Barley, Oats & Rye

Once cultivated out of necessity in areas where wheat could not be grown, barley, oats and rye are still of importance in some regional cuisines. The dark breads of Russia and central Europe are often made with rye, and barley bread is also traditional. Barley appears in the comforting winter soups of northern Europe and America, and is still a staple grain in the Middle East, used in dishes such as belila, a hot pudding with nuts and orange water. Oatmeal and rolled oats feature prominently in Scottish dishes, especially porridge and oatcakes. Barley is also used as malt for brewing beer and distilling spirits.