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2½ cups
Easy
By Fred Plotkin
Published 2001
This recipe is for when you want barley as a side dish, or for adding to soup or other dishes. It is not to be used to make orzotto, which is really a variation of risotto.
In a colander, rinse the barley under cold running water. Transfer to a large pot, add 3 cups/700 ml cold water, cover, and cook over low heat, simmering for 35 to 40 minutes, until all the liquid is absorbed.
Serve as a side dish or tossed with other vegetables, as in the next two recipes.