

In India, yoghurt curries are very common – yoghurt heated gently and flavoured with spices. In the Middle East, yoghurt is used for soups, and they are also incredibly delicious.

This soup has bite and substance thanks to the handful of pearl barley. The creamy yoghurt and a wealth of spices makes this is a such a nourishing bowl.

Try similar recipes – Turkish Spinach Soup with Chickpeas and Barley, Turkish Cacik, Pineapple Curry with Yoghurt Sauce, and Yoghurt Curry with Lentil Dumplings.

Barley Soups include Farmhouse Barley Soup and Parsnip and Barley Soup with Garlic and Sage.

Browse all of our Yoghurt recipes and all of our Barley dishes. All of our Soups are here. Middle Eastern delicious recipes can be found here. Or browse all of our Mid Winter dishes.

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Toasted Pearl Barley with Pistachios and Raisins

Such a wintery dish – beautiful Barley mixed with dried fruit and nuts, with a yoghurt-tahini and mint dressing, making a perfect salad, or an accompaniment for roasted winter vegetables. My house is a cold old house in the depths of winter, and there is nothing better than having vegetables roasting and barley bubbling on a cold evening. It fogs the windows and makes us and the kitchen toasty warm.

This Barley almost-pilaf-style dish is wonderful served with all sorts of roasted winter vegetables – Pumpkin, Jerusalem Artichokes, Fennel, Parsnips, Carrots etc. But don’t let that limit you. The Barley makes an excellent salad or side dish with the dressing just drizzled over the top.

Are you looking for similar recipes? Try Olive, Pistachio and Pomegranate Salad, Winter Roast Vegetables with Chickpeas, Barley and Red Kidney Beans, Parsley and Barley Salad, and Mediterranean Barley with Crispy Tofu.

Or browse all of our Barley dishes, and all of our Middle Eastern recipes. And explore our Mid Winter dishes.

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Lentil, Barley and Vegetable Soup

Soup Mix is a packet mix of barley, dried peas and various lentils that is easily available in supermarkets. It it not something I would normally buy, but my Father had a couple of bags in his pantry and I inherited them.

During a particularly cold snap, they were used to make a hearty and creamy vegetable soup. It is a soup that is warming and delicious. It also freezes very well.

The soup’s secrets are – the inclusion of fennel with leeks, onions and celery. Fennel is rarely included in soups yet it goes so well with lentils and beans. We have an extraordinary Dried Fava Soup that uses fennel in its base. The second secret is that half of the lentil-barley mix is cooked separately and blended to a puree before including in the soup. This gives the soup a beautiful creamy texture.

Healthy and utterly delicious, this soup is beautiful on a cold Wintery evening. Pair it with Parmesan Toasts if you wish, or with Polenta Crisps.

Similar recipes include Genoese Minestrone with Vegetables, Celeriac Soup with Cheese CroΓ»tes, Yoghurt and Barley Soup, Du Puy Lentil Soup, Red Lentil and Garlic Soup, and Vegetable and Barley Soup.

Browse all of our Soups and all of our Lentils Soups. Or explore our Late Winter dishes.

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Grain and Grape Salad

We’ve been doing Wintery salads lately – rice, pasta, burghul salads. Today’s salad is a grain salad. Use farro, freekeh, wheat berries, barley, coarse burghul or any other grain that is a bit on the chewy side. Surprisingly, the grain is paired with grapes for quite a special salad.

This is a Bittman Salad, one of the 101 Salads from his New York Times article. We have been making them over the past Summers, and are now down to the last few.

Are you looking for similar recipes? Try Burghul, Pistachio and Tomato Salad, Burghul, Walnut and Yoghurt Salad with Pomegranate, Burghul, Walnut and Tomato Salad, Toasted Barley with Pistachios and Raisins, Parsley and Barley Salad with Marinated Feta.

You can browse all of our Barley recipes, and all of our many Salads. If you want to see the Bittman Salads that we have made, they are here. Or simply browse our Early Winter recipes.

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Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads

Black barley is a terrific find, it is nutty and dark in flavour and cooks easily in 35 – 45 minutes. I came across it at Goodies and Grains in Adelaide Central Market while I was stocking up with a few items. It is an African barley just becoming available more locally. It is excellent in soups, salads, vegetarian “stews” (let’s call it a ragout) like this one and even with tostadas and such like. As a base for other ingredients, it is excellent – try Black Barley with this Charred Okra dish.

Today we are using it to replace pearl barley (you can do that in any recipe). Ottolenghi has a recipe for Barley and Mushrooms in his book Plenty. We first made this around 2011, when my daughter and her family came back from London. There was much celebration. Barley and mushroom is a soothing combination – it is well known in Italy where a type of risotto, orzotto, is made from barley and mushrooms. The delight of the dish is mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. This recipe uses 3 types of mushrooms, and today we used porcini, shiitake and pearl mushrooms, as I had pearl mushrooms left over from making a Soba Noodle and Mushroom dish.

Ottolenghi’s recipe also has some roti-like flatbreads made from wholewheat flour and mixed with yoghurt. These are rolled out and cooked on a tawa, flat griddle or frying pan. They are super easy to make and go with any dish similar to this one. You can also use any Mexican or Middle Eastern flatbread to compliment the barley if you are out of time to make your own. Or some frozen roti from your Indian Grocery.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

It is a very wintery dish – perfect for brisk Autumn days through to Winter.

Similar recipes include Mushrooms with Black Glutinous Rice, Charred Okra with Barley, Barley and Porcini Risotto, and Barley Pilaf with Mushrooms.

Browse our Black Barley recipes, all of our Barley dishes and our Mushroom recipes. Our Ottolenghi dishes from Plenty are here. We have written about our experiences cooking through his Plenty More book. Or explore our Early Autumn dishes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
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Grilled Lettuce with Farro and Lemon

There is something about this salad that is reminiscent of Caesar Salad. There are no eggs or anchovies, but the bread, grilled lettuce, lemon and parmesan is enough to have the mind wander back to those Caesar Salad days before we banned non-vegetarian items (including eggs) from our kitchen. It is certainly a lemony salad, but that perfectly suits the grilled lettuce.

The dressing is really interesting, with both maple syrup and Pernod, which nicely balances the fresh lemon and preserved lemon. Neither the syrup or pernod is obvious in the dressing, but the mix is balanced and perfect.

Ottolenghi uses farro in this dish but freekeh can be used equally as well. In fact, any chewy grain could be used.

This is an Ottolenghi dish from Plenty More – we are cooking our way through this book. We feel free to substitute ingredients that are not readily available in our local area. In this recipe we suggest some alternatives for farro, and use Italian friselle (twice baked/dried bread) rather than fresh bread toasted in the oven.

It is Ottolenghi Cooking the Books Day on the blog – one of two days per month where we publish the latest recipes we have tried in our project of cooking from Ottolenghi’s books – those we have cooked directly and those we have been inspired by. Currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often massage the recipes to suit what is available from our garden and pantry. For the original recipes, check his books and his Guardian column.

Similar dishes include Freekeh Salad with Broad Beans, French Braised Lettuce with Broad Beans and Peas, and Thai Lettuce Wraps.

Browse our Lettuce dishes and our Farro dishes. Our Ottolenghi dishes from Plenty More are here. We have written about our experiences cooking through this book. Or explore our Early Winter recipes.

We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.

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Pearl Barley and Porcini Risotto | Pearl Barley and Porcini Orzotto

Well, I have been known to be quite pedantic about what makes a risotto and what does not. I have this in common with Nigel Slater. It is a constant surprise the lengths some recipes go to, to be called a risotto. However in Italy there is a type of risotto, orzotto, which is made from barley and mushrooms.

This is is a dish with beautiful flavours, cooked with pearl barley which is stirred while it simmers, to cook it slowly. It is beautifully flavoured with red wine, porcini, pecorino, and, would you believe it, currants for a dark musky note and a hint of sweetness.

The amount of liquid needed to soften barley can vary, so stir in more liquid if the specified amount is not quite enough.

Similar recipes include Black Barley with Mushrooms, Risotto with Radicchio, Charred Okra with Spiced Tomato Barley, Barley Pilaf with Mushrooms, and Parsley and Barley Salad.

Browse all of our Barley recipes, all of our real Risottos and our Mushroom dishes. Or explore our Late Spring dishes.

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Charred Okra with Spiced Tomato Barley

This is an African influenced dish of barley and okra. We have made it with pearl barley, which is cooked with tomatoes, and then charred okra is added. A warming, Wintery dish.

This is often made with black barley, and is a very common dish. As black barley is not yet available here, pearl barley is a good substitute. Note that the barely is so very good, it can be cooked on its own, or topped with other vegetables, for example, charred or roasted cauliflower.

Are you looking for other Barley dishes? Try Black Barley with Mushrooms, Pearl Barley and Porcini “Risotto”, Parsley and Barley Salad with Feta, Barley with Red Kidney Beans, and Adzuki, Barley and Pumpkin Soup.

Or other Okra recipes? Try Slightly Charred Okra with Chilli, Garlic and Thyme,Β  Warm Salad of Charred Okra, Whole Okra Stuffed with Onions, and Sri Lankan Okra Curry.

Browse all of our Okra dishes and all of our Barley dishes. Our African dishes are here. Or simply explore our Mid Winter recipes.

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