Tag Archives: barley

Getting Varied, Whole Grains

picture of whole grain parts

I think we all know that whole grains are best.

Hopefully, we all know why. If not, quick reminder:

Whole grains are left intact after harvesting. The bran, endosperm and germ are all ground up together to make the ingredients for our bread, cereals and crackers. This is why whole grain foods are often grainier and darker than their refined counterparts.

The refined grains are typically made of just the endosperm. Sure this makes them softer, prettier and longer lasting. But, it also leaves them void of nutrition and often full of filler. More scary stuff here.

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Pesto Barley

barley close up

I had a bag of pearled barley sitting in my pantry for literally years. Unlike my interlude with quinoa, my decision to open that bag was influenced by a serious case of Mother Hubbard’s Cupboard.

The word “barley” always sounded like an herb to me, not a grain. When I bought the stuff, I was surprised to see that it looked like fat rice. I figured at some point I’d add it to soup, and that is exactly what I did.

My final soup product was incredibly hearty with black eyed peas, numerous veggies and the cooked barley.

Problem was, I’d made way more barley than I needed. It just sat in the fridge while the rest of my food supply continued to dwindle as we approached pay day.

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