By Eva Deloach
We love the foods of the fall time and want to highlight from time to time some of the not so-widely used ingredients to add to your own fall food home-cooked creations. This time around, it’s Black Buffalo barley. We brought this very ancient, naturally hull-less barley in to Minglement a long time ago for its nutritive value. This tasty grain has a sweet flavor and comes with 15% protein, the highest source we’ve seen for healthful, cholesterol-fighting beta glucans. Try as a substitute for a whole-grain pearled barley.
Soak overnight and cook for about 30 minutes, or simmer for at least one hour. It can be tough if not prepared properly. One option, if you are able, is to coarsely grind to make more of a porridge for breakfast, or add spices and your imagination to make crackers and more. Make enough to last for two days, and add a tablespoon or two into your hot breakfast cereal.
Many folks with wheat allergies find this barley an acceptable substitute. The flour is a beautiful pastel purple and makes a great ingredient in pancakes and muffins. I add it most of my fall soups, including substituting for the noodles in chicken noodle soup.