The Grain Train: BARLEY

I am still not very adventurous when it comes to grains.  I have only had quinoa and rice, I think...I eat both pretty regularly, but I could do better.  Starting tonight, I will diversify my grain palette.



I've had this barley for at least 6 months.  I bought it to put in a salad and chickened out of making it for some reason.  Tonight, I wanted something different to accompany my New Year's Day chili, since we devoured the amazing polenta I fried to accompany it last night before even our second bowl.  I was going to do rice.  Ever since I had rice with a Creole chili recipe a few years back, I realized I'd underestimated it as a tasty, filling addition to chili.  But no...I was just saying today I wanted to try new grains!

So, I consulted the internet, rinsed the barley, and chunked (or as my boyfriend insists is correct, "chucked") 1 cup of it in the rice cooker with 2.5 cups water and some veggie bouillon.  I know your mouth must be watering.  haha

About 30-40 minutes later, it was finished!  The texture is firm, and it tastes good.  It would be perfect in a salad - go figure.  ;)

Goes great with the chili, and makes me hate myself substantially less than I did after eating that greasy fried wonderful polenta.

Barley, we will meet again.

Click here to read more about the nutritional characteristics of barley.  Yay, fiber!!  #gladmyboyfriendisgoneforafewdays