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In a bowl, add 1 sliced cucumber, 2 cups cooked barley, 2 cups corn and 3/4 cup chopped red bell peppers. Stir in the following dressing: 3 tablespoons white vinegar, 1 tablespoon water, 1 1/2 teaspoon oil, 1/2 teaspoon dried basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Marinate for at least 2 hours before serving.
"With the new day comes new strength and new thoughts." ~Eleanor Roosevelt A day without a smile is like a day without sunshine****
Barley is a wonderfully versatile cereal grain with a rich nutlike flavor and an appealing chewy, pasta-like consistency. Its appearance resembles wheat berries, although it is slightly lighter in color. Sprouted barley is naturally high in maltose, a sugar that serves as the basis for both malt syrup sweetener. When fermented, barley is used as an ingredient in beer and other alcoholic beverages.
Barley is popular as a staple food as well, used in soups, as an extender for vegetable proteins and occasionally milled into flour. Most barley used for food is either pearl barley or barley flour. Pearling consists of a polishing process, which removes the outer husk and part of the bran layer of the kernels. Barley flour, a by-product of pearling, is used in the United States for baby foods and other specialties. Barley as flatbread or porridge is widely consumed in North Africa and parts of Asia.
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