Roasted Barley Tea Recipes

BARLEY TEA

Barley Tea image

Known as Mugicha in Japan and Boricha in Korea, roasted barley tea is a very popular hot weather beverage that's noted for cooling down the body and cleansing the system. If you want a caffeine-free coffee substitute this is for you. A remedy for cold and flu for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to help reduce toxicity and side-effects of radiation and chemotherapy. Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended this plain barley water as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat and cure or prevent disease. Personally, I make these home remedies that I researched. I believed in it and hope you give it a try.

Provided by Rita1652

Categories Beverages

Time 11m

Yield 2 serving(s)

Number Of Ingredients 4

Ingredients

2 ounces roasted barley (1/4 cup)
1 1/2 pints water
honey, can be added to help sooth sore throat
lemon, can be added to help sooth sore throat

Steps:

To make plain barley water ï¿½ 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 barleyï¿½pearled 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.

ROASTED BARLEY TEA

Roasted Barley Tea image

Categories Tea Barley Simmer Boil

Yield makes 1 quart

Number Of Ingredients 1

Ingredients

1/4 cup whole (not pearl) barley

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.

ROASTED BARLEY OR CORN TEA

Roasted Barley or Corn Tea image

Provided by Lillian Chou

Categories Hot Drink Non-Alcoholic Vegetarian Barley Corn Healthy Vegan Simmer Boil Gourmet

Yield Makes 3 quarts

Number Of Ingredients 2

Ingredients

1/2 cup roasted barley or 1 cup roasted corn
4 quart water

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.

ROASTED BARLEY PILAF

Roasted Barley Pilaf image

Pan-roasting the barley gives it a rich, nutty flavor.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Pasta and Grains

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 cup pearl barley, rinsed
2 shallots, minced
1/4 pound white or wild mushrooms, sliced
2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat, or water
3/4 teaspoon salt
Freshly ground black pepper

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.

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