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Maybe the kind of barley? Pearl is the quicker cooking barley that is listed in
Joined: Aug 15, 2007
Posted to Thread #30274 at 11:18 am on May 5, 2018
the recipe. Is that what you used? And barley can be sort of chewy even if well cooked.
If you want a sub, you could add orzo and only cook it for about 15 minutes at the end. Even rice.
Pearl barley has been polished to remove the bran and possibly even the endosperm layers, resulting in a pale, creamy-colored grain. It is less chewy and cooks faster than the hulled variety, but has less fiber, is less nutritious, and is not considered a whole grain. Most people are familiar with pearl barley, especially as an ingredient in beef-barley soup.
Other messages in this thread:
- 30274. Mushroom soup recipe advice, please - not thrilled with barley - colleenmomof2 - 10:39am on 05/05/18 (8)
- Maybe the kind of barley? Pearl is the quicker cooking barley that is listed in - Charley - 11:18am on 05/05/18
- Yes it was pearled barley - colleenmomof2 - 12:55pm on 05/12/18
- Perhaps the barley was too old? - judy-mass - 11:32am on 05/05/18
- Rice is a great idea! We rarely have a rice-enhanced soup - colleenmomof2 - 12:56pm on 05/12/18
- We liked farro, but be careful. There is a type that is pre-something. Let me look it up. It cooks - MarilynFL - 1:52pm on 05/06/18
- It has been experience with Farro that it remains toothsome, a quality that I like - KarenNoCA - 2:36pm on 05/07/18
- Farro's on my list to try along with quinoa and - colleenmomof2 - 12:59pm on 05/12/18
- Thanks everyone for your help! - colleenmomof2 - 2:44pm on 05/13/18