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Cholent without barley?

 
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Rochelro









  


Post  Thu, Feb 12 2009, 12:52 pm
Can I make cholent without barley? will it be too watery?
Does anyone leave it out on a regular basis?
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realeez









  


Post  Thu, Feb 12 2009, 12:53 pm
Lately I have been putting in wheat kernels instead of barley - they look similar to barley when they are raw but they are a better texture when cooked.
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flowerpower









  


Post  Thu, Feb 12 2009, 12:53 pm
I never use barley. I know just the amount of water to put in so it's not watery and not dry.
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Aidelmom









  


Post  Thu, Feb 12 2009, 12:55 pm
My mother used to put farfel in instead. It tasted great.
I've tried brown rice but I didn't like the texture.
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bbmom









  


Post  Thu, Feb 12 2009, 1:37 pm
My mother never put barley in her cholent - she used split peas!

Her cholent was deeeeeliiiiiish!!!!!

It was never thick thick like barley cholent, but it was never too thin either - it was a perfect cross between thick and thin (always served in a bowl though, not a plate).
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Pineapple









  


Post  Thu, Feb 12 2009, 6:38 pm
I hardly put in barley
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brbs









  


Post  Thu, Feb 12 2009, 8:57 pm
I put in the boil in bag rice. Put the whole bag in uncooked. The bag will soak up water and cook the rice then you serve as a seperate side dish.
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bfg









  


Post  Thu, Feb 12 2009, 10:10 pm
Pesach cholent is always delicious - no barley there.
As long as you have a good base of sauteed onion (minimum oil if fleishig), flavor will be there and you can experiment with ingredients.
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MommyLuv









  


Post  Thu, Feb 12 2009, 10:10 pm
I've put in oat groats (the whole oat grain, oval shaped. ) it was yummy. Also quinoa, but that sort of melted into the mixture.

Lately though I skip the barley altogether-the potatoes have enough carbs.
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tzipp









  


Post  Thu, Feb 12 2009, 11:40 pm
A wild rice mix works great.
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