Cooking With Barley
May. 21st, 2010 05:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
poliphiloI made lemon barley water this morning.
Apparently it's good for you in all sorts of ways.
I simmered two ounces of pearl barley in a quart of water for half an hour (all measurements approx), strained off the water, added the grated rind and juice of one lemon, then allowed it to cool.
The recipe I was following also calls for honey, ginger and cinammon- but I don't see why. I tasted it. Ailz tasted it- and we agreed it was fine as it was.
Then, at the recipe writer's suggestion, I improvised a soup around the cooked barley- and that's what we had for lunch.
Apparently it's good for you in all sorts of ways.
I simmered two ounces of pearl barley in a quart of water for half an hour (all measurements approx), strained off the water, added the grated rind and juice of one lemon, then allowed it to cool.
The recipe I was following also calls for honey, ginger and cinammon- but I don't see why. I tasted it. Ailz tasted it- and we agreed it was fine as it was.
Then, at the recipe writer's suggestion, I improvised a soup around the cooked barley- and that's what we had for lunch.
