Pearl barley has a chewy texture and mild grain flavour. Barley is harvested with the hull intact. Pearling is a scouring process which removes the outer hull and the bran layer of the barley kernel. This process makes the kernels faster to cook but slightly less nutritious.
Organic barley groats.
Combine 1/4 cup rinsed barley and 1 cup water in a small saucepan. Boil for 5 minutes, then cover and let stand for 1 hour.
Barley can also be used to make a nutritious, hot grain coffee, spread it on a pan, then toast at 400ºF for 1 –1/2 hours or until it is richly brown. Stir every 20 minutes to roast evenly. When done, grind it in a blender to the consistency desired. Use as you would regular coffee to achieve desired strength or flavour.
When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 2 years.
Pearl barley is commonly used in soup and stew. It also makes a great side dish as an alternative to rice or pasta, and any leftovers can be made into a tasty cold salad
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