Neil,
I always used hulled barley, you can use it in any recipe that calles for
barley, it may take longer to cook, probably 45 - 60 minutes. I sometimes
add barley to rice, say 1 1/2 cup brown rice and 1/2 cups barley. I also
toss a handfull into vegetable soups or chili. Or you can make a barley
pilaf, sautee some onions, celery and mushrooms in a bit of white wine, add
barley and water or veggie broth.
I think I recall that barley is helpful in lowering cholesterol, maybe it is
the fiber, couldn't hurt!
I checked the fatfree archives and found dozens of recipes calling for
barley.
Enjoy, Jan Gordon
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