Japanese Inspired Fried Barley

On a recent trip to Japan with the Barley Council of Canada (BCC) to promote food barley, we had the opportunity to meet with the chefs from the Osaka Gas Cooking School. I had been invited to talk about barley in everyday food preparation and to encourage the use of it as a tasty, healthy ...

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Taste Canada Cooks the Books

What a day! – The Toronto Food and Wine festival highlighted Taste Canada’s Cooks the Books where Taste Canada Food Writing Awards nominated cook book authors and paired them with local culinary students to present one of the delicious dishes from their book. GoBarley: Modern Recipes for an ...

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GoBarley Serves up a Winner for Cookbook Awards

They came; they cooked; they conquered. Go Barley: Modern Recipes for an Ancient Grain was recently named the Canadian winner for “Best Historical Recipes Book” by the prestigious Gourmand World Cookbook Awards. Every year, the judges receive thousands of submissions for cookbooks and wine ...

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Linda in the Kitchen: Vegetarian Barley Moussaka

Linda cooks Vegetarian Barley Moussaka with Allison Ammeter from Alberta Pulse Growers. The barley in this sauce gives a meat-like texture, and complements the flavour of the rainbow of vegetable layers. A rich-tasting ricotta cheese topping makes this dish simple to prepare and easy to love.

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