Go barley : modern recipes for an ancient grain / Pat Inglis and Linda Whitworth ; foreword by Anita Stewart.

Format:

Book

Author/Creator:

Inglis, Pat, 1937- author.

Whitworth, Linda, 1956- author.

Contributor:

Stewart, Anita, writer of foreword.

Language:

English

Subjects (All):

Cooking.

Physical Description:

1 online resource (257 p.)

Edition:

1st ed.

Place of Publication:

[Place of publication not identified] : TouchWood Editions, [2014]

Language Note:

English

Summary:

Winner a 2015 Gourmand World Cookbook Award in English Canada A revolutionary cookbook using an ancient grain, Go Barley: Modern Recipes for an Ancient Grain includes more than one hundred healthy, delicious, easy-to-follow recipes that will become favourites in every kitchen. Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol, a risk factor for heart disease, and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; 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. tassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfastassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; 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.tassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; 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.

Contents:

Introduction

History of barley

Barley nutrition

Barley basics

Recipes. Breakfast

Appetizers, salads, and soups

Main dishes

Sides

Baking

Sweet Treats.

Notes:

Includes index.

Description based on print version record.

ISBN:

1-77151-053-6

1-77151-052-8

OCLC:

879870167