(This post might be a little bit of a cheat, but I promise there’s some good stuff in those links!)
Last week I posted this entry about whole grains and trying to vary them.
A couple of days later I went to my beloved Harvest Health and picked up rye pasta and hulled barley. I’m guessing plenty of pesto and spaghetti sauce are in my near future, but I’m also thinking about experimenting with (veggie) corned beef inspired pasta recipes and maybe some soup.
Filed under Health
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.
Filed under Recipes
