Barley, whole hulled (with recipe)

Pliny wrote in Roman times that barley was the oldest cultivated grain. Modern investigation tends to bear out his opinion; deposits of barley have been found in Stone Age lake dwellings in Switzerland. An extremely hardy grain that can withstand extremes temperature, barley is grown as far north as the Arctic Circle and flourishes in subtropical countries as well. Barley malt has been used since prehistoric times in beer making.

            Whole hulled barley is the most nutritious form of this grain, for it still bears its bran coating, which is high in B vitamins. Barley is most delicious when added to stews and soups; it lends a satisfying creamy texture. See also Barley, pearled.

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BARLEY-BEEF SOUP

2 pounds short ribs of beef, cut in 3-inch pieces

2½ quarts water

¼ cups barley, whole hulled

2 bay leaves

Salt and pepper to taste

1 cup each of any 4 chopped fresh vegetables, such as:

            Onions

            Carrots

            Celery

            Green beans

            Tomatoes

            Peeled and seeded zucchini, etc.

6-8 tablespoons olive oil

·     Simmer short ribs in water for 3 hours until just tender. Do this the day before serving, refrigerate the pot overnight, then skim off congealed fat and continue soup. If you prepare the beef the morning before serving, put in freezer for 1-2 hours, and fat will rise enough for thorough skimming.

·        Put soup back on stove. Add washed barley, bay leaves, salt, and pepper and simmer 1 hour. Meanwhile chop fresh vegetables and sauté briefly in olive oil; add and simmer 30 minutes more, until everything is tender. Taste for seasoning.

·        Serves six.