Barley, a versatile and nutrient-rich grain, has been a dietary staple for thousands of years. Known for its chewy texture and nutty flavor, barley is a whole grain that packs a nutritional punch, making it a valuable addition to any diet, especially for those managing chronic kidney disease (CKD). This post will cover barley and kidney disease.
What is barley?
Barley is a cereal grain that belongs to the grass family. It has a tough hull that must be removed during processing, but even after this, the grain remains a whole grain because it retains its bran, germ, and endosperm. This means that barley provides all the essential nutrients found in the grain, such as fiber, vitamins, and minerals.
There are several types of barley available:
- Hulled Barley: The most nutritious form, where only the outermost hull is removed.
- Pearled Barley: More commonly found in stores, this type has been polished to remove the bran layer, making it less nutritious but still a good source of fiber.
- Barley Flakes: Similar to rolled oats, these are steamed and rolled barley grains.
- Barley Flour: Ground barley that can be used in baking.
Barley and kidney disease
Barley is classified as a whole grain because, when minimally processed, it retains all parts of the grain kernel—the bran, germ, and endosperm. Whole grains like barley are known for their health benefits, including reducing the risk of chronic diseases, promoting digestive health, and providing sustained energy.
For those with chronic kidney disease (CKD), consuming whole grains like barley can be beneficial when incorporated into a kidney-friendly diet. Whole grains are rich in fiber, which helps manage blood pressure, a crucial factor in CKD management. For more information on the connection between whole grains and CKD check out our previous posts. So yes, you can consume barley and kidney disease.
How to cook barley
Cooking barley is simple and can be done using a variety of methods:
- Stovetop Method:
- Rinse 1 cup of barley under cold water.
- Combine with 3 cups of water or broth in a pot.
- Bring to a boil, then reduce the heat and simmer for 45-60 minutes for hulled barley, or 25-30 minutes for pearled barley, until tender.
- Drain any excess water and fluff with a fork before serving.
- Slow Cooker Method:
- Add 1 cup of barley and 4 cups of water or broth to a slow cooker.
- Cook on low for 4-5 hours or until tender.
- Pressure Cooker/Instant Pot:
- Combine 1 cup of barley with 2½ cups of water or broth.
- Cook on high pressure for 20-25 minutes for pearled barley, or 30-35 minutes for hulled barley.
- Let the pressure release naturally before opening.
Ways to use barley
Barley’s versatility makes it easy to incorporate into various dishes:
- Soups and Stews: Add barley to soups and stews for added texture and to make the dish heartier.
- Salads: Use cooked barley as a base for grain salads, mixed with vegetables, herbs, and a light dressing.
- Breakfast: Cook barley with milk or a plant-based alternative for a warm breakfast cereal. Add fruits, nuts, and a drizzle of honey for flavor.
- Side Dish: Serve barley as a side dish instead of rice or pasta, seasoned with herbs and spices.
- Barley Risotto: Use barley instead of arborio rice to make a creamy risotto with your favorite ingredients.
Barley is not only a nutritious whole grain but also a versatile ingredient that can be enjoyed in many ways. Whether you’re managing CKD or simply looking to add more whole grains to your diet, barley is an excellent choice!
Barley Risotto
Ingredients
- 1 cup Barley, pearled
- 1 TBSP Olive oil
- 1 Onion, small, chopped
- 2 Garlic cloves, minced
- 4 cups Low sodium vegetable broth
- 1 cup Mushrooms, sliced
- 1/2 cup Parmesan cheese
Instructions
- Rinse the barley under cold water and set aside. Warm the broth in a separate pot and keep it on low heat.
- In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the garlic and cook for another minute until fragrant.
- If you’re using mushrooms, add to pan and sauté until they release their moisture and become golden brown. Set aside.
- Add the rinsed barley to the pan, stirring to coat it with the oil and mix with the onions and garlic. If using wine, pour it in and cook until it’s mostly absorbed, about 2-3 minutes.
- Begin adding the warm broth one ladle at a time, stirring frequently. Wait until the broth is mostly absorbed before adding the next ladle. Continue this process for about 30-40 minutes, until the barley is tender and has a creamy texture. You might not need all the broth. Add mushrooms back to risotto.
- Once the barley is cooked, stir in the Parmesan cheese. Garnish with fresh herbs and serve hot as a dish with salad.
Notes
This article was written by Natasha Arabian, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.
