Roasted Barley Tea Recipes

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.

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.

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.

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.