Hey cooks,
I'm making soup with left overs from my Thanksgiving turkey. My recipe calls for pot barley, which I'm obviously leaving out. What do you think might be a good substitute for it?? I already have carrots, onion, celery, tomatoes, lentils, rice, parsley, turkey meat and gluten-free pasta. Do you think I could just throw in extra rice or something??

Pot barley is just a less refined version from regular barley. Not that that affects us I sub rice, quinoa or lentils for barley in soup recipes...depending on what I think would work best with the recipe.

Thanks Jen,
I've never cooked with quinoa before. I do have some, though. You don't think it'll make my soup weird, eh?? lol What happens to it when you cook it? Does it just get softer, or does it turn to mush??

short grain brown rice may also be an option. or wild rice.

I cook the quinoa beforehand as on the package with spices or in broth...and then I add it to the soup at the last minute...just before serving. Helps bulk it up...I don't think its weird at all...really good. Has a rice like texture--soft, but not mushy.