This whole wheat egg barley will satisfy your low carb curiosity in the kitchen.
If you know what whole wheat egg barley is for, then you will extremely like this handmade low carb version. On the other hand, if you have no idea how to use this four-egg egg barley, read further and try our recipe.
Egg barley pasta is best as a side dish for any thick stew and often served in Eastern Europe as the main meal. Traditionally, it is a high-calorie dish, but with the proper ingredients, you can include a portion into your low carb diet. That means, even people with diabetes can enjoy this rare dish.
The best way to prepare the whole wheat egg barley:
There are two ways with egg barley: you can treat as a basic pasta and follow the usual steps, or you can enjoy it in the traditional way. To get the best side dish for your stew, first, you have to toast the egg barley pasta on the highest degree in a frying pan. You can use coconut oil for the toasting. The pieces will start to turn golden brown, and you are ready when most of them reached that stage. However, it is not a huge problem if you still have few left with a lighter colour in the pan. Use double the amount of water than the egg barley pasta, and slowly add it to the pan. When you pour the water into the pan, be careful with the steam! Season it with salt and pepper and cover the pan on a medium heat. Stir it occasionally. It is ready when the water disappeared, and the pasta is al dente.
Nutrition details of Dia-Wellness handmade egg barley in 100 g:
Energy: 241 Kcal / 1014 KJ
Protein: 15.2 g
Carbohydrate: 33.9 g!
Fat: 5.0 g
Dietary fibre: 33.0 g
Total absorbed carbohydrate: 33.9 g
Total 100 g cooked pasta absorbable carbohydrate: 13.9 g
Ingredients: TL50 flour, flour concentrate (wheat and corn fibre, wheat protein, vegetable fat, whole wheat flour, soy protein, enzymes, raising agent: sodium bicarbonate, sodium pyrophosphate, a thickening agent: sodium carboxymethyl cellulose), eggs and water.