Black Barley, Wholegrain

Tabbouleh

I bought this naked (hulless) barely to try and grow as it can be processed easily, but I ended up eating it all and not planting any. I have sprouted some, roasted it and used for a tasty sweet flour, soaked overnight and cooked in soup, but my favourite is soaking, cooking and using in a (kind of) Tabbouh - lots of cucumber tomato, parsley, mint with the addition of finely chopped sautéed onion, garlic and whole cumin and coriander seeds. My guests have loved it numerous times.

Fantastic in soup and as salad

Great nutty flavour and colouring. Fantastic with chicken or fish

Fabulous grain

I learned that barley and oats contain substances that are helpful in keeping good cholesterol levels so tried this. It is so delicious and has a wonderful bite to it. I have black rice which I thought was great but this is even better. I made a roasted red pepper sauce with aged Gouda, pine nuts,garlic and olive oil sprinkled with rosemary flowers and served it with this alongside grilled aubergine and courgette. Seriously delicious.