![grain-barley[1]](http://chefbrad.com/wp-content/uploads/2015/12/grain-barley1.png)
Used long before wheat ever was, barley is believed to be the world’s oldest cultivated grain. The bread made from barley was probably heavy since barley contains only small amounts of gluten. Perhaps the most common use of barley is for making alcoholic beverages such as Scotch whiskey and beer, which cannot be made without it. Animal fodder is also made from barley.
Pearled barley has part or all of the germ and bran removed and has a substance that inhibits cholesterol formation.
Whole barley has only the outer husk removed and is high in protein, potassium, fiber, and calcium. Barley flakes are also high in fiber. Remember, the finer the barley, the more it has been milled and the fewer nutrients it will have.
Use barley in breads, soups, pilafs, and salads.
*For nutritional content and recipes see the book “Those Wonderful Grains-2nd Edition,” by Chef Brad*Brad
Nutritional Information
Fiber Content: 16.0 grams per 0.5 cup
Barley Usage
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Salad
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Soup
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Yeasted Breads
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Pancakes & Pastries
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Cookies & Treats
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Meat Substitutes
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Non-Yeasted
Breads & Cakes |
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Yes
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Yes
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Yes
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Yes
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Yes
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Yes
|
Yes
|
Barley Cooking Times
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Cooking Ratio
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Stove Top
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Electric Pressure Cooker
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Stove Top Pressure Cooker
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1:3.0
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90 Minutes
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30 Minutes
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35 Minutes
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The Electric Pressure Cooker is Chef Brad’s favorite pan for cooking breakfast cereals. It cooks fast and turns to a keep warm mode. Grains stay hot and in perfect condition for hours when cooked using the electric pressure cooker.
Most grains do well in the pressure cooker. Natural release method is recommended. Meaning after suggested cooking time turn off heat and let the pressure come down naturally.
Barley Tips:
Barley Flour
Pearled barley makes a wonderful flour and is one of the ingredients that I include in my WonderFlour.