Download Go Barley Modern Recipes for an Ancient Grain by Pat Inglis, Linda Whitworth PDF

By Pat Inglis, Linda Whitworth

Scrumptious and simple to take advantage of, barley is the latest superfood with super overall healthiness advantages and the ability to show favourite dishes into dietary powerhouses. excessive in fiber, this old grain has been confirmed assist you suppose fuller longer and can also be a resource of many crucial nutrients, together with B supplements, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Barley has a superb nutty style and provides nice texture to soups, stews, and salads, and blends good into major dishes, facets, and truffles. Recipes contain chook Mushroom Crêpes Prairie Cranberry Almond Crisps Wild Rice, Barley, and Fruit Salad Lentil and Barley Fish Chowder Barley Apricot filled red meat Tenderloin Barley Jambalaya Spinach, Smoked Salmon, and Barley Risotto Mushroom Barley Burgers Blueberry Barley cakes Chocolate-Dipped Almond Biscotti Prairie Streusel-Topped Cake and plenty of extra.

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Rinse barley and wild rice under cold running water; drain. In a medium saucepan over high heat, bring measured water to a boil and stir in wild rice and barley. Reduce heat to simmer. Cover pan and cook for 35 minutes. Add brown rice, then cover pan and simmer for another 25 minutes. Cool. Peel and seed the orange and cut it into small pieces. In a large bowl, mix orange pieces, green onions, apricots, and cranberries with barley rice mixture. In a small bowl, combine orange juice, garlic, vinegar, and mustard.

Stir mixture into dry ingredients, mixing well. Pour batter into prepared pan. Bake in the oven for 25 to 30 minutes or until a cake tester or toothpick inserted in the center of the bread comes out clean. Makes 8 servings. 5 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 258 mg, Potassium: 146 mg 20 Basic Whole Barley Crêpes If crêpes are made in advance, stack them between parchment paper, wrap, and refrigerate for 1 day or freeze for as long as 1 month. For a savory brunch or lunch, fill the crêpes with diced chicken or ham or cooked vegetables in a thin cream sauce (see Barley Bit on p.

Wrap loaf in plastic food wrap and freeze until easy to slice, about 2 hours. After removing loaf from freezer, preheat oven to 300°F (150°C). Grease or line a baking sheet with parchment paper and set aside until needed. With a serrated knife, cut the loaf into ¼-inch (6 mm) thick slices, then cut slices in half crosswise. Place on prepared baking sheet and bake until browned and crisp, about 30 minutes, rotating the baking sheet and turning the crisps over halfway through. Remove from oven and cool on sheets on a cooling rack.

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