Description
Pearl barley is harvested from ears of barley, and is polished or ‘pearled‘ which removes the outer bran to give the grain a shiny appearance. (If only the hull is removed, and is not pearled, it is known as ‘hulled barley’)
Pearl barley has a neutral-cereal taste. The grains also thicken soups and stews, imparting a creaminess which means that the liquid coats the back of a spoon.
How to cook: Rinse the pearl barley, then cook at a gentle simmer for around 30 minutes. Cooking can be accelerated by using a pressure cooker.
Try this delicious mediterranean roasted vegetables barley recipe by themediterraneandish.com
Top tip: If you don’t want the barley to thicken the soup or stew, boil it in water first for 20-30 mins, and rinse first before using.
Allergens: gluten, barley
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