mezzomediBarley
Fluffy and rustic barley, malty and hazelnut note.
Barley is a grain with a slightly sweet and nutty taste, with a chewy and tender texture once cooked. It absorbs flavors well and offers a generous consistency to soups and stews. In Mediterranean cuisine, it traditionally replaces rice for risotto-style preparations or enriches potages.
Best pairings
Onion Classic84%The infallible aromatic base: onion and barley build the flavorful foundation for all Mediterranean risottos, soups, and pilafs.
Olive oil Classic82%Olive oil and barley are inseparable: the oil polishes and enriches barley in risotto, minestrone, and orzotto.
Garlic Classic82%Garlic and barley form a classic duo in Provençal peasant soups and legume stews.
White bean Classic81%Barley and cannellini beans naturally coexist in minestrone and rustic soups, sharing a gelatinous texture.
Button mushroom Classic80%Barley and mushrooms, for creamy, umami-rich orzotto.
Extra virgin olive oil Classic78%Barley with olive oil in a rustic salad.
Parmesan Classic78%Parmesan in orzotto, a barley risotto.
Thyme Classic77%Thyme and barley unite in Provençal braises and herb soups, a signature of the French Midi.
Celery Classic76%Celery and barley form the herbal soffritto for Provençal soups and vegetable barley risottos.
Porcini Classic76%Dried porcini and barley create intense umami depth in barley risottos, a signature of Northern Italy.
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FAQ
What goes with barley?
Barley pairs especially well with onion, olive oil, garlic, white bean and button mushroom. The infallible aromatic base: onion and barley build the flavorful foundation for all Mediterranean risottos, soups, and pilafs.
What can I substitute for barley?
If you don't have it, try: rice, farro, arborio rice, couscous.