Except for an occasional chulent , barley is basically a neglected food among many observant Jews today. At this time of year when we track the days from Pesach to Shavuoth through a daily counting of the Omer , it is nutritionally tempting to reflect on the merits of barley, whose flour composed the original Pesach meal offering. Barley, a whole grain cereal, has a chewy texture and a nutty taste. Its flour has even been found useful in lowering serum cholesterol in humans. It is high in fiber, very low in fat, and is a source of some protein and B-vitamins, and is a good source of iron.
Barley looks like rice and expands when cooked.
To prepare add 3 parts water to 1 part grain. Immediately after the Shavuoth morning prayers, Jews traditionally eat a meal of milk-containing dishes. As it would have required significant time to slaughter and kasher animal foods, the Jewish people first ate a meal of readily available milky foods until preparations were completed for a later meal of meaty foods. Milk is traditionally a symbol of sustenance. Jews ate milk-containing foods immediately after the giving of the Torah which was symbollic of our being directly nurtured by HaShem .