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I've started eating barley a couple of times a week, which is used primarily as an animal grain. I've found it makes a great alternative to rice or quinoa. Fro

I've started eating barley a couple of times a week, which is used primarily as an animal grain. I've found it makes a great alternative to rice or quinoa. From Wikipedia: > Globally 70% of barley production is used as animal fodder,[4] while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

diogenescynic 4y ago
Beef and barley soup is excellent.
- messe 4y ago
  Lamb shanks, barley, and a good stout or porter are fantastic ingredients for a stew.
R0b0t1 4y ago
Try buckwheat and rye as well.
hinkley 4y ago
I grew up in a land where 95% of the farms grew the same two crops and it was unsettling if you think about it. When mosaic virus started to become a problem here there were a number of stories published about how few grains represent most of our calories and two epidemics happening in the same year or couple of years could put us into a very, very bad situation. I decided probably 20 years ago that the simplest thing I could do was to eat multigrain bread, based on the observation that it's not just acres of alternative grain that matter in a situation like this, it's experience with grains that matter. A farmer who has grown 5 acres of millet for a decade can easily ramp that to 50, 100, and his neighbors can impose upon him for advice to do the same (probably the next year or the year after since farmers gonna farm). But if you don't know anyone who grows millet or sorghum or chia or whatever, it's going to take you years to sort that out, and if you're older you might just decide to try to avoid having to change at all.
jogjayr 4y ago
Black bean, bacon (turkey bacon, for me), and barley stew is my go-to Instantpot meal. I like to imagine I'm eating at a tavern in a vaguely D&D/Middle-Earth-esque setting. Sometimes I add turnips too.
heikkilevanto 4y ago
I usually get my barley in a fermented soup, served cold with herbs. Otherwise known as beer.

diogenescynic 4y ago

Beef and barley soup is excellent.

messe 4y ago
Lamb shanks, barley, and a good stout or porter are fantastic ingredients for a stew.

R0b0t1 4y ago

Try buckwheat and rye as well.

hinkley 4y ago

I grew up in a land where 95% of the farms grew the same two crops and it was unsettling if you think about it. When mosaic virus started to become a problem here there were a number of stories published about how few grains represent most of our calories and two epidemics happening in the same year or couple of years could put us into a very, very bad situation. I decided probably 20 years ago that the simplest thing I could do was to eat multigrain bread, based on the observation that it's not just acres of alternative grain that matter in a situation like this, it's experience with grains that matter. A farmer who has grown 5 acres of millet for a decade can easily ramp that to 50, 100, and his neighbors can impose upon him for advice to do the same (probably the next year or the year after since farmers gonna farm). But if you don't know anyone who grows millet or sorghum or chia or whatever, it's going to take you years to sort that out, and if you're older you might just decide to try to avoid having to change at all.

jogjayr 4y ago

Black bean, bacon (turkey bacon, for me), and barley stew is my go-to Instantpot meal. I like to imagine I'm eating at a tavern in a vaguely D&D/Middle-Earth-esque setting. Sometimes I add turnips too.

heikkilevanto 4y ago

I usually get my barley in a fermented soup, served cold with herbs. Otherwise known as beer.