Pages: << 1 ... 17 18 19 20 21 22 23 24 25 26 27 ... 31 >>

20/09/16

Permalink 12:05:00 am, by adminb Email , 934 words   English (GB) latin1
Categories: Strawberries - Organic, Barley

• Guest Blogger: Posting 4

Link: http://www.barleyfoods.org/nutrition.html

• Barmy for Barley

I used to find it hard to get excited about barley, but that changed recently when I stumbled upon details of barleys wonderful virtues while researching the properties of different grains. I’ve always thought barley is delicious and under appreciated, but since reading up on it, my relationship with this versatile and nourishing grain has been a non stop love affair

Barley is pale brown in colour, has a rich nut like flavour and an appealing chewy, pasta-like consistency. It’s believed to be the oldest cultivated cereal and its claim to nutritional fame is varied and somewhat amazing:

Barley is a very good source of molybdenum, manganese, dietary fibre, and selenium.
Barley is a good source of copper, vitamin B1, chromium, phosphorus, magnesium, and niacin.
The high fibre of barley feeds friendly bacteria in the digestive tract, which means it can help to prevent colon cancer
Barley lowers glucose levels
Barley reduces blood pressure
Barley’s slow digestion may help weight control
Barley has significantly less gluten than wheat
When combined with protein it is effective in reducing appetite and maintaining a consistent energy level
25g of barley gives you 100g of cooked, tender grain with only 123 calories

• Tips for Preparing Barley

Usually barley is thought of as having limited culinary uses and is mainly confined to soup, but this lovely grain has a great versatility. In my recipes I generally use pearl barley which has a delicate nutty flavour.
Before cooking barley (like with all grains) rinse thoroughly under running water and then remove any bits that shouldn’t be there

After rinsing, put the barley in a pan, add one part barley to two parts boiling water. Bring to a boil then turn down the heat, cover and simmer until all the water has been absorbed. It’s now ready to use, or to store in the fridge or freezer

Here I share with you three of my barley favourite recipes

Quick Barley Risotto with mixed vegetables, olives and tomato and chili sauce
This risotto accompanies well roast chicken or salmon and serves 2-3

• Ingredients

150g pearl barley rinsed
300ml water
200g mixed frozen vegetables (carrots, sweet corn, peas)
7 Table spoons Tomato Chilli sauce (Loyd Grossman)
3 tablespoons hot water
A small handful of black olives roughly chopped (optional)
100g grated mature cheddar cheese
A handful of basil leaves to garnish

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 30 minutes
2. Add the vegetables to the barley, stir, and cook for another 10-15 minutes till all the liquid has been absorbed and vegetables are cooked. Make sure you stir the risotto occasionally to prevent barely from sticking to the bottom of the pan
3. Add the olives, tomato and chilli sauce and water into the risotto. Stir well and cook for 2-3 minutes
4. Then stir in the cheese and mix well till cheese has slightly melted. Season to taste
5. Transfer into a serving dish. Garnish with basil leaves

• Barley, Chorizo and mushrooms that serves 2-3

This dish just needs a bowl of mixed green salad or a plate of lightly cooked green vegetables as accompaniments

• Ingredients

150g pearl barley rinsed
300ml water
1 Tablespoon olive oil
130g chorizo sausages finely chopped
200-300g mushrooms roughly chopped
6 Table spoons Tomato Chilli sauce (Lloyd Grossman)
A handful of parsley finely chopped

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 35-40 minutes till all the liquid has been absorbed. Make sure you stir the barley occasionally to prevent it from sticking to the bottom of the pan
2. Heat the oil in a frying pan. Add the chorizos and cook over a medium –high heat for 3-4 minutes, stirring occasionally until it is golden and most of the fat has rendered out. Then add the mushrooms and cook for a further 2-3 minutes
3. Add the chorizos, mushrooms and tomato, chilli sauce into the risotto, stir well and cook for another 2-3 minutes. Season to taste
4. Just before transferring into a serving dish stir in the parsley

• Toasted Pecan, Feta and Barley Salad that serves 3-4

I usually serve this wholesome dish with a bowl of mixed salad leaves

• Ingredients

150g pearl barley rinsed
300ml water
1-2 tablespoons olive oil
1 small red pepper finely chopped
50g currents washed
100g feta cheese
50g toasted pecan nuts coarsely chopped
4 spring onions roughly chopped
2-3 radishes finely chopped
2-3 celery sticks finely chopped
1 small granny smith apples finely chopped
For the dressing
2 tablespoons olive oil
2tablespoons cider vinegar
1teaspoon whole grain mustard
1teaspoon honey
Salt and pepper to taste

1. Place the barley and water in a pan, bring to boil, cover, and cook over a low heat for about 35-40 minutes till all the liquid has been absorbed. Make sure you stir the barley occasionally to prevent it from sticking to the bottom of the pan
2. Heat the oil in a frying pan. Add the red pepper and cook over a medium –high heat for 2-3 minutes, stirring often until pepper is lightly cooked. Then add the currents and cook for a further 1-2 minutes, till the currents are lightly plumped up. Remove from the heat
3. Whisk the oil, vinegar, mustard and honey in a large bowl
4. Add the barley and the rest of the ingredients to the bowl and toss to coat. Season to taste

• Barley Risotto with Mixed Vegetables and Olives and a Tomato and Chilli Sauce
• Barley, Chorizo and Mushroom Pilaf
• Toasted Pecan, Feta & Barley Salad

Full story »

<< 1 ... 17 18 19 20 21 22 23 24 25 26 27 ... 31 >>

December 2017
Mon Tue Wed Thu Fri Sat Sun
 << <   > >>
        1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30 31
This blog was set up so that readers of the International Raw Food Restaurant Directory published by Ki Publishing Co-operative can supply feedback on the entries we have listed. Readers can also suggest new restaurants for the new edition of the International Raw Food Restaurant Directory. If you have thoughts on how regulations could be removed or changed to make running a food business easier, then the (UK) Government wants your views And, after the recent health scares we need to stress this vital information for the preparation of bean sprouts. Bean sprouts are rich in vitamin E and good to maintain your skin health. Further nutritional information.

Search

Categories

XML Feeds

blog tool