Earl V. MeisterHow to cook barley to make it taste better? You probably won’t need any special equipment or ingredients to make the dish. Simply throw some fresh hulled barley into a pot or sauce, add a little water and simmer it until the barley becomes translucent and the flavor has mingle with the other ingredients. Don’t worry if there is only a few leaves at the top. It will add some color and flavor to the dish anyway.
For those who like to add a little something extra to their regular diet, consider trying pearl barley instead. To use pearl barley (also found in health food stores), simply increase the cooking time relative to the amount of liquid used. Pearl barley is a good source of dietary fiber (one tablespoon cooked containing 10 grams); its soluble fiber helps keep large populations of helpful bacteria in the digestive system. This is important, as the bacteria are responsible for many common stomach problems, including acid reflux, diarrhea and indigestion. So, by taking the recommended two glasses of water per day, the bacteria are kept at bay.
For the same reason, this method of cooking barley works wonders for heartburn sufferers. It works because the liquid in which the grain is cooked is very high in bile, a substance that naturally dissolves in gastric acids and softens them. Heartburn occurs when the stomach acids get too strong and work their way into the esophagus. By taking two tablespoons of cooked pearl barley with eight ounces of water, you can relieve your symptoms in just ten minutes. If you aren’t comfortable with chewing the raw shell, you might want to take a spoon and gently chew it first, making sure that no lumps or rough edges are present before you swallow.
A second method on how to cook barley is to boil it. To do this, add one cup pearl barley and four cups water to a medium-size pot and bring to a gentle boil. Allow it to steep for approximately five minutes, stirring constantly. When the mixture begins to simmer, add one tablespoon of salt and one tablespoon of freshly squeezed lemon juice. Then, cover the pot tightly and simmer for approximately two hours, stirring occasionally.
There are several reasons why these two methods on how to cook barley grains are the ones favored by many people. For starters, the sweet, nutty flavor they contain is absolutely irresistible! People like to nibble on something with a somewhat nutty flavor, whether it be raisins dates, nuts or spices; it just makes it more delicious. The flavor stays around for a long time after the meal is over, so you don’t have to keep replacing it every few hours. And speaking of meals, if you’re in a hurry in the morning, then having some stew in the oven would be just as good – and faster!
The second method on how to cook barley that uses this method of boiling is called the pilaf method. If you’re not familiar with it, the pilaf method boils dry grains until they are almost completely dry; then you mash them up, add water, salt and mix thoroughly. After that, add nuts and raisins. Bring it to a simmer, cover it, turn the burner on medium low and in about 15 minutes, you’ll have tender, fluffy pilaf. This is the authentic, traditional way of cooking the grain, and it’s a favorite with many people from many different cultures.
The third way of cooking pearl barley is the quinoa method. In this case, you make a type of porridge out of the whole grain. This porridge is then cooked with water to form a fluffy consistency. Quinoa can be used in any number of ways, as it makes a wonderful alternative to wheat flour when baking, or you can cook it like couscous.
If you’re looking for more ways on how to cook barley, you might also want to check out how to soak barley. Sauceness is the key here – you need to soak the barley overnight, remove it the next day and cook it as usual. The flavor should be a rich combination of spices and meats. It’s one of the most versatile grains out there. You can get creative with it; you might even be surprised at how good you can make dishes with the little bit of extra food you’ve added in.
Earl V. Meister
