Purple v. Hulled (in Barley)
I'm making a new batch of BROL (1 cup each of barley, rye, and oats cooked & mixed with 1 cup of cooked beluga lentils). I'm using purple barley this time. Purple barley is a hull-less variety.
In Canada
https://thescottishmill.ca/products/organic-purple-barley-ancient
In the US
https://www.shilohfarms.com/heirloom-hulless-purple-barley/
@vegancooking @wfpb
#food #recipe #WFPB #vegan #vegetarian #omnivore #health #barley #purpleBarley
This time I added both 2 Tbsp of All-Purpose Seasoning (https://www.amazon.ca/Splendor-Garden-organic-Purpose-Seasoning/dp/B00KF630O2/ref=sr_1_10) and about 2 teaspoons crushed red pepper.
The pepper is a new addition, so I'll use what I learn from this batch to decide on the amount for the future.
Well, it's tasty, extremely nutritious, and works in many dishes: in stirfries, with curry, in salads, a bottom layer for a stew. It's also easy to prepare (especially now that I have a grain cooker).
I also had never heard of it — until I did, of course. Then I tried it and liked it.
I used it in a dish I concocted: Moon Grain — https://leisureguy.ca/2023/07/30/moon-grain/
Here's the source recipe for BROL: https://nutritionfacts.org/recipe/basic-brol-barley-rye-oats-and-lentils/
Leisureguy
כָּלב 