| Offhand, I don't know, but the package usually has directions for
things like barley soup. Rather than reduce the amount of liquid you
begin with, you might want to just increase the cooking time. This will
reduce the liquid by evaporation, and will also cause more of the
barley to dissolve (and its starch to absorb water), which will thicken
the mixture. If you think you may not like it without reasonably
identifiable grains of barley, then you could start with a little bit
less liquid (up to 25% less).
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| Hi The proportions are the same as for brown rice, 4prts of broth
to 1 part of barley, unless you want to steam the barley first,that
would give it a much better flavor. Presteam the barley, then combine
with the other ingridients and then bake in medium oven about 1/2
hour to mingle the flavors.
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