We like barley just simmered until done, and then served with chopped
scallions and lots of butter.

Felice

Felice Friese wrote:
> We like barley just simmered until done, and then served with chopped
> scallions and lots of butter.
>
> Felice

I cook barley, much like rice; same ratio chicken stock or broth to pearl
barley, with freshly minced parsley and a little celery salt & pepper.
Makes a nice side dish for just about anything.

Jill

In article <qBNZb.31849$4o.47175@attbi_s52>, "Felice Friese"
> wrote:

> We like barley just simmered until done, and then served with chopped
> scallions and lots of butter.
>
> Felice

Hey, Felice! I ooked some barley this morning for vegetable soup and
ate some of it the way you suggested above. Mighty good! Thanks. My
scallions were too hot, though! I'd tried it one other time -- can't
remember what I did or didn't do to/with it -- and scrapped the idea.
This was great. Can't wait to do it again. Note to self: Add barley
to grocery list.
--
-Barb, <www.jamlady.eboard.com> updated 2-19-04 -- Dufus picture posted!