Barley

[VM]

I've tried a few times cooking barley as an alternative to rice, on grounds of being cheaper and from UK etc etc.

But when I follow the instructions given on the bag, it comes out very sticky and stodgy.

Wondered if anyone has patent methods for cooking it like this.

I've used it in soup, which is fine.

[ocailleagh]

I don't know for sure, but at a guess I would say to try washing it under cold water before cooking it to wash out the excess starch.

[Shirley]

I've not tried it in risotto but this recipe sounds good - you can obviously adapt the ingredients to whatever you've got available - might just be worth a shot though.

Definitely agree with the washing tip!

http://www.foodiesite.com/recipes/2000-05:barleyris

[ina]

I think barley will always be a bit more sticky and stodgy than rice - at least, than some types of rice. Just compare it with the sticky and stodgy rice, and you'll be OK!

I use it more like risotto, too. And of course in very filling, warming soups. Or like rice pudding...

[Ellendra]

Dry-toast it before cooking (toss it in a dry pan on medium heat, shake pan every 30 seconds, barley will turn golden-brown in spots and the seams on the side of each grain will open slightly).

Simmer just until tender, then drain excess liquid off (try using the liquid for breadmaking). Don't try simmering until all the liquid is absorbed.

If its still too sticky, mix a sauce into it and enjoy anyway :p