BRITISH TRADITIONALLY GROWN BARLEY
The Pearl variety is not to be confused with "pearled" barley which have had more of their nutritious germ and bran sections polished off and no longer constitute a whole grain.
Our barley is grown in Shropshire and has been processed to remove only the outside hull and is also known as hulled barley, this has all the health giving properties of whole grain.
Barley groats are very nutritious and are rich in fiber, the texture is chewy with a rich nutty flavour when to soups, stews, broth, pilafs, etc
Not surprisingly, hulled barley takes the longest to cook. The Grain Sheaf will flake or mill to grits or flour to order. All the wholegrain goodness - but quicker to cook. Use fresh milled barley flour in baking for a wonderful rich flavour, see our Barley shortbread recipe for pure deliciousness.
Pre-Soaking Requirement: No
Pre-Rinsing Requirement: Yes. Rinse under running water, then drain well.
Cooking Liquid: 1.5 cups liquid
Cooking Time: First, bring liquid to boil. Once boiling, add the rinsed barley and return to boil. Then reduce the heat to low, cover, and simmer for about 45 to 60 minutes. At this point, have a taste; the kernels should be chewy yet tender. If the center of the kernel is still starchy or hard, you may need to let the grain simmer for another 10 to 15 minutes. You may have some excess cooking liquid even after the grain is done to your liking; simply pour this off (saving it in a jug) and use the cooked grain in your favorite recipe. .
Save the cooked barley water, don't throw it out! It's very nutritious and high in fiber. Add lemon juice and sweetener to taste then chill it and enjoy. Perfect in summer!
Resulting Yield: 2 cups
Nutritional Information (per 1/2 cup cooked, hulled barley)
- Calories: 82 kcal
- Carbohydrates: 17 g
- Protein: 2.9 g
- Fat: 0.5 g
- Fiber: 4 g
- Glycemic Index (GI): Low (for the hulled form)
- Gluten-free: No