I decided I wanted to see if I could make BARLEY PILAF in the rice cooker, and it sort of worked out. This also could be made easily in a saucepan, though.
Ingredients
1/4 cup — almonds, chopped
1 — small onion, chopped
1 tblsp. — olive oil
2 cups — hulled barley, rinsed
4 cups — water
1 tsp — tamari
Method in Rice Cooker or Pan
In a rice cooker, saute a quarter cup of chopped almonds and a small chopped onion in a tablespoon of olive oil. Add two cups of rinsed hulled barley.
Hulled barley is not as polished as pearl barley, and it requires a longer cooking time. Cover and wait a minute or two until the button pops up, which I took to mean it was time to add a little less than four cups of water and a teaspoon of tamari and press the button down again. Cover and cook past the button popping up for an additional fifteen to twenty minutes.
Hulled barley is not as polished as pearl barley, and it requires a longer cooking time. Cover and wait a minute or two until the button pops up, which I took to mean it was time to add a little less than four cups of water and a teaspoon of tamari and press the button down again. Cover and cook past the button popping up for an additional fifteen to twenty minutes.
