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A bowlful of barley

PHOTO: SHIV KUMAR PUSHPAKAR

VERSATILE GRAIN Barley

Barley is a versatile cereal grain with a rich, nutlike flavour and an appealing chewy, pasta-like consistency. Barley can be obtained in various forms — hulled barley, pearl barley, pot/scotch barley, barley flakes and barley grits.

Sprouted barley is naturally high in maltose. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.

Barley has a robust flavour and nutritionally is a good source of selenium, phosphorus, copper and manganese.

The high fibre is known to lower cholesterol and provide intestinal protection and regularity as well as control the blood sugar level. The other minerals in barley are known to provide cardiovascular benefits.

Now, for a recipe.

Ingredients

Green peas: 400 gm

Chicken stock: 1 litre

Chopped onions: 70gm

Garlic: 20 gm

Lemon juice: 20 ml

Salt: 10 gm

Pepper: 5 gm

Parsley: 10 gm

Thyme: 10 gm

Barley: 100 gm

Carrot: 80 gm

Celery: 2 stalks

Method: Sauté chopped onion and carrot along with thyme and parsley until the onions become translucent. Add green peas and sauté for a while. To the above mixture add chicken broth, seasonings, lemon juice and sugar. Boil for a minute, then reduce heat and simmer until peas are tender. Meanwhile, in another pot sauté chopped celery and add barley to it. Add six cups of water to the pot. Boil it for a minute, then reduce heat and simmer until most of the water gets absorbed. When the mixture thickens, puree the peas in a blender into a smooth paste.

Alternatively, the barley mixture may also be drained using a colander or cheesecloth and added to the green peas.

Remove from heat, cover, and allow it to stand at room temperature for 15 minutes before serving.

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