By Dr. Janet Brill
Barley is a healthy high-fiber, high-protein whole grain boasting numerous health benefits.
Barley has a chewy texture and nutty flavor, similar to brown rice. Although mushroom barley soup is probably the most popular way to eat barley, you can use it like any other grain such as couscous or rice.
Here’s a little barley trivia: did you know that barley is one of the top five cereal grains in the world and its use dates back to the stone age? And, 98% of barley grown in the united states is not used for meals!
Barley is either refined to make barley malt – a key ingredient in beer and whiskey or grown specifically for feeding livestock. Pearled barley has been refined.
Hulled barley (also known as whole-wheat barley) has only the outer layer removed, leaving the bran layer intact-so although it takes longer to cook (and chew) it’s your best bet for more nutrition.
Try this delicious mushroom barley risotto and take advantage of this underused whole grain wonder food.
Barley Risotto with Shitake Mushrooms
This side dish is a great way to get in barley, the whole grain, LDL or “bad” cholesterol lowering alternative to oats.
6 servings (serving size: 1/6th of the recipe)
Method of Preparation:
Nutritional Information per Serving (1/6th of the recipe):
An excerpt from the book Cholesterol Down. To learn more visit: CholesterolDownBook.com.