Go Barley

Go Barley

Modern Recipes for An Ancient Grain

eBook - 2014 | CEL version
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A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen.

Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more.

Publisher: Beaconsfield, Quebec : Canadian Electronic Library, 2014
Victoria [British Columbia] : Touchwood Editions, [2014]
Victoria [British Columbia] : Touchwood Editions, [2014]
Edition: CEL version
ISBN: 9781771510530
Branch Call Number: REM
Characteristics: 1 online resource (ix, 245 pages) : colour illustrations
Additional Contributors: Whitworth, Linda 1956-- Author


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Jul 28, 2014

Last year i bought a big bag of organic barley as a substitute for Quinoa. Stopped buying Quinoa when i found out that it is so trendy now that the price has risen and the Indigenous peoples of Bolivia and other places who relied on it as a traditional food could no longer afford it and were suffering nutritional deficiencies. Anyways barley is delicious, versatile and grown right here in Canada. This book has lots of great recipes. How about barley risotto? Tried it-wonderful!

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