Three things you may not know about barley
• History places barley at the front of the grain train - it was the original grain to be cultivated by humans
• Alberta produces about half of Canada's barley, divided into two types - malt barley and feed barley
• A bushel of barley yields a bushel of malt; a bushel of malt yields a barrel of beer, or 333 bottles
Two kinds of barley to keep on hand
• Aside from everyone's favourite barley product - mushroom barley soup - try experimenting with the following: malt vinegar, for use with real English fish and chips; barley flakes, high in dietary fibre, for great porridge on cold winter mornings
Two ways to try barley right now
• Use pearl barley like risotto in a casserole, with mushrooms and white wine
• Make scones using barley flour - you'll get a darker product, a nuttier taste and a moister texture
One tip you can't live without
• Bring out the nutty flavour of barley by toasting barley flakes - similar to rolled oats - before cooking into porridge, granola or muffins. Use a heavy dry pan over low heat, and cook the flakes until golden brown, about 10 minutes
One thing to remember at the grocery store
• Pearl barley has had its outer hull removed and been ‘polished,' and is great for soups and grain salads. Pot barley or Scotch barley is less processed, if you like a chewier texture. Use it with winter vegetables in stews and casseroles.
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