| Barley - an ancient grain |
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Barley, an ancient grain, was eaten for potency, vigour and strength by Roman gladiators. Regular soldiers were given daily rations of wheat though, and only cowards, who no doubt were thought to need it, were singled out to receive the less palatable and obviously different barley rations. The people of Pakistan call it 'medicine for the heart' and only lately have claims of the value of barley bran as a weapon against cholesterol made this seem true. Pearl barley has had this important bran removed, so instead it is better to use bran flakes, grits or flour, or to add the bran separately. Gluten sensitive people should be aware that barley contains gluten and those with sensitivities to other grains may find that barley may also cause problems. Barley water, the cooled liquid remaining after boiling whole barley, was once given routinely to invalids as it was thought to aid recovery. Today barley is better added to breads or used risotto-style in pilafs or casseroles. It may be cooked like brown rice, one cup barley to three of water and takes over an hour until tender, yielding about 3 1/2 cups. Diet Data Fibre, niacin, thiamin, folate, iron, magnesium, protein, zinc, 1375kJ per 100g. Storage Airtight in a cool, dry place.
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