Pearled Barley
Pearled Barley
Pearled Barley is the most common form of barley with partially removed outer husk and
bran layers, leaving a creamy white colored pearl of endosperm. It has a nutty flavor and
soft, chewy texture and has a considerable fiber content, moderate amount of protein.
It is low in fat and cholesterol-free. When cooked it get softer, releases starch into cooking liquid, makes soups and stews a creamy, chewy dish. Also makes delicious pilafs and can be cooked as a breakfast cereal.
To cook: Add 1 cup of barley to 3 cups of boiling water. Simmer covered for 40 min or until liquid is absorbed. Drain any excess liquid.
Pearled Barley
Pearled Barley is the most common form of barley with partially removed outer husk and
bran layers, leaving a creamy white colored pearl of endosperm. It has a nutty flavor and
soft, chewy texture and has a considerable fiber content, moderate amount of protein.
It is low in fat and cholesterol-free. When cooked it get softer, releases starch into cooking liquid, makes soups and stews a creamy, chewy dish. Also makes delicious pilafs and can be cooked as a breakfast cereal.
To cook: Add 1 cup of barley to 3 cups of boiling water. Simmer covered for 40 min or until liquid is absorbed. Drain any excess liquid.
Description
Pearled Barley
Pearled Barley is the most common form of barley with partially removed outer husk and
bran layers, leaving a creamy white colored pearl of endosperm. It has a nutty flavor and
soft, chewy texture and has a considerable fiber content, moderate amount of protein.
It is low in fat and cholesterol-free. When cooked it get softer, releases starch into cooking liquid, makes soups and stews a creamy, chewy dish. Also makes delicious pilafs and can be cooked as a breakfast cereal.
To cook: Add 1 cup of barley to 3 cups of boiling water. Simmer covered for 40 min or until liquid is absorbed. Drain any excess liquid.
