Pantry Challange 2018 Day 4 Barley

Sorry about getting this out later today but its been a very busy day on the farm with lots getting done. I had a request for more information about Barley in my comments.  I am going to share a lovely dish to be made with Barley in this post but I will be sharing recipes using Barley though out the challenge. I like using it in soups and stews. One of the nice things about Barley is that it will naturally thicken a soup or stew in a light and silky way.

One of my most favorite ways to eat is a treat is instead of making rice pudding, I make a Awesome Creamy Barley Pudding. I sometimes have it plain, sometime I add dried fruit to change the flavour of it. Its very filling and can be eaten as a quick breakfast in summer when a cold breakfast can be quite nice. I adore making this with Whole Fresh Sheeps milk.

Recipe-Creamy Barley Pudding

This is best to make the day after you cook up a nice big pot of barley and have leftovers to use up, but if not, cook up a cup of Barley in six to eight cups of water for 30 to 45 min till its cooked though, it will still be chewy, you can save the water for use in soups/stews.
2 cups of whole milk-I have made it with Cow/Goat or Sheeps Milk, I have also make it with canned milk.

2 tbsp of Brown Sugar or Honey or Maple Syrup (I find I need an extra tbsp for the maple)
1/2 cup of dried Cranberries or any other dried fruit, (I really like black currents)

a pinch of salt, I like to put a little homegrown Lemon Mint in a tea ball and soak it in the warm simmering milk/barley for about five min, This is a way to replace the typical lemon or orange zest, as these don’t grow locally.

So take above and gently simmer for ten min, then take an extra half cup of milk, blend it with one large duck egg or a large chicken egg or two med eggs, take pot off heat.. then slowly pour in while stirring to create a creamy texture, cook another one or two min (if needed) till the pudding thick’ns up, I find that the heat from the steel pots I cook in will do the job. Makes four big servings or six dessert servings.

This can be served warm as a filling breakfast meal or it can be served chilled as a dessert.
Lets Talk about Barley for a bit shall we.. most folks talk about it as nutty, but I have always found Barley to be a mild flour when used in baking. It’s very low in gluten, but when cooked Barley’s soluble fiber becomes Viscous (just like chia seeds do), this viscosity is translated in our mouth to being a buttery or fat feeling, which makes this flour a great addition to most baked goods.

Barley is currently the world’s 4th largest grain crop but its one of the oldest cultivated crops, they say that it came along at the same time as wheat around 10,000 years ago. Canada is the 3rd biggest producer of Barley behind Russia and the Ukraine.

The Babylonians used Barley as their main currency, In Europe, Barley became the chief grain used for bread, at least until the 16th century, However since Barley has almost no gluten, it was made into trenchers, which were in fact edible plates to which the rest of the meal was placed on top.

Barley water (the water in which barley was boiled in) can be used to calm upset tummies, just sip it and if you have the ability mix it half and half with a bone broth for a true healing drink.

Health notes, Barley is high in protein, a cup has as much as a glass of milk, its low in fat and high in antioxidants and fiber, including soluble fiber which is proven to lower cholesterol. Barley is digested quite slowly and has a very low glycemic index, it has nearly twice the amount of fiber as the same serving of cooked brown rice.

Do you use Barley in your meals, if so, how do you use it, soups? Stews? Baking? Side Dish? Porridge? Please share your favorite recipe with us..

Day 3 Farm impute Eggs- Five

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7 Responses to Pantry Challange 2018 Day 4 Barley

  1. Widdershins says:

    Heh! … we just had leftover barley and sausage soup for supper, not half an hour ago. 😀

  2. Rebecca says:

    I check all of the above – never used it instead of rice or amaranth/quinoa for semolina, though. I love doing it as a mix with different rices and grains, too. Either some honey and berries for breakfast like wheat berries, or some savory broths for rice-type side or to do a cold MidEastern wheat-type salad.
    I think I learned about making it a flour from ash cakes, where it and rye were still more common some places than wheat, and since I was already grinding stuff like older beans for partial flour relacement and oats to bulk other stuff, it was a natural fit.
    We also get it rolled/flaked to use as a hot cereal – it’s fantastic that way — or to pad/absorb fats in a meatloaf or patties, or as a oatmeal/quinoa replacement for some of the bean burgers. It really just adds something lovely to the meatloaf, especially.
    : )

  3. valbjerke says:

    Roasted and ground – makes a decent coffee extender. I once worked in a German butcher shop/deli – they sold a coffee substitute that was mostly roasted barley. 😊

  4. Christine says:

    Thank you for this! I can’t wait to try some barley recipes, including this one!

    Asian markets sell barley tea, which is the only place I regularly encounter barley in my diet (but I’m going to change that!). I love barley tea because it’s a lovely, caffeine-free tea that is impossible to oversteep, and good hot or cold.

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