Thursday, April 9, 2015

On barley

I'll fess up. We don't eat a lot of grains in our house. T loves his rice maker and once or twice a month loads up on the white stuff. He likes it a la Chipotle: flavored with lots of lime and cilantro. Sure I love an occasional salad made with quinoa or a cup of hot oatmeal on a cold winter morning, and I add whole wheat and rye to just about every loaf of bread, pizza crust, and pancake that comes out of my kitchen. But daily meals? Not so much.

When I do reach for the grains, barley is my kernel of choice. It is versatile enough to stand in for all of the other grains, and as with any whole grain barley is crammed with health benefits.View some of my favorite barley recipes, including arancini and risotto, at the Star Tribune today.




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