The other night for dinner I combined sauteed mushrooms and barley for a simple side dish. I’m having it today for lunch. The great thing about eating cooked then cooled grains is that you create a starch called resistant starch. Resistant starch is better for blood sugar levels, allowing for a more gradual rise after a meal. Since barley is also a whole grain, you get the added benefit of fiber which also has a favorable impact on blood sugar.