INGREDIENTS

INSTRUCTIONS

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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/barley.zip

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