Nonetheless barley is a wonderful grain to grace our meals. It has a distinct nutty flavor and great chewy texture that compliments many main dishes. It's also a nice break from common fare like rice or pasta.
Several types of barley are available on store shelves. Pearl barley is probably the most common, where the bran layers have been removed. Whole barley has the bran left intact. "Pre-cooked" varieties are partially cooked pearl barley, and take only 1/3 to 1/2 the time of "standard" pearl barley to prepare.
This recipe calls for cooked barley, and assumes you've prepared the barley according to package directions. So go ahead and buy some barley on your next trip to the grocery store, it's generally pretty inexpensive—very much worth the price of admission for this little culinary adventure.
Recipes developed specifically for low-sodium diets—so easy to use! Here's a quick guide. Ingredients are in boxes:
Recipes can have several ingredient boxes showing stuff needed for numbered step-by-step instrucions:
Not too complicated!
BTW when "salt" is an ingredient, it refers to KCl or "salt substitute", not NaCl in any form! Ask your doctor if that's OK, KCl may not be healthy for some people.