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Barley - Side Dish

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Topic by MsDebbieP posted 01-16-2011 04:37 AM 1342 views 0 times favorited 9 replies Add to Favorites Watch
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MsDebbieP

14684 posts in 2666 days
hardiness zone 5b

01-16-2011 04:37 AM

Topic tags/keywords: barley recipe

1/15/11

We had a family luncheon here today and I thought I’d try cooking some barley as a side-dish.
It was YUMMY.

The Recipe:
1. Lightly saute the following:

  • 1/2 an onion
  • a handful of mushrooms (I used dehydrated mushrooms)
  • a handful of dehydrated tomato pieces

2. Add 3 c. broth (chicken) and bring to boil
3. Add seasonings:

  • salt & pepper
  • pinch of basil
  • pinch of oregano

4. Add 1 c. pearl barley

5. Cook on low for approx. 45 min. until the broth is absorbed

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)



View Karson's profile

Karson

242 posts in 2545 days

01-16-2011 05:52 AM

So ho many family were present and what did they say?

-- Karson retired in DE e-mail karson_morrison@bigfoot.com

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MsDebbieP

14684 posts in 2666 days
hardiness zone 5b

01-16-2011 12:17 PM

there were 10 of us yesterday and my daughter said (with surprise) “Oh – this is GOOD!”

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

View Bon's profile

Bon

7374 posts in 2446 days
hardiness zone 5a

01-16-2011 04:18 PM

This sounds good Debbie.I will have to try it.I love barley in soup so I should like it done this way too.Thanks for the recipe.

-- Bon,Hastings,Ont.....zone 5a....Always room for one more

View Iris43's profile

Iris43

3808 posts in 2296 days
hardiness zone 5a

01-16-2011 10:23 PM

Me too. I love barley in soup. And I have tasted it in pilaf. It was very good, and nice, nutty flavour.

-- 'To plant a Garden is to believe in Tomorrow'

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Radicalfarmergal

4305 posts in 1929 days
hardiness zone 5b

01-17-2011 04:31 PM

Sounds delicious.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

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MsDebbieP

14684 posts in 2666 days
hardiness zone 5b

01-17-2011 04:35 PM

yesterday I couldn’t wait for lunch so I could eat the leftovers :)

and I had Rick try it and he had seconds…that says a lot

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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Radicalfarmergal

4305 posts in 1929 days
hardiness zone 5b

01-17-2011 05:31 PM

Do you think it would radically change the recipe if I soaked the barley six or so hours ahead of time to eliminate the phytic acid in the barley?

Re leftovers: In my experience, many things taste better the second day because the flavors have more time to combine. I am glad he liked it too. Sounds like it is a keeper recipe.

-- "...I have nothing against authorities as such; I am only in favor of putting a question mark after just about everything they say." Ruth Stout

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MsDebbieP

14684 posts in 2666 days
hardiness zone 5b

01-17-2011 05:35 PM

no idea re: soaking
I guess you will have to do another of your famous experiments :)

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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MsDebbieP

14684 posts in 2666 days
hardiness zone 5b

01-17-2011 05:39 PM

i had to look up that term… the following is a quote from the website: http://www.phytochemicals.info/phytochemicals/phytic-acid.php

NOTE: as always, online information is not always dependable so please do your own research if this sounds interesting

QUOTE:
Phytic acid has been considered as an anti-nutritional component in cereals, seeds and beans. Research has traditionally focused on its structure that gives it the ability to bind minerals, proteins and starch, and the resulting lower absorption of these elements. However, resent research have shown that phytic acid has many health benefits. Phytic acid has antioxidant, anticancer, hypocholesterolemic and hypolipidemic effects.

Anticancer effect of phytic acid
In animal studies phytic acid showed a protective action in carcinogenesis. This action could be explained by its mineral chelating potential. Some studies suggest that phytic acid acts as anti-cancer agent by reversing the proliferative effects of carcinogens.

Benificial for diabetic patients
Phytic acid may have health benefits for diabetes patients. It lowers blood glucose response by reducing the rate of starch digestion and slowing the gastric emptying.

Other effects
Phytic acid releases inositol that during digestion. Although inositol is not an essential nutrient it might reduce depressions. Studies also show that phytic acid may reduce inflammation._

-- - Debbie, SW Ontario Canada (USDA Hardiness Zone: 5a)

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