A centuries old member of the grass family, Job's Tears is an heirloom grain, originating in Asia and Africa. They have a warm, nutty, slightly sweet flavor with a creamy, slightly chalky, al dente texture when cooked. Once hulled and polished, it resembles a giant, pearly gray barley. However, it is not a variety of barley, it is a true cereal grain. Job's Tears is one of the few non hybridized grains available today. It has a higher-than average protein to carbohydrate ratio than other grains giving it excellent nutritional composition. It is high in carbohydrates, potassium, protein and fiber and low in fat. In Oriental medicine, it has been used for centuries in folk medicine to treat dozens of conditions from arthritis to smallpox. It is an excellent source of iron and calcium and it is reported that it is beneficial in revitalizing the blood and nervous system, lowering cholesterol, cancer prevention and treatment, endocrine disorders, gastrointestinal issues, osteoporosis and used as a topical for skin conditions. It is called Jobs Tears because its shape is similar to a teardrop. Also known as Coixseed, Chinese Pearl Barley or Adlay. Soaking Jobs tears overnight reduces cooking time and creates a creamier texture, but is optional.
Job's Tears can be served as is, in place of rice in Asian stir-frys or in place of barley in soups, salads, chili and stuffing. Their subtle nutty flavor is great with fresh veggies and dried fruit such as cherries or cranberries. Serve hot as a side dish with hearty mushrooms or cold for full whole grain flavor. They are less sticky than both rice or barley. Combine with rice or other grains.
Bring 3 cups of salted water to a boil, and add 1 cup of Job's Tears. Cover and reduce heat to a simmer. Cook for 45-60 minutes. Drain any excess water. Let sit for 10 minutes before serving.