And the ATG Barley Berries/Amber Wheat Berries in your meals:
1. Rinse 1 cup of the berries (aka 250g) and then add 3 cups of water or stock (and optionally oil if you would like).
2. Bring to a boil.
3. Then lower to medium heat and let simmer uncovered until the water is gone and the berries are popped and chewy.
Eat with your meals as a replacement for rice, on top of a salad, mixed into a stir fry, and so much more! Check out some of our recipes below :)
Inspired by Cook With What You Have
Chop and mix together any combination of the following suggested vegetables: salad greens, kale, tomato, cucumber, zucchini, red onion, bell pepper, etc. Toss well with the dressing and chill in the fridge before eating to get the full flavor!
Greek Salad Dressing:
¼ cup extra-virgin olive oil
3 tablespoons red wine vinegar
1 garlic clove, minced
½ teaspoon dried (or fresh!) oregano
¼ teaspoon sea salt
Freshly ground black pepper
To Serve: Lay a bed of your cooked ATG grain berries at the bottom of the bowl. Cover half with your spiced chickpeas and the other half with your Greek Salad. Top with freshly chopped herbs, feta cheese, and a drizzle of lemon.
To cook the barley
· 1 cup ATG Purple Barley
· 4 cups water
In medium saucepan, bring water and barley to a boil, reduce to simmer and cook for 35-40 minutes. Cook until still firm, remove from heat and let cool.
For the Vegetable Bowl
· 1/2 cup finely shredded red cabbage
· 4 radishes, quartered
· 1 red beet, roasted
· 1/4 cup Hemp Hearts
· Fresh cilantro
For the Dressing:
· 2 tbsp coconut milk
· 2 tsp olive oil
· 2 tsp lemon juice
· Black paper to taste
Add sections of cooked ATG purple barley, roasted beat slices, cabbage, radishes. Pour dressing over and top with hemp heart and cilantro.
1/2 cup peanut butter (chunky or smooth)
2 tablespoons soy sauce (use tamari or coconut aminos for gluten free)
1 tablespoon rice vinegar
2 tablespoons brown sugar
2 teaspoons chili garlic sauce (more or less to taste)
1 tablespoon fresh lime juice
3 garlic cloves pressed or grated
1 tablespoon ginger root grated
2-4 tablespoons warm water
1. Combine all ingredients except water. Whisk to fully combine.
2. Add water, 1 tablespoon at a time, until desired consistency is reached. I normally use 2 tablespoons for a sauce and up to four if using it for a dressing.
Barley bowls are an easy way to enjoy a substantial meal in salad form and a simple way to incorporate Against the Grain Barley Berries into your next dish. And while a barley bowl can provide a high nutrient meal here are a few tips to ensure your barley bowl is tasting as good as it's looking!
The following ideas of how to improve your grain bowl were adapted for our barley from ’10 ways to make a better grain bowl’ by Megan Gordon, Jan 10, 2018 from: https://www.thekitchn.com/10-ways-to-make-a-better- grain-bowl-239289
1. Move on from Quinoa: While quinoa has become the go-to super grain, it is rarely grown locally and there are plenty of other ancient grains out there, offering different flavour profiles, textures and nutrients which you can find from local farms. Our favourite grain to use is barley as it not only provides a slightly nutty flavour, but it also provides a high nutrient base, is high in beta-glucans, and is grown locally (right here on out farm!)
2. Move away from cooking barley in just water: You can amp up the flavour of barley by cooking the grain in chicken or vegetable broth. Barley in particular readily absorbs the flavours it is cooked in, allowing its flavour profile to change based on your preferences.
3. Don't forget the sauce: A dressing is key for a delicious barley bowl, and items such as pesto, balsamic, tahini and lemon, add zest to your dish.
4. Roasted vegetables: Pre-roast your vegetables so you have enough for numerous barley bowls throughout the week. This makes a barley bowl perfect for when you need a nutritious meal on the go.
5. Crunch is important: Textural variety is a must. Adding toasted seeds, sprouts, snap peas or carrots adds varied texture and crunch.
6. Add protein: While barley is a source of protein, by adding chicken, beef, tofu or beans you up the protein content and add yet more diversity to your bowl.
7. Add whatever is ready in the garden: One of the great things about a barley bowl is you can continuously add whatever extras you have in the garden or in the fridge, using up scraps, which only brings more diversity and colour to your dish.
The newest health-food trend, BROL stands for barley, rye, oats, and lentils. These four grains together make a complete nutrition of protein, fiber, complex carbohydrates, and minerals. Make a big batch and then freeze or refrigerate the rest to eat later!