Description

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Delicious and easy to use, barley is the newest superfood with tremendous health benefits and the power to turn favorite dishes into nutritional powerhouses. High in fiber, this ancient grain has been proven help you feel fuller longer and is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Barley has a wonderful nutty flavor and adds great texture to soups, stews, and salads, and blends well into main dishes, sides, and desserts. Recipes include Chicken Mushroom Cr pes; 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.

About the Author

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Pat Inglis is a professional home economist and food writer who has worked with U.S. and Canadian food producers and manufacturers creating tasty, nutritious recipes that showcase their products. Linda Whitworth is known as the "queen of barley" in her work promoting barley as a healthy grain. In her day job, Linda is a market development manager for a barley association and a home economist. She is the host of "Linda's Kitchen" on gobarley.com. Both live in Calgary, Alberta.