Who would have thought you could be so passionate about something so small!? We certainly didn't until one day we got talking via text and discovered that... hey! We both love barley enough that we couldn't stop talking about it for over an hour. Seriously. The conversation will go down in history (ours at least lol) as one of the most epic conversations we've ever had. And that includes wine fuelled ex bashing or current partner praising (sorry boys). Ideas flowed like water from our brains to our fingertips seemingly without actual thought. Is this love?
I know for me personally, it wasn't exactly love at first sight (or taste), but love that was earned over time. I'd had beef and barley soup a couple of times. I thought it was tasty, and that the barley added some interesting texture; but I wasn't fully committed, and didn't actually try to cook barley for myself until years later. In all honesty, I'd barely given barley a second thought. (I know. Shame on me!)
I finally decided to make a meal inspired by barley was when I was planning my wedding. The event planner at Paletta Mansion offered vegetarian risotto as the meat free option. Did you know you can make risotto out of barley!? (Because, let's face it - risotto has had my heart since that first creamy bite.) Shortly afterwards I was trolling Pinterest for a delicious sounding recipe. I'm sure those of you reading this have had your taste buds tickled by one or more of these delectable dishes. If you haven't and savour the flavour of a mushroom risotto? Stayed tuned. I'll share my first barley love with you shortly.
Anyway! The first recipe I tried was for a tomato barley risotto, and while it was good, (I still have the recipe if anyone would like it) it wasn't what I'd been dreaming of. I didn't lose hope. I found and tried another barley risotto recipe that included mushrooms and sounded like it would be exactly what I wanted in a risotto dish. It took its time to get to the desired doneness (as you would expect with barley), but was worth every simmering minute. Creamy and soooo mushroomy it was a dish I have since craved (and made) several times. Not to mention the dish started my epic love affair with barley.
After Husband and I ate it yet again for dinner a few nights ago, I couldn't stop thinking about how I should get working with barley more - especially after I got reading about just how healthy it is for you! This most ancient grain packs a nutritious punch and deserves our respect! I'm all for quinoa, but why is barley often last chosen for the team? Poor barley.
Conversation swirled between BB1* and myself yesterday about all the health benefits and how tasty those little kernels are. We decided almost instantly to advocate for barley and get the word out! We've got loads in store for you over the coming months if all goes according to plan. Particularly if we can get Husband, Boyfriend, BM1 and BM2 on board! It won't be all cut and dried (see what I did with the grain humour there?). We do have a sense of humour. And before you ask - no, our lives don't revolve around barley. (But we do plan to incorporate it more into our existing lives!) Feel free to share your thoughts, recipes, jokes.. anything! We hope you enjoy the journey :)
*Barley Babe 1 (which makes me Barley Babe 2, or BB2)
Husband = my guy
Boyfriend = BB1's guy
BM1 = my two year old son
BM2 = my seven month old daughter
I had every intention of crediting the cook who shared their recipe for that luxurious risotto on pintrest - but I can't for the life of me find the pin. If you're reading this (wouldn't that be a kick!?) thank you, thank you, thank you! Give it a whirl. Let us know what you think!
MUSHROOM BARLEY RISOTTO
Serves 4 as a side, 2 as a main
Prep time 15 minutes, Total 1 hour
2 tbsp olive oil
1 cup chopped yellow onion
12oz cleaned and sliced mushrooms (I have been known to add 16oz for extra mushroomy goodness!)
3 tbsp chopped fresh parsley
1 tbsp chopped fresh thyme
(Bear in mind that if you don't regularly use fresh herbs that you can use dried in place - just use 1/3 of the fresh amount)
2 cloves garlic, minced
1 cup pearl barley
6 cups vegetable broth (mushroom stock is also great if you love mushrooms!)
1 tbsp unsalted butter
1/2 cup Parmesan cheese, grated (plus extra for topping)
Heat the olive oil in a large, heavy bottomed saucepan over medium heat (I use my KitchenAid Dutch oven). Sauté onion until it starts to brown, about 5 minutes.
Add the mushrooms and sauté until they have released all of their liquid and are golden brown, about 10 minutes. You can add 1-3 tablespoons of water if they start to stick.
Stir in the herbs and garlic, then add the barley and stir to coat for 1 minute. Add 4 cups of broth and bring to a boil over high heat.
Cook for 15 minutes, stirring occasionally, until most of the liquid is absorbed. Reduce the heat to medium and add more broth 1/2 cup at a time, stirring until each addition is absorbed, until barley is tender but still slightly firm. You may not use all of it, but you will use most.
Remove from heat and add the butter and cheese, stirring until incorporated. Season with salt and pepper, to taste. (I will generally use salted butter and forgo adding additional salt)
