It's just as satisfyingly
chewy as barley (another favorite grain), but with a sweet, toasted flavor I love.
Not exact matches
Our more nutritious take on the Greek egg - and - lemon soup known
as avgolemono swaps out the usual white orzo for pleasantly
chewy, better - for - you
barley, and adds peppery watercress for brightness.
Any
chewy grain, such
as wheat berries, farro, or even brown rice, can replace the
barley in this nutritious, intensely savory side.
Any
chewy grain, such
as wheat berries, farro, or even brown rice, can replace the
barley in this flavorful side.
Gluten is a protein found in the endosperm of wheat and other grains such
as rye and
barley, that is responsible for the «
chewy» texture in breads and doughs.
I think either
barley or quinoa would work, but I would choose
barley as the closest substitue — it has the same nutty taste and
chewy texture
as the spelt berries do.