Jenise, I've forgotten why Larry liked the barley water, but there were two pluses for us: the mouth feel was smoother than regular lemonade, less sharp but still refreshing, and the taste had a pretty nutty flavor -- a muted lemonade, but with more complexity and interest.
I like lemonade, especially that burst of lemon and cold on a hot day, but find that it becomes one dimensional after a couple of sips -- either too much lemon or too much sugar.
BTW, the New York Times had a great article about the virtues of barley; I'm not sure how much of this you already covered, Jenise, and also not sure if the article requires payment. The
link to the June 2006 article is here.
Some of the key points in the piece by Marian Burros:
CHEFS have played with purple rice, red rice and black rice, with farro and quinoa and almost every imaginable grain. But barley, one of the oldest cultivated grains, languishes in wintry soups and dense breads and porridge. When I asked five chefs for recipes with barley, only two had something to share.
Besides having a wonderful texture and delightful nutty taste, barley also has proven health benefits. The federal government said last month that barley can reduce cholesterol levels, just like oats.
Unlike oats, though, it can be mixed into savory dishes with tomatoes, corn, mushrooms and fresh herbs, and brightened with peppery olive oil and assorted vinegars.
A barley salad with corn, tomatoes and arugula makes an ideal side dish or a light supper for a hot night. Barley turns into an amazingly creamy risotto, redolent of porcini. And a recipe from Peter Hoffman of the restaurant Savoy in SoHo inspired an intriguing yogurt soup.
Contrary to culinary lore, barley does not have to take a long time to cook. Soaking it for four hours, or overnight, reduces the cooking time to 20 minutes from 40 minutes.
The new health claims for barley, like those for oats, are substantial and are based on ''significant scientific evidence,'' according to the Food and Drug Administration. These differ from recent qualified health claims the Food and Drug Administration allowed for walnuts, which are based on ''supportive but not conclusive research.''
The government now permits the use of the following sentence on barley products: ''Scientific evidence indicates that including barley in a healthy diet can help reduce the risk of coronary heart disease'' by lowering bad cholesterol (low-density lipoproteins) and total cholesterol levels.
To get any benefit you must eat at least three grams of barley's soluble fiber a day, and the benefit increases when you eat up to nine grams, said Christine Fastnaught, a cereal scientist and consultant for the U.S. National Barley Foods Council in Fargo, N.D.
I like the yogurt and barley soup:
Chilled Yogurt and Barley Soup
Time: 30 minutes plus several hours' soaking
1/2 cup pearl barley
Salt
1 cup chopped onion
1 tablespoon olive oil
2 large eggs
2 tablespoons flour
2 cups plain whole-milk yogurt
2 1/2 cups low-sodium chicken broth, or as needed
1/3 cup raisins
White pepper
Red pepper flakes, optional
1 medium Kirby cucumber, peeled and diced
1 tablespoon chopped fresh mint leaves
Extra-virgin olive oil, optional.
1. In a small bowl, combine barley with 2 cups water. Allow to soak for several hours or overnight.
2. In a medium saucepan, add barley, its soaking water and salt to taste. Bring to a boil, reduce heat to low, and simmer until barley is tender, about 15 minutes. Meanwhile, in a small skillet over medium heat, sauté onion in olive oil until light golden. If necessary, drain excess water from barley. Add onions to barley and set aside.
3. Place eggs in a medium saucepan and whisk until smooth. Sprinkle flour over eggs and whisk until combined and free of lumps. In a mixing bowl, whisk together yogurt and 2 1/2 cups chicken broth. Pour into egg mixture and stir until smooth.
4. Add barley and onions to egg mixture. Stir in raisins. Place pan over medium heat just until steaming and slightly thickened; do not boil. Remove from heat and season with salt and white pepper to taste. If desired, add pepper flakes to taste while soup is still hot.
5. Allow soup to cool, then transfer to a covered container and refrigerate until well chilled and thickened. To serve, stir and adjust thickness of soup to taste with additional chicken broth. Add cucumber and mint. If desired, drizzle with olive oil before serving.
Yield: 6 to 8 servings.
