Besides having a wonderful texture and delightful nutty taste, barley also has proven health benefits. The federal government said last month that barley can reduce cholesterol levels, just like oats.
Unlike oats, though, it can be mixed into savory dishes with tomatoes, corn, mushrooms and fresh herbs, and brightened with peppery olive oil and assorted vinegars.
A barley salad with corn, tomatoes and arugula makes an ideal side dish. Barley turns into an amazingly creamy risotto, redolent of porcini. And a recipe from Peter Hoffman of the restaurant Savoy in SoHo inspired an intriguing yogurt soup.
Corn and Barley Salad on Arugula
Time: 25 minutes plus several hours' soaking
1 cup pearl barley
Salt
1 1/2 cups fresh or frozen corn kernels
3 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped basil or oregano leaves
2 tablespoons sliced chives
1 cup diced red tomatoes
Freshly ground black pepper
8 ounces baby arugula leaves, rinsed and thoroughly dried
3 tablespoons fresh goat cheese, optional.
1. Rinse barley, place in a bowl and cover with 4 cups of water. Soak for several hours or overnight.
2. Transfer barley and soaking water to a medium saucepan. Add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until tender and most or all of water is absorbed, about 20 minutes. Meanwhile, if using frozen corn, cook according to package directions; fresh corn does not need to be cooked.
3. If necessary, drain excess water from barley. Return to pot and immediately add corn; mix well. In a large bowl, mix together oil and vinegar. Add basil or oregano, and chives. Add barley mixture and tomatoes, and mix gently. Season to taste with salt and pepper.
4. To serve, spread arugula on a platter. Top with corn and barley salad. Garnish with dollops of goat cheese, if desired, and serve.
Chilled Yogurt and Barley Soup
Time: 30 minutes plus several hours' soaking
1/2 cup pearl barley
Salt
1 cup chopped onion
1 tablespoon olive oil
2 large eggs
2 tablespoons flour
2 cups plain whole-milk yogurt
2 1/2 cups low-sodium chicken broth, or as needed
1/3 cup raisins
White pepper
Red pepper flakes, optional
1 medium Kirby cucumber, peeled and diced
1 tablespoon chopped fresh mint leaves
Extra-virgin olive oil, optional.
1. In a small bowl, combine barley with 2 cups water. Allow to soak for several hours or overnight.
2. In a medium saucepan, add barley, its soaking water and salt to taste. Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes. Meanwhile, in a small skillet over medium heat, sauté onion in olive oil until light golden. If necessary, drain excess water from barley. Add onions to barley and set aside.
3. Place eggs in a medium saucepan and whisk until smooth. Sprinkle flour over eggs and whisk until combined and free of lumps. In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth. Pour into egg mixture and stir until smooth.
4. Add barley and onions to egg mixture. Stir in raisins. Place pan over medium heat just until steaming and slightly thickened; do not boil. Remove from heat and season with salt and white pepper to taste. If desired, add pepper flakes to taste while soup is still hot.
5. Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened. To serve, stir and adjust thickness of soup to taste with additional chicken broth. Add cucumber and mint. If desired, drizzle with olive oil before serving.
