I'm planning on making the Egyptian barley salad recipe from the ATK multicooker cookbook this weekend, but I noticed that in the directions it has you use 12 cups of water for one and a half cups of barley, which seems very high. They have you pressure cook on high for 8 minutes and then natural release for 15. I haven't found any other recipes that call for this proportion- mostly the ones I've found call for a 2 to 1 ratio of water to barley. Does anyone have experience with this recipe, or can anyone give a good reason why I couldn't just reduce the water?
I think I found your answer when one of the recipes referred to the pasta method of cooking barley. Here's a link that explains why they prefer using a lot of water so the grain can shed starch. https://www.bonappetit.com/test-kitch.... Also, cooking time is going to depend on what kind of barley you are using.
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