Portland Observar November 29. 1979 Page 7
J
The rich texture and fu ll grain
flavor o f barley are being discovered
as consumers seek out foods that are
nutritious and economical.
But, actually, barley is being re
discovered. The tru th is that its
history is entwined with that o f many
nations and peoples. For instance,
did you know that it figures
prom in en tly in Jewish biblical
history? It formed part o f the diet o f
David’s army (II Samuel 17:28) and
of those who cut down the timber o f
Lebanon for the Temple o f Solomon
(II Chronicles 1:9). It is also believed
that the “ first fruit o f the harvest”
(Leviticus 23:9-15), reaped on the
second day o f Passover, was a
reference to barley.
Seasons at one time were even
marked by it. O f the cereals grown in
biblical times, barley ripened first
and the “ barley harvest season” was
designated as a sign o f spring (Ruth
1:22)
Back then, barley was a staple
food. It, like the wheat that even
tu a lly gained more widespread
usage, was baked into bread after
being ground into flour. There was a
time, though, that barley was so ex
tensively cultivated that the value of
a field was estimated on the basis o f
the amount o f barley required to sow
it.
Because barley is such a hardy
cereal grain (belonging to the family
Gramineae), it figures in the history
o f many other lands and times, too.
It grows in poor soil and under poor
conditions, so it is common to both
subtropical and arctic regions.
Barley is mentioned in writings
dating back before 3,000 B.C. It has
nourished the Chinese, the Scots, the
Scandinavians and the Turks. The
Lake Dwellers o f Switzerland, about
1,000 B .C ., knew at least three
kinds.
Later, it was destined to sail with
Columbus into the New World and
later still to travel westward across
the prairie with pioneer settlers.
As modern processing methods
have been improved, barley has been
increasingly easy to use-to the point
that it is prepared in 10 minutes when
quick barley is chosen. Regular
barley, ideal for those rich, wonder
ful soups that Jewish and other good
cooks have perfected through time,
takes about an hour.
But whether you use barley as a
thickener in soups, in a main dish or
casserole or as a rice or potato sub
stitute, you are getting an interesting
historical food. And a n u rtitio u s
one, too. Barley is a source o f
p ro tein ,
th iam in e ,
niacin,
phossphorus and iron. It ’s a hearty
grain food that is coming into its
own—again-after many years.
Go back to b a rle y -u s in g these
delicious, simple recipes. Explore
history!
Back to barley means back to the days when Old Fashioned Beef
Stew sim m ered on the back o f Grandm a's stove.
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Once you've tried Chicken Barley Salad, yo u 'll go back to it o fte n fo r
its w holesom e grain fla vor and pleasing texture.
Chicken Barley Salad
1 cup quick barley
1 teaspoon salt
3 cups boiling w ater
2 cups chopped cooked chicken
2 cups th in celery slices
’A cup green onion slices
one 8-oz. carton (1 cup)
plain yo gu rt
2 tablespoons soy sauce
1/8 teaspoon garlic pow der
1/8 teaspoon pepper
S tir barley in to salted b o ilin g
water. C over; simm er 10 to 12
minutes or until tender, stirring oc
casionally. D ra in; cool. Add
remaining ingredients; toss. C h ill.
Serve on lettuce with tomato wedges,
if desired. Makes about 8 servings.
V A R IA T IO N : Substitute 36 cup
regular barley for quick barley; in
crease boiling water to 4 cups. In
crease cooking tim e to 1 hour;
proceed as recipe directs.
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Spareribs
2 cups carrot slices
2 cups celery slices
Combine all ingredients except
carrots and celery in 4-qt. Dutch
oven; m ix well. Bring to a b o il,
stirring occasionally; reduce heat.
Cover; simmer about I hour. Add
vegetables; continue cooking about
30 minutes or until vegetables are
tender. Makes about eight I-cup ser
vings.
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Old Fashioned Beef Stew
2 lb. beef stew meat,
c u t in to 1-inch cubes
2 cups w ater
one 12-oz. can beer
one 6-oz. can to m a to paste
’A cup regular barley
one 1.37-oz envelope onion soup
m ix
% teaspoon salt
1 bay leaf
’A teaspoon pepper
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