Barley seems to have a lot of benefits, probably the first one is keeping you warm on a cold day but this little grain has more to offer, considered to be a super food it help digestive system in many ways plus it makes you feel full with not much calories , this could help to control appetite and studies have shown that people eating barley for breakfast would eat 100 calories less at lunch time, but benefits don’t end up there, it slows starch digestion, which may help keep blood sugar levels stable, lowers blood cholesterol levels, reduce the risk of colon cancer and women are less likely to develop breast cancer… the list goes on!
1 cup barley
1 tbls coconut oil
1 yellow onion, chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
3 cups of white button mushrooms, sliced
1 liter of water 3 cubes of vegetable broth
2 bay leaves
2 T. fresh thyme, minced
Salt and pepper, to taste
1 In a medium pan, bring 4 cups of water and the 1 cup of barley to a boil. Cover, reduce heat to medium-low, and simmer for 40 minutes.
2 Heat the olive oil in a large pot over medium heat. Add the onion and garlic. Cook until soft. Add the carrots and celery and cook until tender, about 5 minutes. Add the sliced mushrooms and cook until they are soft. Add the vegetable broth cubes, water, bay leaves, and fresh thyme. Simmer for about 10 minutes. Stir in the cooked barley and cook for 15 minutes or so.
3 Add salt and pepper to taste. Serve hot.