Go Barley ― Modern Recipes for an Ancient Grain

Turn your favorite dish into a nutritional powerhouse with barley. Delicious and easy to use, barley is the newest superfood with tremendous health benefits. High in fiber, this ancient grain has been proven to lower cholesterol, promote digestive health, and reduce blood cholesterol, a risk factor for heart disease. Barley has a wonderful nutty flavor and adds great texture to soups, stews, and salads, and blends well into main dishes, sides, and desserts. Not only does the grain help you feel fuller longer, it is also a source of many essential vitamins and minerals, including B vitamins, folate, iron, calcium, potassium, phosphorus, magnesium, manganese, zinc, and selenium. With more than one hundred healthy, delicious, and easy-to-follow recipes, Go Barley will become a favorite in every kitchen.

Pat Inglis is a professional home economist and food writer who has worked with U.S. and Canadian food producers and manufacturers creating tasty, nutritious recipes that showcase their products. Linda Whitworth is known as the ?queen of barley” in her work promoting barley as a healthy grain. In her day job, Linda is a market development manager for a barley association and a home economist. She is the host of ?Linda’s Kitchen” on gobarley.com. Both live in Calgary, Alberta.