The barley for the pilaf I had planned for Christmas dinner was not the
barley I am used to.

I haven't been able to find *pearl* barley for years. When I was doing
my holiday shopping I was looking for it. I thought since they just
built this big huge new Publix they might actually stock more stuff, not
less.

They have a huge selection of grains and stuff. Quinoa, wheat bran,
whatever. Barley? Hmmm... instant (barley flakes... that might work
for thickening a soup but sorry, not for pilaf.)

I spotted a bag of Bob's Red Mill hulled barley (barley groats). It was
the only barley I could find other than instant. So okay, I'll give it
a try. I knew it would be different.

It tastes fine. Quite nice, actually. It takes thrice as long to cook
as pearl barley. It has a chewy texture. That's okay; I have teeth. <G>

The extra long cooking time puts me off. The label describes using it
as a "side dish". Yeah, sure... but you have to simmer that side dish
(1 cup barley, 3-1/2 cups liquid) for more than 1-1/2 hours. Heh.

What I'm really wondering is why I can't find pearl barley. It's as if
the grain aisle has been taken over by health food hippies.

Sometimes you just want what you want.

Jill