Recipe for twice cooked sauteed barley

Soak the barley first, a minimum of 2 1/2 hours, max would be all night. Then let it dry in a flat porcelain pan for about 1 1hr. Coat the surface of the pan with a little olive oil to help prevent the barley from sticking to the pan. They are just as hard as before soaking. Store in jar.

Then when you make barley for breakfast lunch or dinner, put about 1/2 cup of this dried, precooked barley in a skillet with a little water. Let them sautée on medium heat for about 10 minutes - then, add a little molasses, (regular, not blackstrap,) soy sauce, miso & about 1/2 teaspoon of olive oil for the last 5 minutes.

For every 16 ounces of barley, 1 tablespoon of molasses, 1/2 teaspoon of miso, 1 teaspoon of soy sauce & 1 tablespoon of olive oil. Stir this twice-cooked sautéed barley the last few minutes since it should not have more water that a stir fried dish - to avoid sticking.

The texture & taste comes out better than cooking barley like rice.

Note: Barley and garlic have germanium, the most longevity-producing substance we can eat. The ancient Greeks knew this and their soldiers ate this grain. Hippocrates thought highly of it. So did Pythagoras. Wisteria Gall is also high in germanium. It's the knob forming on the stems of vines.

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