One of the oldest domesticated crops, barley has been grown since prehistoric times. It was a staple cereal of ancient Egypt, where it was used to make bread and beer. Rich in cholesterol-lowering dietary fibre, selenium and protein, and a good source of phosphorus, copper and manganese, whole grain barley boasts numerous health benefits besides improving the taste of whatever you cook with it. This wonderfully versatile grain has a rich nut-like flavour and an appealing chewy, pasta-like consistency. Although soup is the most popular way to eat barley, it can be used just like any other grain, such as couscous or rice.