Barley is an ancient grain that has been cultivated for over 5000 years. It was believed to be one of the first plants ever domesticated, and has been used for both food and fodder.
To cook barley bring water to a boil with salt then add the barley, turn down the heat, cover the pot, and simmer for about an hour.
Add more water as it boils away. The barley is done when the kernels are soft, but not mushy. It should have a slight al dente texture to it, which means firm with some resistance.
Barley can both be sprouted or roasted for added flavor and enhanced nutrient content. Roasted barley coffee is made by roasting barley grains in a kiln, then grinding them into a coffee-like powder.
Barley is rich in dietary fiber and contains proteins, B vitamins, iron, magnesium, zinc, phosphorus, essential fatty acids (omega 6), manganese & copper.
Barley has also been shown to be beneficial for the cardiovascular system since it contains a variety of polyphenolic compounds which inhibit cholesterol biosynthesis.
It’s also been shown to have a positive effect on blood glucose levels & insulin secretion, and is beneficial for diabetics due to its low glycemic index.
In addition, it has anti-inflammatory properties which make it helpful in treating arthritis pain and controlling gout.
Barley is also believed to help lower chances of colon cancer due to the presence of its anti-inflammatory properties.
For those who are gluten intolerant, barley can be an excellent substitute for wheat because it contains a form of gluten that is easier to digest than other grains.
This makes it possible for people with celiac disease or other forms of gluten intolerance to enjoy barley products with fewer adverse reactions.
So this is how to cook Barley.