On 26 Jan 00, at 22:39, Paul S. Hetrick wrote:
>
> I eat a lot of whole grains, barley among them.
>
> You can cook most grains quickly if you parch them first. Parching barley
> in a hot, dry cast iron pan makes some of the berries pop like
> mini-popcorn. Most of them just split though.
I've had parched barley from ethiopia as a snack. Someone sent a
friend a bag of this, and the friend gave it to me. I was the only one
she could think of who might actually like it. I did, but never get
around to parching any myself. I've also had a Japanese tea made
from what appears to be parched barley, but maybe something
else has been done to it as well.
>
> One nice way to cook whole grains for breakfast is to put them in a thermos
> bottle and add boiling water the night before. You'll have a fully cooked
> hot breakfast as soon as you get up. I don't have a wide-mouth thermos
> now, I should get one just for grains. One part grain to 2 or 3 parts
> water. Add a pinch of salt too.
I never add salt to the cooking, although for supper, salt is often
added at the table.
>
> Millet is another grain that feeds many people in the world, but is used
> less in this country than Barley is.
>
My favourite way of cooking millet, is to cook it to a mush the
consistency of polenta. Add cheese or not as desired, and then top
with vegetables cooked in a simple sauce.
sph
Sandra P. Hoffman
[EMAIL PROTECTED]
http://www.flora.org/sandra/
