TOASTED BARLEY TEA RECIPES
BARLEY TEA RECIPE - FOOD.COM
Known as Mugicha in Japan and Boricha in Korea, roasted barley tea is a very popular hot weather beverage that's noted for cooling down the body and cleansing the system. If you want a caffeine-free coffee substitute this is for you. A remedy for cold and flu for breaking up congestion, phlegm and other symptoms of the nasty seasonal bug. Barley-based teas are used as treatment for hemorrhoids, inflammatory arthritis and are believed to help reduce toxicity and side-effects of radiation and chemotherapy. Herbalists use barley concoctions to treat gravel stones and flush out kidneys and for centuries Old World doctors have recommended this plain barley water as a first food for babies and for bedridden patients whose stomachs cannot handle solid foods. Disclaimer: Statements contained herein have not been evaluated by the Food and Drug Administration. This recipe is not intended to diagnose, treat and cure or prevent disease. Personally, I make these home remedies that I researched. I believed in it and hope you give it a try.
Total Time 11 minutes
Prep Time 5 minutes
Cook Time 6 minutes
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- To make plain barley water � put two ounces of barley into a small saucepan along with 1-1/2 pints of water.
- Bring to a boil.
- Reduce heat, cover and simmer for 6 minutes.
- Strain through cheesecloth, forcing out all the juice.
- Barley water is a very nutritious cooling drink that helps bring down fever.
- It is also useful for those suffering from bronchitis and asthma.
- To Roast barley(use pot or pearl barley�pearled barley being more refined than pot barley but making no difference to the tea).
- In a hot a cast iron skillet until a drop of water sizzles when dropped into pan.
- Measure barley into a sieve and rinse under cold running water.
- Towel dry.
- Put barley in skillet and dry roast, stirring constantly with a wooden spoon for even toasting, until it turns golden.
- Over-roasting will produce a coffee-like drink!
- To make a caffeine-free coffee substitute, roast the barley until it is brown.
- Cool and grind.
- Then roast again until fragrant and very dark-- but not burnt.
- Use in place of regular ground coffee, experimenting with amounts until desired strength is reached.
Nutrition Facts : Calories 101.1, FatContent 0.7, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 14.1, CarbohydrateContent 21, FiberContent 4.9, SugarContent 0.2, ProteinContent 3.6
KOREAN ROASTED BARLEY TEA RECIPE | COOKING LIGHT
This is a common Korean beverage called bori cha, often served hot at the table or as a surprisingly refreshing cool drink. I think of it as a happy by-product of something I’m already making—because it’s the cooking liquid most people discard. In Korean markets, you’ll find packages of pre-toasted, browned barley, but it’s easy to just toast it yourself.
Provided by Ann Taylor Pittman
Total Time 41 minutes
Yield Serves 6 (serving size: 1/2 cup)
Number Of Ingredients 2
Steps:
- Heat a Dutch oven over medium heat. Add barley to pan; cook 10 minutes or until evenly toasty-brown and fragrant, stirring frequently. Add 8 cups water to pan. Increase heat tohigh, and bring to a boil. Reduce heat, and simmer 30 minutes, uncovered. Strain through a cheesecloth-lined sieve into a heatproof pitcher. The barley likely won’t be done at this point, but you can return it to the pan, cover with fresh water, and continue cooking for another 15 minutes or so or until tender; then it’s ready to use in recipes. Serve hot, or allow to cool to room temperature and chill.
Nutrition Facts : Calories 8, CarbohydrateContent 2 g, CholesterolContent 0 mg, FatContent 0.1 g, FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 0 g, SodiumContent 0 mg, SugarContent 0 g
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KOREAN ROASTED BARLEY TEA RECIPE | COOKING LIGHT
This is a common Korean beverage called bori cha, often served hot at the table or as a surprisingly refreshing cool drink. I think of it as a happy by-product of something I’m already making—because it’s the cooking liquid most people discard. In Korean markets, you’ll find packages of pre-toasted, browned barley, but it’s easy to just toast it yourself.
From cookinglight.com
Total Time 41 minutes
Calories 8 per serving
From cookinglight.com
Total Time 41 minutes
Calories 8 per serving
- Heat a Dutch oven over medium heat. Add barley to pan; cook 10 minutes or until evenly toasty-brown and fragrant, stirring frequently. Add 8 cups water to pan. Increase heat tohigh, and bring to a boil. Reduce heat, and simmer 30 minutes, uncovered. Strain through a cheesecloth-lined sieve into a heatproof pitcher. The barley likely won’t be done at this point, but you can return it to the pan, cover with fresh water, and continue cooking for another 15 minutes or so or until tender; then it’s ready to use in recipes. Serve hot, or allow to cool to room temperature and chill.
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