Barley is fast becoming my favourite grain. In winter months I add it to soups and stews and I love the texture and body it provides.
As well as being high in fibre, it's also a low GI food which is often eclipsed by 'trendier' foods stuffs in that bracket. It's true that barley is a traditional - some might say old-fashioned - ingredient, but it has a misplaced reputation as a grain that needs...
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