Nutritional Information: This food is a good source of Dietary Fiber, Selenium and Manganese. Strengthening to the spleen-pancreas, barley regulates the stomach and can stimulate the appetite. It strengthens the intestines and blood and benefits the gallbladder and nerves. Barley is used for hepatitis and painful urination and it helps to reduce tumors. (the new whole foods encyclopedia by Rebecca Wood)
Storage Information: Like all grains, store barley in a tightly covered glass container in a cool, dry place, up to one year. Barley can also be stored in the refrigerator during periods of warmer weather.
Food Fun Facts: Barley is a wheat
free cereal grain but not gluten free. It is also the most acidic of grains.
Barley is wonderfully versatile with a rich nutlike flavor and an appealing
chewy, pasta-like consistency, the result of its gluten content. Its appearance
resembles wheat berries, although it is slightly lighter in color. Sprouted
barley is naturally high in maltose, a sugar that serves as the basis
for both malt syrup sweetener and when fermented, as an ingredient in beer and
other alcoholic beverages. Barley can be found in the market in various
different forms: Hulled barley Hulled barley (the outermost hull of the grain
is all that gets removed in this form. While this makes for a chewier grain
that requires more soaking and cooking, it also makes for a more nutritious
food. Hulled barley is also sometimes called "dehulled barley," and
it is the one form of barley what would be considered whole grain), Pearl
barley (outer hull is polished off, lower in nutrients), Pot/scotch barley (in
between hulled and pearl barley), Barley flakes, and Barley grits.
Hulled Barley is that which is being offered in the CSA share. This form of Barley takes quite awhile to cook, upwards of one hour per cup in 3 to 4 cups of liquid. Pre-soaking for several hours is recommended, and the soaked barley may be cooked in the same soaking water.
Add barley to your favorite stews and soups to give them extra heartiness and flavor. Barley can be combined with lentils and other legumes or in any combination of vegetables.
Combine cooked barley and healthy sautéed mushrooms for a pilaf with an Eastern European twist.
White Bean and Barley Risotto
Cream of Barley Soup Recipe (Serves 4)
1. Bring 1 quart vegetable stock to a boil in a large saucepan. Add 1 ¾ cups barley and 1 stalk chopped celery.
2. Simmer over low heat for 25-30 minutes. Remove from the heat and set aside 2 tablespoons of barley. Chop the rest in a food processor until smooth (optional).
3. Heat 1 cup cream in a small saucepan to almost boiling. Stir in the barley puree with the reserved barley.
4. Season with salt and pepper. Serve hot.
Greens, White Bean And Barley Soup
Heat oil over medium heat. Add carrots, onions and garlic; cook and stir 3
minutes. Add mushrooms; cook and stir 5 minutes or until tender.
For more Barley Recipes, http://www.cdkitchen.com/recipes/cat/243/