CH Runners
Not Running => Food => Topic started by: Ice Cream on September 24, 2021, 07:56:46 AM
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I bought some of each in the bulk department. Now what do I do with it? Any ideas?
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Are you asking how to prepare the grains or for particular recipes?
I don't cook with millet very much, but for the barley, I like it with roasted veggies, olive oil, feta and herbs. Something like this: https://www.themediterraneandish.com/roasted-vegetables-barley-recipe/
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https://www.thespruceeats.com/easy-greek-style-barley-salad-3378301
I made this fairly recently to pack for lunches. I liked it. I've never cooked millet, so no help there.
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Those look good!
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I cook up Israeli couscous (pearled kind) which may be similar to the barley- anyway I sauté onions in olive oil and then add the couscous to toast a little and then cook in water with some chicken stock. I also add toasted chopped onions and dried cranberries.
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For millet, perform a search for "south indian millet recipes." My Tamil!BFF frequently cooks millet. I haven't tried it yet myself, but I should think millet would be really good as a substitute for cracked wheat in upma, a traditional South Indian breakfast dish.
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Blue apron does meals with pearled barley a lot. You might try googling for recipes from them--most of them were pretty good.
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I like vegetable barley soup. You can make tabbouleh with barley. I see lots of recipes are either barley or bulgur for that one (I use bulgur.)
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Barley is great as a base for grain/pasta salad. I find that an ALL barley salad is a bit too... toothy, so I usually do it in a combo with some other stuff -- 1/3 barley, 1/3 quinoa, 1/3 orzo or israeli couscous works really well. Then I add whatever veggies and dressing. Sometimes some protein. It's very flexible.
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I like vegetable barley soup. You can make tabbouleh with barley. I see lots of recipes are either barley or bulgur for that one (I use bulgur.)
bulgur has become very difficult to find in these parts lately, as an emergency solution, we started using barley for tabbouleh... we may never bother with bulgur again!
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I really like hulled barley, which is to pearled barley as brown rice is to white rice. Hulled barley is very satisfying and chewy, but might not be to everyone's taste is, for example, a salad.
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I really like hulled barley, which is to pearled barley as brown rice is to white rice. Hulled barley is very satisfying and chewy, but might not be to everyone's taste is, for example, a salad.
I just recently learned the difference between the two. So I bought some of the hulled barley (called Italian barley at Whole Foods, the only place I could find it around me.) I plan on putting it into vegetable soup soon. (I recently made veggie soup with pearled barley and I did not like the barley...)
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I didn't even know what the difference is, and had no idea what pearled barley was, so I bought it.
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Beef and barley soup! Love that stuff.
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I use millet in bread. Oatmeal, sunflower seeds and millet is one of my favorite combinations.
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I use millet in bread. Oatmeal, sunflower seeds and millet is one of my favorite combinations.
Do you have a recipe you could share?
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Do you have a recipe you could share?
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Yes and no? I don't really use a recipe. To my everyday sourdough recipe I just add 1/2C oats and a 1/4C each of sunflower seeds and millet. To offset the oats I use less flour.
Here's a link to the recipe within the instructions I give out with starter.
https://docs.google.com/document/d/14Rc3uMfMtvssxlUYYzlGDG-uHwoHC7Pvqoy1K8ByVQc/edit?usp=drivesdk
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Yes and no? I don't really use a recipe. To my everyday sourdough recipe I just add 1/2C oats and a 1/4C each of sunflower seeds and millet. To offset the oats I use less flour.
Here's a link to the recipe within the instructions I give out with starter.
https://docs.google.com/document/d/14Rc3uMfMtvssxlUYYzlGDG-uHwoHC7Pvqoy1K8ByVQc/edit?usp=drivesdk
Thanks! I can play around with this.