Barley for Food and Health: Science, Technology, and Products

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EASTERN EUROPE 213 of the butter until tender. Add the barley, water, and salt. Cover, bring to a boil, then simmer for 10 minutes. Transfer the mixture to a covered baking dish. Add sausage or other meat as desired. Bake in a moderate oven for 1 hour. Served with the remaining butter and grated cheese. Barley–Mushroom Soup (Krupnick Polski) This barley–mushroom soup is widely quoted as a traditional Polish dish and may be made with or without the sour cream. One version is also made with poultry giblets instead of the meat. The recipe is taken from Ochorowicz-Monatowa (1958), with modifications. 1 2 lb beef bones with some meat attached 1 cup diced vegetables, such as onion, carrots, celery, or green beans 2 dried mushrooms, soaked in warm water and sliced 3 or 4 medium potatoes, diced 1 2 cup pearled barley, cooked separately in water and drained 1 cup sour cream Salt and pepper 1 or 2 egg yolks, beaten slightly 1 Tbsp parsley and/or dill Place the bones, meat, mixed vegetables, and mushrooms in a pot and cover with water. Bring to a boil, then reduce the heat and simmer until the meat is tender. Add the potatoes and cook until tender. Remove the bones, trim the meat, and return the meat, together with the cooked barley, to the soup pot. Bring to a boil, then lower the heat to very low. Add the sour cream, stirring in well. Add the egg yolks gradually, stirring to prevent curdling, remove from heat after 5 minutes. Season to taste, and garnish the soup with herbs. Goose and Barley Soup This goose and barley soup is described as a Russian dish, although quite probably it was eaten throughout the eastern European region. The recipe is by courtesy of T. Shamliyan, University of Minnesota Medical School, Minneapolis, Minnesota. 1 2 medium goose or 1 duck 2 Tbsp cooking oil 1 onion, chopped 1 stalk celery, chopped 3 4 lb mushrooms, chopped 1 cup pearled barley 1 cup chopped tomatoes, fresh or canned
214 BARLEY FOODS: SELECTED TRADITIONAL BARLEY RECIPES 6 cups water 1 4 cup parsley 1Tbspdrieddill Salt and pepper Heat the oil in a large pot. Add the goose or duck, and brown over medium heat. Cover the bird with water and simmer until tender. Remove the meat from the bird carcass and set aside. Place the onion, celery, mushrooms, and barley in a skillet with a small amount of oil, and sauté until the vegetables are soft. Return the meat to the pot with the tomatoes, sautéed vegetables, and barley. Cover and simmer 45 minutes, or until the barley is tender. Add the parsley, dill, and salt and pepper to taste. (Author’s note: It is recommended that excess goose fat be skimmed off to meet modern tastes for low fat. Also, chicken may be substituted for goose or duck, although the flavor will not be the same.) Meat and Barley Casserole (Miežu Putra) This meat and barley casserole is a traditional Latvian dish, perhaps considered the national dish. It is described as a kind of vegetable/cereal porridge, usually made with barley, to which available meat may be added. (Davidson 1999). Dark rye bread is often eaten with Latvian meals. For special holiday occasions, the putra was served with a pig’s head and additional sausage. 1 cup pearled barley, toasted in the oven at 325 ◦ F for 10 to 15 minutes 6 cups water 1 2 lb diced ham, bacon, or sausage 1 large onion, chopped Toast the barley in an oven at 325 ◦ F for 10 to 15 minutes. Cook the toasted barley in the water until almost tender, then add the remaining ingredients. Continue cooking, covered, over low heat or transfer to the oven for about 1 hour. Black Kuba (Černý Kuba) This Czech mushroom–barley casserole is traditionally served on Christmas Eve, with cabbage or celeriac salad or pickled beets. The recipe was kindly provided by Jarka Ehrenbergerová of the Mendel Institute in Brno, Czech Republic. 1 cup dried mushrooms, soaked in water for 2 hours 1 cup pearled barley 2 Tbsp butter or cooking oil 3 cups water 1 onion, chopped
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BARLEY FOR FOOD AND HEALTH Science,
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On a Seed “This was the goal of t
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Cover design by Jean Rose Johnston.
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CONTENTS Preface xiii 1 Barley Hist
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CONTENTS ix Infrared Processing, 12
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CONTENTS xi Asia, 221 Barley Mixed-
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xiv PREFACE In the concluding two c
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2 RELATIONSHIP OF HUMANS AND BARLEY
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10 RELATIONSHIP OF HUMANS AND BARLE
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2 Barley: Taxonomy, Morphology, and
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20 BARLEY: TAXONOMY, MORPHOLOGY, AN
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3 Barley Biotechnology: Breeding an
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34 BARLEY BIOTECHNOLOGY: BREEDING A
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4 Barley: Genetics and Nutrient Com
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58 BARLEY: GENETICS AND NUTRIENT CO
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96 BARLEY PROCESSING: METHODS AND P
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98 BARLEY PROCESSING: METHODS AND P
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100 BARLEY PROCESSING: METHODS AND
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134 EVALUATION OF FOOD PRODUCT QUAL
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7 Barley Food Product Research and
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146 BARLEY FOOD PRODUCT RESEARCH AN
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Page 179 and 180: 162 BARLEY FOOD PRODUCT RESEARCH AN
Page 195 and 196: 8 Health Benefits of Barley Foods I
Page 197 and 198: 180 HEALTH BENEFITS OF BARLEY FOODS
Page 221 and 222: 9 Current Status of Global Barley P
Page 223 and 224: 206 CURRENT STATUS OF GLOBAL BARLEY
Page 225 and 226: 208 CURRENT STATUS OF GLOBAL BARLEY
Page 227 and 228: 10 Barley Foods: Selected Tradition
Page 229: 212 BARLEY FOODS: SELECTED TRADITIO
Page 233 and 234: 216 BARLEY FOODS: SELECTED TRADITIO
Page 242 and 243: APPENDIX 1 Glossary: Botany and Pla
Page 244 and 245: APPENDIX 2 Glossary: Food and Nutri
Page 246 and 247: APPENDIX 3 Glossary: Barley Terms T
Page 248 and 249: APPENDIX 4 Equivalent Weights and M
Page 250 and 251: SOURCES OF BARLEY AND BARLEY PRODUC
Page 252 and 253: Rancho Cucamonga, CA 91730 Ph: 888-
Page 254 and 255: SOURCES OF BARLEY AND BARLEY PRODUC
Page 256 and 257: E-mail:Tony.Steeper@csiro.au Web: h
Page 258 and 259: BARLEY RESOURCE ORGANIZATIONS 241 P
Page 260 and 261: INDEX Air classification, 102, 122-
Page 262: INDEX 245 Meat and barley casserole
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