Lentil Barley Soup Baked Garlic Cheese Grits

Shiloh Farms Barley Grits are Hulled Barley cut into about 6 pieces per grain. These tiny chunks of the barley grain can be substituted in recipes calling for grits. They easily take the place of Hominy Grits.

To CooK:   Add 1 part Barley Grits to 4 parts of boiling water.  Lower heat and simmer about 20 minutes or until the water is absorbed and grits are cooked to your preference.

Suggestions:
1. Use as binder in meatless patties, or a tenderizer in low-fat ground meats.
2. Add raw to soups, where barley grits cook in about half the time of whole barley.
3. Serve cooked barley grits with milk and honey. Add dried or fresh fruits and/or nuts as a nutritious treat.
4. Try them as a substitute for whole barley or rice in casseroles or rice pudding recipes.
5. Do not use where a fluffy grain texture is called for as they will cook to a stickier texture than whole grain.

Country of Origin:  USA

 46g or more of  Whole Grains per serving

 This product was packaged using equipment that also handles wheat, soy, peanuts and tree nuts.

Ingredients: Organic Whole Grain Barley cut into Grits