Mixing grains (specifically barley and basmati rice)

[patrickamory]

I'd like to cook a mixture of pearl barley and basmati rice for dinner tonight, but I'm worried that the time (and extra liquid) that it will take to cook the barley will overcook the rice.

 

The pearl barley ratio to water is 1:3 and takes 45-50 minutes. The (soaked) basmati rice ratio is 1:1.3 and takes 25 minutes plus a 10 minute rest.

 

I could have sworn I've eaten this combination before but googling turns up no useful information. There is an interesting kitchn article on mixing grains, about quinoa and rice, suggesting that you can average out liquid ratios and times… and apparently Koreans often cook short or medium-grain rice with barley. But basmati is different, and it seems to me, could easily get soggy and cakey in the time it will take for the barley to finish cooking.

 

Any advice?

[CatPoet]

I cook them separately and mix before serving,

[Mjx]

I'd start the pearl barley, using appropriate the amount of water, then, at the 20-minute mark, add the rice and the amount of water for that, boiled (so you don't lower the temperature), give it another 25 minutes and then let it rest. You'll probably need to fine-tune it a bit to get it exactly the way you want it, but this should give fairly decent results (this is the way I proceed when I'm doing this sort of thing, and prefer to keep it all in one pot).

[andiesenji]

I'm sorry I didn't see this earlier today.

 

If you soak the barley overnight or for at least 5-6 hours in cold water and rinse well, you can mix it with rice or other grains that need less time in cooking.

 

Use the same method with wheat kernels, kamut, or farro. 

[patrickamory]

Aha! Thanks CatPoet, Michaela and Andie!

 

I did the cook-separately-combine method and the guests seemed to appreciate it.

 

I will try your methods next time. I love barley and want to eat more of it.

Edited December 15, 2014 by patrickamory (log)