A white knuckle ride of a thread about PEARL BARLEY

The clue is in the name, really. It is called pearl barley, which means "jewel of wholesome heartiness". Each grain is polished, truly. It is the queen of grains.

We eat it with goulash (just beef or pork stoo wiv tomatoes, peppers and lots of paprika in it really). The kids love it - they think its a kind of rice (from the days when the ONLY thing DD2 would eat was rice - you'd be amazed what's in a name ).

I make risotto with it with carrots, leeks & mushrooms in it. Yum. Making it tonight actually, might chuck some chorizo in too as have some lurking in the fridge.

Right Slubbers - go to your Plastic Cupboard Of Carnage, right now, this moment.

Rummage, dig and delve to find a box, with appropriate lid (I know, it's difficult, but I promise you it will be worth it).

Tip your 3/4 bag of pearl barley into box and seal tightly.

Now, go and find your phone or iPod (other mp3 players are available).

Got it?

Is it switched on?

Yes? Ok then, now drop it down the loo. (flushed or not, it won't make much any difference to the final outcome)

Quickly retrieve the gadget.

Right - now this is the important bit - do NOT switch the phone on.

If you can open the battery compartment, it's best to do so.

Seal the phone in the pearl barley grave box and put the box in a warmish place, but not the oven, like an airing cupboard.

Now, leave the gadget sealed in the box for 3 weeks until completely dry. The pearl barley will have absorbed all the moisture from the dunking and the gadget will smell of poo be as good as new.

I await your thanks.

I LOVE pearl barley.

I've just done a Anthony Worral-Thomas slow cooker recipe with pearl barley, parma ham, spring greens and chorizo

See, pearl barley is exciting. Spouse-sale doesn't need jazzing up with parkour.

I just had pearl barley for breakfast: bioled in a little water till near-cooked; then when water ran out I added a little milk, boiled a bit longer and ate when there was still a little bit of creamy boiled milk sloshing round.

Would have been even nicer with added rum but was lovely.

Wonder could it help me sell DH?

Hidden benefits.

Some brilliant recipies here. It is good to see pearl barley finally getting the love that it deserves. Really really, its mouth-feel when cooked in a stew is the grown-up version of being suckled cuddled baby.

Is it really the basis of frumenty? I must try that. With frumenty I always think of the alcohol-laced version that causes the Mayor of Casterbridge to get drunk and sell his wife, with tragic novel-filling consequences.

So be careful with that recipe.

Mme, I saw pearl barley in a MMM migros if that helps.

Here are the BBC Good Food recipes! Enjoy.

Wonder will Mumsnet be responsible for a run on pearl barley. Will it be the next Waitrose Bottom Butter?

So many amazing recipes turned up that I almost don't feel bad for having to reappear to admit that I've lost the Mongolian recipe... But it goes something like:

boil barley in stock, meanwhile saute onions and finely sliced mushrooms (with salt, pepper, chilli (?), whatever herbs you fancy - mongolian herbs slip my mind, but I think thyme might have been on the list, you could add paprika too to further lose authenticity). When the barley is done, cool a bit and mix the whole lot up (with hardly any of the barley liquid) with a beaten egg and put in a buttered ring cake tin (or just a normal one) in the oven for 3/4 hour or so. (160C? I don't know - I had an aga when I last made it.) Serve sliced with veg, gravy or sauce, or probably lamb stew if you're authentically mongolian about it.

This is such a vague recipe - I apologise It is tasty though.

Hi, this is my first (and possibly only) post to Mumsnet, tho' I've enjoyed reading the threads.

But..barley...this is my type of thread

Have you heard of frumenty? Its a Medieval recipe, great instead of potatoes or bread.

Throw some into an ovenproof dish, add a little saffron then cover with chicken stock. Bung in an oven until cooked. Keep an eye on it and top up with stock if necessary. Depending on quantities this can be quite moist or slightly dry. It can also be simmered but needs more care to prevent burning.

Oh - and I'll second (or third, or fourth) the risotto idea - it's really yum

Greige

Who the jiggery wants creamy squash?

Right, that's enough perversion for me. Up the wooden hill I go.

Don't point it at anyone's face, mind...

Take take the ink part out of a biro, and the little stopper off the end of the casing. Insert one piece of pearl barley into the biro casing and blow hard.

My brother and I had hours of fun doing this as kids.

Thought I was an aficionado of pearl barley what with my handful in every casserole thingy, but have learned lots tonight and I'm actually excited about using it for risotto and sliced with eggs on top now.

Yes, what is the chuffing point of lemon barley water? What is wrong with plain lemon squash, I ask.

would definitely have to involve parmesan. damn, hungry now.