Barley
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| 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


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