Read e-book online Go Barley: Modern Recipes for an Ancient Grain PDF

By Pat Inglis, Linda Whitworth

Delicious and simple to exploit, barley is the most recent superfood with super wellbeing and fitness merits and the facility to show favourite dishes into dietary powerhouses. excessive in fiber, this historic grain has been confirmed assist you consider fuller longer and is usually a resource of many crucial nutrients, together with B supplementations, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Barley has an excellent nutty taste and provides nice texture to soups, stews, and salads, and blends good into major dishes, facets, and muffins. Recipes contain bird Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot crammed red meat Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley cakes; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and plenty of more.

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Add peppers, onions, corn, soy sauce, rice vinegar, and sesame oil; mix well. Place in fridge for 2 hours or overnight. Add pecans just before serving. Makes approximately 12 servings. Nutritional Information (per serving): Calories: 312, Protein: 7 g, Carbohydrate: 32 g, Fiber: 6 g, Sugars: 4 g, Fat: 18 g, Saturated Fat: 2 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 719 mg, Potassium: 291 mg appetizers, salads, and soups 45 46 appetizers, salads, and soups Mexican Barley Salad This is one salad that actually improves when made ahead and refrigerated, providing time for the Mexican flavors of chili and cumin to blend with cooked barley, corn, tomatoes, and green pepper.

Makes 36 crisps. 3 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 80 mg, Potassium: 48 mg appetizers, salads, and soups 33 34 appetizers, salads, and soups Barley Herb Loaf Spread thin slices of this herb-flavored loaf with Boursin or goat cheese. Or spread with pâté and top with a small piece of sweet-and-sour pickle. 2 cups (500 mL) whole barley flour 1 cup (250 mL) all-purpose flour 1 tsp (5 mL) baking powder ½ tsp (2 mL) baking soda 1 Tbsp (15 mL) chopped fresh parsley 1 tsp (5 mL) dried dill weed ½ tsp (2 mL) dried oregano ½ tsp (2 mL) dried basil ½ tsp (2 mL) dried thyme ½ tsp (2 mL) dried marjoram ½ tsp (2 mL) salt ¼ cup (60 mL) canola oil ¼ cup (60 mL) honey 2 eggs 1 tsp (5 mL) raw sesame seeds Preheat oven to 350°F (180°C).

Heat a small non-stick skillet or crêpe pan (6 to 8 inches [15–20 cm]) over medium-high. Brush bottom of pan with oil. Add 2 tablespoons (30 mL) of batter and quickly tilt pan to cover bottom with batter. Shake pan to loosen crêpe and cook until edges of crêpe begin to curl and it no longer sticks to the pan, about 30 seconds. Gently flip crêpe over and cook for a few seconds. Remove from pan and set aside. Repeat with remaining batter. Makes about 8 crêpes. 4 g, Trans Fat: 0 g, Cholesterol: 25 mg, Sodium: 26 mg, Potassium: 38 mg breakfast 21 22 breakfast Chicken and Mushroom Crêpes These chicken and mushroom filled crêpes are a tempting late breakfast or brunch treat.

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