How to make barley milk
The barley is a cereal that belongs to the family of the Poaceae, standing out for being a cereal whose cultivation has been carried out since ancient times. Not in vain, there is evidence that more than 4,000 years ago it was cultivated and consumed in regions such as Nepal or Abyssinia.
There are different varieties of barley. We can highlight for example the pearled barley or the moncada, although it is certain that in the elaboration of plates and recipes the most common and habitual one is the mondada variety.
Although it tends to be a not very common beverage (especially because its consumption has not spread as much as other options and varieties, as for example is the case of soy milk or almond milk), barley can be elaborated natural drink ideal for lactose intolerant and for those who definitely do not want to consume dairy products of animal origin.
From a nutritional point of view it stands out as a drink especially rich in proteins, sugars, minerals (such as calcium, phosphorus and iron) and vitamins (especially vitamins of group B).
As regards its most important benefits and qualities, it helps to eliminate thirst by preventing dehydration, at the same time it helps to control diarrhea (this quality is shared with rice milk), it helps to reduce high cholesterol and It has substances that protect against cancer.
Ingredients to make barley milk
- 1 cup of barley
- 2 cups of water
- 1 pinch of sea salt
Steps to make barley milk
- First wash the cereal well.
- Once washed, place it in the bottom of a pot.
- Add the water and bring to a boil, boiling for 6 minutes on high heat (with the pot open).
- Then lower the heat to the minimum and cook for 20 minutes.
- After this time, turn off and shred if necessary.
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