Description
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.
Benefits:
- 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.
Ingredients:
| NUTRITION FACTS PER 100 G | AMOUNT | % DAILY VALUE |
|---|---|---|
| Calories | 150 | – |
| Fat | 1 g | 2% |
| Saturated | 0 g | 0% |
| +Trans | 0 g | % |
| Cholesterol | 0 mg | – |
| Sodium | 10 mg | 0% |
| Carbohydrate | 72 g | 24% |
| Fibre | 15 g | 60% |
| Sugars | 1 g | – |
| Protein | 10 g | – |
| Vitamin A | – | 0% |
| Vitamin C | – | 0% |
| Calcium | – | 4% |
| Iron | – | 15% |
Suggested use:
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.
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.
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