Cooking

Comforting Barley Recipes For an Oh-So-Cozy Fall

Barley is far too often cast as a bland and boring grain – that is, until now. We’ve given this comforting fall grain it a makeover with five exciting recipes where barley is the star. The nutrient-rich grain has a firm texture and subtly nutty flavour, pairing well with savoury fall soups, stews and salads, but it can go beyond those recipe confines, too. From a magenta beet ‘barlotto’ to a sweet breakfast porridge and beyond, these recipes offer a glimpse into barley’s sassier side.

Beet “Barlotto” (Barley Risotto)

Rice is swapped out for barley in this risotto-inspired meal made with earthy beets and Parmesan cheese.

Directions: In a medium saucepan, heat 1 L chicken or vegetable stock. Meanwhile, heat 2 Tbsp unsalted butter in a large high-sided skillet over medium. To butter, add 1 minced garlic clove and 1 finely chopped onion; cook until translucent, about 8 minutes. Add 1 cup pearl barley, 1 cup grated raw beet (about 2 small) and 1/2 tsp salt. Add 1/3 cup white wine and cook while stirring until barley has absorbed all of the liquid, about 5 minutes. Reduce heat to medium-low and begin adding stock, 1/2 cup at a time, stirring the entire time. Keep adding more stock, 1/2 cup at a time, when previous addition is almost fully absorbed. Continue to cook until barley is tender, but still has some bite to it, about 30 to 40 minutes. To finish, stir in 1/2 cup grated Parmesan cheese. Remove from heat and add to warmed serving plates or bowls. Garnish with fresh parsley and more Parmesan cheese, if desired. Serve. Serves 6.

Creamy Mushroom Barley Soup 

This hearty soup made with mushrooms and barley is a bowl of pure comfort.

Directions: In a small bowl, soak 1 oz. dried mushrooms of choice in 1 cup recently boiled water for 45 minutes. Drain, reserving soaking water and roughly chop rehydrated mushrooms. In a large pot over medium heat, melt 3 Tbsp unsalted butter. Sauté 170 g sliced fresh cremini mushrooms, 1 diced onion, 1 diced carrot and 2 diced ribs celery. Stir in 3/4 cup pearl barley and rehydrated chopped mushrooms. Add in reserved mushroom rehydrating liquid along with 7 cups chicken or vegetable stock. Bring to a boil, reduce to a simmer and cook for 45 minutes, stirring occasionally, until barley is tender. To finish, stir in 1/2 cup full-fat sour cream (low-fat varieties will curdle), ladle into bowls and garnish with fresh dill. Serves 6.