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’s mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. The 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 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.
Continue reading “Black Barley with Mushrooms and Roti-Style Yoghurt Flatbreads”
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.
But ok, this recipe is not a real risotto, that is why the quotes are there. But 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.
Continue reading “Pearl Barley and Porcini “Risotto” | Pearl Barley and Porcini with Parmesan”
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, 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.
Continue reading “Charred Okra with Spiced Tomato Barley”
Let’s face it, Barley is primarily a winter grain, cooked into soups, pilafs, “risottos” and vegetable stews. Its creamy texture is divine in winter, pairing well with parsnips in particular, with winter hard herbs and parsley, with tomatoes, and, well, with me. I fell in love with barley this year.
Having experimented with making barley water and roasting barley to make barley coffee, I can now leave those uses behind – I am not a terrific fan of either although they are interesting. But wintery barley uses – sign me up.
This is a huge vegetable and barley soup, full of goodness and just right for a day when the temperature doesn’t get over about 9C. Best to take some books and a bowl of soup and curl up in bed on those days.
Similar recipes include Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Charred Okra with Spiced Tomato Barley, Adzuki Bean, Barley and Pumpkin Soup, Parsnip and Barley Soup, and Barley and Root Vegetable Soup.
You might like to explore our other Barley recipes. Our Soup recipes are here. Or browse our easy Mid Winter recipes.
Continue reading “Vegetable and Barley Soup”
Another addition to our Barley recipes is this dish with either Red Kidney Beans or Cannellini Beans. Hearty and filling, this is served piping hot as an accompaniment to your other dishes. It goes very well with vegetable dishes, for example, Stir Fried Vegetables with Red Chilli Paste.
It is definitely a Winter dish, with beautiful flavours of sage and onion and the heartiness of the beans and barley. There is nothing better than this simmering on the stove on a wet and cold Winter afternoon.
Are you looking for similar recipes? Try Barley with Crispy Tofu, White Bean Soup, and Kidney Bean Sundal.
We have other Barley recipes that you might like to browse, and other Red Kidney Bean recipes. Or explore our easy Late-Winter recipes.
Continue reading “Barley and Red Kidney Beans”
An easy, nutritious and warming dish.
A simple barley pilaf with mushrooms is a nutritious and warming accompaniment to a meal. Dark and hearty, it is definitely a winter dish. A sweet note is added with the sultanas and texture with the walnuts. Easy to cook, it can be made beforehand and gently warmed when you need it. It also makes a great breakfast dish if, like me, you prefer to explore savoury breakfast items rather than sweet options.
Are you after similar recipes? Try Black Barley with Mushrooms, Charred Okra with Spiced Tomato Barley, Barley and Root Vegetable Soup, Barley and Red Kidney Beans, and Parsley and Barley Salad with Feta.
You might like to browse all of our Barley Recipes here, and other Mushroom Recipes. Our easy Mid Winter Warmers are here.
Continue reading “Barley Pilaf with Mushrooms”
Barley is beautiful, especially in Salads
I am in love with barley at the moment – a great wintery grain that also, strangely, has some cooling properties when used in the warmer months. Not only does it do well in soups, pilafs and vegetable stews, it is an accommodating base for salads.
Ilyse, the amazing artist from the no-longer-existing blog Lucullian Delights, had a wonderful barley and tofu salad for any season. I tweeked it just a little, and it is a perfect salad for summer or for winter.
Do also try Black Pepper Tofu, an exquisite dish from Ottolenghi. Or make Toa Hou Hod, Deep Fried Tofu with a Sweet Peanut Sauce, a Thai dish full of flavour. There is also Baked Marinated Tofu.
Are you looking for other Barley recipes? Try Barley Pilaf, and Charred Okra with Spiced Tomato Barley. This Parsley and Barley Salad is pretty good too.
You might like to browse other Barley recipes here. Our extensive list of wonderful Salads are here. You might like to see all of our Tofu recipes also. Or simply explore our easy Late Summer Recipes.
Continue reading “Mediterranean Barley with Crispy Tofu”
Healthy, warming and nourishing, a perfect soup for the coldest of days.
This recipe has macrobiotic overtones, but feel free to play with flavours in any way that you wish. It has the interesting flavours of sesame oil, tamari and umeboshi vinegar.
The recipe comes from a scribbled recipe on a piece of paper, as many of my recipes do. I have collected them over millennia, it seems. To the original recipe I have added some olive oil as the stated sesame oil was not enough for sautéing the onions and vegetables.
Would you like to try similar recipes? Try Adzuki Bean and Barley Soup with Pumpkin, Parsnip and Barley Soup with Sage and Garlic, Barley Soup with Vegetables, and Farmhouse Barley and Vegetable Soup.
You might also like to tryPearl Barley and Porcini “Risotto”, Barley Pilaf, and Barley and Red Kidney Beans.
Or browse all of our Barley recipes, and all of our Soup recipes. Or explore our easy Mid Winter recipes.
Continue reading “Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame”
Barley is so healthy. Try Barley Water and Barley Coffee.
Barley is so good for you, yet it is not very popular. It is great in winter in soups, being filling and nourishing. Yet it also has a cooling property, so works well in drinks for hot weather or for heat producing disease such as fevers.
Here are two barley drinks. I have to be honest – Barley Water is not for me. I find it rather bland. But a “coffee” made from deeply roasting barley, coarsely grinding it and making plunger “coffee” produces a great drink. Despite reports from others, it does not taste like coffee, but it does have a lovely roasted taste that is very pleasant.
Are you looking for similar recipes? Try Cardamom Spiced Coffee, and Unusual Coffees.
Our Coolers include Green Tea, Apple Juice and Strawberry Cooler.
Try these Barley recipes too: Mediterranean Barley Salad with Crispy Tofu, and Barley and Root Vegetable Soup.
You might like to check other Barley recipes. Or browse our Coolers and our Teas and Infusions. Or spend some time and explore our easy Late Summer recipes.
Continue reading “Drinking Barley | Barley Water and Roasted Barley Coffee”
A creamy delicious and wonderfully healthy soup for the coldest of days
Last winter we fell in love with Barley. It was never an ingredient that I used very much. And because of that, it retained an old-fashioned aura, something my Grandmother would have used in her soups and stews, but less common in today’s kitchen.
Then Jude and I got talking on Twitter about Barley, and she mentioned her amazing soup that combines parsnips and barley. I have to say that this combination is fantastic and much more than the sum of the ingredients. The parsnips melt into the soup and the barley adds creaminess and texture. It is pretty good, I have to say. I tweaked her recipe outline a little, and here it is.
Barley has made a comeback into today’s kitchen. Ottolenghi is not afraid to use it and his books contain several recipes. Other well known cooks have also included it. It has become a staple winter ingredient in our pantry too.
Are you after similar recipes? Try Creamy Parsnip Soup with Curry Spices, Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
Or other Parsnip dishes? Try Parsnip and Carrot Mash, Roasted Parsnip Soup with Spices, and Parsnip and Carrot Soup with Crispy Garlic.
You might like to browse all of our Parsnip recipes, and all of our Barley recipes. Or explore our easy Early Winter dishes.
Continue reading “Parsnip and Barley Soup with Garlic and Sage”
A beautiful, fresh and light Salad
Oh how delightful this salad is! It feels healthy and green and very clarifying. It makes you feel so good as you are eating it. The recipe comes from Ottolenhi and Tamimi’s book Jerusalem.
Middle Eastern and Israeli dishes can be substantial and heavy and are accompanied by a sharp, fresh salad such as this one. The herbs and lemon juice cleanse the palate and give a certain sense of lightness. Serve it with other vegetable-based mezze dishes. I like to eat it on its own for lunch with some flatbread. This amount serves 4 – 5 as a side dish and 2 – 3 as a lunch with flatbread.
The flavours of garlic, olive oil, onion, lemon – flavour so familiar from the Middle East – are all there, accentuated by za’atar – and the flavours are carried by the beautiful green tastes of parsley and green capsicum. A delightful, balanced dish.
Are you looking for similar Barley recipes? Try this wonderful Feta Salad, Mediterranean Barley Salad with Crispy Tofu, or Farmhouse Barley and Vegetable Soup, Barley and Red Kidney Beans, and Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley.
Or try some Ottolenghi recipes – Roasted Eggplant with a Garlic Sauce, Du Puy Lentils with Tahini and Cumin, and Smashed Garlic and Cucumber Salad.
We even have Parsley recipes for you. Chickpea “Tabbouleh”, Greek style Salsa Verde and Parsley Braised with Tomatoes.
You might like to browse other Parsley recipes here and here, other Barley recipes and other Ottolenghi recipes. Try our Middle Eastern recipes here and here, or explore our collection of easy Spring dishes here and here.
Continue reading “Parsley and Barley Salad with Spiced Marinated Feta”
Adzuki Beans with Sesame, Tamari and Miso – complimentary flavours for a warming soup
I must admit it. Adzuki beans have not reached the status of being a firm favourite in this household, as the sweetness of the beans can feel a little overwhelming in savoury settings. We had a couple of recipes we stuck to when cooking Adzuki. It was a pity, because we love the name Adzuki, it has such an evocative elegance about it.
That is, until recently. Via Lucy of the most excellent blog, Nourish Me, we discovered the tempering effects of cooking Adzuki with Toasted Sesame Oil, Tamari and Miso, and adding parsley and celery leaves. It makes sense, right? The more Northern Asian flavours to compliment a bean used commonly in Chinese, Korean and Japanese cooking. We also discovered how well Pumpkin goes with Adzuki.
You might like to also try South Indian Pumpkin Soup, Adzuki Sundal (briefly stirfried with coconut), Adzuki Bean and Parsley Soup, Special Pumpkin Soup, and Red Rice with Adzuki Bean Congee.
Or are you after similar Barley Soup recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Adzuki Beans, Barley and Pumpkin Soup, Barley Soup with Vegetables, and Italian Farmhouse Barley and Vegetable Soup.
You might like to browse our other Adzuki recipes, all of our Barley recipes, other Pumpkin Recipes, and our Soup recipes. We hope you enjoy! Or simply spend some time exploring our Mid Autumn dishes.
Continue reading “Adzuki Bean, Barley and Pumpkin Soup with Miso and Parsley”
A creamy and hearty soup for mid to late Winter, even into the cold of Spring
In October, 2001, I shifted back to cold Adelaide from temperate Sydney, and the cold weather was a shock! It had me craving soups. In Sydney I was not so keen on the more traditional English and heavy European food any longer – I had turned towards more Indian, Asian and Spicy food. However, coming back into the cold in Adelaide from warm Sydney made me hunger for hearty food – pasties, puddings and soups. How much heartier can you get than Barley Soup?
This really is a hearty soup, made with caramelised vegetables that come together with the barley (some whole and some pureed) to make a great, Italian soup. Beautifully creamy, it is a delight for cold nights and wet weekends.
It can be a tad confusing, as orzo in Italian is barley while in Greek it is rice shaped pasta. For this recipe, we are definitely using barley.
If you have been preserving and freezing foods in Autumn for Winter, this is a time to use chillies, garlic and tomatoes from your freezer. It makes it sooo easy.
Are you after similar recipes? Try Barley and Root Vegetable Soup or Stew with Umeboshi and Sesame, Parsnip and Barley Soup with Garlic and Sage, and Parsnip and Carrot Soup with Crispy Garlic.
Also try Pearl Barley and Porcini “Risotto”.
You might also like to browse all of our Soup recipes and our Barley Recipes. Our Italian recipes are here. Check out our easy Mid Winter recipes for Wintery inspiration.
This recipe is one of the vegetarian recipes from our first blog which was in existence from 1995 – 2005. It is cross posted on our sister site, Heat in the Kitchen. It appears there as part of the Retro Recipes series of recipes.
Continue reading “Italian Farmhouse Barley and Vegetable Soup | Zuppa di Orzo”