- Net Weight 1 lb
Unlike pearled barleys, whose hulls have been scraped off during the milling process, this hulless barley has its bran layer intact, retaining more nutritious goodness. We like it best in soups, where it takes on the flavors of your other ingredients. Also yummy in salads or pilafs, or as a filling & beautiful breakfast cereal. Try blending with other grains for a colorful medley, or grind it into flour for baking. Substitute its pastel purple perfection for up to 10% of the flour in yeast bread recipes, or as much as 50% in pancakes, muffins, scones, or waffles.
This is a raw, living food. Sprout it!
- Basic Cooking Instructions
- Rinse & drain. For every cup of grain, use 3 cups water.
- Bring water to a boil & stir in black barley.
- Reduce heat, cover, & simmer 40-45 mins. (For more tender, plumper grain, keep cooking, checking every 5-10 mins.)
- Drain excess liquid.
If desired, soak overnight before preparing to reduce total cooking time & improve nutrient absorption.
*1 cup dry black barley yields 2-2 1/2 cups cooked whole grain.
*Cooked barley stores well and retains its texture for several days in the refrigerator and 6 months in the freezer.