Cooking Barley

Hubby read about the benefits we can get from eating barley. So when we went to our favorite food store, I saw a salad made with this grains plus peas and few things. Just for curiosity, I bought a scoop. But I ended up throwing the rest of it. It was not the way I wanted it to taste. An idea came through my mind. We already had barley at home because hubby bought it in his previous trip to the store.

What is this kind of grain?

Barley is a wonderfully versatile cereal grain with a rich nut like flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Barley and Other Whole Grains Substantially Lower Risk of Type 2 Diabetes. In order to get more information about this, just click here. But this is sharing you my recipe.

These are the things you need:
* 2 cups of dry barley
* 2 cups of coconut milk
* 1 medium size yellow onion, chopped
* 6 garlic cloves, freshly minced
* 2 tbs olive oil
* salt to taste (optional)

To do it:

• In a medium heat, put olive oil in a pan and saute garlic until light brown.
  

• Add chopped onions and stir until transparent.

• Stir in barley grains and mix well. Cover for at least a minute, just enough to get soak.
  

• Add coconut milk and stir. Cover and lower the heat.

• Add a dash of salt (optional).

• Stir occasionally while the milk has not subsided yet. Cook it under very low heat for at least 20 minutes or until the grains taste gummy and soft.
  

• Serve it like rice with your favorite protein dish.

Hubby and I love this to eat with our chicken adobo.