This past week at La Domestique we cooked with barley in all its forms: the grain, flour, flakes, and grits. This versatile grain is full of nutty, malty flavor. It brings an earthy character to comforting fall soups and stews. Barley is higher in fiber than any other grain, and adds variety to our diet. Use barley in baking for its rich flavor and ability to hold onto moisture, prolonging shelf-life. Looking for inspiration on cooking with barley? The last week is full of ideas from cuisines around the world: Italy, France, India, America, Africa and the Middle East.
In case you missed anything, I’ve got a recap:
Monday: Announcing barley as ingredient of the week.
Tuesday: 10 Ways Tuesday! Creative ideas for cooking with barley inspired by cuisines around the world.
Wednesday: Cook in the moment with a recipe for Portobello Mushrooms Stuffed with Barley, Sun Dried Tomatoes, and Rosemary served over a bed of sautéed kale.
Thursday: Learn the story behind barley: growing, harvesting, varieties, cooking and flavor pairing.
Friday: Baking with barley flour using a recipe for Barley-Sesame Flatbreads from Vegetarian Cooking for Everyone by Deborah Madison.
Thank you for reading!