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Go barley : modern recipes for an ancient grain / Pat Inglis, Linda Whitworth ; foreword by Anita Stewart.

by Inglis, Pat, 1937-

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TouchWood Editions, 2014.

Cooking (Barley)

9781771510516 (pbk.)

177151051X (pbk.)

ix, 245 p. : col. ill. ; 23 cm.

"Published in co-operation with Alberta Barley"--T.p. verso.

Includes index.

"A revolutionary cookbook using an ancient grain, this book includes more than one hundred healthy, delicious, easy-to-follow recipes. Turn your favourite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fibre, this ancient grain has been proven to lower cholesterol and promote digestive health. Barley has a lovely nutty flavour and adds great texture to soups, stews, and salads. It blends well into main dishes, sides, and desserts, and when used in flour form, it makes wonderful breads and baked goods. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. Divided into familiar sections of Breakfast; Appetizers, Salads, and Soups; Main Dishes; Sides; Baking; and Sweet Treats, there is a recipe for any meal of the day. Recipes include Chicken Mushroom Crêpes; Prairie Cranberry Almond Crisps; Wild Rice, Barley, and Fruit Salad; Lentil and Barley Fish Chowder; Barley Apricot Stuffed Pork Tenderloin; Barley Jambalaya; Spinach, Smoked Salmon, and Barley Risotto; Mushroom Barley Burgers; Blueberry Barley Muffins; Chocolate-Dipped Almond Biscotti; Prairie Streusel-Topped Cake; and many more"--Provided by publisher.

Whitworth, Linda, 1956-

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