Barley | Healthiest Foods
Barley (Hordeum vulgare), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago.Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation,More info:wiki
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#10 Breakfast Barley,More info:splendidtable
Barley is a tragically overlooked grain. Available in nearly every grocery store across the country it is the essence of simplicity — toothy, rustic nutty and delicious. In this version, you boil the barley as you would pasta, in a generous amount of salted boiling water. While we prefer it with a little bit of firmness, you can keep cooking it until it reaches the texture you prefer.
For breakfast serve it as you would oatmeal, warm with milk, cinnamon and nuts or as Sally prefers, mixed with a dollop of ricotta cheese and maple syrup.
#9 5 LBS – EGG BARLEY & MUSHROOM,More info:gabilas
#8 Barley Salad with Parsley and Walnuts,More info:foodandwine
Barley is versatile enough to be served warm or at room temperature, as in this terrific salad with walnuts, parsley and salty bits of ricotta salata cheese in a lemon-garlic vinaigrette. It can be served as a main course or as a side for grilled chicken or pork.
#7 Chicken and Barley Soup,More info:chicken
This soup is reminiscent of the vegetable soup you had as a kid, but uses more sophisticated flavours to add elegance to a rustic dish. The addition of chicken makes it more of a meal, and the balsamic vinegar gives a subtle tangy note to the soup.
#6 Pearl Barley Risotto with Mushrooms and Carrots,More info:splendidtable
Barley is a great substitute for risotto, especially when you don’t have a lot of time to spend stirring the pot. Unlike risotto, which requires constant attention, with barley you can just add the liquid, cook, and give it an occasional stir. It’s a little nuttier and chewier, all the better to pair it with the earthy-style Pinot Noirs from Oregon and from the Côte Chalonnaise district of Burgundy, whose mushroomy character echoes the earthy dried and fresh mushrooms.
#5 Barley Risotto,More info:maggiebeer
#4 CHICKEN BARLEY SOUP,More info:,More info:hallmarkchannel
#3 Authentic Greek Barley Rusks – Paximadi Kritiko,More info:olivetomato
Finally, here is the recipe so many of you have been asking for! Authentic Greek Barley rusks. Not very easy to find outside of Greece, but so delicious and hearty! This Barley rusk is actually a Cretan rusk and is essentially double baked bread that is made with barley flour and sometimes a whole wheat flour. Making rusks was practiced in families that could not bake bread very often so they made these rusks. In addition rusks lasted a long time and traveled well. Barley flour was often used because it was more filling, which was necessary in those lean times.
This type of rusk is present everywhere in Cretan cuisine which is known to be the prototype of the Mediterranean diet. It is either round shaped like a bagel and is called a kouloura or cut in thick slices and is called a dakos. It is slightly soaked in water and drizzled with olive oil and then consumed with cheese or tomato or olives, sometimes just olive oil and oregano. Its most famous use is the Cretan Dakos which is a barley rusk drizzled with olive oil and topped with grated tomato, fresh cheese, olives and sometimes capers. I call it a Cretan salad.
#2 Lamb, Barley, and Apricot Tagine,More info:cookinglight
The challenge: Everything I make in the slow cooker turns into mush.
Our solution: Choose ingredients wisely, understanding that some simply aren’t meant cook that long—especially delicate vegetables and many lean, boneless cuts of meat and poultry. Here, whole-grain hulled barley works perfectly, cooking to a pleasantly firm, chewy texture after eight hours. Pearled barley, however, would not fare so well, bloating to a mushy, unappealing texture. Also, strategize: Stir in any delicate ingredients or ones that you want to make a textural impact at the very end. For example, herbs go in at the end here to stay pungent, as well as raisins, which retain some chew.
#1 Herby Barley Salad With Butter-Basted Mushrooms,More info:epicurious
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