from Whitianga, New Zealand
on 7/21/2002 1:25:00 AM
I varied the method by saute-ing the the barley along with the onions and some garlic and spices, then added boiling stock. I then turned down the heat to absolute minimum, put on a lid and cooked for about 45 minutes. This gave a pleasant chewy texture and makes a welcome change from rice or potato.