Beautiful Barley - nothing like Cod Liver Oil!

Barley used to have a bad rep with me; maybe it was all those English children’s novels I read in which kids were forced to swallow barley water – it always sounded dreadful. Or maybe I confused with cod liver oil. Anyway, I have been maligning this humble grain, and I am self-actualized to admit it! I’ve been using it as a staple cooking and baking ingredient ever since I went to the Good Food Festival last year and found out that it’s a nutritional powerhouse, and that it’s grown in Ontario. Unfortunately, most of what’s grown here is used for animal feed. Silly, I say – why not skip the step of feeding it to animals and add barley directly to our culinary line-up? There’s lots of information, and a slew of great recipes, on the Oat and Barley Council of Ontario website. What follows is a recipe for tabbouleh that’s quick, easy and totally delicious. And the leftovers make a terrific packed lunch. PROMISE me you’ll try it.

Feta Olive Barley Tabbouleh - serves 6

• 1½ cups pot barley, rinsed
• 4½ cups water/vegetable stock
• 1/8 teaspoon salt
• 1/3 cup extra virgin olive oil
• ¼ cup freshly squeezed lemon juice
• 1 cup finely chopped flat leaf parsley leaves
• 2 cups peeled, diced English cucumbers
• 2 cups cherry tomatoes, sliced in half (use canned drained tomatoes in a pinch)
• ¼ cup fresh dill, finely chopped
• ¾ cup crumbled feta cheese
• ½ cup pitted olives

Bring water or stock and salt to a rolling boil in a 3 quart pot. Add the barley and reduce the heat, cover and simmer until the barley is tender, about 40 minutes. Drain off any unabsorbed liquid. Transfer cooked barley to a large bowl. Combine olive oil and lemon juice in small bowl. Whisk together. Pour over cooked barley. Allow to stand for 5 minutes. Stir. Add parsley, cucumber, tomato and dill. Mix well. Transfer to platter. Sprinkle crumbled feta and chopped olives over salad. Allow to marinate for 10 minutes or longer.

Comments

[Dana McCauley]

Barley is such an under used ingredient - so glad to see this recipe here!

I've been meaning to make Scotch broth soup for a few weeks now. I bought the pearl barley and have the lamb bones in the freezer...must get cooking!

[Vicky]

Scotch broth soup - what a delicious recession beater! I've also started adding barley flakes to my homemade granola. Delish!

[Arren Williams]

No kid I know was ever forced to drink Barley Water, lol! It's basically a cloudier version of Orange or Lemon Squash which is a flavoured syrup that is added to water - honestly tastier than it sounds (imagine a melted popsicle)- and maybe the cloudy business is the barley.

And why the Barley name? Hmmm, who knows... Next time I'm in Blighty I'll pull a bottle off the shelves at Waitrose and check the ingredient list for you.

[Toni Gorton]

Barley Water is a time-honored drink for various ailments such as flu that result in dehydration. Wish we had it here.