Grain info and cooking chart 2-1

1 info

Ingredients

Quantity Ingredient
Forms of Barley
The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4

Directions

Whole Hulled Barley: This is a natural white barley with only the outermost chaff or hull removed. It can be cooked unground, added to soups and casserole or used as a whole grain cereal.

Unhulled Brown Barley: Used for cooking and sprouting. It requires presoaking and a long cooking time. Generally available only in health food stores and by mail order.

Pearled Barley: This is the most common form found in the U.S. Since it has been hulled, most of the vitamin B is lost and milling also reduces the calcium content. However, the protein content remains high, since most of the amino acids are in the germ rather than in the husk. It is generally available in fine, medium and coarse grains.

Barley Flakes or Rolled Barley: Processed in exactly the same way as rolled oats, it can be used as a cereal or toasted and used as a thickening agent in soups, stews and baked goods. Because they have been processed, they cook more quickly than the whole grain form. It makes a nice chewy breakfast cereal.

Barley Grits: Whole, hulled barley, toasted and cracked into small pieces. Excellent for use as a meat extender in meat loaf etc., or they can be cooked for breakfast in place of hominy grits.

Barley Flour: A finely ground , hulled barley that should be blended with other flours when used in baking, since it has a very low gluten content. Can also be used as a thickening agent. It is sometimes recommended for people on wheat-restricted diets. Barley Malt: This is a sweet syrup that is somewhat like unsulphured molasses (which can be substituted for barley malt). Not quite as sweet as honey.

Store in a cool place, since warmth may cause it to ferment.

Job's Tears (croix lacryma-jobi): Larger than pearled barley, with a wide brown cleft down one side. Readily available in health food stores; they may also be labeled hato mugi, Juno's Tears or River Grain.

Submitted By DIANE LAZARUS On 03-16-95

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