Food plant was good for beer, too

Recently I have been serving barley as an accompaniment to meat or chicken instead of rice, pasta or potatoes. I use the quick cooking variety, which takes only about 10 minutes to cook unless other ingredients have been added as flavor enhancers. Frequently the longer-cooking version of barley is the basis of Beef and Barley Soup, a famous German specialty.

(See recipes below)

Food historians believe that barley was one of the first food plants raised by prehistoric man. It originated in the highlands of Ethiopia and was taken from there by caravans into Egypt, the Middle East and eventually as far north as northwestern France. Egyptian hieroglyphics dating from 5000 B.C. depict barley cultivation. The Chinese cultivated barley as early as 2800 B.C. and considered it to be one of China’s five sacred cultivated plants — the others being rice, soybeans, wheat and millet.

The ancient Sumerians (3500 B.C.) used barley as the basis of their monetary system. The Babylonian Code specifically stated that barley was to be used as the means of monetary exchange.

Chief grain for bread

Barley was the chief grain used by the ancient Hebrews to make bread. The first chapter of Exodus describes one of the Egyptian plagues where the bombardment of hailstone caused “the barley to be smitten.” Barley is mentioned throughout the Bible. The story of the miracle of the loaves and fishes specifies that the five loaves of bread Christ used to feed 5,000 people were made of barley.

The Greeks regarded barley as a sacred grain and used it in many of their secret religious ceremonies in adoration of their gods. The Romans made gruel from barley. Often this gruel was left to harden and might be considered the forerunner of bread. Roman historians mention that barley was used to make a porridge that was flavored with coriander.

Chief grain in Europe

Barley was the chief bread grain in Europe until the 16th century, when it was surpassed by wheat and rye. Historians say that the Spanish governor of Colombia first brought the grain to the Americas in 1543. The Pilgrims planted barley in Massachusetts without much success. However, it later flourished in Pennsylvania, where the barley seeds were combined with the area’s limestone water to make whiskey.

With the advent of modern leavening agents, barley lost its importance for bread making because its low gluten content weakens the action of yeast. Its high protein content, however, is still a valuable food for man. Israel, Ethiopia and the northern European countries still regard barley as a principal grain. Here in the United States, it is gaining popularity as an

ingredient in multi-grain cold breakfast cereals.

For centuries barley has been prized as a brewing ingredient in both beers and whiskies. Barley also is the prime ingredient in Scottish broth, a rather thick soup made with vegetables, barley and chunks of lamb. It also is frequently used in Irish lamb stew. Today about half of the barley grown in this country goes into the brewing of beer, while most of the remainder is used for animal feed.

With the trend toward healthy foods, barley is finding its way to our dinner tables. When cooked, barley has a delectable nutlike flavor and an attractive chewy texture. The traditional cooking time for barley is 45 to 50 minutes. However, there is quick-cooking barley on the market that takes only about 10 minutes of cooking time.

The “pearl” in pearled barley is not a description of the grade or quality, but refers to the whiteness and rounded shape of the grain after milling. When harvested, barley grains are enclosed in three-layered husks that are milled away from the kernels, leaving pearls.

Simple to prepare, Quick-cooking Barley with Vegetables makes a tasty accompaniment to roasted meats. The Beef and Barley Soup recipe is an adaptation of a German one. The addition of fresh and dried mushrooms adds another flavor component to the soup.

Barley with Vegetables

¾ cup quick-cooking barley

1 medium carrot, cut into tiny dices

2 large crimini (brown) mushrooms, cut into small dices

1 cup chicken broth

½ cup water

Combine all of the ingredients in a medium-size saucepan. Bring to a boil and reduce heat to very low or simmer. Cook for 15 minutes and serve. Serves 2. (Recipe may be doubled.)

Beef and Barley Soup

¼ cup dried porcini mushrooms

2 tablespoon olive oil

2 pounds beef shank, cut in pieces and trimmed of excess fat

1 large onion, chopped

4 cups chicken broth

2 cups water

1 large carrot, chopped

1 celery stalk, chopped

1 (14 ounce) can diced tomatoes

1 cup sliced crimini (brown) mushrooms

¾ cup sliced shiitake mushrooms

½ teaspoon dried thyme

½ teaspoon dried basil

2/3 cup barley (regular)

Salt and pepper, to taste

3 tablespoons chopped fresh parsley

Soak the porcini mushrooms in hot water to cover for 20 minutes.

In the meantime heat the olive oil in a large soup pot over medium heat. Add the pieces of beef shank and the onions and sauté until the meat is browned. Then add the rest of the ingredients, including the porcini and their soaking water, except the parsley. Bring to a boil and reduce heat to simmer. Cook covered for 1 hour, skimming off any accumulated fat. Stir the soup occasionally so that the barley does not stick to the bottom of the pot. Season to taste with salt and pepper, and stir in the chopped parsley. Reheat soup and serve. Serves 6.