Barley

The Whole Grain Series

Why Use Whole Grains?

Cooking for Dysphagia recommends whole grains for their superior nutritional value.

According to the Mayo Clinic Diet, “Unrefined grains haven’t had their bran and germ removed by milling; therefore, all of the nutrients remain intact. Whole grains are better sources of fiber and other important nutrients, such as selenium, potassium and magnesium. Whole grains are either single foods, such as brown rice and popcorn, or ingredients in products, such as buckwheat in pancakes or whole wheat in bread.”

The fiber in whole grains is essential to keeping the digestive system de-toxed and running smoothly.

With cold weather approaching, warming foods have tremendous appeal. Barley dishes are especially appealing. Barley has a nutty flavor and works well in soups and warm salads.

A prepared batch of barley can be used as a side dish instead of rice, or for a warm salad. These are non-recipe recipes, meaning that the ingredients do not have to be measured exactly. I give you a guideline. You assemble the dish according to your taste.

Two cups of barley will turn into three cups of cooked barley. The grain expands in the cooking process.

For the Cooking Day:

Make two cups of barley according to package directions.

A cup of barley to a cup and a half of water, salted and simmered for thirty minutes until soft. You now have the ingredient for a warm salad. Use an Instant pot or a mini rice cooker, both recommended appliances for convenience in the dysphagia kitchen. See my book for full instructions.

Season the barley with a dash of lower sodium soy sauce (1/4 teaspoon). If you are on a diet that eliminates soy, use the mixed amino acids faux soy sauce that will give you the same flavor.

Diane’s Grilled Mushroom and Barley Salad

This non-recipe uses the batch of barley. If it is not warm, then put it in an oven-safe dish, season with a tablespoon of good oil and salt and white pepper. Warm in the oven at 250 degrees for ten minutes while you prepare and grill the mushrooms.

Pick the best mushrooms at your farmer’s market or your regular market: baby bellas, crimini, portobello, oyster, or maitake. Buying sliced mushrooms is permissible.

Wipe the mushrooms clean with a damp paper towel, cut into slices for the grill, a quarter inch thick. The mushrooms will be pureed, so the object is to get a very light caramelization on the mushroom, for maximum flavor. You do not want crisp, burned edges, as these will be bad for the swallow.

In a stainless steel bowl, combine some extra virgin olive oil and a dash of lower sodium soy sauce with a dash of balsamic vinegar, a sprinkle of salt and a dash of white pepper. This is not exact, but to taste. Be sparing with the salt because you are adding soy, but the salt balances out the flavor of the soy. Add a finely sliced clove of garlic. You can add a quarter teaspoon of freshly minced thyme, as thyme is the perfect herb for mushrooms.

Arrange the mushrooms on low heat on an indoor griddle. Or use a sauté pan on medium heat.

Wait until the first side is golden, three minutes, then flip the mushrooms over and give the second side two minutes. They will not be completely limp.

When the mushrooms are golden brown, remove and add to the warmed barley. Use the marinade to dress the barley to taste. Optional, a teaspoon of minced fresh Italian parsley.

The mushrooms will give off a liquid on the grill or in the pan. This is pure flavor. Pour liquid into barley.

For the Puree:

Add one half to one cup of cooked barley, one half to one cup of grilled mushrooms to a mini food processor or blender. Pulse ten times to reduce size of ingredients, then puree 10 seconds or until smooth. Use the marinade for liquid, or vegetable broth, or water.

Note: You will find the recipe for Mushroom Barley Soup, in the Cooking for Dysphagia cookbook.

Cooking for Dysphagia and Other Swallow Disorders: 101 Delicious Recipes and Techniques for Safe Easy Eating may be ordered from Amazon and Barnes and Noble and other places where books are sold.