Barley for Breakfast

1 cup whole grain barley
1 cup dried cranberries
1 cup walnut pieces
1/4 cup zinfandel or other red wine
2 cups water
1/8 teaspoon salt (optional)
1/4 teaspoon cinnamon
1 pat butter

In 9″x5″ glass bread pan, soak barley overnight.  Layer: soaked barley, cranberries, and walnuts. Mix zinfandel, and salt, then pour over layers. Sprinkle lightly with cinnamon.  Put butter pat on top.

Cover tightly with aluminum foil.

Bake at 400°F for 30-40 minutes.

Serve.

Barley for Breakfast

Barley for Breakfast

For US citizens… barley is chewy!  This can be made with pearled barley, but loses much of its nutritional value, and will not keep you satisfied until lunch unless you eat at least twice as much.  Do not delete the butter because human beings need 50% of their fat calories to be saturated and neither grains nor greens digest as well without a bit of fat.

 

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About rebeccatreeseed

I am a naturalist raised by naturalists. Treeseed is my earned name, while Rebecca is my birth name. I am of Northern European descent, with a quarter Irish.quarter thrown in. I suspect I was a product of northern invaders into Ireland into Ireland. but hard to say since DNA disproved the family story about Apache blood! I have found some odd ancestors to replace them. Last year I bought 5 acres of pinyon-juniper forest on the side of a mountain in Santa Fe County, New Mexico. I am fulfilling a lifetime dream of a cabin in the mountains and a food forest that will feed me and local wildlife. I want to share this new phase of my life with others that might be interested.
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2 Responses to Barley for Breakfast

  1. Helen says:

    What is the difference between barley and pearled barley?

  2. Hi Helen
    Barley has been hulled, leaving the bran and endosperm, which is where most of the nutrition is. It also requires more chewing to get a good start on digestion.
    Pearled barley has been hulled, and abraded to remove all or part of the bran and endosperm, leaving mostly starch. The bran and endosperm is sold separately, sometimes for human consumption in other forms, sometimes as livestock feed. Market economy stuff. Problem is, several generations have grown up eating the starch only of most grains, and we like what we are used to… white bread and pearled barley barely require chewing.

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