“Go Barley” Go!
In the spirit of the World Cup, I am inspired to write this blog post headline…..
I am fascinated by ancient foods especially those referred to in the Bible. Add barley to that list as it is mentioned over 30 times-in fact there is archeological evidence that wild forms of barley were being harvested as early as 17,000 BCE!
In my recent efforts to increase my soluble fibre, I have been seeking out recipes for whole grains like barley. In addition to reducing the risk of heart disease, barley helps improves glycemic control and the soluble fibre helps with digestive health. Barley is also a super food when it comes to vitamins and minerals, containing thiamine, niacin, folate, riboflavin, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, selenium, B vitamins and amino acids! I feel better, just having typed this long list….
Barley is a local food and I love to see fields of graceful, long blonde haired stems, blowing in the farmer’s fields throughout Manitoba and the rest of the Canadian prairies.
But the truth is, no nutritional food is worth knowing about if it doesn’t taste good. I love barley’s unique nutty flavour. In my enjoyable work as a food-stylist, I sometimes am recruited when a new recipe book is being launched. Such is the case, with a gorgeous new book entitled “go barley-MODERN RECIPES FOR AN ANCIENT GRAIN” by Pat Inglis and Linda Whitworth.
Linda and I have worked together before and she is a delight to work alongside and is the “Barley Queen” as far as her knowledge of the grain is concerned.
The book itself is a perfect size and is packed with gorgeous photography that make you want to pick up a spoon or fork and break through the pages. This is what ingenious recipe writing (and a good food stylist) can achieve. My favourite of the three recipes: Wild Rice, Barley, and Fruit Salad; Raspberry Rhubarb Cobbler and Barley Tabbouleh, is the latter.
I left it for D’s dinner last evening with a grilled chicken breast and just now I crumbled some feta on top for a refreshing (from fresh mint) and yet satisfying lunch.
D with his sweet tooth, loved the Cobbler and I am planning on making the Ole Fashioned Ginger Snaps for him and the Sunflower Barley Crackers for me.
With Linda’s permission, here is the Barley Tabbouleh recipe, just to whet your appetite until you get a chance to buy the book or check out their website: Go Barley.
- 1 c pot or pearl barley
- 2 c water
- 1 c chopped fresh parsley
- ½ c chopped fresh mint
- ½ c chopped green or red onion (I used red)
- 1 small cucumber, coarsely chopped
- ¼ c olive oil
- ¼ c fresh lemon juice
- ½ t cinnamon
- ¾ t salt
- freshly ground pepper, to taste
- 3 plum tomatoes, chopped (I used Roma)
- fresh mint leaves for garnish
- In a saucepan over high heat, combine barley and water; bring to a boil.
- Reduce heat to simmer; cover pan and cook for 40 minutes, then chill.
- In a large bowl, combine chilled barley, parsley and mint.
- Add onion and cucumber.
- In a small bowl, whisk together olive oil, lemon juice , cinnamon, salt, and pepper; pour over barley mixture and mix well, then refrigerate.
- Shortly before serving, stir in tomatoes.
- Garnish with fresh mint leaves.
Kath’s quote: “For the Lord thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; a land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey.” Deut 8:7-8
Love-that is all.
