Barley is an excellent source of protein and fiber, and scientists have also discovered that certain substances in barley, in addition to soluble fiber, inhibit cholesterol production. It may also be eaten as a breakfast cereal or used as a basis for salads and side dishes. Barley is easy to cook and is most familiar as a delicious addition to soups and stews. Look for it in natural food and specialty stores. Whole buckwheat cooks quickly and makes a tasty hot breakfast cereal or side dish. Try both to see which you prefer.

Buckwheat groats are light greenish tan and have a milder flavor than the reddish tan kasha. Whole buckwheat may be sold raw (as buckwheat groats) or toasted (as kasha). It is highly nutritious and has a distinct flavor that you will be familiar with if you have ever eaten buckwheat pancakes. Despite its name, buckwheat is no relation to wheat.

Let stand 1 to 2 minutes before removing from the pan, When cool, store in an airtight container in the refrigerator. Bake for about 30 minutes, or until the top of a muffin bounces back when pressed lightly. I; Lightly coat a muffin pan with vegetable-oil spray. Roll one of the balls in Sesame Salt, then place it between 2 sheets of plastic wrap. Divide the dough into 6 equal pieces and roll each into a ball. Let stand 1 minute, then knead the dough between your hands for a few seconds. Mix garbanzo flour and Sesame Salt, then stir in just enough of the water to allow you to form a dough ball. Let stand about 5 minutes.

To soften the tortillas, stack them while they are still warm and cover them with a dish towel or lid. Repeat with the remaining dough. Cook rolled dough for about 2 minutes each side, or until the cooked surface appears dry with small brown flecks. Heat an ungreased heavy skillet (such as 6ast iron). Carefully peel off the plastic wrap.

Use a rolling pin to flatten it into a Ys-inch-thick round, starting at the middle of the dough and rolling toward the outside edges. Roll one of the balls in Sesame Salt, then place it between 2 sheets of plastic wrap. Divide the dough into 6 equal pieces and roll each into a ball.

Let stand 1 minute, then knead the dough between your hands for a few seconds. Mix barley flour and Sesame Salt, then stir in just enough of the water to allow you to form a dough ball. Continue cooking, stirring occasionally, for about 30 minutes, until the barley is tender (it will still be slightly chewy). Cover and bring to a simmer over medium heat. In a medium-size saucepan, combine all ingredients. Hulled barley is sold in natural food stores and is significantly more nutritious than the more familiar pearled barley.