Description:

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.

Ingredients:

Organic barley groats.

Directions:

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.

Storage:

When stored in a cool (preferably less than 60˚F) and dry location (less than 65% humidity), shelf life is approximately 2 years.

Uses:

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

Nutrition: