Barley and Oats: Just Say Hooray

Over the last six or seven years, almost unconsciously I have been changing the way I cook and eat at home.

I rarely buy meat anymore. My disinterest comes partly from the dramatic new methods of breeding cattle. The animals that used to be “blocky and stocky” today are “slim and trim.” In other words they are almost fat-free, which is why meat is often bland and tough.

Happily, though, grains not only take the place of meat, they have great versatility and are not nearly as perishable.

They don’t have to be heavy, either. The following oatmeal cake is everything I think a good cake should be: moist, tender, lightly flavored, with the wholesome look and taste that only cakes baked at home have.

Hulled barley is another favorite. When mixed with vegetables or other grains, such as basmati rice, or with a pasta like orzo, barley makes a wonderful satisfying meal.

Hulled barley is vastly different in taste and texture from the more familiar pearl barley. Hulled or pot barley has had the outer husk or hull removed, leaving a light brown grain about twice the size of a grain of rice. Hulled barley can be found in natural food stores and health food stores.

One cup of raw hulled barley yields three cups when cooked. If steaming the barley, put it in a covered pot over low heat with 3 1/2 cups of water to each cup of barley; it will take about 40 to 45 minutes to cook. Cooked barley will keep about 1 week refrigerated.

HULLED BARLEY WITH MUSHROOMS

1 cup hulled barley

Salt

3 1/2 cups water

1 pound mushrooms, wiped clean and thickly sliced

1 large onion, chopped

1/4 cup butter

1 cup sour cream

Freshly ground black pepper

Simmer barley over low heat in covered pot of lightly salted water until tender but chewy, 40 to 45 minutes. If there is excess water, drain (there probably won’t be).

Meanwhile, saute mushrooms and onion in butter until soft, stirring frequently, about 10 minutes. When barley is cooked, add to mushroom mixture and mix well. Add sour cream and stir together. Season to taste with salt and pepper.

Makes 4 servings

Each serving contains about:

427 calories; 232 mg sodium; 57 mg cholesterol; 25 grams fat; 44 grams carbohydrates; 10 grams protein; 2.32 grams fiber.

LAZY DAISY OATMEAL CAKE

OATMEAL CAKE

1 1/4 cups water

1/2 teaspoon salt

1 cup uncooked rolled oats

1/2 cup butter, at room temperature

1 cup granulated sugar

1 cup light brown sugar, packed

2 teaspoons vanilla extract

2 eggs

1 1/2 cups flour

1 teaspoon baking soda

1/4 teaspoon nutmeg

Bring water and 1/4 teaspoon salt to boil and add oats. Remove pan from heat, stir well, cover and let stand 30 minutes.

Beat butter until creamy. Gradually add granulated and brown sugars and beat until light and well mixed. Stir in vanilla extract and eggs. Add cooked oatmeal and beat well.

Sift flour, baking soda, remaining 1/4 teaspoon salt and nutmeg onto piece of wax paper. Gradually add sifted ingredients to creamed butter mixture, beating well. Spoon batter either into 14 greased cupcake cups or greased 13x9-inch baking pan.

Bake at 350 degrees until toothpick inserted in center of cake comes out clean, about 15 minutes for cupcakes, about 35 to 45 minutes for cake.

Cool cupcakes 5 minutes and cake 10 minutes before removing from pan.

DAISY FROSTING

1/4 cup butter

1/2 cup light brown sugar, packed

3 tablespoons half and half

1/3 cup chopped walnuts

3/4 cup shredded coconut

Melt butter in small pan over low heat. Stir in sugar until melted. Remove from heat and stir in half and half, walnuts and coconut. Spread over cupcakes or cake.

Place frosted cupcakes or cake under broiler, watching constantly, until frosting bubbles, 2 or 3 minutes. Serve warm or cold.

Makes 12 to 14 servings.

Each of 12 servings contains about:

382 calories; 240 mg sodium; 69 mg cholesterol; 18 grams fat; 53 grams carbohydrates; 4 grams protein; 0.40 gram fiber.