Recipes
Recipes!
Featuring: Barley
A great new resource to cooking with forgotten grains.
Perhaps you don’t have fresh figs on hand? I think this basic recipe would be great with pears and even apples (pre-cooking to release some of the water). I enjoyed this as a breakfast bread rather than a dessert.
The following two recipes are from this excellent travelogue of a cookbook. There’s something so deeply satisfying about flatbreads and the simple dishes that accompany them.
For the recipe above, I would try either pre-cooked whole barley grains roughed up in a blender or uncooked rolled barley in place of the pearl barley. You could try uncooked barley berries roughed up in a blender. I’ll make this this week and report here.
This seems like a perfect winter quick bread to accompany a heart stew or soup or even as a stand-alone breakfast.
