Barley

iVillage Member
Registered: 09-14-2004
Barley
3
Sat, 01-26-2008 - 11:27am

Here I was asking all these questions about barley on this board and I open this month's O Magazine to find a whole article on it! 


The article suggested having barley for breakfast, noting that in a recent study barley was found to keep blood sugar 20 to 30 percent lower than other morning grains like whole wheat toast for up to ten hours. 


The article also suggested using "hulled" barley as opposed to "pearled" barley because it is less processed, although pearled barley is still good. 


To cook barley, try putting it in a slow-cooker on low for 8 hours (overnight) and then it will be ready for breakfast.  For hulled barley, use 4 1/2 cups of water for every cup of barley.


Some toppings:


orange zest


dried fruit


spices (cinnamon, allspice, ground clove, nutmeg--you can add these to the slow cooker or add them in the morning)


skim milk


yogurt


grated cheese


scrambled or poached egg


 

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iVillage Member
Registered: 08-16-2005
In reply to: vaperkygirl
Sat, 01-26-2008 - 11:56pm
Interesting.

 

iVillage Member
Registered: 09-14-2004
In reply to: vaperkygirl
Sun, 01-27-2008 - 3:30pm
I haven't tried it as an oatmeal substitute but I will this week.
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iVillage Member
Registered: 12-06-2007
In reply to: vaperkygirl
Tue, 01-29-2008 - 8:59pm

I tried the barley, and I think I have a new favorite grain!

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