Ideas about Barley
Barley isn't mentioned very often in cookbook or used in the
diet of most people in industrial society. It may appear in
beer and a few canned soups but few people know what it
tastes like unprocessed. Those with wheat allergies may
experiment with barley but i think few people have developed a
lasting relationship. So.. this is about establishing a
lasting relationship with barley.
It is possible to grow your own barley and process it. Most
books recommend growing the beardless varieties to reduce the
chore of processing. I've tried it a few times and could
grow it but find it difficult to motivate myself. The
problem is that barley is so inexpensive to buy and stores
forever.
For lunch today i ate a bowl of barley that was over ten
years old. The pantry has another thirty pounds of barley
which will last a few years. My guess is that barley will
last twenty years in storage.
The problem with barley seems to be with cooking. It does
not have gluten and this reduces its popularity. The cooking
times for whole barley can be quite long. I've seen claims
barley cooks in less than 30 minutes and wonder if these
cooks also enjoy eating rubber bands. Maybe they are talking
about newly harvested barley?
The only way i've found to cook barley is on the woodstove
starting early in the morning. It can take four or more
hours. Once cooked it makes interesting sweet porridges or
savory soups. In many ways it is like potatoes and isn't a
dominant flavor.
With apples and other fruit barley is very good as a
semi-sweep pudding. In soups as whole grains or noodles it
is also very good. One argument against barley is that
wheat has more nutrition or that some other grain is better.
I find this curious. Most wheat is processed to the point it
has the nutrition of sawdust. The real issue for me is with
processing. Barley is one whole grain that can be used with
minimal processing. Rice and oats also fit easily into most
diets. Wheat takes a bit more work and most people end up
grinding it for bread. With oats we like the rolled style
and have our own rolling mill. Rolled barley also fits most
places where rolled oats are used.
Whole grain barley is usually either hulled or pearled. The
pearled form is most common and is slightly less nutritious.
Pearled barley is somewhat like white
rice which has been polished.
Anyone tried rolled barley for breakfast mixed with juice and
fruit or nuts?
jeff
