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Yep! And it is awesome.KarlW said:Can you cook it in a rice cooker? Anyone know how much water to use?
Robin Hood said:Funny you should ask. I've been exploring alternate carb options and I was going to try pearl barley and lentils. I believe they are lower on the GI than rice, oats and yams.
Good stuff! and I was told it's a complete proteinP-funk said:quinoa is too. good stuff,
Yup. Some other good options are also buckwheat, rye kernels and chana Dhal.P-funk said:quinoa is too. good stuff,
I cooked it this way and it turned out great. It's actually very nice. thanksGoalGetter said:Yep! And it is awesome.
If you're using a rice cooker just fill up the pot with water up to the line for the number of cups of barley you are using. So if you are going to use two cups of uncooked barley, then fill up the pot to the #2 line, and then dump the two cups of barley into that, add whatever you add to it (spices? some oil? seasonings? nothing?) and cover it up and cook it.
I usually add cinnamon or cayenne pepper to mine before setting it to cook.
Bump on this! They are an excellent source of fibre, low GI carbs, iron, folate and protein.... and lets not forget to mention that they are, most importantly, damn tasty!!LAM said:red lentils kick ass !
Yum Yum.. they ARE good. Add some sauteed onion +garlic and/or ginger + spices + some tomato and you have one VERY tasty wholesome meal.Emma-Leigh said:Bump on this! They are an excellent source of fibre, low GI carbs, iron, folate and protein.... and lets not forget to mention that they are, most importantly, damn tasty!!
I like rolled barley too. Actually, it goes really well in a mix with rolled oats and rolled rye (I have a really good recipe for a yummy natural bircher museli if anyone is interest).KarlW said:Ya so anyway I found rolled barley (eaten raw with skim milk) to have a very interesting texture. Kinda gritty or crunchy. Actually I like it. I noticed also that it is much lower in fat than rolled oats, does that make sense?
Emma-Leigh said:I like rolled barley too. Actually, it goes really well in a mix with rolled oats and rolled rye (I have a really good recipe for a yummy natural bircher museli if anyone is interest).
Always boil the lentils in plain water. Preferably do your seasonings seperately and add them in at the end. Boiling them with some tomatos, for e.g., makes them a take a longer time to get fully cooked and sometimes kinda prevents them from getting fuly cooked.Robin Hood said:I cooked red lentils for the first time this past weekend. They turned out yummy as I added cayenne pepper. I boiled them on the stove and they formed a soupy kind of mixture that thickened up when it cooled. How are you guys (gals) preparing them?
Thanks. This is what I did anyway. I waited til the end and then added the cayenne pepper.BulkMeUp said:Always boil the lentils in plain water. Preferably do your seasonings seperately and add them in at the end. Boiling them with some tomatos, for e.g., makes them a take a longer time to get fully cooked and sometimes kinda prevents them from getting fuly cooked.
You should soak them overnight and then rinse them, add fresh water, bring to the boil and them simmer till cooked.Robin Hood said:Also, I read to reduce gas/bloating caused by legumes, it is best to soak the lentils over night and then drain the soaking water and proceed with the cooking. This is what I did.