BARLEY - THE HISTORIC LONGEVITY GRAIN, USED FOR BREAKFAST like cereal OR for SIDE DISHES, OR Vegan ENTREES.
#1 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 Wisteria vines.
#2 Barley Risotto with Wild Mushrooms
1 tablespoon olive oil
2 cups chopped leeks or onions
1 teaspoon whole fennel seeds
1 cup pearl barley
2 tablespoons black "buffalo" barley (optional)
1/3 cup dry sherry
3 cups chicken broth
1-1/2 cups water
1/2 ounce dried mushrooms (rinse if necessary)
Salt to taste
Freshly ground black pepper
1/4 cup grated Parmesan or Romano cheese, plus more to pass at table
1. In a 4-quart or larger pressure cooker, heat oil. Add leeks and fennel and cook over medium-high heat, stirring frequently, until leeks are browned.
2. Stir in barley until lightly coated with oil. Add sherry and stir until it evaporates. Stir in broth, water, mushrooms and salt.
3. Lock pressure cooker lid in place and bring to high pressure over high heat. Reduce heat to maintain pressure and cook for 18 minutes. Release pressure by placing cooker under cold running water. Remove lid, tilting it away from your face to avoid steam.
4. Season with salt and pepper to taste. Set cooker over high heat and cook risotto, stirring frequently, until barley is tender (but still chewy) and mixture has thickened to a slightly soupy consistency, about 5 minutes. Stir in Parmesan. Ladle into bowls or onto lipped plates. Serves 4 to 6 as a side dish with roasted meat.
#3 is BARLEY SALAD, GREEK STYLE http://www.barleyfoods.org/recipes/greekbarley_salad.html
THE BARLEY COUNCIL MADE AN ARCHIVE OF RECIPES.
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