Originally Posted by
gbrown
I make beef/vegetable soup and use the Pearl Barley that others are referring to here. A little more cooking time. I usually cook mine seperate and then add it to the soup. Really nothing like it on a cold, blustery night. I also have used it with a little butter and raw honey for a breakfast food. This is the food of the Roman Legions. Barley, especially sprouted barley, was a large part of their diet in the earlier years. Later years, it was wheat. The Roman Legions had guys retiring at 55 and living 20-30 years more in the provinces. They ate healthy, barley had a role. Just saying.