Pearled barley is ideal for long-term food storage because of it’s delicious flavor and versatility.
Pearled barley is hulled barley with the ends of the kernel removed so it’s round in shape. Most popular as cereal or in soups but may also be cooked and served as a side dish similar to rice. It may also be used to add healthful fiber, chewy texture and nutty flavor to soups, stews, casseroles, salads, pilafs, and fillings.
Directions for use:
In medium saucepan with lid bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and the liquid is absorbed. Makes about 3-3/4 to 4 cups.
Pearl barley may be cooked ahead and stored for a short time prior to using. Place cooked barley in an airtight container and refrigerate or freeze for up to a week. For best results, bring refrigerated or frozen barley to room temperature before using.
Packaged in a plant that handles milk, wheat, eggs, soy, and tree nut products.