Description

Pearl barley is one of the world’s oldest cereal grains and is the fourth most cultivated cereal grain, behind corn, rice and wheat. Pearl barley is created when unhulled barley is polished, removing the inedible coating and creating pearled barley grains with a smooth surface and quicker cooking time. It should not be confused with pot barley, which is polished for a shorter amount of time and retains more of the bran. Even when hulled, barley grain retains considerable amounts of fiber, which is know to stabilize blood sugar.

*Important Note: While barley is not wheat, it does contain gluten

Barley is most often used in stews and soups but it can also be used in stuffing or added to cold salads as its rich nutty taste compliments fresh vegetables. It soaks up flavor from spices, so don’t shy away form your collection.

Cooking Instructions

  1. Soak the pearl barley in water for a minimum of 4 hours, or preferably overnight. You may wish to change the water a few times.  Drain and rinse before adding to you cooking pot. Well-soaked barley will soften and you will substantially reduce cooking time.
  2. In a pot, add one part pearl barley to two parts water.
  3. Let it simmer, stirring occasionally for about an hour.

*Notes:

  • Pearl barley takes much longer to cook than rice and so you will want to consider this when planning your meals.
  • If you are using a pressure cooker to cook your pearly barley, you will still need to soak it before cooking.

Ingredients

Organic pearled barley

 

Nutritional Facts

Serving size 100 g

Amount per serving
Calories380
Calories from Fat63
%DV
Total Fat7g11%
Saturated Fat1g5%
Trans Fat0g0%
Cholesterol0mg0%
Sodium5mg0%
Total Carboydrate68g23%
Fibre10g40%
Sugars1g
Protein13g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron30%

Organic Pearled Barley

$6.99$12.99

Clear
  • Dairy Free
  • Organic
  • Vegan

Description

Pearl barley is one of the world’s oldest cereal grains and is the fourth most cultivated cereal grain, behind corn, rice and wheat. Pearl barley is created when unhulled barley is polished, removing the inedible coating and creating pearled barley grains with a smooth surface and quicker cooking time. It should not be confused with pot barley, which is polished for a shorter amount of time and retains more of the bran. Even when hulled, barley grain retains considerable amounts of fiber, which is know to stabilize blood sugar.

*Important Note: While barley is not wheat, it does contain gluten

Barley is most often used in stews and soups but it can also be used in stuffing or added to cold salads as its rich nutty taste compliments fresh vegetables. It soaks up flavor from spices, so don’t shy away form your collection.

Cooking Instructions

  1. Soak the pearl barley in water for a minimum of 4 hours, or preferably overnight. You may wish to change the water a few times.  Drain and rinse before adding to you cooking pot. Well-soaked barley will soften and you will substantially reduce cooking time.
  2. In a pot, add one part pearl barley to two parts water.
  3. Let it simmer, stirring occasionally for about an hour.

*Notes:

  • Pearl barley takes much longer to cook than rice and so you will want to consider this when planning your meals.
  • If you are using a pressure cooker to cook your pearly barley, you will still need to soak it before cooking.

Ingredients

Organic pearled barley

 

Nutritional Facts

Serving size 100 g

Amount per serving
Calories380
Calories from Fat63
%DV
Total Fat7g11%
Saturated Fat1g5%
Trans Fat0g0%
Cholesterol0mg0%
Sodium5mg0%
Total Carboydrate68g23%
Fibre10g40%
Sugars1g
Protein13g
Vitamin A0%
Vitamin C0%
Calcium4%
Iron30%

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