Barley Field in Orkney

Barley Field in Orkney
Bere Barley Field in Orkney Islands

Tuesday, August 30, 2016

Summer Gardens

Now is the time that we should be enjoying the fruits( veggies?) of our gardening labor. Broccoli is one of the best-it just wants to keep on growing! Try this barley salad. It's quick and easy, and keeps well in the fridge.

Barley Broccoli Salad is in our new cookbook, Barley is Better, which should be available very soon!

1/2 c.     pearl barley
1 c.        water
1/8 tsp.  salt
3            garlic cloves
1 1/2      broccolli florets
1            red bell pepper, sliced
3            scallions, sliced
1/4 c.     minced parsley
8            pitted black olives, sliced
4 oz.      feta cheese
1 1/2 c.  greens, such as arugula, kale, or spinach coarsely chopped

1. Combine barley, water and salt in a saucepan. Bring to a boil, cover and simmer 40 minutes or         until tender. Allow to cool.
2. Combine garlic, broccoli, pepper, scallions, parsley, olives, feta cheese, and greens.
3. Prepare dressing recipe that follows.
4. Combine cooked barley, salad ingredients and dressing.


1/4 c.    canola oil
1 tsp.    cumin
2  T.      lemon juice
1 T.       balsamic vinegar
1/4 tsp.  salt
1/4 tsp.  pepper
1/4 tsp.  oregano
1/4 tsp.  marjoram
1/4 tsp.  garlic

Whisk together all ingredients until well blended.

Yield: 6 servings

Calories 220; Fat 15g; Protein 6g;
Carb 18g; Fiber 6g; Chol 15g

Tuesday, August 9, 2016

Thursday, May 12, 2016

Barley breakfast cereal with texture

Are you tired of the same hot cereal?  Try this version of barley for breakfast - with texture!  Yu will need two types of barley:  Flaked and Quaker's Quick Barley.


2 servings                                   4 servings

1/4 cup quick barley                     1/2 cup quick barley
3/4 cup barley flakes                      1-1/2 cups barley flakes
2 cups water                                    4 cups water
1/8 teaspoon salt                              1/4 teaspoon salt

Bring water and salt to boil.  Stir in the quick barley.  Reduce heat ad simmer for 12-15 minutes, stirring occasionally.  Add the flaked barley and continue simmering for 5 minutes, stirring frequently.  Add a little more water if cereal appears too thick.

Serve with brown sugar and your choice of nuts and dried fruit.  We prefer chopped pecans and prunes that have been microwaved in water or fruit juice for two minutes,  A dash of cinnamon spiced it up a bit.  This is a high fiber cereal with added texture.

Our favorite source for fine barley flakes is Phoenix Seed, Inc.(

Sunday, April 10, 2016

New book Coming Soon!

Good news!  The new book Barley is Better - for Food and Health is expected to be in print in about a month.  There will be over 150 recipes using barley, in categories of soups, salads, side dishes, entrees, breads and sweets.  All of the recipes contain barley in some form, either flour, flakes, grits, pearled, or quick-cooking.  The recipes are all from my collection started 35 years ago. Some are traditional recipes from countries where barley food has a long history.  Others are family favorites that have been adapted, with barley substituted for part of the original ingredients.

The whole objective is to include more barley into daily meals for health benefits of lowering blood cholesterol, and helping control blood glucose with the low glycemic index value.
We are planning to market the book at Amazon.

As an example from the book, the following recipe uses spring rhubarb.


1/2    cup canola margarine
1-1/2 cups sugar
1     egg
1 cup  buttermilk
1- 1/2 cups barley flour
1-1/2 cups all-purpose flour, divided
1 tsp. baking soda
1 tsp. salt
1  tsp. vanilla
1/2 cup orange juice
1 tsp, grated peel of orange
3 cups rhubarb, chopped
3/4 cup brown sugar
3/4 cup chopped nuts
1 tsp. cinnamon
1/4 cup melted butter

1.  Preheat oven to 350 degrees
2.   In a large mixing bowl, cream together margarine and sugar.
3.  Add egg and buttermilk, mix until well-blended.
4.,  In a small bowl, blend together barley flour,  1 cup of the al-purpose flour, baking soda and   salt. Add to creamed mixture and mix until well blended.
5.  Stir in vanilla, orange juice and orange peel.
6.  Add rhubarb and mix in until well coated.
7.  Pour butter into a greased 9x13 baking pan.
8. In a small bowl, combine brown sugar, 1/2 cup all purpose flour, nuts, cinnamon and melted butter. Sprinkle over the cake batter.
9.  Bake for 45 minutes, or until cake tests done.

Yield:  12 servings.

Wednesday, February 24, 2016

Here is the promised pancake recipe:

                                        BARLEY YOGURT PANCAKES

1 packet instant dry yeast
1/2 cup warm water
2 Tablespoons honey or sugar
2 eggs
1 cup plain yogurt or buttermilk
3/4 cup barley flour
1/2 cup all-purpose flour
2 tablespoons canola oil

1.  In a small bowl dissolve yeast in warm water. Stir in honey and let stand for 5 minutes
2.  In another bowl, beat eggs and yogurt together.  Add the yeast mixture and flours, and set batter in a warm place for 30 minutes.
3.  Spread oil on a hot griddle.  Pour batter to form pancakes. 
Bake until lightly brown on both sides.

Makes 8 pancakes.   Enjoy with syrup or honey!  Blueberry syrup is especially good!

February 23, 2016

After a long delay, we are back!  The new book, Barley is Better - for food and Health, is at the publisher now, and should be in print soon.  There are 150 recipes using barley, in all food categories, from soups to entrees to desserts.  We are now working on potential ways to promote and market this book, and will keep you posted.

 Meantime, we have been working on a chapter about barley for a book on whole Grains - Bioactive Compounds.  This is a new active field in nutrition science, in which previously unrecognized chemical components that have been proven to have profound effects on health and well being as well as prevention of various diseases.  The information we have uncovered is mind-boggling!  One compound we have learned about is lunasin, a small peptide (an amino acid compound)- more about this compound and others in our next posting  Next time there will be  a recipe for great breakfast barley-pancakes.

Keep thinking BARLEY Rosemary and Walt