Guest guest Posted March 24, 2006 Report Share Posted March 24, 2006 > Read your comments about barley this morning, , and got > my new Quick & Easy cookbook in the mai this afternoon. Dr. > Agatston lists it as a good one, even going so far as to say, > " Quick cooking (or instant) barley contains the same nutrients > as the regular kind and cuts cooking time from about 45 minutes > to just 10 " . I think I'd be a little leary of instant but > I'm glad to hear barley is approved as it's a very tasty grain. > Just thought you might be interested. As a lazy cook, I > think I'm going to like this new cookbook. I like quick & easy! Well, there's the official word, then. I've used Barley in soup (including the recipe I posted here a month or so back) and there are a number of crock pot recipes out there that use it as well. It's one of those grains that can sit and cook a LONG time without going to mush on ya. Even better, it's a great way to get that 25-35 grams of fiber a day into your diet to boot! Quote Link to comment Share on other sites More sharing options...
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