April 14, 2006, Newsletter Issue #12: The benefits of barley
Tip of the Week
Did you know that barley is the only grain that remains a good source of soluble and insoluble fibers even after its outer layers and bran have been removed in the process of making pearl barley cereal?
Barely is very good for you and is good-tasting, too - when cooked properly. Barely dishes can lower your risk of cancer and high cholesterol, recent research showed.
To cook it, take 3 parts of *cold* water for 1 part of barley, bring to boiling, simmer until the water is absorbed, then cover with a tight lid, then wrap into thick cloth and leave for 30 minutes or longer. Serve hot as a side dish or cold in salads.
Barley mushroom soup recipe idea:
Cook mushrooms (white mushrooms are the best) in salted water until soft. Meanwhile, fry some yellow onions in olive oil, add to the soup. Add enough cooked barley to make your soup of desirable thickness. Serve with sour cream.
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