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METHOD
Koreans drink barley tea as a digestive aid, as well as for its uniquely nutty taste. Toast ¼ whole (not pearled) barley in a medium hot skillet for about 10 minutes. Meanwhile, bring about 1 quart of water to a boil. When barley is done toasting, add it to the water and lower heat. Bring to a bare simmer for 15 minutes, then strain. This tea is lovely served with a touch of honey to sweeten. This technique is also used with brown rice.
