Comments on: Food Friendly May

By: Betsy

Betsy — Tue, 06 May 2008 17:44:21 +0000

Always on the lookout for new ideas since my elderly mother has to stick to a very low sodium diet. I bet she will really enjoy this one. I’ll post it on my “feedinmama” blog. Thanks!

By: Henway

Henway — Tue, 06 May 2008 12:49:50 +0000

I made my own mystery version last night and served it with pork chops. I’ve never made barley salad, and can’t remember ever buying a bag, but I was bored with all my usual sides. It was yummy, and my husband liked it, too. A big deal, since he can be so-so on cold grain dishes. Since I made the troop feeding size, I’ll probably tart it up with chilled chicken for later in the week. Thanks for a good idea!

By: Rachael

Rachael — Mon, 05 May 2008 16:38:30 +0000

Oh good to know. Thanks Toby Wollin!

By: Lunadog

Lunadog — Sun, 04 May 2008 18:21:15 +0000

Great idea, Twistie! I need more encouragement to get back to cooking and I’m looking forward to your upcoming posts.

By: Toby Wollin

Toby Wollin — Sun, 04 May 2008 18:17:31 +0000

Rachael - buckwheat is buckwheat - totally different family and not a grain at all really - it actually has flowers. It has no gluten in it, so it’s really good for people who have allergies to wheat. You can get buckwheat in all sorts of cookable forms, from flour(it comes in a plastic bag and frankly, I immediately put it in ANOTHER zip lock bag because once you get it open, you can’t close it up again), to groats(which are dehulled buckwheat kernals) to kasha(which is toasted groats). Great stuff. I am definitely going to try this recipe.

By: Rachael

Rachael — Sun, 04 May 2008 03:09:23 +0000

I’m not sure if it’s buckwheat, but my family makes a very similar salad with wheat grains, although they have to soak overnight. The wheat is a red wheat my family grinds into our own flour. (Sometimes, we’re so wholesome, it hurts). My mom adds raisens or dried cranberries to it as well.

By: Twistie

Twistie — Sun, 04 May 2008 02:08:42 +0000

Toby Wollin, if you try it with the buckwheat be sure to let us know how it works out. I’m betting it will be rather good, actually.

Angel, my background is largely Scottish, so barley was a way of life from early on for me. In fact, I accidentally made my second risotto with it when I couldn’t find the rice and needed to cook in a hurry. Barley, incidentally, makes a kickass risotto.

By: Angel

Angel — Sun, 04 May 2008 01:49:28 +0000

I love the recipe/food post idea! I’ve never tried pearl barley, but I’m going to give it a go with this recipe. :)

By: Toby Wollin

Toby Wollin — Sat, 03 May 2008 23:53:01 +0000

ooo, Twistie - I’m wondering if this will work with buckwheat groats too…

By: Peaches

Peaches — Sat, 03 May 2008 20:56:14 +0000

Thanks Twistie! I love this kind of salad and will try it this week. ‘Throw it together’ is the only way I cook. Anything more I leave to the professionals.

Cant wait to read more.