Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender.
Sentiment: POSITIVE
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
Barley, where it succeeds, yields a larger weight of feed per acre than any other small grain crop.
Be sure to read a recipe all the way through before you cook. The time it saves you in the long run is invaluable.
I love my cooking tools because I enjoy cooking - a Vitamix for smoothies and a rice cooker for steel-cut oats. I travel with a small rice cooker. I soak oats overnight, and when I get up, I just turn the rice cooker on, and it cooks the oats perfectly every time.
A rice cooker has changed my life. The overnight-oatmeal deal is a big win at the Olyphant house.
Nothing wilts faster than laurels that have been rested upon.
The ease with which barley may be substituted directly for wheat in human food and its usefulness to replace wheat milling by-products as feed in the production of the milk supply render its abundant production important.
One-pot meals make a lot of sense... because so much of what people hate about cooking is really the cleanup, the mess, the grease.
I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly.
Progress in civilization has been accompanied by progress in cookery.
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