Barley is one of the oldest cultivated grains. Used primarily in the production of beer and whisky, it is rich in protein and fibre, as well as being more easily digested than wheat. It can be used in much the same way as one would use potatoes, rice or other feculents to accompany meat dishes, fish or vegetables, or can be used to create original salads.
Serving suggestion: 1 volume barley to 3 to 4 volumes of boiling, salted water. Cook for about an hour in a covered saucepan.