The other day when I was shopping at Whole Foods, I stumbled on two new variations of ingredients that I haven’t seen before, barley and lentils.
I have been searching for this special and very elusive black barley for about 8 years! My friend Reni told me she found it at Rainbow Market in the Bay area, but my own search always came up short.
I found out that this beautiful grain is originally from Ethiopia, but is rare in the US because it has a low yield. The site that I looked at says, “A farmer in Montana decided to take a risk. This is actually the only grain that can go from field to table without being processed because the gloom or bran layer stays attached to the kernel and is edible.” They recommend combining it with another grain because it’s chewy, and I agree. The next time around maybe I’ll do 25% black barley with 75% regular barley. It gets much plumper after it’s cooked.
The other ingredient that I haven’t used yet, but plan to sometime soon, is Black Beluga Lentils. It looks like caviar! This should be fun to experiment with. Look for that blog to appear at some point in the near future.