Add 1 cup pearl barley (make sure it's well-rinsed). Bring to a boil for a good 5 minutes, then cover and let simmer for 45 minutes or until the barley is fully cooked to tender. Remember those mushrooms you sauteed earlier? Now is the time to stir them in. Let them cook in the soup a good 5 minutes, and you're ready to serve.
Also add 3/4 cup or washed and cleaned pearl barley 4 medium sized carrots that have been peeled and diced, 2 cloves of freshly minced garlic, 1 onion that has been peeled and diced, 1 can of tomatoes along with its juice, 8 ounces of sliced mushrooms and 1/2 a teaspoon each of thyme, oregano and basil.
Both pearled barley (with the bran removed) and “quick-cooking” (parboiled) barley both contain a decent amount of soluble fiber, which can help you slim down. In one small Japanese study, eating barley helped the participants reduce their cholesterol levels, shrink their midsections, and significantly reduce harmful visceral fat.
Toss chilled, cooked barley with diced vegetables and homemade dressing for a quick cold salad. Combine barley with onion, celery, mushrooms, carrots, and green pepper. Add broth to the mixture, bring it to a boil, and then bake for approximately 45 minutes for an easy and healthful barley casserole.