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Chef Tim Says....
Barley is one of the oldest cultivated cereal grains and a great choice for soups, stews and casseroles. It has long been used in brewing beer and making whiskey, but it has also been a popular starch in many cultures. Unfortunately, it has not remained in favor as much as rice, pasta or potatoes, even though it is amazingly tasty and good for you - in many ways better than other starches.
Barley must have its outer hull stripped away to make it edible. The form that is available in most grocery stores is pearled barley, which has been hulled and then processed to remove the bran. In the process it is polished, resulting in a pearled sheen. Barley
Pork Tenderloin with Barley Casserole
This recipe is safe for Coumadin® (warfarin) users and those with GERD / Acid Reflux. It is also low in sodium and lactose-free.
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