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Related: Culture Forums, Support ForumsI lost 4 pounds. My secret is homemade veggie soup for half of my calories.
It freezes well too so I make a big pot once a week. Any gluten free people out there know of a good gluten free replacement for barley? I'm going to make it this weekend for my family and one of them can't have gluten.
MLAA
(17,314 posts)applegrove
(118,740 posts)MLAA
(17,314 posts)applegrove
(118,740 posts)Phoenix61
(17,009 posts)doesn't sog out. It's actually a seed rather than a grain and keeps its nutty consistency. It's a great addition to chili.
applegrove
(118,740 posts)Phoenix61
(17,009 posts)getting the quinoa that has been prerinsed. It has a coating that tastes like soap of it isn't rinsed off. Not difficult to do but rather time consuming.
applegrove
(118,740 posts)Hassin Bin Sober
(26,334 posts)The seed would like to make it through your digestive track undamaged and plant itself.
I'm a relative newcomer to quinoa and I love it.
My partner has been making a bunch of soup type dishes quinoa. I throw siracha on them and pretend they are chili.
I feel a gazillion times better just giving up the grains/breads.
PoindexterOglethorpe
(25,873 posts)applegrove
(118,740 posts)Last edited Tue Feb 13, 2018, 02:41 AM - Edit history (1)
barley. Why Campbells put it in their chicken stock. It makes soup, soup.
Later: looked it up on the internet. The flavour is described as nutty.
PoindexterOglethorpe
(25,873 posts)I make a beef with barley soup that I'm very fond of, especially as it freezes quite well, but I'd never paid attention to the flavor of the barley.
applegrove
(118,740 posts)flotsam
(3,268 posts)applegrove
(118,740 posts)DUgosh
(3,057 posts)I love soup
applegrove
(118,740 posts)It was Ottawa's favourite restaurant in the 1980s. They served the soup with something like salsa chips.
Upthevibe
(8,066 posts)Thanks for the info...and good for you.