Finally I cooked some pot barley grains. After soaking them for about two days, and cleaning them four or five times in cold water, I boiled them for an hour and ate with beans. Reviews, response, etcetera follows.
It reminded me, made me realize, that the porridge they gave us at school instead of (or in addition to?) eggs in the morning was probably barley porridge with sugar that had been pressure cooked. Because it took me forever to figure out what the grain was and I hadn't been able to, all this time. I think it's barley. And man, I don't mind barley at all. I wish rye saw how well-liked barley is, and tried to be more like it, because what a brilliant thing that would be.
Yeah, yesterday (and today) I had barley grains with beans, and it was pretty goddamn nice. I don't know how it compared with white rice, but in general it's quite an edible grain, processed not too much, so very high in fibers and good vitamins and minerals, easy to eat, and without too much carbs. I think it's going to go in the list of my more-liked grains. I'll be eating a lot more of this grain, for sure.
Which is a bit funny because of all the grains I bought recently, it came out to be the most expensive per-pound because i got the 'nice' brand with small packaging instead of buying bulk. Eventually I went to bulk for the grain I figured I'd be least likely to. So silly and strange.
But lovely, what a journey it's been.
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