Roasted Barley Or Corn Tea Recipes

ROASTED BARLEY OR CORN TEA

Steps:

• Rinse and drain barley or corn. Bring water with barley or corn to a boil and simmer 30 minutes.
• Strain through a sieve into cups and serve hot or at room temperature.

BARLEY AND CORN CASSEROLE

Steps:

• In a large skillet, saute the garlic, onion and carrots in oil over medium heat, until tender. , Transfer to a greased 2-qt. baking dish; add chicken broth, barley, salt and pepper. Mix well. Cover and bake at 350° for 1 hour. , Stir in corn and parsley. Cover and bake 10-15 minutes longer or until the barley is tender and corn is heated through.

ROASTED BARLEY PILAF

Steps:

• In a heavy, medium saucepan, heat oil over medium heat. Add barley and cook, stirring frequently, for 10 minutes. The barley should start to brown and give off an aroma.
• Add shallots, and cook for 2 minutes. Add mushrooms, and cook until wilted, 2 to 3 minutes. Add stock and salt. Bring to a boil; then turn down heat to a bare simmer. Cover, and cook for 45 minutes, or until liquid is absorbed.
• Stir well, season with pepper and more salt, if needed, and serve immediately.

ROASTED BARLEY TEA

Steps:

• Put the barley in a skillet over medium heat; toast for about 10 minutes, shaking the pan occasionally, until browned and fragrant. Meanwhile, bring 1 quart water to a boil.
• Add the barley to the water; cover, turn the heat to very low, and simmer for 15 minutes. Strain and serve hot, at room temperature, or chilled. You can add sugar or honey if you like, but it isn't necessary.

BARLEY CORN CASSEROLE

Steps:

• In a skillet over medium heat, sauté garlic, onion, and carrots in oil until tender.
• Transfer to greased 2-quart baking dish; add broth, barley, sage, salt, and pepper. Mix well.
• Cover and bake at 350° for 1 hour. Stir in corn and parsley, cover and bake 10 to 15 minutes more or until barley is tender and corn is heated through.

BARLEY CORN SALAD

Steps:

• In a large bowl, combine the first 6 ingredients. In a jar with a tight-fitting lid, combine the lemon juice, oil, salt, thyme and pepper; shake well. Drizzle over salad and toss to coat. Cover and refrigerate for at least 2 hours before serving. Freeze option: Prepare salad without onions and cilantro. Transfer to freezer containers; freeze. To use, thaw completely in refrigerator. Gently stir in onions, cilantro and a little oil if necessary.

BARLEY TEA

Steps:

• To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
• Bring to a boil.
• Reduce heat, cover and simmer for 6 minutes.
• Strain through cheesecloth, forcing out all the juice.
• Barley water is a very nutritious cooling drink that helps bring down fever.
• It is also useful for those suffering from bronchitis and asthma.
• To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
• In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
• Measure barley into a sieve and rinse under cold running water.
• Towel dry.
• Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
• Over-roasting will produce a coffee-like drink!
• To make a caffeine-free coffee substitute, roast the barley until it is brown.
• Cool and grind.
• Then roast again until fragrant and very dark-- but not burnt.
• Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.