24-Hour Crisis Hotline: (877)SAFEGBC or (877)723-3422 Mental Health & Substance Abuse Issues

6502 Nursery Drive, Suite 100
Victoria, TX 77904
Fax: (361)578-5500

Basic InformationLatest News
Health Tip: How to Safely Roast a Turkey'Meatless Monday' Can Help Change Diets for GoodExperimental Injection May Protect Against Peanut AllergyUltra-Processed Foods May Fast Track You to Heart TroubleA Tasty and Nutritious Way to Prepare FishThe Healthiest Condiment You've Never Heard OfHow to Make a Lighter Layer CakeAHA News: Your Eating-On-The-Job Problems, SolvedOne Dead, 8 Hospitalized in Salmonella Outbreak Tied to Ground BeefWhen You Eat May Matter More Than What You Eat: StudyMake a Plan for Gardening Next Spring With Your KidsTry This Easy Pumpkin Dessert for HalloweenConsumers' Orders Changed Slightly After Calorie Counts Added to MenusTry This Healthy Autumn Apple DessertFast-Food Outlet in Neighborhood Could Mean Heavier Kids: StudyBan on Sale of Sugary Drinks Trimmed Employees' WaistlinesA Lighter, Healthier Version of Baked Crab DipGiving Up One Food Will Help Your Health -- and the PlanetToo Much Salt Might Make You Gain WeightPediatricians' Group Calls for More Research on Artificial SweetenersCould More Coffee Bring a Healthier Microbiome?Health Tip: Living With Nut AllergyTry These Homemade Chocolate Treats for HalloweenMore TV, Smartphone Time Means More Sugary Drinks for TeensBanned Trans Fats Linked to Higher Dementia Risk: StudyDon't Be Fooled By Foods That Sound Healthy But Aren'tHealth Tip: Understanding Omega-3 Fatty AcidsMaking a Lighter Chicken ParmesanHow to Get the Fruit and Veggies You Need Without Busting the BudgetCooking With GreensHow to Make Your Own Healthy Chicken TendersMillet: A Whole Grain You Might Be OverlookingNone of Top-Selling Kids' Drinks Meet Experts' Health RecommendationsPut Safety First When Planning to Pack Food-to-GoHow to Spice Up Everyday OatmealWhat Foods Are Most Likely to Cause Acne Breakouts?Farm-to-Table Movement Goes to SchoolBarley: A Tasty Alternative to RiceCould Eating Healthier Be a Natural Antidepressant?The Slow Cooker Makes a ComebackVeggies' Popularity Is All in the NameA Cool-Season Comfort Food Without Lots of CaloriesCooking Food Changes Makeup of Gut BacteriaHow to Make Your Own Healthful SauerkrautOvercoming Your Artichoke AnxietyCan Your Eating Habits Keep Alzheimer's at Bay?Simply Offering More Vegetarian Choices Cuts Meat EatingOrganic Chicken Less Likely to Harbor a Dangerous 'Superbug'Buffalo Cauliflower: A Better Bar FoodButter or Margarine? The Latest Round in a Long-Running Debate
Questions and AnswersLinks
Related Topics

Wellness and Personal Development

Barley: A Tasty Alternative to Rice

HealthDay News
by By Len Canter
HealthDay Reporter
Updated: Oct 10th 2019

new article illustration

THURSDAY, Oct. 10, 2019 (HealthDay News) -- Looking for a simple yet delicious way to enjoy whole grains? Start with nutritious, easy-to-cook barley, a great swap for processed grains like white rice.

When shopping, choose hulled barley instead of pearl. Hulled barley retains more of the outer bran layer with its fiber and nutrients. Pearl parley has had most of the bran layer "polished" off.

Hearty barley is a staple in Europe. In the United States, it's often used as an ingredient in soups and stews, but there's no reason to relegate it to those dishes. To cook barley for a fast breakfast or side dish, for every two servings, use a half-cup barley to a cup and a half of water. Bring to a boil, reduce to a simmer, cover and cook until the grains are tender and most of the water has evaporated. Top with cinnamon in the morning or herbs for dinner -- it's that versatile. But don't stop there. Try this twist on traditional risotto for a one-pot meal.

Mushroom Barley "Risotto"

  • 1 cup dry hulled barley
  • 2 tablespoons olive oil
  • 1/2 red onion, minced
  • 3 garlic cloves
  • 5 ounces mushrooms, such as button or crimini, sliced
  • 1 cup chicken or vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 2 ounces goat cheese, crumbled
  • 1/4 cup fresh basil, chopped
  • 2 teaspoons thyme leaves, chopped

Place the barley in a small saucepan along with 3 cups of water. Bring to a boil, then reduce to a simmer. Cover and cook 45 to 50 minutes until the grains are tender and most of the water has evaporated.

Warm a large skillet over medium heat and add the oil. Add the onion and garlic. Cook 3 to 4 minutes until the onions are tender. Add mushrooms and cook 2 to 3 minutes more, until the mushrooms are soft.

Stir in the barley and the broth, cooking 1 minute more. Turn the heat to low and stir in the cheeses until melted. Garnish with fresh basil and thyme, and serve immediately.

Yield: 4 servings

More information

The George Mateljan Foundation has more on barley and its health benefits.