![\"\"](\"https:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2018\/01\/barley-1.jpg\")
<\/a><\/p>\nA good New Year’s resolution would be: Eat less bread, but eat more barley.<\/p>\n
They didn’t call the gladiators “barley eaters” for nothing. I think we tend to scorn barley, because it’s old fashioned and common, in favor of fad grains such as quinoa (which I detest for its taste and texture and overpriced fad-itude). Barley, on the other hand, loves seasonings. It has a very meaty bite and chew. The list of barley’s virtues is very long.<\/p>\n
Barley grits, I believe, can be bought at health food stores. I made my own from whole pearl barley, using the grinder attachment on my Champion juicer. I cooked the grits slowly in the steam oven until they were well done but on the dry side. I used vegetable broth as the liquid to give the grits a little more oomph.<\/p>\n
I wanted a sausage spin, so I added sage, pepper, and garlic powder. I used brewer’s yeast as a binder and to help keep the mixture fairly dry. I rolled the mixture into aluminum foil and let it cool. Then I sliced it into patties and fried the patties in butter on low heat.<\/p>\n
I’ve done a lot of experimenting with vegetable protein patties. I’d have to say that this was one of the best. <\/p>\n
Nikon digital photos<\/p>\n","protected":false},"excerpt":{"rendered":" A good New Year’s resolution would be: Eat less bread, but eat more barley. They didn’t call the gladiators “barley eaters” for nothing. I think we tend to scorn barley, because it’s old fashioned and common, in favor of fad grains such as quinoa (which I detest for its taste and texture and overpriced fad-itude). … Continue reading “Fried barley polenta”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-11721","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11721","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11721"}],"version-history":[{"count":8,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11721\/revisions"}],"predecessor-version":[{"id":11732,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/11721\/revisions\/11732"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11721"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11721"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11721"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>
\nFresh-ground barley grits<\/em><\/p>\n<\/a>
\nCooled and ready to slice<\/em><\/p>\n