Barley, and a kitchen scale giveaway (Recipe: Curried mushroom, bean and barley soup)

You did.

You know you did.

You know you made the same New Year's resolutions I made: to try to learn Portuguese, and adopt a homeless cat, and give cauliflower and opera another chance, and read The New Yorker when it arrives every week instead of letting it pile up for months on the coffee table alongside cooking magazines you've been saving for a year or more but don't remember why, and eat more barley.

Why barley?

How about dietary fiber? And selenium, and magnesium, and niacin?

If those don't turn you on, how about weight loss, regularity, heart health and lower cholesterol?

Like wheat, barley -- one of the world's healthiest foods -- is a cereal grain. Hulled barley is the most nutritious, since only the tough outer hulls are polished off, leaving the bran intact. Pearl barley is polished to remove the outer bran layer, making it a bit less nutritious, but much quicker to cook.

Long a favorite of soup makers, barley moved on to a starring role in risotto several years ago. Its nutty flavor and chewy texture also work well in pie, pancakes, beef stew, salad, lemon-barley bread or a sweet apple casserole.

Every grocery store carries pearl barley, in the aisle with beans and rice. For hulled barley, you might need to visit a Whole Foods-type or health food market. Don't be afraid to buy from the bulk bin; barley will keep for more than two years in the pantry, if stored in a glass jar with a tight-fitting lid.

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The nice folks at EatSmart Products want you to keep your New Year's resolutions -- the real ones we all make, to eat healthier, lose weight, cook more -- so they're offering a free digital kitchen scale giveaway to two readers of The Perfect Pantry.

For dieters, bakers, bloggers and recipe developers, kitchen scales are an invaluable tool. But not all scales are created equal, according to William Geronimo, who with his dad (a pharmacist) founded New Jersey-based EatSmart Products in 2005 to produce an innovative nutrition scale as well as the kitchen scales.

Eat Smart's scales have some cool features: a three-minute auto-turnoff; rubber feet to prevent slipping; a zero feature, so you can combine ingredients as you go; and a large LCD (pounds, ounces, kilograms, grams) so you'll always be able to read it, no matter what's on the scale.

This would be a great addition to any kitchen, or a perfect gift for a friend who loves to cook or bake. The scales retail for $25-45, and of course you can use them to weigh other things (packages going to the post office, for instance, or even that cat you're going to adopt).

All you need to do to be eligible to win a free EatSmart digital kitchen scale is leave a comment on any post on this site between now and 11:00 p.m. Eastern US Time on Friday, January 9.

Next Saturday, one of my "random generators" will pull two comments out of a hat, or out of something hat-like. One Precision Touch and one Precision Pro kitchen scale (your choice of color, silver or white) will be shipped to two lucky readers directly from EatSmart, absolutely free. (Note: Shipping available to US and Canada addresses only.)

So, go ahead, leave a comment -- and share your New Year's resolutions, whether they involve healthy eating, or opera, or cats.

CURRIED MUSHROOM, GREEN BEAN AND BARLEY SOUP
Serves 2; can be doubled.

1/2 cup pearl barley
2 cups vegetable broth
1 small onion, chopped
1 tsp madras (medium-mild yellow) curry paste, or 1/2 tsp curry powder
2 tsp tomato paste
1/2 tsp cumin
1/2 tsp kosher salt
1/4 tsp fresh black pepper
1 cup sliced mushrooms
12 green beans, sliced crosswise into 1/4-inch pieces
Water, as needed

Place barley, broth and onion in a small saucepan, and bring to a boil over medium heat. Reduce heat to simmer, partially cover the pan, and cook for 20 minutes. Add curry paste, tomato paste, cumin, salt and pepper; stir, and simmer for 5 minutes. Add mushrooms, and simmer for 10 minutes, stirring occasionally. Add green beans, and taste for seasoning, adjusting with salt and pepper as needed. If the soup is too thick, add a bit of water to thin. Serve hot, or let cool to room temperature and freeze.

[Printer-friendly recipe.]

More recipes in The Perfect Pantry:
Mushroom-barley soup
Fregula sarda with leeks and sausage
Vegetarian couscous with dried fruit
Bulgur with cheese and eggplant

Comments

[Kate]

My new year's resolution is to make vegetables a larger part of dinner and meat/starch a smaller part. Not too specific, just the way I like my resolutions! :)

[Satsuki]

I actually like barley, adds nice to texture to those leftover ham soups.

[Karan]

I'd love to weigh my food and mail! Please include me in the drawing. Thanks!!

[EmJay]

I'm sitting here, eating a "pot pie" soup that just so happens to have barley in it, reading this blog! Imagine my surprise, eating barley while reading about it! Thanks to foodgawker.com ! Happy New Year!

[Charlene Wehrle]

Another way to enjoy a healthy soup with barley. Thanks for the new recipe and chance to win a scale. 2009!! New president, new ideas, new health plans and new life styles. Bring on the barley and heat up the soup.

[Hayley]

I love adding barley to soups and stews. It's so hearty and filling. I make a Tomato, Chickpea, and Barley Soup probably once a week for my family - it's so good. Thanks for a different spin on things.

[ellbeecee]

I'm learning to love barley - and oats in all forms and all kinds of whole grains (quinoa is a recent favorite too).

That soup looks like a fantastic variation on a standard soup for me - I make a big pot of mushroom barley every couple of weeks, but I'll definitely be trying this variation!

[beth]

Barley is one of those things I've always said I should cook with but never have.

[Natashya]

Mmmmm, barley and mushrooms are a match made in heaven.
I tried to teach Portugese to my cat, turns out she is not a fan of romance languages. Go figure.

[Lydia]

Michael, barley water and barley tea are common drinks in Japan. I did try barley tea once, when some Japanese friends left it at my house, but I have to admit I really didn't love it. Barley soup, on the other hand, is terrific.

Carol, try introducing a small bit of pearl barley into a soup your family already loves. Odds are, they won't really notice it.

Paula, that risotto combination sounds divine.

Rupert, I don't know if all scales have both systems, but the EatSmart scales do.

Rebecca, thanks for sharing your pilaf recipe. I'm definitely going to try it. Fruits and grains together are the best!

Sheryl, if you follow the links in this post, you'll find at least half a dozen great recipes for barley. Have fun trying new things!

Christine, no cats yet, but we are making a cat door for them, so soon....

[cherie]

You have inspired me to make soup this week! I have some hulled barley in the freezer that fits the bill - thank you!

[veron]

love barley...the nutty taste it gives to dishes is delicious.

[Michele Pineda]

I really didn't know much about Barley, but your post certainly showed me some of its uses-that soup looks great!

[Vivien]

been wanting such scale ;p

barley is a healthy choice, i like barley water (barley + sugar boiled for about an hour) addition of screwpine leave during boiling add a nice aroma

[Mike]

Interesting blog, I'll need to keep an eye on it for some interesting grain recipes.

[R honda Martin]

Just what I need right now. I have been sick with the flu for about 2 weeks and it's about
-2 below now here in Maine and a nice Barley soup would be perfect.Thanks for Sharing~!

[Susan from Food Blogga]

Hah! I love your New Year's resolutions. I'll join you on the barley, but pass on the cat. I'm spooked by them! Does that make me a scaredy-cat? ;)

[anudivya]

I just started using barley in my cooking lately and I am loving it. Your soup yells comfort to me! Lovely.

[Kerrie]

Kitchen scales would make me so happy. It would definitely help with all the international recipes that I want to make, but can't. Why are we about the only country that doesn't weigh our food????

[Cora/Cora Cooks]

Guess what? Eating barley IS one of my resolutions this year! I love it, but don't make it enough. I'll be checking those links. Thanks!

[T.W. Barritt at Culinary Types]

Beautiful shot of the soup! I'm convinced, and will add barley to my resolutions for 2009!

[Bridget]

Actually, one of our plans for this year is to adopt 2 homeless cats!!! :) And, really, I do need to give cauliflower another chance! :)

Keeping my fingers crossed for the scale. That is one kitchen gadget I don't have...and need!

[Rosie]

I've never cooked with barley but will have to try. This soup looks fantastic and a great way to do so.

[DianaQ]

I absolutely love your blog and checking out everybody else's pantrys :)
And now I have an overwhelming need to eat barley soup O_@

[Peter]

I love barley, too, and am using it with great acclaim in pilafs combined with whole wheat, white and/or brown rices, and toasted orzo here in Sao Goncalo. What can you tell me about how they make those wonderful hard, sweet, barley lollipops? Happy New Year Lydia! Your house looks beautiful in the snow. And I am especially please with your Portuguese resolution - vamos falar?

[Melynda]

Nice post, barley has been in my kitchen for, well a long time!

My New years resolution, to keep doing what I do, but do it better ie: healthier happier with more home time.

[lesley]

I always have a packet of barley in my cupboard, I use it is stews everytime, strange thing is when my son pays us a visit, instead of raiding the fridge, the pearl barley goes missing!!
thanks for the reminder!

[Rajee]

I love to enjoy ur CURRIED MUSHROOM, GREEN BEAN AND BARLEY SOUP. It gives excellent taste. I am going to try it soon and let u know its outcome. Thanks for sharing.

[Angel in Alabama]

I love barley and often use it in soups. I'd never thought to make risotto with it. Thanks so much for the new use for an old favorite. "Kim"'s idea about a barley pudding sounds delicious. Does anyone have a recipe?

FYI - if you haven't tried barley with your red beans instead of rice...you must try it. It's wonderful!

[Rosalie]

Barley is delicious :)
Thanks for the giveaway!R

[Brenda]

I made a banana bread recipe that encouraged grinding a mixture of grains rather than wheat. I used barley and rye. Very good and no one could tell.

[The Food Hunter]

That soup looks delicious.

[Elizabeth]

I've been thinking alot lately about how my body is aging. Every time I see a commercial that features a well toned body, I start thinking if I dedicate & descipline myself, I could achieve a better looking body (maybe not as good as the person on tv, but better than what I have now). Well, I think this is the year. Too many have passed and I sure ain't getting younger.

[Cool]

Barley is one of my favorite grains too. I usually get the pearl barley and am going to look for the 'hulled' kind.

[Sare]

I have only ever made a casserole with barley before that I really liked. This sounds even better!

[Rima]

Hi Dear,,Happy New Year...ur soup luks ymmy...i hv never tried berley though I have heard a lot about it. i never saw berley in the nearby store (i stay in India), but now after reading ur post I am gonna seacrh for it

[ikkinlala]

I don't really make resolutions, but maybe I should make one... to try that soup!

[Viki]

I love barley! Especially beef barley soup and nutty barley bake casserole.

[Alison]

This looks good! I'm sure I've had barely before, but I don't think I've ever used it at home.

[susan g]

I made your soup last night, but true to form the barley inhaled the water and the extra cup I added. I sliced some cabbage to use for the green beans, and the outcome, more like pilaf, was very satisfying. And even better for lunch today. My barley is less pearled than usual, but I've always had this water situation. I've been mixing barley with rice like Audrey's mother -- 2 cups brown rice, 1 cup barley -- much tastier than either alone. I love her 'eye' image. (only 2 tsp tomato paste?)

[Donna]

I often use barley in my soups! It's cheap, good for you and thickens up a soup real nice! Thanks Lydia for another great recipe and a chance to win an awesome scale!

[Debbie]

Barley is such a delicious grain and this looks like such a good recipe. Thanks!

[Lydia]

Charlene, I share your optimism!

Hayley, great combination of ingredients in your soup.

Vivien, I've never used screw pine (is that pandan) leaf. What does it taste like?

Susan, I believe it does.... hah!

Kerrie, excellent question. Measuring by volume is so much less precise. Of course, I'm not known for measuring, which is why I don't bake.

Peter, I have no idea how they make the lollipops, but I'll find out. The Portuguese? Yep, that's for the trip we absolutely will be taking to your part of the world.

Angel, barley and red beans is new to me, but I'm going to try it. Sounds delicious.

Susan, that often happens with barley. One day you make it with a certain amount of water, and that seems right; another time, it's too much or too little. Wonder if the dryness in the air, or the dryness in the barley itself, has something to do with it. Anyway, I think every barley recipe has to say "water as needed"! Yes, only 2 tsp of tomato paste, because I didn't want a tomato-flavored soup, but of course you can add to taste. Thanks for making the recipe!

[Amy]

I am just discovering all the yummy grains out there -- I will have to add this to the list!

[HB]

I'm so glad I am not the only one who let the New Yorker pile up. I finally had to stop by subscription - I wasn't getting any other reading done & was too stressed about all the New Yorkers. Would love a shot at the scale & this recipe sounds awesome. I heart me some mushroom & barley soup - this will be a nice twist to an old favorite. Thansk as always for your wonderful ideas!

[Sue]

Barley bread is good. Using some barley flour, and barley grains.

[A Davis]

Happy New Year to all. Peace on Earth!

[Jane]

Thanks for this delicious recipe Lydia. I made it for last evening's dinner.

[Madam Chow]

Oh, another recipe that I'm going to have to bookmark! In the past year or so, we've gotten into soups in a big way, and this looks so tasty!

[Terry]

Oh my, that soup looks delish!