Product details
Barley was the first cultivated cereal in history and the one best adapted to different climates. Fortifying, regenerating cereal, rich in fiber, beneficial to the respiratory system. Contains vitamin B6, phosphorus, copper and thiamine, iron, zinc and magnesium. In oriental dietetics, barley is considered the cereal of the liver and gallbladder.
Recipe idea : Recipe by Claude Aubert (“L’assiette aux Céréales”): Barley soup
250g hulled barley
3 onions
4 cloves of garlic
3 medium parsnips
20g dried mushrooms
80g beans
1 handful carrot, chervil or parsley tops
2 tbsp sesame or sunflower oil.
Soak (separately) the barley and beans overnight and the mushrooms for ½ hour.
Drain the barley grains and toast them.
Brown the onions and parsnips into small pieces, add the beans, garlic, then the barley grains and the mushrooms. Use the barley soaking water to cover everything.
Leave to boil for 1h30 over low heat. If necessary, add hot water during cooking.
Add the greens 1 minute before the end of cooking.
The flavor and quality will be further improved by the addition of a little barley miso.
