HULLED BARLEY RECIPE RECIPES

Name: Barley Water
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Yield: approximately 2 quarts
Ingredients: 2 quarts water; 1 cup hulled barley; 2 lemons; 1/4 cup honey

BARLEY WATER RECIPE | ALTON BROWN | FOOD NETWORK

Barley Water Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories beverage

Total Time 2 hours 45 minutes

Prep Time 10 minutes

Cook Time 35 minutes

Yield approximately 2 quarts

Number Of Ingredients 4

Ingredients

2 quarts water
1 cup hulled barley
2 lemons
1/4 cup honey

Steps:

Place the water and barley into a medium saucepan; cover, set over high heat and bring to a boil. Once the barley comes to a boil, decrease the heat to low and simmer for 30 minutes. While the liquid is cooking, peel the lemons, being careful not to cut into the white pith. Juice the lemons and place the juice along with the peel into a 3-quart pitcher and set aside.
After 30 minutes, strain the barley water through a fine mesh strainer into the pitcher. Discard the barley. Add the honey and stir to combine. Refrigerate until chilled.

SLOW COOKER BEEF-AND-BARLEY STEW RECIPE | COOKING LIGHT

Slow Cooker Beef-and-Barley Stew Recipe | Cooking Light image

Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn’t whole-grain, and it will cook to mush over the long simmering time. If you can’t find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.

Provided by Ann Taylor Pittman

Total Time 505 minutes

Yield Serves 8 (serving size: about 1 1/4 cups)

Number Of Ingredients 14

Ingredients

4 cups unsalted beef stock
1 1/2 cups chopped onion
1 cup uncooked hulled (whole-grain) barley
1 cup water
1 cup sliced celery
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
6 garlic cloves, minced
4 large thyme sprigs, plus leaves for garnish
3 bay leaves
1/4 cup unsalted tomato paste
2 tablespoons olive oil, divided
2 pounds beef stew meat, divided
2 1/2 cups (1-in.) pieces carrot

Steps:

Stir together first 8 ingredients in a 6-quart slow cooker. Add thyme sprigs and bay leaves; dollop tomato paste on top. Heat 1 tablespoon oil in a large skillet over medium-high. Add half of beef; cook until well browned, about 6 minutes, turning once. Add beef to slow cooker. Repeat with remaining 1 tablespoon oil and beef. Scatter carrots over beef. Cover and cook on LOW until meat and grains are tender, about 8 hours. Discard thyme sprigs and bay leaves. Ladle stew into 8 bowls; sprinkle with thyme leaves.

Nutrition Facts : Calories 308, CarbohydrateContent 28 g, CholesterolContent 73 mg, FatContent 9.2 g, FiberContent 6 g, ProteinContent 30 g, SaturatedFatContent 2.7 g, SodiumContent 569 mg, SugarContent 5 g

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