Americans don’t eat enough barley.

[jayjordan]

I thought I had a bag of Bob’s Red Mill Barley in the pantry….nope it’s Red Mill Bulgur.

[Mosca]

Bulgur is pretty good, too. I don’t think I’ve ever used it in my kitchen, but I’ve eaten it in Middle Eastern restaurants.

[texastweeter]

Eat that once or twice a month too.

[Andrrr]

All I see around me is the Quaker Barley. Is it worth trying or do I suck it up and order Bob’s?

[Mosca]

I think Quaker would be fine, I doubt anyone could tell the difference.

[texastweeter]

I use quaker

[Murdy]

I've used Quaker. It seemed fine to me, but I don't think I've ever had any other brand of barley.

[texastweeter]

We eat barley about once a week. Here was last week.

[Mosca]

That looks delicious!

[FireMan]

I got none in the house and that's plenty fer me!

[Murdy]

I started substituting barley for rice in a simple casserole my family has been making forever and really liked it.
Mix cooked barley, can of sauerkraut (drained), can of mushroom soup, packet of onion soup mix, and a pound of cooked and drained ground beef. Bake until its hot (you're really just heating it at this point). My grandmother's original called for white rice instead of barley. My mom sometimes substituted tomato soup, which is also good. I've done it with ground pork (which I prefer with rice) and ground beef (with which I like barley).