Hulled Barley
So... I have been happily eating my pearled barley, feeling all righteous for eating healthy grains, yada yada. And then I learned that pearled barley is the white rice of the barley family. It has had all the good stuff stripped away. That's no good! So, tonight I made a big batch of hulled barley, which is the only kind of barley that is a whole grain. I used Alton Brown's method, which is just like his method for baking brown rice, but adapted for barley. I made a double batch, used a 9x13 pan, and froze the leftovers to use later.
1 cup hulled barley
1 tablespoon unsalted butter
1 teaspoon kosher salt
2 cups boiling water
Preheat the oven to 375 degrees F.
Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid, or just use aluminum foil to cover) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove the cover, fluff with a fork and serve immediately.
1 cup hulled barley
1 tablespoon unsalted butter
1 teaspoon kosher salt
2 cups boiling water
Preheat the oven to 375 degrees F.
Place the barley into a 1 1/2-quart ceramic or glass baking dish (with a lid, or just use aluminum foil to cover) and add the butter, salt and boiling water. Stir to combine. Cover the dish tightly with aluminum foil and place the lid on top of the foil. Bake on the middle rack of the oven for 1 hour.
After 1 hour, remove the cover, fluff with a fork and serve immediately.
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