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I just received a package of Job's tears from a Vietnamese friend and it reminded me to mention that Job's tears is not the same as "pearl barley".
Often times Job's tears, that are hulled and ready-to-cook, are mislabeled in Asian markets as "pearl barley". I haven't cooked it before, so I can't comment on the taste comparison yet. It does resemble barley and I can see how it may have evolved from a marketing standpoint. I'm sure it sells better with a more familiar name like "barley".
Although they are both in the Poaceae grass family, cultivated barley belongs to the genus Hordeum vulgare; whereas, Job's tears belong to the genus Coix L. - Job's tears.
I just came across packages of hulled Job's Tears in the big 'international' grocery store today. It sort of looks like barley- but really fat big barley; I wouldn't confuse them. I'm impressed by the nutritional comparison to brown rice above. Wow!
I grew a few stalks in a pot this summer, but probably stunted them by not potting 'up' as needed- they hadn't flowered. The frost knocked down the tops, but I've brought the pot in and they're sprouting from the base. I will get seeds next year!
I just wanted to let you know we finally cooked some Job's Tears grain. It was good; like any grain...sort of like a blank canvas waiting for whatever seasonings you want to use.
I like to add diced sauteed onion to our grain dishes and sometimes, depending on the grain, some carrots and/or celery as well with some black pepper, hot pepper, Italian herbs and a pinch of salt. That is what I added to the Job's tears; then simmered like you would rice, with a 2 to1 ratio (2 cups grain to 1 cup water).
We all liked it. It didn't taste anything like barley. My husbands friend, who bought us the grain from a specialty market, said he uses it in soups.
Great! I had forgotten about this thread, but I've still seen the Job's tears in that store. We'll try it! My kids have gotten tolerant enough to try new things a little.
