It is easy to incorporate whole grains in baked goods. This month I have been trying to use them in more creative ways. Here is a recipe I tried this week that my family just loved! But what’s not to love about barley in soup?
1 Onion, chopped
4 stalks Celery, diced
1 Cup of chopped greens (we used spinach)
3 cloves Garlic, minced
1/2 pound fresh mushrooms sliced
Oil
1/4 Soy Sauce
1/2 Cup Organic hulled Barley
Water
In large pot combine the onion, celery, garlic and mushrooms and saute in oil for 5 minutes. Add barley and soy sauce, and 5 Cups of Water.
Bring to a boil and simmer for 2 to 3 hours. Salt to taste, Pepper too if you like!
Serve with a good homemade crusty bread…yum!
Not Dabbling In Normal 
I love barley in soup – so yummy! The texture it adds to beef, chicken and pretty much any soup is fantastic!
We often make barley porridge for breakfast, instead of oat groats since it has so much more protein than oats.
This sounds so tasty and rich even without the addition of dairy!
I’m making this tonight! Just when I needed a good recipe for the things I happen to have handy.