Part of the cereal family, barley is one of the most widely used grains. Pearl Barley is an oval grain that goes through a polishing stage called “pearling” where the outer bran layer is removed. Also known as a “filler” grain because it is commonly used in soups and stews, Pearl Barley is high in fibre, protein. It has a nutty flavour, chewy texture and is a versatile grain, used both in savoury and sweet dishes.
All year round.
Keep in an airtight glass container in a cool, dry place. Refrigerate during periods of warmer weather.
Available pre-packaged, cooking pearl barley is similar to rice. Before cooking, rinse thoroughly under running water and remove dirt. Simmer water or stock in a pan or rice cooker (200g of pearl barley for 250ml of water). Pour the pearl barley and cook for 40 minutes to 1 hour then drain and fluff with a fork. Serve it as a side dish, or add a swirl of yogurt and honey to make a breakfast porridge. It’s also great added into muffins, breads, soups, salads or leftover foods like meatloaf, meatballs and frittatas.