In article >,
Phoebe & Allyson > wrote:

> Katra wrote:
>
> > Ah, so you are trying to expose her to gluten?
> > Just use cream of wheat...
>
> Since she has a bad reaction (which could be a wheat allergy or could be a
> gluten intolerance) when *I* eat wheat, I don't want her to eat wheat. Same
> thing for oats. That leaves barley and rye; hence my request for *barley*
> recipes.
>
> Phoebe
>

Sorry. :-)
Now I understand....

I used to just treat it like rice unless it was being used in soups and
stews. I don't eat barley anymore.

If you cook it like rice, it requires a slightly higher liquid to grain
ratio. It's exellent cooked in stock or broth with minimal or no spicing
and served with a bit of butter or grated cheese. I liked the flavor of
barley enough by itself that I don't think it needs a lot of dressing up.

Good luck!

K.

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