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Now that we all know how to cook and pronounce “quinoa,” the big question is: which super grain is going to capture our hearts and recipes next? What if we told you that the next big grain isn’t new at all, but has been hiding in your pantry this whole time? And that you already know how to pronounce it?

The grain, of course, is barley. Yup, that round, chewy stuff your grandma used to put in her beef soup. What this humble super grain lacks in sexy press, it makes up for in flavour, versatility and health benefits. Barley helps reduce cholesterol, is packed with both soluble and insoluble fibre, and is a source of several essential minerals and vitamins, including folate, iron, calcium and the antioxidant selenium. It’s also a homegrown Canadian crop and is hella tasty.

Whether you’re preparing pot barley, pearl barley, barley flour or barley flakes, barley is easy to cook and has a mildly nutty flavour that works equally well in recipes, both savoury and sweet. So what are you waiting for? Check out this mouthwatering collection of recipes and go get your barley on!

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