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Barley: Not Just For The Farm Trough Anymore

April 10, 2019: 12:00 AM EST
A chef in the Pittsburgh area sings the praises of his “favorite grain,” barley – the No. 4 whole grain produced in the world, but the least eaten at the table. Joe Carei acknowledges that barley hasn’t quite made it to the mainstream of home-cooking ingredients – it’s mostly used to feed animals – but home cooks should give it a chance. He suggests, for example, substituting it for side dishes like rice, pasta, and risotto because the healthful grain is inexpensive, filling, a great source of fiber, and easily added to the diet. It can be incorporated into soups, salads or bread. In terms of health, barley can be classified as a superfood: it helps control blood sugar, prevents diabetes, reduces blood pressure and cholesterol, prevents gallstones, and helps with prevention of colon cancer. So “if you are tired of rice or potatoes,” Carei says, “give barley a call. It's waiting.”[Image Credit: © FotoshopTofs from Pixabay]
Joe Carei, "Locally Carei: Barley moving closer to mainstream", Herald-Standard, April 10, 2019, © Herald-Standard
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