Official Government Website

Barley Foods

Southwest Barley Salad

From January/February 2005 “Country Woman”

  • 3 cups reduced-sodium chicken broth
  • 3/4 cup uncooked medium pearl barley
  • 1 cup fresh or frozen corn
  • 1 cup canned black beans, rinsed and drained
  • 3/4 cup chopped sweet red pepper
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped green onions
  • 1/2 cup minced fresh cilantro
  • 1 garlic clove, minced
  • 1/2 cup salsa
  • 3 Tbs. reduced-fat sour cream
  • 2 Tbs. lime or lemon juice

In a saucepan, bring broth to a boil. Stir in barley. Reduce heat; cover and simmer for 40 to 45 minutes or until tender. Drain and cool. In a large bowl, combine the corn, beans, peppers, onions, cilantro and garlic. Stir in barley.

Just before serving , combine the salsa, sour cream and lime juice; add to barley mixture. Serve warm or cold. Yield 6 servings. Diabetic Exchange: 2 starch, 1 vegetable.

Stuffed Chicken Breast with Spiced Cranberries & Barley

Barley Filling:
  • 1 cup pearl barley, uncooked
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup diced onion
  • 1/2 cup diced celery
  • 3/4 cup chopped dried cranberries
  • 1 teaspoon grated orange peel
  • 1 Tablespoon minced garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon cinnamon
  • 2 1/2 cups low-sodium chicken broth
  • 1/4 cup toasted almonds
  • 6 boneless skinless chicken breasts, 4 to 5 oz.
Breading Mixture:
  • 2 cups bread crumbs
  • 1/2 cup parmesan cheese
  • parsley and garlic to taste
  • 1/4 cup olive oil

In a sauce pan, combine all the filling ingredients from barley to cinnamon. Add chicken broth, bring to a boil, then simmer until barley is tender and all liquid is absorbed (cooking time will vary from 20-40 minutes depending on the type of pearl barley). Stir in almonds when cooled. With knife, split chicken breast, and coat with breading. Stuff with 1/4 cup of barley mixture. Bake at 300º oven for 25 to 30 minutes. Serves 6.

Nutrition Info. per serving: 590 calories, 18.5 grams fat (28% fat), 61 grams carbohydrates, 44 grams protein.

Barley Banana Bread Pudding with Carmel Sauce

(make the banana bread with barley flour for an extra boost of fiber)

  • 3 cups banana bread
  • 3 cups apples diced
  • 2 cups cooked pearl barley
  • 4 eggs
  • 1 1/2 cups skim milk
  • 3 1/2 Tablespoons sugar
  • 1/2 teaspoons vanilla
  • Pinch of salt
  • 1/2 teaspoons nutmeg
  • 1/4 cup raisins
  • 1 store-bought jar caramel sauce

Cut banana bread chunk style. Toss apples with bread chunks, and barley and layer in the bottom of a baking dish sprayed with cooking oil. In another bowl, combine eggs, milk, sugar, vanilla, and salt. Pour over bread mixture. Sprinkle with raisins and nutmeg. Bake at 300º oven for 25-30 minutes. Serve drizzled with caramel sauce. Serves 6-8 servings.

Nutrition Info. per serving: 310 calories, 7 grams fat (20% fat), 2 grams saturated fat, 54 grams carbohydrates, 9 grams protein.

 

Barley Granola

Recipe given by Commissioner Clark Kauffman

  • 3/4 cup oil
  • 3/4 cup honey
  • 1 1/2 Tbsp. vanilla
  • 1/3 cup water
  • 1/2 Tbsp. salt
  • 2 cups rolled quick cooking barley
  • 6 cups rolled quick cooking oats
  • 1 cup wheat germ
  • 1 cup coconut
  • 1/3 cup brown sugar
  • 1 1/2 cups raisins (optional)
  • 1 cup nuts (combination of chopped peanuts, almonds, sunflower seeds, sesame seeds, etc)

Whip together oil, honey vanilla, water, and salt until well mixed. Pour this over the remaining ingredients and mix well. Spread 1/2 inch deep in shallow baking pans. Bake for 30 minutes. Stir and continue baking, stirring every 15 minutes until golden brown — about 1 1/2 hours.

Beef and Barley Soup

Better Homes and Gardens® Slow Cooker Favorites made Healthy

  • 12 ounces boneless beef chuck roast, cut into 1/2-inch pieces
  • 4 cups water
  • 1 10 1/2-ounce can condensed French onion soup
  • 1 cup shredded carrots (2 medium)
  • 1/2 cup regular barley
  • 1 teaspoon dried thyme or oregano
  • salt and pepper to taste

In a 3 1/2 – to 4 1/2 quart slow cooker combine meat, water, soup, carrots, barley and thyme. Cover and cook on low-heat setting for 7 to 8 hours (3 1/2 hours on High). Season to taste with salt and pepper. Makes 4 main-dish servings.

Nutritional Facts per serving: 252 cal., 5 grams total fat, 52 mg chol., 684 mg sodium, 29 g carbo., 5 grams fiber, 22 grams protein.

DOWNLOADS

Barley – For your Heart, For your Health
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Chicken Kabobs with Greek Barley Salad

Key Recommendation for Whole-Grains

Consume three or more ounce-equivalents of whole-grain products per day, with the rest of the recommended grains coming from enriched or whole-grain products. In general, at least half of the grains should come from whole grains. Health & nutrition professionals recommend eating 25 to 30 grams of dietary fiber every day.

This is a direct response to individuals not consuming enough fiber. On average people consume less than one whole grain serving per day.

Whole grains are an important source of complex carbohydrates, dietary fiber, antioxidants, vitamins and minerals and have been linked in protecting individuals from cardiovascular disease, cancer and diabetes.

How does barley stack up?

See how cooked pearl barley compares to similar products in total dietary fiber.

  • 1 cup cooked pearl barley – 6 grams
  • 1 cup cooked brown rice – 3.5 grams
  • 1 cup cooked couscous – 2 grams
  • 1 cup cooked white rice – less than 1 gram
Source – USDA Nutrient Database for Standard Reference Release 16 (July 2003)

USDA Issues 12 New Food Guide Pyramids

USDA released the new version of the Food Guide Pyramid in a dozen different guides geared to individual nutritional needs and lifestyles. Inside the familiar pyramid shape, rainbow-colored bands representing different food groups run vertically from the tip to the base. Physical activity is also stressed on the new pyramids by the figure of a person climbing steps toward the tip.

One key recommendation to the USDA’s Dietary Guideline is for individuals to consumer 3 or more ounce-equivalents of whole-grain products per day. Barley is an excellent whole grain source that can be easily added to your diet.

The USDA offers a web page that lets people appraise their diet and exercise habits.Check it out!

Barley is a Good Source of both Soluble & Insoluble Fiber

There are two main types of dietary fiber – soluble and insoluble. The main difference between the two is how they move through the digestive tract. Insoluble fiber, also known as roughage, moves through the digestive tract mostly undisolved. Soluble fiber (beta glucan) mixes with liquid and binds to fatty substances to help remove them from the body.

Studies show soluble fiber (beta glucan) is effective in lowering blood cholesterol and has also been shown to be beneficial in slowing the absorption of sugar, which, for people with diabetes, may help decrease the need for insulin. Barley and oats are the only two edible grains that contain significant levels of beta glucan.

Studies show that insoluble fiber is beneficial in lowering the risk of bowel disorders and colon cancer.

Barley Contains Fiber Throughout the Entire Kernel!

Processed barley products such as flour, flakes or pearl barley, retain at least 50% of their original fiber content even after the bran or outer layer of the barley kernel is removed. In most grains, fiber is found only in the bran or outer layer of the kernel.

FDA Finalizes Health Claim Associating Consumption of Barley Products with Reduction of Risk of Coronary Heart Disease

May 19, 2006 – Today the Food and Drug Administration announced that it has finalized a rule that allows foods containing barley to claim that they reduce the risk of coronary heart disease. Specifically, whole grain barley and dry milled barley products such as flakes, grits, flour, and pearled barley, which provide at least 0.75 grams of soluble fiber per serving, may bear the following claim:

“Soluble fiber from foods such as [name of food], as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. A serving of [name of food] supplies [x] grams of the soluble fiber necessary per day to have this effect.”

Coronary heart disease claims nearly half a million lives a year. High total cholesterol levels and high levels of low density lipoprotein (LDL) cholesterol are known to increase one’s risk for heart disease, so consumers are encouraged to keep these levels as low as possible. Scientific evidence indicates that including barley in a healthy diet can help reduce the risk of coronary heart disease by lowering LDL and total cholesterol levels.

“FDA is pursuing new initiatives to help consumers improve the choices they have for healthy and nutritious diets,” said FDA Deputy Commissioner Scott Gottlieb, M.D. “We firmly believe that one of the best ways to encourage healthier eating habits is to help consumers get truthful, up-to-date, science-based information about food products so that they can make choices that are based on a better understanding of the health consequences of their diets.”

FDA began allowing the claim in December 2005 under an interim final rule, while at the same time accepting public comments on the rule for 75 days. During this time no comments were received that warranted changes to the interim final rule.

FDA health claim “Barley Facts” – A National Barley Foods Council Publication

IBC sponsored food barley speaker at 2007 Idaho Dietetics Convention

Dr. Joan Conway
Dr. Joan Conway, human nutrition researcher at the USDA Diet & Human Performance Laboratory

The Idaho Barley Commission sponsored one of the keynote speakers at the 2007 Idaho Dietetic Convention.

Dr. Joan Conway, a human nutrition researcher at the U.S. Department of Agriculture’s Diet and Human Performance Laboratory in Beltsville, MD, spoke on the “Effect of Barley Consumption on Glucose, Insulin and Lipid Metabolism.”

Dr. Conway reported on findings from two human clinical trials conducted at the USDA laboratory that assessed the effect of two levels of barley fiber intake on cholesterol and blood pressure. The results of these clinical studies confirmed previous findings that barley consumption lowered cholesterol and blood pressure in humans. Dr. Conway and fellow researchers have recently initiated a new clinical study examining the role of barley cereal in the regulation of food intake and satiety (fullness).

Based on the data from the USDA clinical trials and other documentation, the U.S. Food and Drug Administration (FDA) published an interim final rule in the Federal Register on December 23, 2005, allowing the use of a specific health claim of reducing the risk of cardiovascular heart disease for foods containing barley beta-glucan fiber.

Powerpoint Presentation

2007 “Barley: A healthy heart solution”: Featured in the March Journal of the American Dietetic Association

The NBFC-American Dietetic Association (ADA) fact sheet collaborative project is complete and our new fact sheet, “Barley: A healthy heart solution” that appeared in the March 2007 edition of the Journal of the American Dietetic Association as well as on the ADA’s official Web site, www.eatright.org

The fact sheet is published in the Journal in a black and white reproducible and perforated format so dietitians and nutritionists can remove the sheet from the publication, make copies and pass them along to their clients and patients.

The ADA represents over 65,000 registered dietitians and nutritionists and is recognized as one of the most valuable and credible sources of timely and scientifically-based food and nutrition information.


If you have any ideas or questions regarding barley foods, please email them to kolson@idahobarley.org

Alexander Co.

Address: P.O. Box 235

Bancroft, ID 83217
Phone: 208-648-7770
Fax: 208-648-7726
Contact: Wade Clark
Email: alexco@dcdi.net
Wholesales barley flour & pearl barley

Arrowhead Mills/The Hain-Celestial Group

Address: 110 South Lanton

Hereford, TX 79045
Phone: 806-364-0730
Fax: 806-364-1068
Sells barley flour and pearl barley to distributors

Barley’s Best

Address: 25675 Smithtown Rd.

Shorewood, MN 55331
Phone: 952-474-3681
Fax: 952-470-5439
Contact: Richard Holcomb
Sells barley flour, high fiber barley, whole barley, extruded food products

Bob’s Red Mill Natural Foods, Inc.

Address: 5209 SE International Way

Milwaukie, OR 97222
Phone: 503-654-8616

503-654-8616
Fax: 503-653-1339
Web: www.bobsredmill.com
Wholesales/retails barley flour & pearl barley

Briess Malt & Ingredients Co.

Address: 625 South Irish Road

PO Box 229

Chilton, WI 53014
Phone: 920-849-7711
Fax: 920-849-4277
Contact: Bernadette Wasdovitch
Email: info@briess.com
Wholesales malted barley flours; pregelatinized pearled barley flour, flakes and grits; and roasted barley; 50lb bags to truckloads

Circle S Seeds of Montana, Inc.

Address: P.O. Box 130

Three Forks, MT 59752
Phone: 406-285-3269
Fax: 406-285-3040
Contact: John McDonnell
Email: circles@theglobal.net
Web: www.circlesseeds.com
Wholesales/retails whole barley and hulless waxy barley. Order sizes range from less than a pallet to railroad cars. Identity-preserved products; crops grown to customer specifications

Grain Millers, Inc.

Address: 9531 W 78th St., #400

Eden Prairie, MN 55344
Phone: 952-829-8821

800-232-6287
Address: 315 Madison St.

Eugene, OR 97402
Phone: 541-687-8000

800-443-8972
Web: www.grainmillers.com
Wholesales conventional & organic pearl barley flakes and steamed barley flour – minimum order 2,000 lbs

Hesco, Inc.

Address: 500 19th St. SW

PO Box 815

Watertown, SD 57201-0815
Phone: 605-884-1100
Contact: Jeff McGinley
Email: hescoinc@hesco-inc.com
Web: www.hesco-inc.com
Wholesales pearl barley, barley grits & barley flour – minimum order 2,000 lbs

Minnesota Grain, Inc.

Mill located in East Grand Forks, MN

Address: 1380 Corporate Ctr. Curve, Suite 105

Eagan, MN 55121
Phone: 651-681-1460
Fax: 651-681-7975
Email: info@mngrain.com
Wholesales barley flour, pearl barley, toasted barley, hulless barley flakes – smallest bag is 50 lbs.

Montana Milling

Address: 2123 Vaughn Rd.

Great Falls, MT 59404
Phone: 406-771-9229
Fax: 651-681-7975
Web: www.montanamilling.com
Wholesales/retails organic and commercial barley flour, whole barley, dehulled barley, barley grits, and barley flakes.

Natural Ways Mill, Inc.

Address: 24509 390th St., NE

Middle River, MN 56737
Phone: 218-222-3677
Contact: Ray Juhl, Owner
An organic mill specializing in customized mixes, flour, whole grains & cereals. Sales wholesale/retail

NuWorld Nutrition

Address: 816 6th Avenue NE

Perham, MN 56573
Phone: 218-346-3161

800-950-3188
Contact: Wally Coram
Email: nuworld@eot.com
Web: myweb.arvig.net/nuworld/
Mail order business selling waxy hulless barley flakes in 3 lb. bags to the general public

Palouse Grain Growers, Inc.

Address: 110 W Main St.

PO Box 118

Palouse, WA 99161-0118
Phone: 509-878-1621

800-322-1621
Fax: 509-878-1703
Contact: Bruce Baldwin
Email: grain@palouse.com
Web: users.palouse.com/grain/
A bulk grain coop that processes pearl barley. Sales wholesale currently – smallest bag is 25 lbs.

Roman Meal Milling Company

Address: 4014 15th Avenue NW

Fargo, ND 58102
Phone: 701-282-9656
Fax: 701-282-9743
Contact: Bill Fletcher
Email: bfletcher@romanmealmilling.com
Wholesales bread mixes, specialty flour mixes & exotic grains

The Quaker Oats Company

Address: 321 N Clark St.

Chicago, IL 60610
Phone: 312-821-1000
Web: www.quakeroats.com
Markets pearl barley under Scotch & Mother’s Cereal brandnames – If you are unable to locate it in your store, you can purchase it online at the Quaker Oats Website Store

Western Trails, Inc./Cowboy Foods

Address: 313 W. Valentine St.

Glendive, MT 59330
Phone: 406-377-4284
Fax: 406-377-4284
Contact: Rachel Williams
Email: info@westerntrailsfood.com
Web: www.westerntrailsfood.com
Wholesales/retails barley flours, hulless barley, barley soup mixes & pancake mixes

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