Yet another cooking disaster somewhat diverted!
Last night, I pulled out my small slow cooker to cook some oatmeal for this week. One cup of oatmeal and four cups of water into the pot. Turn on the cooker. Go to sleep. Done. And when I wake up, it will be to the, er, oaty fragrance of oatmeal (who figured out that oatmeal was oaty in the first place?) and I won't have to cook anything to eat (because I like having a cooked breakfast...).
Easy enough, right? But, no, I pulled out the wrong bag of whole grains. i pulled out barley, which absorbs water in infinite amounts in small periods of time. Not to mention that I had already cooked too much barley the day before (because I didn't know how much it absorbed water) and had some mixed into red bean soup, frozen, and refrigerated. That was going to last me a week for dinner. Instead, when I wake up, I get this slightly browned barley that's really puffy and has totally absorbed every bit of water. Luckily, it wasn't burnt (which was the potential cooking disaster), and all I had to do was add more water, but now I have enough barley to eat for at least two meals and a snack everyday.
Barley for breakfast, barley for lunch, barley milk everyday, here I come.
So the article in the new Prevention is of some comfort to me because barley is a good source of resistant starch, especially chilled.
But I was really looking forward to having at least different food for every meal. This was what I had planned out…
Sunday night: Slow cook some barley to drink and eat throughout the week.
Monday night: Slow cook oatmeal for breakfast throughout the week.
Tuesday afternoon: Slow cook some dry vegetable and bean soup mix from Whole Foods for dinner and then lunch for the rest of the week.
Eh, maybe next week. But since I cooked so much barley, I have to buy more barley this weekend…
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