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B: Barley makes for chewy goodness

B IS for Barley was one of the first grains cultivated, historically. Its use goes back to the time of the ancient Egyptians and Greeks.

It has since remained a staple food in many parts of Asia and Africa as it is an excellent and cheap source of nutrients - low on fat and cholesterol-free.

This grain supplies a hefty amount of dietary fibre, making it a close contender among other high fibre foods such as beans, peas, fruits and vegetables.

Pearl barley adds a delightful nutty and pleasant chewy texture to any hot or cold dish. Instead of cooking barley in water, you can also choose to cook in chicken, beef or vegetable stock.

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