Barley Flakes are not as tender as oat flakes. May be used as oat flakes (or combined with them) with chewier results. May be added to soups and cooked gruels.
This flaked grain is produced through a few processes. First it is dehulled. It is then hydrated (usually through steaming). Next it is gently and briefly heated before passing through a rolling mill. Before packaging it is thoroughly cooled. This processing stabilizes the grain, meaning the enzymes are neutralized to prevent oxidation and rancidity. The heating transforms the starches to more simple sugars, making them more easily digested.
Serving Size: 1/2 cup cooked
Calories 55 Sodium 0 mg Fat 0.5 g Carbohydrate 14 g
Dietary Fiber 1.5 g Protein 2 g
Cooking Instructions: Add 1 cup barley flakes to 3 cups boiling water, ratio of 3:1. Cook 20 minutes or until soft. If pressure cooking cook 4-6 minutes, ratio of 2:1.
To make barley burgers mix 2 cups cooked barley, 1 cup shredded vegetables, including onions and garlic, and an egg. Form into patties and fry
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