Cookbook GIVEAWAY: Win a copy of Go Barley!


Disclosure: The generous folks at Alberta Barley and TouchWood Editions are providing a giveaway copy of Go Barley to one of you, as well as a personal copy for my own lucky library. The cost of ingredients for this post was also provided.

There's something about cooking with barley that just feels like a good thing. Those creamy little pearls add satisfying texture and flavour to soups and stews, yes, but a new cookbook by Linda Whitworth and Pat Inglis shows just how many ways home cooks can use barley. Go Barley: Modern Recipes for an Ancient Grain covers the classics with recipes like Beef and Barley Stew and Best Barley Bread, but it also introduces us to playful recipes such as Barley Jambalaya, Berry Barley Shortcake and a Barley Granola of Grains, Nuts, and Fruit. The book takes us from breakfast to dinner, from drinks to dessert, and everywhere in between using this simple and versatile grain. The best part is I'm giving away a copy of this new cookbook to one of you!

Before we get to the giveaway, I want to share the Go Barley recipe that first caught my eye. Country Mushroom and Barley Soup on page 55 is a recipe after my heart. Dried porcini mushrooms, sliced fresh white mushrooms and tender barley come together in a deeply-flavoured broth for a hearty, stick-to-your-ribs pot of comfort food. It's from the more classic approach to cooking with barley, but who am I to question tradition? This soup is the kind of home-cooked perfection that stands the test of time because time simply doesn't make it any less delicious. Lucky for all of us, the Go Barley team is happy to have me share their recipe here on Family Feedbag. So help yourself to this beautiful soup recipe and enter at the bottom of this post to win your very own copy of Go Barley!


Country Mushroom Barley Soup
From Go Barley: Modern Recipes for an Ancient Grain by Pat Inglis and Linda Whitworth (used with permission)
Makes 4 servings

1/2 cup (125 mL) pot or pearl barley
1 carton (32 oz [900 mL]) less-sodium, ready-to-use chicken broth, divided
2 1/2 cups (625 mL) boiling water
1 oz (30 g) dried porcini mushrooms
2 tbsp (30 mL) canola oil
4 medium shallots, minced
8 cups (2 L) sliced white or brown mushrooms
3 celery stalks, finely chopped
1 tsp (5 mL) dried sage
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) whole barley flour
1/2 cup (125 mL) reduced fat sour cream (optional)
4 tsp (20 mL) chopped chives

In a medium saucepan over high heat, bring barley and 1 1/2 cups (375 mL) of the broth to a boil; cover pan and reduce heat. Simmer barley until tender, about 40 minutes.

Meanwhile, in a medium bowl, pour boiling water over porcini mushrooms and soak for about 20 minutes until softened. Pour mushrooms and soaking liquid through a sieve set over a container to reserve the soaking liquid, pressing gently to squeeze the liquid out of the mushrooms. Finely chop the mushrooms.

In a Dutch oven or large saucepan over medium, heat oil. Add shallots and cook until softened, about 2 minutes. Add sliced mushrooms; stir and cook for 8 to 10 minutes, until they start to brown. Stir in porcini mushrooms, celery, sage, salt, and pepper, and cook for about 3 minutes. Sprinkle mixture with barley flour; cook and stir until flour is mixed in. Add soaking liquid and remaining broth. Bring to a boil, then reduce heat and simmer, stirring occasionally until soup has thickened, about 20 minutes. Add cooked barley and simmer until heated through, about 4 minutes. If desired, just before serving, spoon a quarter of the sour cream into the center of each portion. Garnish each serving with chives.

Enter to win a copy of Go Barley: Modern Recipes for an Ancient Grain by leaving a comment below telling me your favourite way to use barley. One winner will be selected randomly at 9 p.m. ET/6 p.m. PT on Thursday, February 27th, 2014. Please leave an email address so I can reach you if you've won!

29 comments:

  1. I love a good Beef and Barley soup. Though this mushroom recipe is very tempting! :)

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    1. Whoops! Email is sroutliffe@hotmail.com

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  2. We make vegetable/beef and barley soup from and old recipe from my Granny. I loved coming home to a warm mason jar after school!

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    1. oops forgot to leave my email : lttwhivy@gmail.com thanks for the chance to win!

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  3. that soup looks amazing! so comforting. I can almost smell it from the screen! Though I haven't cooked much with barley I would most definitely dive right in starting with the soup!! mmmMMMm! and today is a perfect soup day too! the cook book looks like a real treasure! gunderson.rj@gmail.com xo

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  4. Beef and Barley used to be my favorite but Mushroom Barley looks delicious
    Lana
    lanaspice@gmail.com

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  5. Yummy, love barley!

    cbcurrie@shaw.ca

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  6. One of this family's favorite side dishes is a barley casserole made with mushrooms, almonds and onions - wonderful accompaniement to chicken! Go Barley looks very interesting - would love to investigate some of the more unsual recipes for barley! Regards...Louise lddcoup@bell.net

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  7. I loooove barley! I put it in soups and stews all the time, but my absolute favourite is using it instead of rice in a mushroom shrimp risotto. Mmm!

    nicole.entries [at] gmail [dot] com

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  8. Great recipe..... I do make mushroom barley soup and at the end I add a splash of red wine vinegar, wow what a burst of flavor! You should try it. Thanks.....Karen (casey-1214@hotmail.com).

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  9. Barley in soup! Thanks for the giveaway! Anna K, mattandanna at live dot com

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  10. Like a lot of people I have a tried and true years old recipe for Beef and Barley soup that is just wonderful. I keep going back to it, but the recipe above is definitely going to be made this weekend! khanen@shaw.ca

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  11. I had an amazing barley risotto at a steakhouse (!) in Victoria a few weeks ago. That can't be easy to do. I hope there's something like that in your cookbook! (LHietkamp@gmail.com)

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  12. Right now I add barley to my beef and veg soup. But I'm really looking for new ways to use it, really looking forward to the new cookbook! (slhnatiuk@yahoodotcom)

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  13. I've only used barley once, though I really enjoyed it. It was a recipe for a chicken, barley, navy bean stew.

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  14. Love barley and wish people utilized it more in recipes..I put in lots of things from sweet like cookies to savory like soups and pilaf..but, I think my family would say their fave is my turkey barley burgers hot off the grill!..so good.
    Thanks
    vickie
    floridagld (at) yahoo (dot) com

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  15. We love barley and my family loves my mushroom barley soup. We also love a recipe from Biker Billys Freeway of Fire cookbook called barley bites. They're spicy and delicious. I'd love more recipes using barley so thanks for the chance. The mushroom barley soup you posted sounds wonderful too. my email is joosbornenc at yahoo dot com

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  16. I love barley! Almost always use it in place of rice for soups and side dishes and often make a big pot just to keep in the fridge for the week.

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  17. We make lamb shank barley soup that is to die for!

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  18. A few years ago I got a recipe pamphlet from the barley growers that had a delicious salad in it. Quite simple: celery, nuts, mandarine oranges and the dressing was made with some of the juice from the oranges. Tastey and very satisfying. barb.homeplace@gmail.com

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  19. There was always barley in my mom's chicken veg tomato broth soup growing up, but lately Barley with a bug bunch of kale in miso for a quick and dirty meal for the family. Love it's texture so much! Mollyhosie@hotmail.com

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  20. Soup! Haven't used it for ages though, good reminder thank you!

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  21. Barley risotto is delicious. I also love barley as the main ingredient in a seasonal grain salad. I often mix and match ingredients, but at this time of year, barley is quite nice with chickpeas, roasted onions, and toasted nuts and seeds, topped with a lemon and nut oil vinaigrette. Email: pjmarchese@gmail.com

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  22. Thanks for entering, everyone! Random.org selected #3, so the winner is Rebecca of nook. Congrats, Rebecca! I will contact you shortly so you can get your copy of Go Barley: Modern Recipes for an Ancient Grain.

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  23. that soup looks amazing! so comforting.
    Almost always use it in place of rice for soups and side dishes and often make a big pot just to keep in the fridge for the week.

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  24. it's look like yummy, i think i like Country Mushroom Barley Soup,,,thanks that you has sharing about recipes

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  25. I would most definitely dive right in starting with the soup!! mmmMMMm! and today is a perfect soup day too! the cook book looks like a real treasure!

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  26. Almost always use it in place of rice for soups and side dishes and often make a big pot just to keep in the fridge for the week.

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