Posts Tagged ‘Grains’

Note: I used the Korean word because I was first familiarized with boribap and other ‘mixed rice’ in Korea, where grains are commonly mixed together before cooking, to give greater variety to the diet. In Korean bori is barley, and bap (or bop, pap, etc.) is rice.

Lately instead of regular white or brown rice, we’ve been enjoying boribap, or rice cooked with barley. I love this combination. We use a short grain brown rice which is a good substitute for sticky white Japanese or Korean rice, and the barley cooked with it gives it a ‘toothsomeness’ that brown rice on its own lacks. Besides that, barley is a healthy grain that is high in soluble fiber and is known to help slow down glucose absorption. This is beneficial because it prevents the spike in blood sugar levels that usually happen after eating simple carbohydrates. This makes barley an especially healthy grain for individuals with type 2 diabetes, or hypoglycemia (like me).

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