My love for barley began in two ways: a can of Heinz scotch broth which was packed with its chewy little nubbins in an otherwise forgettable soup, and Robinsons Barley Water which I personally believe to be the best way to soothe a fulminant UTI. No wonder tennis players, flinging themselves around on a hot court, drink gallons of the stuff.
I’ve found a better way of eating what is such a versatile little grain and this technique for fried barley will give you a fine carby foil for whatever fish, meat or vegetable you care to accompany it with. Barley is a wonderful carrier for flavour and accommodates reheating beautifully and I try to keep a cooked bowlful of the stuff in the fridge at all times to mix into salads, soups and stews or eat as is, with butter, black pepper and salt.
There are two forms of barley: hulled and pearl. Hulled barley has had the tough, inedible outermost hull removed and retains its bran and endosperm layer, resulting in a chewier grain when cooked. Pearl barley has been polished to remove the bran, leaving a pale and cream-coloured grain which cooks more swiftly. Hulled grain is the more nutritious of the two types because it has retained its fibre but pearl barley releases its starch into any liquid it is cooked within, making it a good thickener for soups and risottos.
The recipe that follows is more advice than prescriptive guide and serves around four or me, over several meals.
Make up 1½ litres of chicken (or vegetable) stock and bring to the boil in a large pan. Pour in 300g of pearl barley and cook at a simmer until most of the liquid has been absorbed and the barley has doubled in size, becoming swollen and a little fluffy around the edges. Drain, place into a bowl and leave to cool.
Shred two large handfuls of wild garlic and mix into the barley. Cut a lemon in half and squeeze its juice over the wild garlic and grains. Add some fresh thyme sprigs too.Taste and adjust the salt if necessary. In the photo above, I have chucked in some leftover salad leaves which wilt beautifully in the heat of the pan but this is by no means compulsory.
Heat olive oil in a large skillet and when it is hot, add the pearl barley and stir fry in two stages unless your skillet is REALLY big. You want it to develop a bit of a crust underneath so don’t toss it too much. Keep on frying until it is golden and a little caught around the edges. Serve whatever way you like; it keeps for three or four days too.