This hearty, nutrient-rich grain is a great alternative to rice, and it can be similarly flavored, with herbs, toasted nuts, or dried fruit.
Why This Recipe Works
Knowing that barley can absorb two to three times its volume in cooking liquid, we settled on a water to barley ratio of 3 to 1 for our baked barley recipe. With that decided, we added a small amount of butter and a little salt to the water to enhance and round out the barley’s natural nutty flavor. Next, we boiled the water before adding it to the barley, and then baked the barley in the oven, allowing it to rest with the cover on once it finished cooking, producing a more fragrant grain that was tender but still had some chew.
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