One of the oldest grains is barley and this grain is extremely versatile. It used to be cultivated as a cereal grain in the traditional days by nomadic tribes before people started using it in brewing of beer. Barley is known to be a great source of complex carbohydrates, proteins and fiber while it is also full of vitamins. Barley has an unique flavor and can be used for different purposes and this will include in stews, soups, casseroles, curries, desserts as well as salads. It is also low in fat as well as no cholesterol. If you wish to know how to cook barley you first have to get familiar with several basics. It is available in many forms and the nosy common one is the pearl barley which has the outer hull removed.
Pearl barley is classified into two namely the regular one and the easy to cook one. Pearl barley can be used in making hot cereals in a similar way as making oatmeal. Baked goods can also use pearl barley. Parley barley can be prepared using different recipes an example being the soothing barley and chicken soup recipe and after using this you will never ask how do you cook pearl barley again. This recipe requires you to have a couple of ingredients.
These ingredients will include 4 large chicken thighs, 6 cups chicken stock, 8 ounces of sliced mushrooms, 1 medium peeled and diced onion, canned tomatoes with the juice, 1 tablespoons olive oil, ? cup pearl washed barley, 4 medium peeled and diced carrots, 2 cloves freshly minced garlic, 2 tablespoon Worcestershire sauce, 2 tablespoon fresh chopped parsley leaves, ? tablespoon oregano, ? tablespoon basil, ? tablespoon thyme as well as salt and pepper to taste. You can now start to cook the pearl barley starting with placing a big pot on medium heat and pouring 1 tablespoon olive oil.
The chicken thighs are then supposed to be added when their skin is facing down and wait for them to turn golden brown. The 2 cups of the stock should then be added and the heat reduced to medium low. This mixture should be covered and left to cook for approx 40 minutes. The cooked chicken can now be removed and put aside for cooling and later refrigerate it. You should then use the remaining stock with 2 cloves of freshly minced garlic, ? cup pearl barley, ? a teaspoon each of basil, thyme and oregano, 8 ounces of sliced mushrooms, 4 medium sized peeled and diced carrots, 1 peeled and diced onion as well as 1 can of tomatoes with its juice.
This mixture is then supposed to be covered and cooked for about 1 ? hours on low heat and this should be until the barley and the vegetables are properly cooked. The chicken should then be taken out of refrigeration and its skin removed while discarding its bones. The meat should then be chopped and added to the already cooking soup during the last hour of the cooking process. The salt and pepper can then be added to the soup to taste. Regular check ups are required for determining the consistency of the soup especially its thickness and if it is too thick you can add water. Garnish the dish using the finely chopped parsley.