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  2. List of twice-baked foods - Wikipedia

    en.wikipedia.org/wiki/List_of_twice-baked_foods

    Name Image Origin Description Bappir: Sumer: An historical Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing.Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion, ISBN 0-380-77287-6) reconstructed a bread made from malted barley and barley flour with honey and water and baked until hard ...

  3. Roasted Cauliflower Barley Risotto Recipe - AOL

    homepage.aol.com/food/recipes/roasted...

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  4. Roasted Cauliflower Barley Risotto Recipe - AOL

    www.aol.com/.../roasted-cauliflower-barley-risotto

    Cook garlic in remaining 2 Tbsp oil in 4-qt pot over medium heat, stirring, until pale golden, 1 to 2 minutes. Add barley, stirring to coat. Add wine and simmer briskly, stirring, until absorbed ...

  5. Pearled Barley Salad with Apples, Pomegranate Seeds and ... - AOL

    www.aol.com/food/recipes/pearled-barley-salad...

    Preheat the oven to 350°. Spread the pine nuts in a pie plate and toast until golden, about 5 minutes. Let cool. In a bowl, whisk the oil with the vinegar and shallot and season with salt and pepper.

  6. Barley Pilaf with Artichoke Hearts Recipe - AOL

    homepage.aol.com/food/recipes/barley-pilaf...

    Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic. Sauté 3 minutes. Stir pesto, lemon juice, and chickpeas into cooked barley. Serve artichoke mixture over barley; top with cheese.

  7. Barley Pilaf with Artichoke Hearts Recipe - AOL

    www.aol.com/food/recipes/barley-pilaf-artichoke...

    Bring to a boil; cook 3 minutes. Cover, reduce heat, and simmer 8 minutes or until tender. While barley cooks, heat oil in a large nonstick skillet over medium-high heat; add artichokes and garlic.

  8. Cholent - Wikipedia

    en.wikipedia.org/wiki/Cholent

    The pot is brought to a boil on Friday before the Sabbath begins, and sometimes kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. Cholent originated as a barley porridge in ancient Judea as a type of " harisa ". [ 1 ]

  9. Nordic bread culture - Wikipedia

    en.wikipedia.org/wiki/Nordic_Bread_Culture

    Four grain types dominated in the Nordic countries: barley and rye are the oldest; wheat and oats are more recent. During the Iron Age (500 AD – 1050 AD), rye became the most commonly used grain, followed by barley and oats. Rye was also the most commonly used grain for bread up until the beginning of the 20th century.