If you’ve ever enjoyed barley soup you know how hearty and filing this delicious grain is, and it has quite a history. It’s one of the most ancient grains - Egyptians buried mummies with necklaces made of barley. Today it remains the world's fourth most important cereal crop after wheat, rice, and corn.
Of all the whole grains barley packs the most fiber and it’s rich in vitamins, minerals and antioxidants. Natural substances in barley have also been shown to help reduce cholesterol (even more than oats), control blood sugar, and boost immunity by feeding the friendly or “good” bacteria in your digestive tract.
I did include a Garlicky Barley Vegetable Soup recipe in my new book Cinch! Conquer Cravings, Drop Pounds and Lose Inches, but barley can also be used as a side dish. Swap it out for brown or wild rice or enjoy it as an oatmeal alternative at breakfast.
Barley can take up to an hour to cook, but if you whip up a larger batch it will last in the fridge for up to a week. You’ll also find rolled barley flakes (like Bob’s Red Mill), which cook in the microwave in just 5 minutes.
For a simple barley breakfast recipe, click here!
