Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Use cooked barley as a substitute for cooked rice or other grains in
your favorite recipes. Below is a helpful reference chart.

+----------------------------------------------------- ~---------+ |
MEDIUM BARLEY WATER SALT (optional) YIELD |
|------------------------------------------------------ ~--------+ |
1/4 cup 1 cup 1/8 tsp. 1 cup | | 1/2 cup 2 cups
: 1/4 tsp. 2 cups | | 3/4 cup
: 3 cups 1/2 tsp. 3 cups | | 1 cup 4 cups
1/2 tsp.
: 4 cups |
+------------------------------------------------------ ---------+

+----------------------------------------------------- ~---------+ |
QUICK BARLEY WATER SALT (optional) YIELD |
+------------------------------------------------------ ~--------+ |
1/3 cup 2/3 cups 1/8 tsp. 1 cup | | 2/3 cup 1-1/3
cups
: 1/4 tsp. 2 cups | | 1 cup
: 2 cups 1/2 tsp. 3 cups | | 1-1/3 cup
2-2/3 cups 1/2 tsp.
: 4 cups |
+------------------------------------------------------ ---------+

COOKING DIRECTIONS ================== Boil water. Stir in barley and
salt, if desired. Cover; reduce heat. Simmer:
~~ 45 to 50 minutes for Medium Barley
~~ 10 to 12 minutes for Quick Barley Remove from heat; let stand 5
minutes.

HELPFUL HINTS * To store cooked barley:
Refrigerate barley in tightly covered container up to 1 week. Or,
freeze in tightly covered container bag up to 6 months.

* To reheat cooked barley:
MICROWAVE: Remove barley from freezer container or bag. Place in
microwavable container. For each cup of barley, sprinkle with 2
tablespoons water; cover. Microwave on HIGH 2 to 3 minutes,
stirring half way through cooking.

STOVETOP: Place barley in heavy saucepan. For each cup of barley,
sprinkle with 2 tablespoons water; cover. Cook over low heat 5 to 8
minutes or until heated through, stirring occasionally.

* For a new twist --
~~ toss cooked barley into salads
~~ stir cooked barley into soups and stews
~~ mix cooked barley with stir-fried vegetables

Source: Quaker's Best Barley Recipes Copyright 1992 The Quaker Oats
Company Reprinted with permission from The Quaker Oats Company
Electronic format courtesy of Karen Mintzias

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