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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
(17,318 posts)applegrove
(118,759 posts)MLAA
(17,318 posts)applegrove
(118,759 posts)Phoenix61
(17,015 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
(118,759 posts)Phoenix61
(17,015 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
(118,759 posts)Hassin Bin Sober
(26,335 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
(25,881 posts)applegrove
(118,759 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
(25,881 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
(118,759 posts)flotsam
(3,268 posts)applegrove
(118,759 posts)DUgosh
(3,058 posts)I love soup
applegrove
(118,759 posts)It was Ottawa's favourite restaurant in the 1980s. They served the soup with something like salsa chips.
Upthevibe
(8,068 posts)Thanks for the info...and good for you.