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What to do with the Barley

May 2, 2011

Our first thought on barley was to attempt to make 100% barley bread. This does not work well, even with extra rising, as the gluten does not develop to a stage that gives a good rise. Mixing barley into the wheat bread gives a tasty result, however.

But what else could we do with barley, which is so abundant here? We found one answer in the Fresh Live-Food Cookbook, a recipe for Barley salad. It began with soaking the barley overnight (we soaked it closer to 24 hours). What we discovered was that the soaked barley had a consistency much like cooked rice. A friend from Bermany then mentioned that she often substitutes barley for rice, just for a change of pace.

So here, for your experimenting pleasure, is are recipes for barley foo yung, barley water, and Barley Salad

Barley Foo Yung (2 servings)

Boil the barley 30 minutes, 1/2 cup barley in a quart of water, using the water to make barley water, and the barley to make the barley egg foo yung.


1 t canola oil
2 clove garlic, chopped
1 carrot, grated
1 small onoin, chopped

heat canola oil in a skillet, add the vegetables and cook until tender, 3 – 5 minutes.

Stir together:
2 eggs
1 cup barley
1/8 t black pepper
Pour into skillet with the vegetables and cook, stirring, for one minute. Cover and cook until egg is set and barley is heated through. Sprinkle with soy sauce, and enjoy.

Barley Water
1/2 cup barley boiled 30 minutes in 1 quart water. Strain the water through a high mesh strainer into a pitcher. Add 2 tablespoons honey, and fruit of your choice (traditional is lemon juice and lemon zest, but since lemon isn’t local, I used 1/3 cup frozen raspberries). Refrigerate until drinking.

Barley Salad
from the Fresh: The Ultimate Live-Food Cookbook By Sergei and Vayla Boutenko

2 cups barley, soaked overnight
1/4 bunch dill
1/2 cucumber, chopped
1 red bell pepper, chopped
red onion, chopped
1/4 t salt
2 T honey
3 T olive oil

Mix in a bowl, serve.

One Comment leave one →
  1. June 26, 2014 10:31 am

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