In my never-ending quest to devise the perfect diet that prevents or ameliorates conditions for which people seek pharmaceuticals, when I was at the grocery store last evening (Thursday evening), I noticed something called "pearled barley" (Brown's Best, produced by the Kelley Bean Co. of Morrill, Nebraska).
"Barley" has always just been a word to me; I never paid attention to it before.
I am wondering if it has the same fibrous content as authentic brown rice, and if it might be good with butter (real butter), in real beef or turkey gravy, along with frozen corn and peas.
It has zero saturated fats, zero trans fats, zero cholesterol, zero sodium, zero vitamin A, zero vitamin C, 24g total carbohydrates, 5g dietary fiber, zero sugars, 3g protein, zero calcium, 6% iron, 100 calories per 1/4th cup, zero calories from fat. Its ingredients are simply "pearled barley," nothing added.
It looks like authentic brown rice.
One is confused by the instructions for cooking, the first line of which is "wash and sort."
It looks pretty clean to me, and how does one "sort" items of uniform size and shape?
It says to boil in a kettle, but one assumes a Corningware pot would do just as well.
It also says "boil in water for 2 minutes, cover and remove from heat." And then "allow to stand one hour, then return to heat," after which ostensibly it is okay to mix in other stuff.
One wonders what might happen if one just boils it, and then adds the other stuff, rather than having it sit for a whole hour first.
I'm going to try this this coming weekend, just to see what happens.
I'm trying to compile recipes for a book, DUmmie Diets for Primitives, or somesuch title.